Classic Warm German Potato Salad with Bacon & Whole-Grain Mustard (Labor Day Steak Side)

How to Make Classic Warm German Potato Salad with Bacon & Whole-Grain Mustard (Labor Day Steak Side)

1. 1

   Step 1: Cook the potatoes until just tender

   Place whole new potatoes in a large pot and cover with cold water by 1 inch. Add the kosher salt, bring to a simmer, and cook until a paring knife slides easily into the center (12–15 minutes depending on size). Drain well, let steam-dry for a minute, then, while still warm, halve larger potatoes (leave tiny ones whole). Keep warm in the colander while you prepare the rest.

   For this step

   • 2 lbNew (baby) potatoes
   • 1 1/2 tspKosher salt
   
2. 2

   Step 2: Crisp the bacon and reserve drippings

   In a large heavy skillet over medium heat, cook the bacon until deep golden and crisp, 8–10 minutes, turning as needed. Transfer bacon to a paper-towel-lined plate and reserve 2–3 tablespoons of the hot bacon drippings in the skillet (discard any excess). When cool, crumble or chop the bacon into bite-sized pieces.

   For this step

   • 6 slicesThick-cut bacon
   
3. 3

   Step 3: Optional grill finish or skillet sear for extra char

   Toss the halved potatoes in the extra-virgin olive oil and freshly ground black pepper. For a quick grill finish (great for Labour Day cookouts), heat grill to medium-high and char cut-side down 2–3 minutes until bronzed; for a stovetop sear, return the skillet with reserved drippings to medium-high and sear potatoes cut-side down 3–4 minutes to develop color. Remove potatoes to a warm plate.

   For this step

   • 2 tbspExtra-virgin olive oil
   • 1 tspFreshly ground black pepper
   
4. 4

   Step 4: Make the whole-grain mustard–bacon vinaigrette

   With the skillet still warm and a little bacon fat left, add the sliced shallots and sauté briefly until softened and translucent, about 1–2 minutes. Stir in the whole-grain mustard, apple cider vinegar and honey, scraping up any browned bits; simmer 30–60 seconds so flavors meld. Off heat, whisk in a splash more olive oil if the dressing needs loosening and taste for seasoning.

   For this step

   • 2 eachShallots, thinly sliced
   • 2 tbspWhole-grain mustard
   • 2 tbspApple cider vinegar
   • 1 tbspHoney
   
5. 5

   Step 5: Toss potatoes hot so they absorb the dressing

   Return the warm potatoes to the skillet or a large bowl, pour the vinaigrette over them while hot and gently toss so the potatoes soak up the dressing. Fold in the crisp bacon and chopped parsley; adjust salt and pepper to taste and serve immediately while warm as a steak-side salad.

   For this step

   • 1/4 cupFresh parsley, chopped
   
6. 6

   Step 6: Make-ahead, reheating and serving tips

   Make ahead: cook potatoes and bacon and refrigerate separately for up to 2 days; gently rewarm potatoes in a skillet or on the grill, then proceed with the hot vinaigrette so they reabsorb flavor. To serve at a cookout, finish the toss on a low grill rack or in a warm skillet and keep covered; this salad is best served warm but holds at room temperature for an hour. Pair with grilled steaks or burgers and scatter extra parsley or sliced scallions for a fresh finish.
   

1. Place whole new potatoes in a large pot and cover with cold water by 1 inch. Add the kosher salt, bring to a simmer, and cook until a paring knife slides easily into the center (12–15 minutes depending on size). Drain well, let steam-dry for a minute, then, while still warm, halve larger potatoes (leave tiny ones whole). Keep warm in the colander while you prepare the rest.
2. In a large heavy skillet over medium heat, cook the bacon until deep golden and crisp, 8–10 minutes, turning as needed. Transfer bacon to a paper-towel-lined plate and reserve 2–3 tablespoons of the hot bacon drippings in the skillet (discard any excess). When cool, crumble or chop the bacon into bite-sized pieces.
3. Toss the halved potatoes in the extra-virgin olive oil and freshly ground black pepper. For a quick grill finish (great for Labour Day cookouts), heat grill to medium-high and char cut-side down 2–3 minutes until bronzed; for a stovetop sear, return the skillet with reserved drippings to medium-high and sear potatoes cut-side down 3–4 minutes to develop color. Remove potatoes to a warm plate.
4. With the skillet still warm and a little bacon fat left, add the sliced shallots and sauté briefly until softened and translucent, about 1–2 minutes. Stir in the whole-grain mustard, apple cider vinegar and honey, scraping up any browned bits; simmer 30–60 seconds so flavors meld. Off heat, whisk in a splash more olive oil if the dressing needs loosening and taste for seasoning.
5. Return the warm potatoes to the skillet or a large bowl, pour the vinaigrette over them while hot and gently toss so the potatoes soak up the dressing. Fold in the crisp bacon and chopped parsley; adjust salt and pepper to taste and serve immediately while warm as a steak-side salad.
6. Make ahead: cook potatoes and bacon and refrigerate separately for up to 2 days; gently rewarm potatoes in a skillet or on the grill, then proceed with the hot vinaigrette so they reabsorb flavor. To serve at a cookout, finish the toss on a low grill rack or in a warm skillet and keep covered; this salad is best served warm but holds at room temperature for an hour. Pair with grilled steaks or burgers and scatter extra parsley or sliced scallions for a fresh finish.