This German-Inspired Potato Salad is similar to the classic version, but it uses mayonnaise, cornichon brine, and goes a little heavier on the mustard to brighten up the tanginess. Oh, and it’s best served warm, but is still just tasty chilled, and is fun to garnish with potato chips as well. Though, like any recipe, you can adapt and adjust to your preferences. Simply enjoy!
And on that note, scroll onwards for my take on the classic recipe.
Fill a medium pot with one inch of water, then place a steamer basket inside. Place the potatoes in the steamer basket, cover, then bring water to a boil. Cook until potatoes are fork tender, about 12-15 minutes. Prepare and slice all vegetables while the potatoes steam. Transfer to a large mixing bowl.
Cook bacon according to package instructions. Transfer the bacon, then using the same skillet, bring to medium heat, and add onions. Sauté until soft and golden, about 12 minutes.
When the potatoes are ready, roughly halve the pieces into bite-sized chunks, then transfer to the mixing bowl of ingredients.
Add the sautéed onions, bacon, sour cream, mayonnaise, and mustard. Season with salt and cracked black pepper.
Toss to combine and taste test. Adjust as needed.
Transfer to a serving dish and garnish with crushed potato chips (optional, for extra crunch and pizazz) just before serving. Enjoy!
German-Inspired Potato Salad
PREP TIME: 10-15 MIN
COOK TIME: 15-20 MIN
SERVES: 4
Ingredients:
- 2 lb. baby potatoes
- 1 small sweet onion, diced
- 4-6 stalks green onions (about 1/2 cup), sliced
- 2 small shallots (1/3 cup), thinly sliced
- 3 stalks (about 1/2 cup) celery, thinly sliced
- 1/2 cup Cornichons, sliced (pickles work too)
- 3-4 Tbs cornichon/pickle brine
- 2-3 Tbs Dill, chopped
- 1/4 cup Whole Grain Dijon Mustard
- 1/3 Mayonaise
- 1 tsp sea salt
- 1 tsp Cracked black pepper
- potato chips, optional
Directions for German-Inspired Potato Salad:
- Fill a medium pot with one inch of water, then place a steamer basket inside. Place the potatoes in the steamer basket, cover, then bring water to a boil. Cook until potatoes are fork tender, about 12-15 minutes. Prepare and slice all vegetables while the potatoes steam. Transfer to a large mixing bowl.
- Cook bacon according to package instructions. Transfer the bacon, then using the same skillet, bring to medium heat, and add onions. Sauté until soft and golden, about 12 minutes.
- When the potatoes are ready, roughly halve the pieces into bite-sized chunks, then transfer to the mixing bowl of ingredients. Add the sautéed onions, bacon, sour cream, mayonnaise, and mustard. Season with salt and cracked black pepper.
- Toss to combine and taste test. Adjust as needed. Transfer to a serving dish and garnish with crushed potato chips (optional, for extra crunch and pizazz) just before serving. Enjoy!
Notes:
- You can make this vegetarian or vegan by using plant-based substitutes, and sauté the onions in cooking oil instead.
- I’m going through a potato chip on potato salad phase. It’s totally an optional step though!
- For more delicious recipes to create or pair alongside, visit the Kitchen Journal.
