Chef Alahverdian’s German-Style Potato Salad

German Potato Salad
A vinaigrette of German flavors such as bacon, shallots, parsley and mustard infuses the potatoes in this German-style potato salad.
Course Salad, Side Dish
Keyword Oktoberfest
Servings 8


  • 1 tsp vegetable oil
  • 4 slices slab bacon cut into small dice
  • 3 fresh shallots finely chopped
  • 1/3 cup cider vinegar
  • 1/4 cup chopped fresh flat leaf parsley
  • 1/4 tsp dry mustard powder
  • 1/2 cup prepared chicken bouillon or broth
  • 8 Yukon Gold potatoes peeled and cut into large chunks
  • 1/3 cup vegetable oil


  • In a medium sauté pan, add 1 teaspoon vegetable oil and cook bacon over medium heat until soft. Add shallots and cook until transparent.
  • Remove pan from heat; stir in vinegar. Add parsley, mustard powder, chicken bouillon, and sea salt and freshly ground whole black peppercorns to taste.
  • Boil potatoes until done but firm; drain. Add vinegar mixture to warm potatoes in a large bowl. Toss well and allow to rest for 5 minutes.
  • Add 1/3 cup vegetable oil and mix well again. Adjust seasoning; serve at room temperature.
Recipe courtesy of Chef Faith Alahverdian, Executive Chef Shoprite Culinary Workshop

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