Recipes Ingredients Meat & Poultry Pork Recipes Mustardy German Potato Salad 2.9 (43) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 24, 2018 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 45 mins Servings: 4 Thinly sliced bacon and whole-grain Dijon mustard add extra flavor to this new potato salad that's best served warm. Ingredients 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 Directions 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. 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. Toss with warm potatoes. If desired, season with salt and pepper, and add up to 1 tablespoon more vinegar. Serve warm. Print