Tania Ortiz

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Recipe of German potato salad

German potato salad

20 mins
20 mins
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This recipe combines delicious ingredients that give the potato a different flavor. Excellent as a side dish, this salad will please everyone, including those who thought that the potato salad was not for them. The mustard dressing is mu
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6 portions
  • 1 kilo potato cambray, (red, Yukon, etc.)
  • 150 grams bacon, (or half a pack)
  • 1/2 onions, chopped
  • 4 cloves garlic, chopped
  • 1/2 cups white vinegar
  • 1/2 cups Water
  • 2 tablespoons mustard, Creole (or a soft coarse-grained mustard, not very strong)
  • 1 tablespoon sugar
  • 1/4 cups dill weed, or a spoonful of dry dill


In a large pot put salt water to boil. While the water is heating, cut the potatoes into quarters or slices. When the water starts to boil, add the potatoes and cook until they can be pierced with a fork, but without being too soft. Drain the potatoes and run some cold water on them.
While the potatoes cool, cut the bacon into small pieces. Place the bacon in a cold pan and cook over medium heat until the bacon is crispy. While cooking the bacon mix the vinegar with water, sugar, salt, pepper and mustard. Put aside. Remove the bacon from the pan and drain it on a paper towel, reserving the juices in the pan.
In the same pan, add the chopped onion and garlic and cook until fragrant and with a translucent texture. Add the vinegar and mustard mixture and put the fire on high, cook for three minutes or until our mixture has reduced to 1/3. Remove from heat and add the cooked potatoes. Gently stir the potatoes in our dressing and let stand for 5 minutes. Add the bacon and dill and stir gently once more. Transfer to a bowl to serve.


It can be garnished with sprigs of fresh dill and served immediately.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (1)
Veronica Gutierrez
02/01/2017 13:39:28

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