Back to Mustardy German Potato Salad All Reviews for Mustardy German Potato Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Mustardy German Potato Salad Recipe Summary prep: 30 mins total: 45 mins Servings: 4

Ingredients Ingredient Checklist Kosher salt and freshly ground pepper 1 1/2 pounds small new potatoes, scrubbed 3 slices bacon, thinly sliced crosswise 1 small red onion, halved and thinly sliced 4 tablespoons white-wine vinegar 3 tablespoons whole-grain Dijon mustard

Gallery Mustardy German Potato Salad

Recipe Summary prep: 30 mins total: 45 mins Servings: 4

Mustardy German Potato Salad

Mustardy German Potato Salad

Mustardy German Potato Salad

Recipe Summary prep: 30 mins total: 45 mins Servings: 4

Recipe Summary

prep: 30 mins total: 45 mins

Servings: 4

prep: 30 mins

total: 45 mins

prep:

30 mins

total:

45 mins

Servings: 4

4

Ingredients

Ingredients

  • Kosher salt and freshly ground pepper 1 1/2 pounds small new potatoes, scrubbed 3 slices bacon, thinly sliced crosswise 1 small red onion, halved and thinly sliced 4 tablespoons white-wine vinegar 3 tablespoons whole-grain Dijon mustard

Directions

In a 5-quart saucepan, bring 1 inch salted water to a boil; reduce to a simmer. Add potatoes. Cover; cook until tender when pierced with the tip of a paring knife, 25 to 30 minutes. Drain; cool slightly, and halve.

In a small skillet over medium heat, cook bacon until crispy, 3 to 5 minutes. Add onion. Cook, stirring often, until tender, 2 to 4 minutes. Remove from heat; add 3 tablespoons vinegar and mustard.

Toss with warm potatoes. If desired, season with salt and pepper, and add up to 1 tablespoon more vinegar. Serve warm.

Reviews (5)

 Add Rating & Review     43 Ratings   5 star values:        3    4 star values:        7    3 star values:        19    2 star values:        12    1 star values:        2

Reviews (5)

Add Rating & Review     43 Ratings   5 star values:        3    4 star values:        7    3 star values:        19    2 star values:        12    1 star values:        2

Add Rating & Review

43 Ratings 5 star values: 3 4 star values: 7 3 star values: 19 2 star values: 12 1 star values: 2

43 Ratings 5 star values: 3 4 star values: 7 3 star values: 19 2 star values: 12 1 star values: 2

43 Ratings 5 star values: 3 4 star values: 7 3 star values: 19 2 star values: 12 1 star values: 2

  • 5 star values: 3 4 star values: 7 3 star values: 19 2 star values: 12 1 star values: 2

    Martha Stewart Member     Rating: Unrated       05/05/2010   this is a winner, have made it on several occasions. adapts well to bigger and smaller crowds and is equally tasty served warm or at room temperature. my summer staple.  

Martha Stewart Member     Rating: Unrated       05/04/2010   This is always a winner for summer meals. It takes minimal effort and feeds more than four (at least in our circle of friends). Recommended changes is to add 1/2 cup of chopped parsley at the end and 3 tsps of brown sugar to the vinegar (and we just use white vinegar). We serve it warm, but it also takes good as it cools.  

Martha Stewart Member     Rating: Unrated       04/24/2010   I added a small amount of flour in with the bacon and onions so the sauce is thicker and sticks to the potatoes better. Also used apple cider vinegar instead of white wine vinegar for a slightly different flavor.  

Martha Stewart Member     Rating: Unrated       08/26/2008   PS: I just love this recipe since I'm not overly fond of mayo in salads, plus it is a great one for someone with allergies or aversion to eggs or egg products.  

Martha Stewart Member     Rating: Unrated       08/26/2008   Chopped dill pickle and celery can be added to make this even more yummy, if you happen to like those ingredients, too!

    Martha Stewart Member

    Rating: Unrated 05/05/2010

this is a winner, have made it on several occasions. adapts well to bigger and smaller crowds and is equally tasty served warm or at room temperature. my summer staple.

Rating: Unrated

Rating: Unrated 05/04/2010

This is always a winner for summer meals. It takes minimal effort and feeds more than four (at least in our circle of friends). Recommended changes is to add 1/2 cup of chopped parsley at the end and 3 tsps of brown sugar to the vinegar (and we just use white vinegar). We serve it warm, but it also takes good as it cools.

Rating: Unrated 04/24/2010

I added a small amount of flour in with the bacon and onions so the sauce is thicker and sticks to the potatoes better. Also used apple cider vinegar instead of white wine vinegar for a slightly different flavor.

Rating: Unrated 08/26/2008

PS: I just love this recipe since I’m not overly fond of mayo in salads, plus it is a great one for someone with allergies or aversion to eggs or egg products.

Chopped dill pickle and celery can be added to make this even more yummy, if you happen to like those ingredients, too!

All Reviews for Mustardy German Potato Salad

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Mustardy German Potato Salad

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest