German Potato Salad

German Potato Salad

Posted by:

Jacobsen Salt Co.

Posted on:

Jun 20, 2017

  • 5lbs German Butterball, Yukon Gold or any other yellow-fleshed buttery potatoes (washed)
  • Aromatics: 1 bay leaf, 3 cloves garlic (smashed)
  • 1 white onion small (diced)
  • 4 cloves of garlic (minced)
  • 1 bunch fresh dill (picked and roughly chopped)
  • 6 ounces cooked bacon or any smoked pork pieces (roughly chopped)
  • 1, 6-ounce jar stone ground mustard
  • ¼ cup Pure Kosher Sea Salt
  • ¼ cup apple cider vinegar
  • 1 tsp Tellicherry Peppercorn
  • 1 tsp ground caraway
  • 1 tsp ground celery seed
  • ½ cup mayonnaise or sour cream

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Pure Kosher Sea Salt-image

Pure Kosher Sea Salt


Sourced Tellicherry Peppercorn Grinder-image

Sourced Tellicherry Peppercorn Grinder



Put 5lbs clean potatoes in large stockpot and fill with cold water until potatoes are covered with 2 inches water. Add 3 Tablespoons kosher salt and aromatics. Place on stove on med-high heat. Bring water to a boil, turn heat off, replace the lid, and leave the pot on the stove to cool gradually for 10-15 minutes. Remove potatoes from water and let cool in the fridge for at least 2 hours. Combine remaining ingredients in large mixing bowl and taste for seasoning. Add more salt, pepper, or vinegar if you prefer.