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 that is easy to make is sure to make the perfect side with your grilling main dishes.
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.
This can be made a day or two in advance and kept in the refrigerator.Be sure not to overcook the potatoes so they don't fall apart when finishing the potato salad.Be sure to cut the potatoes into chunks that are roughly the same size so they cook at the same rate.