Mustardy German Potato Salad

Prep Time:
30 mins
Total Time:
45 mins

Thinly sliced bacon and whole-grain Dijon mustard add extra flavor to this new potato salad that's best served warm.


  • Kosher salt and freshly ground pepper

  • 1 ½ pounds small new potatoes, scrubbed

  • 3 slices bacon, thinly sliced crosswise

  • 1 small red onion, halved and thinly sliced

  • 4 tablespoons white-wine vinegar

  • 3 tablespoons whole-grain Dijon mustard


  1. In a 5-quart saucepan, bring 1 inch salted water to a boil; reduce to a simmer. Add potatoes. Cover; cook until tender when pierced with the tip of a paring knife, 25 to 30 minutes. Drain; cool slightly, and halve.

  2. In a small skillet over medium heat, cook bacon until crispy, 3 to 5 minutes. Add onion. Cook, stirring often, until tender, 2 to 4 minutes. Remove from heat; add 3 tablespoons vinegar and mustard.

  3. Toss with warm potatoes. If desired, season with salt and pepper, and add up to 1 tablespoon more vinegar. Serve warm.

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