German Potato Salad with a Kick

Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana!

For someone from Irish heritage you would think I make potato salad every summer, but I think this was the first time I’ve made a potato salad before. Probably because I associate potato salad as a gloopy mess full of mayo and crunchy ‘things’ that leave me guessing what they are, but I found this exciting on the palate with pickled green onions in red wine vinegar and a dressing with whole grain mustard. Focusing on simple ingredients, not covering them. Thank you Jami!

My Mother put in a request for this challenge asking for a German potato salad. Scouring the web for inspiration I came across Deb’s (Smitten Kitchen) Spring Salad with New Potatoes. I loved her idea of pickling spring onions!

The result for June’s challenge was to combine the bacon of a German potato salad with the kick of the lightly pickled spring onions. Opting out of the goopy mayo mess that you find at your summer picnic, I chose to go a lighter route for my dressing.

I paired my potato salad, with a marinated grilled flank steak and asparagus.

German Potato Salad with a Kick
  • 6 red potatoes
  • water
  • bacon
  • ¼ cup red wine vinegar
  • ¼ cup water
  • 1½ tsp sugar
  • 1 bunch of spring onions
  • ¼ cup olive oil
  • 2 tablespoons whole grain mustard
  • 2 teaspoons smooth Dijon mustard
  • 2 tablespoons red wine vinegar
  1. Cut potatoes into bite size pieces. Place potatoes into a large enough pot and fill to cover. Bring to a boil and boil till a knife pierces a potato and let’s go easily.
  2. While the potatoes are cooking. Mix the red wine vinegar, water and sugar in a bowl. Dice the spring onions and place into the liquid, stir and store in the fridge until later.
  3. I can’t exactly tell you how much bacon to use, I went the silly route and went cheap when it came to my bacon. Unfortunately most of each piece was fat, so I ended up using the whole package of bacon due to cutting the fat off. Cut the bacon into small chunks and fry till cooked. Place aside to drain.
  4. Mix the olive oil, whole grain mustard, Dijon mustard, and red wine vinegar in a larger bowl. Once the potatoes are cooked place them, the bacon, and spring onions (drained) and mix. Serve.

If you make this, let me see! Tag your photo with #teawithmeblog on Instagram.


Share Your Thoughts

  1. My daughter and I were out running errands in the 105 afternoon weather and I told her about a Canadian who had stopped by my blog. We remain quite jealous of your weather.

    I’ve been on a quick pickling kick, cherries, dakon radish, can’t wait to try this.