Potato Salad is one of my all time favorite salads. I love pretty much every version of it but this “German Potato Salad” has a special place in my heart (and tummy). Paleo and Whole30 friendly, this salad is packed with a ton of flavor. From the fatty and crispy bacon to the tangy vinaigrette, it’s a salad that has all the textures and flavors you are going to crave again and again, and not because is paleo or allergy friendly, but because it is simply delicious.
What you need to make German Potato Salad:
Baby red potatoes
Bacon
Garlic
Apple Cider Vinegar
Chicken stock
Whole grain mustard
Sugar
Salt and pepper
Parsley
Some other recipes you might like:
Roasted Potato and Poblano Salad – Marisol Cooks
Potato and Egg Salad with Roasted Red Peppers – Marisol Cooks
Sweet Potato and Bacon hash – Marisol Cooks
German Potato Salad
Ingredients
- 1 1/2 lb baby red potatoes
- 6 oz bacon, about 6 strips
- 2 garlic cloves, minced
- 3 tablespoons apple cider vinegar
- 1/2 cup chicken stock
- 1/2 tablespoon whole grain mustard
- salt and pepper to taste
- parsley for garnish
Instructions
- Wash the potatoes and cut them in half . You want the potatoes all even in size, If some are too small leave them whole. Cover with water and boil until tender, about 25 minutes. Drain and reserve.
- While the potatoes are cooking cut the bacon into small strips and In a large skillet, cook until slightly crispy.
- Transfer the bacon to a small bowl and reserve.
- Get rid of most of the bacon fat leaving about 1 tablespoon to make the salad’s vinaigrette.
- In the same skillet where you fried the bacon add the vinegar, chicken stock and mustard. Whisk until everything is well combined. Season with salt and pepper to taste.
- Return the potatoes and bacon to the skillet and stir together so everything gets evenly coated with the vinaigrette. Remove from the heat and transfer to a serving dish.
- Sprinkle with fresh chopped parsley before serving.
- Enjoy!
