I'm Emily, a lifestyle blogger, designer, and owner of Gathered Mercantile & The Amsden Coffee Club, both located in The Amsden Building in downtown Versailles, Kentucky. In my blog, you'll read about design projects + inspiration, my wardrobe, delicious recipes, and happenings in + around the Amsden. Welcome to Gathered Living- I'm so excited to have you.

Ultimate German Potato Salad

Summer isn't summer without picnics, and no picnic is complete in the south without potato salad.  My husband and I love German potato salad, which is prepared with a vinegar dressing that is super tangy and flavorful.  To make this dish even better I've also added bacon, hard-boiled eggs, and chopped dill pickles!  The potatoes just soak up all the amazing flavors while these unexpected additions add the perfect amount of crunch and texture.  Here's what you need to get started:  


  • about 1 lb new potatoes (the smaller the better)

  • 1 teaspoon salt (for boiling potatoes)

  • 5 slices bacon

  • 2-3 hard boiled eggs

  • 1/2 cup chopped fresh parsley

  • 1 teaspoon mustard seeds

  • 2 Tbsp finely chopped dill pickles

  • 2-3 tbsp chopped fresh chives 


  • 1/2 tablespoon each- salt and fresh cracked black pepper 

  • 1/3 cup apple cider vinegar

  • 1 tablespoon minced fresh garlic (about 3 large cloves)

  • 2 Tbsp whole grain mustard

  • 1/2 cup olive oil

1.  Cut all your potatoes in half (or quarters depending on how big they are).  Add potatoes to a pot of boiling, salted water.  Boil the potatoes for 20-30 minutes until tender.  Drain your potatoes.

2.  Start cooking the bacon in a skillet on medium heat, flipping occasionally until crispy.  Remove your bacon from the skillet and place on a paper towel.

3.  Reserve the bacon grease to toast your mustard seeds.  Add the mustard seeds to your skillet, stirring constantly on medium heat until they start to pop.  Remove from the heat and set aside. 

4.    Whisk all your dressing ingredients together in a mixing bowl.  Add the mustard seeds and stir to combine.  

5.  Add the cooked and drained potatoes to a large bowl.  Pour the dressing over the potatoes and toss to coat.  

6.  Coarsely chop the bacon, chives, parsley, pickles and hard boiled eggs and add to the potatoes.   Stir to combine.  Refrigerate for a few hours to serve chilled, or serve immediately warm.  

Does potato salad get any better than that?  I always love unexpected ingredients, and the combination of the mustard seeds, egg, and pickles are all unique but work so well together.  The bacon adds the perfect amount of salty crunch while the parsley and chives add a touch of brightness.  This side dish is overflowing with flavors that all combine to make the perfect acidic and tangy bite!  I love how light and fresh this potato salad tastes compared to other heavy mayonnaise or sour cream based potato salads.  I prefer my potato salads cold but you can also serve it warm without refrigerating at all, either way it is sure to be a hit at your next picnic or barbecue!  



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