I have an impressive herb garden this year. Always looking for new ways to use herbs in the kitchen. This potato salad calls for one of my favorites.

German Potato Salad

Potato Salad, “deconstructed” or “early stages of” LOL!


2 pounds of new red potatoes, halved, boiled until fork-tender

8 oz bacon strips, cut into ½-inch pieces

1/3 cup apple cider vinegar

1 tablespoon Dijon Mustard

1 teaspoon sugar

3 garlic cloves, minced

1 cup chopped fresh parsley, dill, and chives


In a medium skillet, cook the bacon until crisp over medium heat for about 10 minutes. Removed from the skillet with a slotted spoon, leaving the bacon fat in the skillet. Combine vinegar, mustard, sugar, and garlic with the bacon grease.

Place cooked potatoes in a large bowl. Add the dressing and toss well. Carefully fold in cooked bacon and the herbs. Served warm or at room temperature.