German Potato Salad Recipe

The great thing about this salad is that not only does it taste really good, you can serve it cold, room temperature or warm it up. I made it for Sunday dinner and served it with Garlic Pork Loin Roast – easy and very good dinner!

Ingredients:

  • About 2 lbs. of small red or gold potatoes, unpeeled
  • 2 teaspoons of salt
  • 1/2 cup of finely chopped red onion
  • 4 tablespoons of vegetable or olive oil
  • 1/4 cup of beer (lager)
  • 2 tablespoons of vinegar
  • 2 teaspoons of Dijon mustard
  • 3 tablespoons (or more if you like bacon) of bacon bits
  • Salt and pepper to taste

Directions:

Getting all my ingredients ready is something I do most of the time - I find that it saves time and it prevents me from missing something.

I used Brick Brewery Laker Lager – the light colour and taste was just right to enhance the flavour of this salad

  1. Cover potatoes with water by about 2 inches in a large pot.

    You can use either red or gold potatoes for this salad - boil them just enough to be able to cut them up and leave the skin on

  2. Add salt and bring to a boil
  3. Reduce heat and simmer for 25-30 minutes or until they can be easily pierced with a knife
  4. Drain and let cool until you can handle them
  5. Do not peel
  6. Cut potatoes into about 1 inch pieces and add onion

    When your potatoes cooled down enough to be handles, cut them up into about 1 inch pieces and leave the skin on - it will add to the taste!

  7. While waiting for potatoes to cool. combine oil, beer, vinegar and mustard.

    Whisking the dressing together only take a minute - the combination of oil vinegar, Dijon mustard and beer really makes for a great dressing

  8. Pour the dressing over potatoes
  9. Add bacon nits, salt and pepper and gently stir to mix

    And this is what the finished German Potato Salad looks like - as you can see - we love bacon, so I added quite a bit of it. And make sure you make your own, fresh bacon bits, it just wouldn't be the same if you used anything else!

  10. Serve warm, room temperature or cold

 

Hope you will enjoy making and eating this wonderful side dish! Please send me your comments, suggestions and experiences, your input is always welcomed and very much appreciated!

 

About the author

Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, step mother to Abbie Gateman and is also a brand new Grandmother. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

Click here to add a comment

Leave a comment: