Skillet German Potato Salad

Skillet German Potato Salad
From, by bpierce

Skillet German Potato Salad (2)

This Skillet German Potato Salad is darn near the best potato recipe I have ever made. So savory and full of so much flavor.  You can boil the potatoes and mix the dressing ahead of time.  That leaves more time to concentrate on the rest of the meal or your cocktail.  Believe me I have tweens here so cocktails are a necessity not an option!!

Skillet German Potato Salad (3)

The first time I made this my husband said “Oh my goodness what are you doing to the potato salad.”  I told him “I am putting it in the skillet to crisp the edges and to make the flavors more intense.”  He loved it.  He said “Who would have thought that would work out so well.”  I said “You don’t know unless you try something new.” So this traditional style German Potato Salad gets a bit of a twist by way of a hot skillet with a little bacon grease.  

Skillet German Potato Salad (9)

So do yourself and your loved ones a big favor and try one of my most favorite recipes.  You are going to love it and your loved ones will be singing accolades.  

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Skillet German Potato Salad


  • 1 1/2 lbs small red potatoes
  • 4 slices bacon
  • 1/4 cup apple cider vinegar
  • 1 1/2 tablespoons sugar
  • 2 tablespoons water
  • 3 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1 medium sweet onion chopped
  • 1/4 cup fresh Italian parsley chopped
  • Salt & Pepper to taste


  1. In large pot boil potatoes for 15 minutes. Place under cold running water to stop the cooking process. Cut into large bite size chunks and set aside.
  2. Place bacon on cookie sheet Bake in oven at 375 degrees for 7 minutes. Turn bacon and cook for another 7 minutes or until crispy. Remove from cookie sheet and place on paper towel to drain. Do NOT dispose of bacon grease.
  3. In medium bowl whisk vinegar, sugar, water, olive oil and Dijon mustard.
  4. Place 2 tablespoon bacon grease in large skillet over medium heat. Add onion and cook 3-4 minutes. Add chopped potatoes and cook an additional 5 minutes or until starting to brown on the edges. Add additional bacon grease when necessary to keep things from sticking to the pan.. Whisk vinegar mixture and pour in 1/3 at a time cooking 1-2 minutes after each 1/3.
  5. Stir in chopped bacon and parsley.

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