Disclaimer: This is a collaboration with Colman’s Mustard. All opinions are my own.
This warm potato salad is sure to be your new BBQ favorite! Bacon, red potatoes and a tangy mustard dressing make this German Potato Salad a hit at any cookout.
I grew up being pretty skeptical about German Potato Salad. My mom loves this certain brand out of a can and it always seemed shady to me. As I grew older, I realized it’s SO simple to make and hello….bacon! Since we like a little heat, Colman’s Mustard is perfection in this tangy dressing. Even if you’re not a fan of mustard, the flavor will knock your socks off.
When I’m hosting a BBQ, I like to keep this potato salad warm in a slow-cooker. I simply make it ahead of time, but keep it on a warm setting for guest to enjoy for hours. This is one of those dishes where you keep coming back for one more bite…so addicting!
Step One: Boil some baby red potatoes. I truly think keeping the skin on makes the dish, but feel free to peel away the skin after boiling if desired. I allow to slightly cool, then slice into 1/2 inch rounds. The pieces don’t have to be uniform at all!
Step Three: The key to this awesome warm dressing is the Colman’s Mustard. It is packed with so much flavor and adds a nice kick. Paired with apple cider vinegar, the bacon drippings and a little sugar, it’s hard not to eat this dressing on it’s own. Heads up: this dressing is great for a nice wedge salad, too!
Step Four: Once you toss the hot dressing with the potato slices, sprinkle with salt and pepper, plus parsley to garnish. I always reserve a bit of the bacon crumbles for the end too. Serve immediately.
- 2 pounds baby red potatoes
- 8 oz low-sodium bacon
- 1/2 cup white onion , chopped
- 3/4 cup apple cider vinegar
- 2 Tablespoons Colman's Mustard
- 1 Tablespoon white sugar
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- Parsley to garnish
In a large pot, add potatoes and cover with water. Boil 10-12 minutes, until tender. Cooking time will depend on size of potatoes.
Meanwhile, in a pan, cook bacon until crispy. Drain on paper towels.
Drain potatoes, set aside to cool.
In the bacon pan, reduce heat to medium low. Slowly add apple cider vinegar, sugar, mustard and onions. Stir frequently to combine. Allow to bubble and thicken for about 8 minutes.
While dressing is bubbling, slice potatoes and crumble bacon. Put into a large bowl.
Slowly pour hot dressing over potatoes and toss to combine. Season with salt and pepper to taste (remember, bacon is already quite salty!).
Tip: To make ahead of time, simply reheat before serving. It’s A-okay if your salad sits out for a while too…no worries since this is a mayo free dressing. I’ve been known to eat this ice cold out of the fridge too. Shhhh, no judgement zone.
What dishes do you like to spice up with mustard? Have you tried German Potato Salad yet?
Not sure where do find Colman’s? Head to Amazon!