German Potato Salad with Hot Mustard


  • 2 pounds Yukon gold potatoes
  • 10 slices of bacon
  • 1 large or 2 medium leeks (diced)
  • ¾ cup chicken stock
  • 6 TBLS white wine vinegar
  • 2 tsp Kelchner's Hot Mustard
  • Pinch of sugar
  • Salt and pepper to taste
  • ½ cup fresh parsley and/or dill (chopped)


1. Boil potatoes until fork tender (about 20 minutes), drain and cool until they can be handled.

2. Dice the bacon and fry in a large cast iron skillet over medium heat until crispy.

3. Remove the bacon bits from the skillet and set aside, then add the leeks and saute 3-4 minutes.

4. Add the chicken broth and bring to a simmer.

5. Reduce heat to low and whisk in vinegar, Kelchner's Hot Mustard, sugar, salt and pepper.

6. Cut the potatoes into 1 inch cubes and transfer to a large serving bowl.

7. Pour the dressing over the potatoes and stir in the bacon bits and chopped herbs.

8. Serve hot or at room temperature.

Serves: 6-8 | Prep Time: 10 minutes | Total Time: 45 minutes

There are currently no comments for this recipe. Why not try it out and let us know how it tastes?
Write a review