German Potato Salad

German Potato Salad

I could have sworn my friend Susan told me her German mother seasoned her German Potato Salad with pickle juice. I just checked with Susan to confirm this critical fact and she said absolutely not; her “mutti” was a purist/traditionalist who would not tamper with this recipe.

Hmmmm. How did I come up with that pickle juice addition? I’ve been adding it to this salad now for several years with the smug confidence of an “insider” trading stocks.

has long been a favorite fall weather salad. Perhaps it’s the bacon. Maybe because it just tastes so much better when slightly warm, perfect for the cool days of Autumn.

There are other “secrets” which make this salad particularly good. Using a good quality bacon is one. Not overcooking your potatoes and tossing them with the vinaigrette when warm is another. I also love the taste of sautéing the onions in bacon fat, but Richard intervened, preferring I use heart-healthy olive oil.

If you are reading this and realize it was you who told me about the pickle juice addition, please advise so I can publicly thank-you and give credit where credit is due!

Recipe: German Potato Salad


  • 2 pounds red-skinned potatoes, cut into 3/8-inch slices
  • 6-8 slices bacon
  • 3 tablespoons chicken stock
  • 3 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons Dijon mustard
  • 1 1/2 tablespoons apple cider vinegar
  • 1 teaspoon sugar
  • 3 tablespoons fresh parsley or freshly chopped dill
  • 1/2 small red onion, thinly sliced
  • Pickle juice as desired, optional


  1. Cover potatoes with cold salted water. Bring to a boil, reduce heat and cook until fork-tender, 4-6 minutes. Take care not to overcook the potatoes. Drain and keep warm.
  2. Fry bacon until golden brown; drain and coarsely chop. Reserve.
  3. Whisk together stock, oil, mustard, vinegar and sugar. Combine parsley, onion, bacon and warm potatoes with vinaigrette. Add pickle juice to taste, if desired. Season to taste with kosher salt and freshly ground pepper. Let stand 1 hour at room temperature for flavors to combine. Serve at room temperature or lightly reheated.

Preparation Time: 35 minutes

Yield: 6-8 servings

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