German Potato Salad


  • 3 cups cooked diced and peeled Idaho® Potatoes
  • ½ pound bacon
  • 1 small onion, diced
  • ½ tablespoon crushed garlic
  • ⅓ cup vegetable or grape seed oil
  • ¼ cup apple cider vinegar
  • 1 tablespoon mustard
  • 2 tablespoons water
  • 3 tablespoons white sugar
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon chives, finely chopped


  1. Cook bacon until crisp. Remove from pan and reserve about 2 tablespoons of bacon grease.
  2. Chop bacon into small pieces and set aside.
  3. In the hot bacon grease, cook diced onion and garlic until translucent, about 4 minutes. Remove from heat.
  4. In a large bowl, combine oil, vinegar, mustard, water, and sugar. Mix until sugar has dissolved.
  5. Add salt, black pepper, cooked onion and garlic, and herbs. Mix to combine.
  6. Add potatoes to the dressing and sprinkle with bacon. Toss to coat.


Time Saving Tip: This recipe is actually best made the day before serving for optimal flavor!

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Yield: 6

Jacqueline Bruchez
Food Blogger
The Seaside Baker

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