---
author: Brian Lagerstrom
source: https://youtu.be/Xl0TTag8Gks?si=VyXOlzJ0KmzZEava&t=81
video: https://www.youtube.com/watch?v=Xl0TTag8Gks
hero: https://bsteph.imgix.net/food/3-potato-salad-recipes-classic-german-style-loaded-baked-potato.jpg
tags: [side, bbq]
---

# 3 Potato Salad Recipes (Classic, German Style, Loaded Baked Potato)

## Classic Potato Salad

1. Cut (907g)[fingerling potatoes] into bite-sized coins.
2. Place potatoes into a large pot with enough water to cover by an inch.
3. Add a large pinch of ()[salt] to the water.
4. Bring to a boil, then reduce heat to medium-low and simmer for 25–30 minutes, until tender but toothsome.
5. Drain and spread potatoes onto a tray to cool to near room temperature.
6. Chop (225g)[bread & butter pickles] and (15g)[fresh dill].
7. Transfer cooled potatoes to a large bowl.
8. Add (175g)[mayo], (80g)[yellow mustard], [bread & butter pickles], and [fresh dill].
9. Mix with a gloved hand, squishing about 20% of the potatoes to create a slightly mashed texture.
10. Garnish with extra [fresh dill] and [black pepper].

## German Style Potato Salad

11. Shave or thinly slice (¼)[red onion], then rinse under cold water.
12. Combine [red onion] with (50g)[apple cider vinegar] and (20g)[sugar] in a bowl.
13. Allow onions to marinate while the potatoes cook.
14. Cut (907g)[red potatoes] into bite-sized pieces.
15. Place [red potatoes] into a large pot with enough water to cover by an inch.
16. Add a large pinch of ()[salt] to the water.
17. Bring to a boil, then reduce heat to medium-low and simmer for 15–20 minutes, until soft but not crumbly.
18. Drain and set aside.
19. Chop (250g)[bacon] — freeze it for 15 minutes first to make it easier to cut.
20. Heat a sauté pan over medium-low heat and add [bacon].
21. Cook for 15–20 minutes, stirring frequently, until cooked and golden brown.
22. Chop (15g)[fresh parsley].
23. Add cooked potatoes, cooked bacon with its fat, (60g)[whole grain mustard], [fresh parsley], (3g)[salt], and (3g)[black pepper] to a large bowl.
24. Fold together, then toss more roughly to emulsify the mustard and bacon fat.
25. Garnish with additional [fresh parsley] and [black pepper].

## Loaded Baked Potato Salad

26. Preheat oven to 450°F/230°C.
27. Partially peel (907g)[russet potatoes] and cut into bite-sized pieces.
28. Toss [russet potatoes] in a bowl with a generous squeeze of ()[olive oil] and 2 large pinches of ()[salt].
29. Spread potatoes onto a sheet tray in a single layer.
30. Roast for 25–35 minutes, tossing halfway through, until cooked through and crisped on 1–2 sides.
31. Allow potatoes to cool before assembling.
32. Chop (250g)[bacon] — freeze it for 15 minutes first to make it easier to cut.
33. Heat a sauté pan over medium-low and add [bacon].
34. Cook for 15–20 minutes, stirring frequently, until golden brown.
35. Allow bacon to cool before assembling.
36. Finely shred (75g)[medium or sharp cheddar].
37. Thinly slice (100g)[scallions].
38. Transfer cooled potatoes to a large bowl, reserving about ¼ of them.
39. Thoroughly chop the reserved ¼ of potatoes, then add them back into the bowl.
40. Add bacon with its fat, (200g)[mayo], (150g)[sour cream], [cheddar], [scallions], and (3g)[black pepper] to the bowl.
41. Stir to combine.
42. Garnish with additional [black pepper], a sprinkle of [cheddar], and more [scallions].

## Homemade Mayonnaise

43. Add (1)[large egg], (20g)[water], (25g)[white vinegar], and (5g)[salt] to a high-sided container.
44. Blend with an immersion blender to combine.
45. Slowly stream in (325g)[neutral oil] while blending until emulsified.