German Mustard Potato Salad is a unique sweet and savory side dish for Summer or Fall. Make this potato ahead of time! A delicious potato salad with a vinegar-based dressing that is easy to create and is sure to make the perfect side with your grilling main dishes.
Why this works
- Delicious and different - this German Mustard Potato Salad is a nice departure from traditional mayonnaise-based potato salads. It has a sweet and tangy flavor that is a pleasant surprise for your guests. A perfect compliment to some Italian Sausage sandwiches!
- Perfect for a crowd - this is a perfect side dish that is easily doubled for a large crowd. Goes so nicely with smoked boneless turkey breast or smoked ribs!
Ingredients you will need
Here is a quick snapshot of the ingredients you'll need for this recipe. Scroll to the recipe card where you will find the exact measurements.
- Potatoes - should be a waxy variety like red or Yukon gold.
- Bacon - can be regular or thick and can be increased if desired.
- Apple cider vinegar - can be substituted with white, red wine, or rice vinegar. Although I recommend sticking with the apple cider vinegar for the best flavor results.
- Mustard - this is made with yellow mustard but you can also use Dijon-style mustard.
How to make this
Step 1: Preparing the potato salad
Bring a large pot of water to a boil. Add one tablespoon of apple cider vinegar to the pot. Add the cubed potatoes, and cook for 25-minutes or until fork tender.
While the potatoes are cooking dice the bacon into one-inch pieces. Cook over medium-high heat until the bacon is crispy. Set aside, and keep the bacon drippings.
Once the potatoes are done cooking drain them. In a large bowl toss together the cooked potatoes, bacon with drippings, finely diced onion, celery seed, salt, and pepper.
Step 2: Making the salad dressing
In a medium saucepan whisk the egg, and then combine together with the sugar. Add the mustard, remaining apple cider vinegar, and water to the pot. Bring to a boil over medium-high heat then cook to thicken slightly. This may take 8-10 minutes.
Once done pour the mustard dressing over the potato mixture. Toss to coat. Refrigerate for 3 hours to allow the potatoes to absorb the dressing then serve.
This German Mustard Potato Salad can be made a day or two in advance and then served in the refrigerator. Be sure not to overcook the potatoes so they don't fall apart later. Be sure to cut the potatoes into chunks that are roughly the same size so they cook at the same rate.
When you add vinegar to the water when boiling potatoes for potato salad it will give them a thin crust. This will help the potatoes hold their shape.
American potato salad is tossed in a mayo-based dressing where German potato salad is tossed in a vinegar-based dressing.
This German Mustard Potato Salad goes really well with pulled pork, grilled chicken, and brats. You can also serve this warm or at room temperature. I recommend still giving the potatoes time to absorb the dressing though.
Storage & Reheating
Store up to one week in an airtight container. This can be frozen for up to three months and then thawed in the refrigerator prior to serving.
More side dish recipes
Did you try this recipe? Why not leave a star rating and/or review in the comment section below. I always love hearing your feedback. Be sure to sign up for our email list, or follow us on Pinterest, Facebook, or Instagram!
German Mustard Potato Salad
- 2 ½ pounds red potatoes cut into 1-inch chunks
- 1 tablespoon apple cider vinegar
- ¼ pound bacon
- ⅓ cup onion finely diced
- 1 teaspooon celery seed
- ½ teaspoon pepper
- 1 ½ teaspoon salt
- 1 egg
- ½ cup sugar
- ¼ cup apple cider vinegar plus one tablespoon
- 2 ½ tablespoon yellow mustard
- ½ cup water less one tablespoon
- Bring a pot of water to a boil on the stovetop. Once the water reaches a boil add one tablespoon of apple cider vinegar and potatoes to the pot.
- Cook the potatoes for 25-minutes or until the potatoes are fork-tender. Drain once done cooking.
- While the potatoes are cooking dice the bacon, and saute over medium heat in a frying pan until crispy. Once done cooking set aside and keep the bacon grease.
- To make the dressing beat the egg in a large saucepan. Add in the sugar and blend. Beat in the mustard, apple cider vinegar, and water.
- Bring the dressing to a boil over medium-high heat and cook until it starts to thicken. About 8-10 minutes. Be sure to stir frequently.
- Combine the cooked potatoes, bacon, bacon drippings, salt, pepper, celery seed, and onions in a bowl. Toss to coat with bacon grease and distribute ingredients.
- Pour the dressing over the potato mixture and toss. Refrigerate for at least three hours prior to serving.
- Serve once chilled and dressing has been absorbed by the potatoes. This can be kept for up to one week in the refrigerator. This can be frozen for up to three months and then thawed in the refrigerator prior to serving.