Spring German Potato Salad Recipe

Sweet corn and smoky bacon—the ultimate comfort food.


  • 2 pounds new potatoes, a mix of colors cut in half
  • 12 oz. bacon chopped
  • ¼ cup reserved bacon grease
  • ⅓ apple cider vinegar
  • 3 tbsp sugar
  • 1 tbsp Dijon mustard
  • 1 tbsp minced garlic
  • 1/2 pound fresh green beans cut in half
  • 1/2 red pepper cut in chunks, or 5 small red peppers sliced into rings
  • 1/2 cup frozen sweet peas
  • 1 sweet corn on the cob
  • 3 radishes slivered
  • 3 green onions sliced diagonally for garnish


Cut and boil the potatoes until just done. Save the water, do not discard. Place the potatoes onto a sheet pan and bake in the oven at 350F/160C until just browned, about 20 minutes.

This will give the potatoes a crunch; it also removes the excess water.

Blanch the green beans and red peppers in the reserved potato water until just tender. Then add the peas and blanch for just a minute. Drain.

Cut the kernels from the sweet corn cob and sliver the radishes. Slice the green onions diagonally.

Fry the bacon until crispy and remove from the bacon grease.

Keep a minimum of ¼ cup bacon grease in the pan on medium heat. If there is not enough bacon grease, add cooking oil to make ¼ cup. Add the apple cider vinegar, then the sugar. Stir until dissolved. Add Dijon mustard. Stir and remove from heat. Add the garlic and stir.

Add the bacon into a bowl with the potatoes, stir and add the liquid mixture. Stir to combine, breaking open some of the potatoes to absorb the liquid. Add the blanched green beans, peppers, and peas. Stir until well mixed, top with crisp corn kernels and slivered radishes. Garnish with sliced green beans.

Serve warm.

The Spring German Potato Salad pairs well with Pure Angus Beef Tomahawk Steak, Ranch Beans, Rhubarb Cobbler, and an Old Fashioned.