Bavarian Mustard Potato Salad

🕒 Prep: 15 min
🔥 Cook: 20 min
🍽 Serves: 6
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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.

Bavarian Mustard Potato Salad

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Ingredients for Bavarian Mustard Potato Salad

Ingredients for Bavarian Mustard Potato Salad

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.

Why This Bavarian Mustard Potato Salad Works

As the potatoes boil, their insides soften but the skins stay on and hold them together. That way the pieces stay in chunks instead of breaking into mush when tossed with the dressing. Warm potatoes also drink in liquid more easily, so when the hot vinegar and mustard mixture hits them, it soaks into the surface instead of just sliding off.

While the bacon cooks, it turns crisp and leaves its fat in the pan. The onion goes right into that hot fat, so it softens and picks up some of the bacon taste. When the vinegar, mustard, and sugar go into the same pan, they scrape up all the browned bits stuck to the bottom, and the hot liquid thins everything out. Once the pan comes off the heat, the olive oil goes in and blends into the hot vinegar mixture, so it stays smooth instead of separating.

By the time the warm dressing is poured over the potatoes and bacon, it can coat every piece. As the salad sits for a few minutes, the potatoes keep soaking in the dressing, and the bacon stays crisp on the outside instead of getting soggy.

Bavarian Mustard Potato Salad Tips & Tricks

  • For extra flavor, boil the potatoes in salted water or add a splash of vinegar to the cooking water.
  • Use a slotted spoon to remove bacon to keep the fat in the skillet for the onions.
  • If the dressing seems too thick, add a bit more olive oil to thin it out.
  • Make the salad a few hours ahead to let the flavors meld together.

Mistakes To Avoid

Boiling the potatoes until they are falling apart instead of just tender makes them break down when tossed with the dressing. The hot vinegar and mustard soak into the cracks, and the salad turns into a mushy, pasty mix instead of chunky pieces that hold their shape.

Adding the potatoes when they are cold or barely warm keeps the dressing from soaking in. The surface of the potatoes tightens up, the bacon and onion slide off, and the salad ends up with plain potato centers and all the flavor clinging only to the outside.

Letting the bacon fat cool down too much before cooking the onion can cause the onion to sit in grease instead of actually softening. The pieces stay a bit raw and harsh, and the dressing feels greasy with chewy onion bits floating in it.

Whisking the olive oil into the skillet while it is still over the heat often makes the dressing split. The oil separates and floats on top, so it coats the potatoes in an oily layer instead of clinging as a smooth, slightly thick sauce.

Equipment Used:

Large pot, Skillet, Mixing bowl

Ingredients

  1. 2 lbs red potatoes, quartered
  2. 6 slices bacon, diced
  3. 1 medium yellow onion, diced
  4. 1/2 cup apple cider vinegar
  5. 1/4 cup whole grain mustard
  6. 1 tbsp sugar
  7. 1/4 cup olive oil
  8. Salt to taste
  9. Black pepper to taste
  10. 2 tbsp fresh parsley, chopped

Step-by-step Instructions

  1. 1. In a large pot, boil the quartered potatoes until tender, about 15 minutes, then drain and set aside.
  2. 2. In a skillet, cook the diced bacon over medium heat until crispy. Remove the bacon and place on a paper towel to drain, reserving the bacon fat in the skillet.
  3. 3. In the same skillet, add the diced onion and sauté in the bacon fat until translucent.
  4. 4. To the skillet, add apple cider vinegar, whole grain mustard, and sugar. Stir well to combine and bring to a simmer.
  5. 5. Remove from heat and whisk in olive oil, then season with salt and black pepper to taste.
  6. 6. In a large bowl, combine the cooked potatoes, bacon, and warm dressing. Toss gently to coat the potatoes evenly.
  7. 7. Garnish with fresh parsley before serving.

Frequently Asked Questions

Can I prepare this salad in advance?
Yes, you can prepare it a few hours ahead of time. Just keep it covered in the fridge and bring it to room temperature before serving.
What can I use instead of apple cider vinegar?
White wine vinegar or even red wine vinegar can be good substitutes if you don’t have apple cider vinegar on hand.
Can I use another type of potato?
Yes, Yukon Gold or any waxy potato would work well, but avoid starchy potatoes like Russets.

Serving Ideas for Bavarian Mustard Potato Salad

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.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.