Smoky German-Style Bacon Potato Salad

Name: Smoky German-Style Bacon Potato Salad
Prep time: 20 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: Kosher salt and freshly ground black pepper; 1 lb. small white potatoes; 1 lb. small red potatoes; 3 slices Benton’s smoked bacon; 2 shallots, chopped; 2 garlic cloves, chopped; 1/4 c. apple cider vinegar; 1 tbsp. coarse mustard; 2 tbsp. fresh flat-leaf parsley, chopped; 2 tsp. fresh dill, chopped

A warm, vinegar-dressed potato salad with crisp bacon and herbs—bright, savory, and anything but ordinary.

By Darrell BentonPublished: May 6, 2026

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Plate of fried potatoes with bacon and parsley alongside a soft drink and a floral vase.

Becky Luigart-Stayner for Country Living

Yields:

6 serving(s)

Prep Time:

20 mins

Total Time:

35 mins

For bacon enthusiasts, the name “Benton” is basically shorthand for prestige pork, which is why Darrell Benton left his job as a radiologist to take over his father Allan’s widely respected 50-year-strong smokehouse (bentonscountryham.com). His family’s preferred potato salad (which includes bacon, naturally) skips the mayo in favor of apple cider vinegar and grainy mustard.

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Ingredients

Kosher salt and freshly ground black pepper
1 lb. small white potatoes
1 lb. small red potatoes
3 slices Benton’s smoked bacon
2 shallots, chopped
2 garlic cloves, chopped
1/4 cup apple cider vinegar
1 Tbsp. coarse mustard
2 Tbsp. fresh flat-leaf parsley, chopped
2 tsp. fresh dill, chopped

Directions

1. Step 1Place potatoes in a large pot of salted water and bring to a boil; reduce heat and simmer until tender, 15 to 18 minutes. Drain and cool. Cut potatoes in half, or into quarters if large.
2. Step 2Cook bacon in a large skillet over low heat, turning once, until just starting to crisp, 10 to 12 minutes. Transfer to a paper towel–lined plate, reserving bacon grease; once cool, chop bacon. Add shallots to skillet and cook, stirring occasionally, until soft and translucent, 1 to 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in vinegar, mustard, and 2 tablespoons water and bring to a simmer. Season with salt and pepper. Add potatoes and stir gently until potatoes are evenly coated and heated through, 3 to 5 minutes.
3. Step 3Sprinkle with bacon and garnish with parsley and dill. Serve warm or at room temperature.