Crispy bacon and tangy mustard take classic potato salad on a trip to Germany.Ideal for potluck menus and Oktoberfest celebrations, this German Potato Salad might just become your new favorite starchy side dish.Table of ContentsRecipe ingredientsIngredient notesStep by step instructionsRecipe tips and variationsGerman Potato Salad RecipeRecipe ingredients Ingredient notes Potatoes: Russets are the best spuds for many potato salads since they’re drier and have more starch than other varieties.

Whole potatoes tend to cook unevenly (and take a long time!), so chop them into uniform pieces before you boil them.Chicken broth: Opt for store-bought or homemade broth; either will do.White wine vinegar: White distilled vinegar can be used in place of the white wine vinegar, if desired.Sugar: The German Potato Salad I grew up eating erred on the sweet side.If that’s not your style, start with 1 tablespoon of sugar in step 4.Taste the roux after it thickens, and add more sugar if you think the sauce could benefit from it.

Alternatively, you can omit the sugar entirely; make this German Potato Salad recipe your own.Whole grain mustard: A store-bought brand like Maille or Inglehoffer works great, or feel free to make your own mustard.Step by step instructions In a Dutch oven or large stockpot, add potatoes and 2 tablespoons salt.Add cold water to cover potatoes by ½ inch.Over medium-high heat, bring to boil and partially cover pot.

Cook until potatoes are tende

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