German Potato Salad with a Twist

Two of our absolute summer cooking favorites are grilled smoked sausage coupled with my uncle’s recipe for German Potato Salad. But what happens when you’ve been talking about it all day and craving it all day and then a line of thunderstorms rolls through?

You pivot!

This version is a storm-inspired mashup of all the tangy, savory flavors he perfected, but with crispy potatoes in place of the traditional warm salad. Not sure if my uncle would’ve given me the side-eye or a high-five, but I think he would have approved.

Let’s Cook!

• Prep the potatoes: Place the sliced potatoes in salted water and microwave for 12–15 minutes until just tender. Drain and pat dry with paper towels.
• Cook the bacon: In a large skillet, cook the bacon until crispy. Remove and drain on paper towels, reserving the bacon grease.
• Crisp the potatoes: Heat a cast iron skillet (or griddle) with a little olive oil. Add the potato slices and cook until golden and crispy, about 10–15 minutes, flipping halfway through.
• Make the dressing: In the reserved bacon grease, sauté the red onion until soft. Stir in the vinegar, sugar, mustard, and a pinch of salt and pepper. Lower the heat and let it simmer gently.
• Cook the sausage: While the dressing simmers, cook the smoked sausage on the griddle until the skin starts to brown. Slice into ½-inch rounds.
• Bring it all together: Stir the sausage into the warm dressing, then gently fold in the crispy potatoes. Top everything with the reserved bacon bits and serve warm.

It had all the flavors we love in German Potato Salad – especially that tang! Crispy edges of the potatoes, glistening bacon bits, grilled kielbasa tucked in perfectly, we almost forgot it was storming outside.

What’s your favorite adaptation of a family recipe? Let’s hear your stories!

Eat well, friends!

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