Bavarian Mustard Potato Salad is a delightful twist on the classic potato salad, featuring tangy mustard and crispy bacon. This dish is perfect for picnics, potlucks, or as a comforting side to your favorite meal. Its bold flavors and hearty ingredients make it a standout choice any time of the year.
Red potatoes are the star of this salad, offering a smooth texture and slightly sweet flavor. Choose smaller ones to ensure they cook evenly. Bacon brings a smoky, savory depth that complements the tanginess of the dressing. Yellow onion, when cooked in bacon fat, adds a subtle sweetness and aromatic base to the dish. The apple cider vinegar provides the necessary acidity, balancing the richness of the bacon. Whole grain mustard gives the dressing its signature tangy flavor and texture. A touch of sugar adds a hint of sweetness to round out the flavors. Olive oil is whisked into the dressing to create a silky texture. Finally, fresh parsley adds a pop of color and freshness.
This Bavarian Mustard Potato Salad pairs wonderfully with grilled sausages or bratwurst, making it a fantastic choice for a backyard barbecue. It also makes a great side dish for roasted chicken or a simple green salad for a lighter meal. Serve it warm or at room temperature for the best flavors.
First, place your quartered red potatoes in a large pot and fill it with enough water to cover the potatoes completely. Bring to a boil and let them cook until tender, which should take about 15 minutes. You’ll know they’re done when a fork easily pierces through. Once cooked, drain them well and set them aside to cool slightly.
While the potatoes are boiling, take out a skillet and cook the dice of bacon over medium heat until it reaches that perfect crispy point. Use a slotted spoon to transfer the bacon bits onto a paper towel, leaving the flavorful bacon fat in the skillet.
Next, toss the diced yellow onion into the skillet with the bacon fat. Sauté the onions until they're translucent and fragrant, which should take about 5 minutes. Then, pour in the apple cider vinegar, add the whole grain mustard, and sprinkle in the sugar. Stir everything together and bring it to a gentle simmer. Once simmering, remove the skillet from the heat and whisk in the olive oil until everything is smoothly combined. Season the dressing with salt and black pepper to your liking.
Grab a large bowl and combine the cooked potatoes, crispy bacon, and the warm dressing. Gently toss everything together, ensuring that the potatoes are well coated with the dressing. Before serving, sprinkle the chopped fresh parsley over the top for a burst of color and flavor.
Share