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Hildegard Pohl

German Potato Salad

A recipe for German potato salad made with potatoes, eggs, bacon, onion, vinegar, mayonnaise, and mustard.
Course Side Dish
Cuisine German
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Author Renee

Ingredients

  • 8 small to medium-sized russet potatoes
  • 4 slices bacon regular slice thickness
  • 1 small onion diced
  • 1/4 cup white vinegar plus more to taste
  • 3 hard-boiled eggs diced
  • 1/4 cup sweet pickle cubes
  • 1 tablespoon yellow mustard
  • 1/2 to 3/4 cup mayonnaise
  • Salt and pepper to taste

Instructions

  1. In a large pot, cover potatoes with about 2 inches of water. Bring to a boil and reduce heat to continue to lightly boil until potatoes are cooked but not too soft. (About 25 to 30 minutes after it initially starts boiling). Check doneness with a fork or knife. Drain potatoes in a colander and run cold water over them to cool them down and make them easier to handle (they will be hot so be careful). Peel and cut potatoes into bite-sized chunks and place them in a large bowl or back in the pot.
  2. While the potatoes are boiling, cook the bacon in a skillet until brown and crispy. Remove bacon and chop into small pieces. Remove all but 1 tablespoon of bacon fat from the skillet. Add the diced onion to the skillet and saute until translucent. Pour the vinegar over the onions and cook for a few minutes to deglaze the skillet. Be sure to scrape the bottom of the skillet while deglazing.
  3. Pour the onions over the potato chunks. Add the diced eggs, pickle cubes, mustard, and 1/2 cup mayonnaise. Stir gently to combine without mashing or breaking up the potatoes. Add additional mayonnaise if needed. Add salt, pepper, or more vinegar to taste. Transfer to a serving bowl and serve immediately. Refrigerate leftovers.

Recipe Notes

A recipe for German potato salad made with potatoes, eggs, bacon, onion, vinegar, mayonnaise, and mustard.