German Potato Salad with Leeks and Mustard Seeds

German Potato Salad

With Independence Day just around the corner, it’s time to think about yummy celebratory dishes to bring to the party. Oftentimes, healthier options at these events are pretty slim, if not completely void. I try not to be too much of a foodie snob when someone has graciously welcomed me into their home, so I’ll usually eat whatever is served with no complaints. But I’m always happy when the occasion is a potluck because then I can bring something I’ll definitely want to eat—and maybe even open a few minds by showing people how exciting it can be to explore new foreign food territory.

This mayonnaise-free potato salad fits the bill perfectly. Not too “weird” for less adventurous types and similar enough to its creamy cousin to be recognized by the corn-fed relatives at the BBQ. You can be confident that it will be embraced without much backlash. Plus, it’s got bacon. And everyone likes bacon.

While the potatoes are still hot, they’re tossed with a warm cider vinaigrette that will permeate each morsel with flavor. This method creates a salad that’s far less cloying than the mayonnaise-based version. It also eliminates the need for refrigeration—bonus! This dish is best served slightly warm or at room temperature, so it’s ideal for an outdoor event that might last all day in the hot sun.

German Potato Salad with Leeks and Mustard Seeds

You can use any type of potato here, though I prefer red or Yukon gold potatoes for their thin skins. If you can find them, baby potatoes or fingerlings would work well too.

Prep time: 20 minutes
Cook time: 25–40 minutes
Serves 6–8

2 lbs. potatoes
3 eggs
4 strips quality bacon, diced
1 leek, chopped and rinsed well
2 teaspoons mustard seeds
3 tablespoons olive oil
⅓ cup cider vinegar
2 stalks celery, chopped
1 small handful parsley, chopped
Salt and pepper


  1. Place whole potatoes in a large pot and cover with cold water. Bring to a boil. Reduce heat and simmer until potatoes are cooked through, about 25–40 minutes, depending on size.
  2. Meanwhile, place eggs in a small pot and cover with cold water. Bring to a boil, covered, then turn off heat. Keep pot covered and leave on burner for 12 minutes. Drain. Run eggs under cold water until cool enough to handle. Peel and dice the eggs.
  3. Cook bacon in a heavy pan until crisp. Transfer with a slotted spoon to a plate lined with paper towels. Reserve 3 tablespoons of bacon fat in the pan. Add leeks and sauté with a bit of salt and pepper until tender. Add mustard seeds and sauté 30 seconds. Add olive oil and vinegar. Bring to a boil, then shut off heat. Season with salt and pepper to taste. Set aside.
  4. After potatoes are done cooking, drain them. Set in a colander until cool enough to handle. Cut into large bite-sized pieces. Place in a bowl with the celery, bacon, eggs, and parsley. Return dressing briefly to the stovetop to warm through. Pour dressing over potatoes and toss to combine. Season with salt and pepper. Marinate for 30 minutes before serving.


To choose your organically grown and fresh ingredients wisely, use the following criteria:

  • chemical- and hormone-free meat
  • wild-caught fish
  • pasture-raised, organic eggs
  • whole, unrefined grains
  • virgin, unrefined, first-press organic oils
  • whole-food, unrefined sweeteners
  • pure, clean, spring water
  • sea salt
  • raw and/or cultured milk and cream products

Briana Goodall, CPC

Briana Goodall is Chef and Owner of Green Cuisine Personal Chef Service. Visit her website at

One thought on “German Potato Salad with Leeks and Mustard Seeds

Leave a Reply