German Potato Salad

High fashion has the shelf life of potato salad. And when past its prime, it is similarly deadly.
Barbara Kingsolver

I was poking around at our guest chef’s recipes for a nice side dish to have with grilled bratwurst and came upon Jamie Oliver’s Perfect Potato Salad 3 Ways video on FB, the inspiration that I needed to try a new way to an old classic warm German-style potato salad.  Oh, but I loved Jamie’s find the link at the bottom of the page.

So many versions of German potato salad to look at and discover and I for one found so many new methods and additional ingredients to boost the flavor of this favorite fall dish.  I tried the Instant Pot method for cooking the quartered red potatoes, 4 minutes, and a manual pressure release.  What a time saver for about 3 pounds of potatoes.  German potato salad is fantastic with so many dishes, tonight bratwurst, and grilled ribs being my two favorites

  • 3 lbs Red Potatoes washed
  • 1 clove minced garlic
  • 1 tablespoon country Dijon mustard
  • 1/2 half pod concentrated chicken stock
  • 1 cup of water
  • 3 strips of bacon large diced
  • about a cup of diced onion

Use the steamer basket insert for the potatoes, add the garlic, mustard, stock, and water to the pot and whisk to blend.  Place the basket of potatoes in the pot, place the lid on the pot, and seal the vent.  Set manually to high pressure for 4 minutes, when the timer goes off release pressure manually and reserve the liquid to add to the bacon dressing.


Cut your potatoes into quarters, leaving the skin on. You can peel them if you like.

Put the chicken broth in the electric pressure cooker.

Place all the other ingredients in the Instant Pot.

Place lid on the IP and seal the valve.

Click your manual button and set the pressure time to 4 minutes.

When finished manually release the pressure.

Remove lid and stir the potatoes coating it in the delicious buttery sauce.

Link to Jamie’s video