Pioneer Woman German Potato Salad​

This delicious Pioneer Woman German Potato Salad is a quick and easy side dish that’s perfect for any meal. With crispy bacon, tangy mustard dressing, and fresh herbs, it’s the ideal balance of creamy and savory. Plus, it’s flexible,you can use simple ingredients you already have at home!

Ingredients Needed

• 4 tsp kosher salt, divided
• 3 1/2 lb (about 6 medium) red potatoes, unpeeled, cut into 1–1 1/4 inch pieces
• 1 lb smoky thick-cut bacon
• 1 large yellow onion, diced
• 1 cup reduced-sodium chicken stock
• 3/4 cup white vinegar
• 2 tbsp coarse whole-grain mustard (or more to taste)
• 2 tbsp sugar
• Freshly ground black pepper, to taste
• 3 tbsp chopped fresh chives
• 3 tbsp chopped fresh parsley

How To Make German Potato Salad​

1. Cook the Potatoes: Add 1 tablespoon of kosher salt to a large pot of boiling water. Add the potatoes and bring the water back to a boil. Reduce heat to medium and cook the potatoes until easily pierced with a fork, about 8–10 minutes. Drain and set aside.
2. Cook the Bacon: In a large skillet, fry the bacon over medium heat until chewy-crisp. This may need to be done in batches. Transfer the bacon to a paper towel-lined plate. Once cool enough, chop the bacon into 1/2 to 1-inch pieces.
3. Make the Dressing: Leave the bacon grease in the skillet. Over medium heat, add the diced onion and stir to coat. Cook for about 4–5 minutes, until the onion softens. Add the chicken stock, vinegar, mustard, and sugar. Increase heat slightly to medium-high and cook, stirring occasionally, for 10–15 minutes, until the dressing reduces to about 2 cups and is lightly bubbling.
4. Combine Potatoes and Bacon: Add the cooked potatoes to the skillet and gently fold them into the dressing. Add the chopped bacon and fold again. Sprinkle with the remaining 1 teaspoon of kosher salt (adjust to taste) and freshly ground black pepper. Stir in the fresh chives and parsley.
5. Serve: Serve warm directly from the pan, or transfer to a serving bowl. This dish can also be served cold or at room temperature, and it keeps well in the refrigerator for up to 3 days.

Recipe Tips

• Don’t Overcook the Potatoes: Be sure to cook the potatoes just until they’re easily pierced with a fork, about 8-10 minutes. Overcooking can make them mushy and ruin the texture.
• Use Thick-Cut Bacon: Thick-cut bacon gives a better texture and flavor to the salad. It stays crispier and adds a smoky richness to each bite.
• Let the Dressing Reduce: Allow the dressing to reduce to about 2 cups. This makes the flavors more intense and ensures the salad isn’t too watery.
• Adjust the Mustard: If you like a more tangy flavor, feel free to add a little extra whole-grain mustard. It’s easy to adjust the seasoning to suit your taste.
• Serve Warm or Cold: This salad is delicious both warm and cold. If you want to make it ahead, it keeps well in the fridge for up to 3 days, and the flavors get even better!

How To Store & Reheat Leftovers

• Refrigerate: Allow leftovers german potato salad​ to cool to room temperature before transferring it to an airtight container. Store in the fridge for up to 3 days.
• Reheating: Warm leftovers german potato salad in a skillet over low heat, stirring occasionally for 1 minute, until heated through. You can also microwave it in short intervals, stirring between, to prevent it from drying out.

Nutrition Facts

• Calories: 196
• Total Fat: 9.6 g
• Saturated Fat: 2 g
• Cholesterol: 0 mg
• Sodium: 290 mg
• Potassium: 380 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 2 g
• Sugars: 3 g
• Protein: 4 g

More Pioneer Woman​ Recipes:

• Pioneer Woman Spinach Strawberry Salad
• Pioneer Woman Cowboy Salad
• Pioneer Woman Fruit Salad
• Pioneer Woman Frog Eye Salad
• Pioneer Woman Egg Roll In A Bowl With Coleslaw Mix