I’ve made this a couple times and never seemed to quite get the taste that I was looking for. This time I seemed to have hit the nail on head. Before when I made it, it was with white vinegar, this time was apple cider. I also added caraway seeds and cooked the potatoes to just the right consistency. I slightly softened the onions in the bacon fat. Just a few changes that seemed to add up to make the right difference.

I have to admit that I much prefer the salad cold. Doing so lets it soak in the dressing in the fridge and get just a wee bit mushy. Traditionally its served warm, but do whichever you prefer!


German Potato Salad


  • 5-6 red potatoes
  • 6 slices of bacon cut into pieces
  • 1 onion cut in half then sliced thinly
  • 2-3 strands fresh thyme
  • 2-3 strands fresh chives.
  • 2 strands fresh oregano

The Dressing

  • 1/2 cup apple cider vinegar
  • 1/4 cup vegetable stock
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon pickling spice
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon sugar
  • 1/4 teaspoon smoked paprika


  • Peel, then slice me the potatoes into 1/4 inch slices with a mandolin. Cut those slices in half.
  • Either cook in a pot with salted water or microwave in a bowl covered in salted water until quite tender.**
  • Render down the bacon pieces, remove from the pan when crispy, placing in a large bowl.
  • Put the onion in and saute for about 2 minutes. You don't want to brown, just slightly soften them.
  • Pour onion and any remaining bacon fat in the bowl.
  • Once the potatoes are ready, strain, then put in the bowl.
  • Mix the dressing in a container and pour over the potatoes.
  • Chop the fresh herbs and add to the bowl.
  • Gently toss to mix all the ingredients.
  • Sprinkle with fresh parsley before serving.


You want them to be just past fork tender and get slightly mushy in the dressing.



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