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Tangy German Warm Potato Salad Recipe with Whole Grain Mustard Vinaigrette

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A tangy and inviting warm potato salad featuring a whole grain mustard vinaigrette that soaks into waxy potatoes for a cozy, flavorful side dish perfect for any occasion.

Ingredients

Scale
  • 2 pounds small waxy potatoes (Yukon Gold or fingerlings), scrubbed and halved or quartered
  • 2 tablespoons whole grain mustard
  • 1/4 cup apple cider vinegar (60 ml)
  • 3 tablespoons extra virgin olive oil
  • 1 medium shallot, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • 1/2 cup vegetable or chicken broth (120 ml)
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon sugar (optional)
  • 4 slices bacon, cooked crisp and crumbled (optional)

Instructions

  1. Place the halved or quartered potatoes in a large pot and cover with cold water. Add a pinch of salt.
  2. Bring to a boil over medium-high heat and cook until tender but still firm, about 15-20 minutes. Test by piercing with a fork—it should slide in easily without the potato falling apart.
  3. Drain the potatoes in a colander and let them sit for a few minutes to steam dry.
  4. While potatoes cook, whisk together the whole grain mustard, apple cider vinegar, olive oil, broth, sugar (if using), salt, and pepper in a mixing bowl until emulsified and smooth.
  5. In a skillet over medium heat, cook bacon slices until crisp. Remove and drain on paper towels, then crumble when cool (if using).
  6. Stir the finely chopped shallots into the vinaigrette to soften and infuse the dressing.
  7. While potatoes are still warm, gently toss them with the vinaigrette and shallots.
  8. Add the chopped parsley and crumbled bacon (if using), then gently mix again.
  9. Taste and adjust seasoning with more salt, pepper, or vinegar if needed.
  10. Serve warm or at room temperature.

Notes

Avoid overcrowding potatoes when boiling to ensure even cooking. Combine potatoes with vinaigrette while still warm but not too hot to preserve flavor and texture. Finely dice shallots for best flavor infusion. Leftover dressing is great on roasted vegetables or sandwiches. For vegan version, omit bacon and use vegetable broth. Variations include swapping parsley for dill or chives, adding smoky paprika, or mixing in dried cranberries or apples.

Nutrition

Keywords: warm potato salad, German potato salad, whole grain mustard vinaigrette, tangy potato salad, easy potato salad, side dish, picnic recipe

Find it online: https://pokirecipes.com/tangy-german-warm-potato-salad-recipe-with-whole-grain-mustard-vinaigrette-easy-and-perfect/