German Potato Salad

Serves 6-8


  • 2 lbs Yukon Gold potatoes
  • 8 strips bacon
  • 2 tbsp Dijon mustard
  • 1 tbsp whole grain mustard
  • 2 tbsp honey
  • ¼ cup champagne vinegar
  • ½ cup olive oil
  • salt to taste
  • pepper to taste
  • ½ cup chopped flat-leaf parsley
  • 1 large shallot, minced


  1. In a medium-sized pot, add potatoes and cover with cold water. Bring to a boil and cook until fork-tender, about 15 minutes (start watching the clock after they come up to a rapid boil)
  2. Meanwhile, cook bacon over medium heat until crispy, about 3 minutes per side (do in batches if you don’t have enough room in your pan – over-crowding the pan will take longer)
  3. Remove bacon to a paper-towel lined plate to soak the excess oil, then chop into smaller pieces
  4. Drain the potatoes and transfer to a bowl. Set aside to cool for a few minutes while mixing the dressing 
  5. In a small bowl, mix the Dijon, whole grain mustard, honey and vinegar. Slowly whisk in the olive oil until dressing is emulsified. Season with salt and pepper
  6. Mix the potatoes, bacon, dressing, shallots and parsley and toss to combine. Season if desired. Place in the refrigerator until serving, then remove the salad about an hour prior to eating to allow it to come to room temperature