German Potato Salad edit


by: 123Chef

This Bavarian recipe is always the star of any party, picnic or meal it is a part of.


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serves: 4-6

1 large red onion, cut crosswise into 1/2-inch slices

3 tablespoons extra virgin olive oil, divided

2 pounds red-skin potatoes, each about 2 to 3 inches in diameter, scrubbed

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper


1/2 pound sliced bacon, cut into 1-inch pieces

2/3 cup medium diced celery (about 2 stalks)

1/2 teaspoon granulated sugar

1/3 cup apple cider vinegar

2 tablespoons stone ground mustard

1/2 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

1/3 cup diced dill pickle

1/4 cup finely chopped fresh Italian parsley

Nutrition Facts
German Potato Salad

Servings Per Recipe: 4

Amount per Serving

Calories: 552

  • Total Fat: 37.3 g
  •     Saturated Fat: 10.1 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 38.6 mg
  • Sodium: 1082.3 mg
  • Total Carbs: 43 g
  •     Dietary Fiber: 5.6 g
  •     Sugars: 5.8 g
  • Protein: 12.5 g

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1 Brush or spray both sides of the onion slices with 1 tablespoon of the oil. Grill over Direct Medium heat until tender, 8 to 12 minutes, turning once. Cut into 1/4-inch pieces. Cut the potatoes in quarters and put them in a large bowl with the remaining 2 tablespoons of oil, salt, and pepper. Grill over Direct Medium heat until tender inside and crispy outside, 15 to 20 minutes, turning every 5 minutes or so.

2 Begin making the dressing while the potatoes are grilling: In a 12-inch skillet over medium heat, cook the bacon until crispy, 8 to 10 minutes, turning occasionally. Drain the bacon on paper towels. Pour off all but 3 tablespoons of the bacon fat in the skillet. Add the celery to the skillet and cook for 3 minutes. Add the sugar, and continue to cook until the sugar is dissolved and the celery is cooked through, 2 to 3 minutes, stirring occasionally. Add the vinegar and 1/2 cup water; cook until bubbling and slightly thickened, about 2 minutes, stirring occasionally. Reduce the heat to low. Add the mustard, pepper, and salt, stirring until combined, and cook 2 minutes. Remove the skillet from the heat; add the bacon pieces and the onions, tossing to coat with the dressing.

3 Transfer the potatoes from the grill to a cutting board. Cut each potato quarter in half and place in a large serving bowl. Pour the hot dressing over the potatoes, mixing gently to coat. Add the pickles and parsley. Toss gently and serve warm or at room temperature.

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