• Erik Hassy

German Style Potato Salad

German potato salad is one of those dishes that when you first describe it to someone who hasn't heard of it before can get a puzzled expression as in " What you serve it warm?" and " No mayo with a potato salad? Sounds weird ." But once they try it for the first time, they tend to like it better than the traditional version. My father's side of the family is from Austria so there are some slight differences than what you normally have in a "traditional" version but you will find this version to be equally as tasty. This dish serves 4-6.


2 pounds red potatoes

4 slices bacon

1 red onion diced

1/4 cup red wine vinegar

1/4 cup vegetable oil

1 tablespoon dijon mustard

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup chopped fresh parsley

1/8 teaspoon paprika

3/4 cup chopped dill pickle spears

1 teaspoon caraway seeds

2 tablespoons drained capers ( This is optional as this isn't something usually added to this recipe but I tend to add them)


1: Put the potatoes and a pinch of salt in a large pot. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 20 to 25 minutes. If the potatoes aren’t all the same size, remove them as they are cooked. Gently drain the potatoes in a colander and set aside until just cool enough to handle.

2: In a skillet, cook the bacon until crisp then remove. Pour out all but 2 tablespoons of bacon fat. Next add the red onions and cook until soft, about 2 minutes. Then add 1/4 cup of water with vinegar,salt, paprika and mustard and bring to a boil

3: After they cool down enough to handle, cut the potatoes into 3/4-inch chunks and place in a large bowl. Gently crumble the bacon and mix into the potatoes along with the pickles, capers (if desired) and caraway seeds. Next take the mixture from the skillet and pour over the salad. Season to taste with salt and pepper. Top with with parsley and serve while slightly warm.

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