Here is one of the BEST sides for summer BBQ and gatherings, a German-Style Potato Salad. This german-inspired take on potato salad is served warm with bacon, a tangy-mustardy dressing and sauerkraut. It’s zingy, it’s easy to make and it’s a total crowd pleaser!
The potato salads that I grew up eating were always that mayo-based creamy and chilled potato ‘salad’ served at potluck dinners and summer BBQs. But this one is totally different. My mother-in-law introduced me to this style of potato salad. She is an avid mayo-hater and an avid sauerkraut-lover! So of course, she loves this German-style potato salad so much more than a traditional potato salad.
Aside from the bacon and sauerkraut, the “dressing” is mind-blowing. Packed with tangy vinegar and mustard, it is what makes this potato salad oh-s0 addicting. Serve it alongside grilled hamburgers, grilled bratwursts, delicious grilled BBQ chicken or heck…just anything grilled! It’s the perfect, crowd-pleasing sidekick to any outdoor gathering and great for any Memorial Day weekend festivities!
Hot German Potato Salad
- 3 lbs yellow potatoes cut into 2 inch pieces
- 6 slices of bacon
- ½ medium-sized yellow onion diced
- 1 tbsp traditional dijon mustard
- 1 tbsp whole grain dijon mustard
- ¼ cup apple cider vinegar
- 2 tbsp distilled white vinegar
- ¼ cup finely chopped fresh parsley
- ½ cup thinly sliced scallion green part only
- 2 cloves garlic minced
- ½ tsp freshly ground black pepper
- ¼ tsp cayenne pepper optional
- ½ cup sauerkraut
- kosher salt plenty to taste
- Place the potatoes in a large pot and cover with water so that the potatoes are covered by 2 inches. Bring the water to a boil and add 1 tbsp of kosher salt. Continue to cook, boiling, until the potatoes are just fork tender, about 8 minutes.
- Meanwhile, fry the bacon in a skillet over medium heat until crisp, about 4 minutes per side. Transfer the cooked bacon to a paper towel lined plate and set aside. Discard all but 2 tbsp of the bacon fat (which keep in the same skillet you cooked the bacon in).
- Add the diced onion to the bacon fat and cook over medium heat, stirring, until just tender.
- In a bowl, whisk together the dijon mustard, whole grain dijon mustard, apple cider vinegar, distilled white vinegar, parsley, scallion, garlic, pepper and cayenne pepper (if using). Pour into the hot skillet with the sauteed onions and stir to combine. Add the sauerkraut and crumble the bacon into the mixture and cook, gently stirring, until just warm, about 4 minutes.
- When the potatoes are done, drain and let slightly cool. Place in a large serving bowl and pour the mustard sauce over the potatoes. Gently toss to combine. Add plenty of salt (I ended up using about 2 teaspoons here) and toss once more. Serve immediately.