Warm German Potato Salad combines salty bacon, tangy apple cider vinegar, and two mustards for a flavorful side. Serve it warm or chilled—it’s a versatile dish that pairs well with many meals.
Warm German Potato Salad
I love potato salad, and switching from the classic mayo-based American style to a Warm German Potato Salad is a tasty change. This southern German (Bavarian) style relies on bacon, apple cider vinegar, and mustard instead of mayonnaise, creating a bright, savory dressing that clings to the potatoes.
The recipe is simple: tender halved baby potatoes tossed with a warm bacon-onion vinaigrette, plus dijon and whole grain mustards for flavor and texture. Serve it hot, which highlights the tang and richness, or chill it and serve cold—both ways are delicious and work well alongside many proteins.
Ingredients
- Baby potatoes – Use red, yellow, or a mix; halved for quick, even cooking.
- Bacon – Choose plain or smoked bacon (avoid sweet-flavored varieties like maple or brown sugar to keep the balance savory).
- Garlic – Two fresh cloves, minced (or about 1 teaspoon pre-minced).
- Yellow onion – Diced and sautéed until tender; it mellows and adds sweetness.
- Dijon mustard – Adds creaminess and tang.
- Whole grain mustard – Adds texture and a slightly different mustard flavor.
- Sugar – A small amount to balance the acidity.
- Apple cider vinegar – The bright acid that defines this salad; white vinegar can substitute if needed.
- Green onions – Sliced and added near the end for freshness and a mild bite.
- Parsley – Chopped and stirred in at the finish for brightness.
For exact amounts see the ingredient list in the recipe card below.
Instructions for How to Make German Potato Salad
1. Halve the potatoes and place them in a large pot. Cover with cool water, add a pinch of salt, and bring to a boil over medium-high heat. Boil 10–15 minutes until tender, then drain.
2. While the potatoes cook, whisk together dijon mustard, whole grain mustard, sugar, and apple cider vinegar in a bowl to make the dressing.
3. In a skillet, cook the bacon over medium heat until crispy, about 8 minutes. Transfer bacon to a paper-towel-lined plate to drain and cool, then crumble.
4. Remove all but about 2 tablespoons of bacon grease from the skillet. Add the diced yellow onion and minced garlic and sauté until soft, about 4–5 minutes.
5. Carefully add the vinegar-mustard mixture and the sliced green onions to the hot skillet. Cook about 1 minute—stand back to avoid strong steam—then remove from heat.
6. Add the drained potatoes to the skillet, crumble in the bacon, and stir in chopped parsley. Toss gently to coat evenly. Serve warm, or cool and refrigerate for a cold version.
Tips, Tricks and Questions
Steam caution: When adding the vinegar mixture to the hot skillet stand back—the steam can be strong and may irritate your eyes. Let it cook down briefly to tame the intensity.
Mustard options: The recipe uses both dijon and whole grain mustard. If you prefer, increase the dijon and skip the whole grain mustard, though you will lose some texture.
Serving cold: Yes. To keep the salad saucy, store the potatoes and dressing separately until just before serving. If mixed warm and refrigerated, the potatoes will absorb more dressing.
Reheating: You can reheat the salad. Add a splash of water or broth if the potatoes have absorbed too much of the sauce.
Food safety: Even without mayo, do not leave the salad out more than 2 hours to stay within safe food-handling guidelines.
What to serve it with: This potato salad is very versatile—great for barbecues and weeknight dinners. It pairs especially well with schnitzel, roast chicken, or grilled chicken.
If you like this Warm German Potato Recipe you might also like:
- Healthier Bacon Ranch Potato Salad
- Air Fryer Baby Potatoes
- Simple Spinach Salad
- Easy Antipasto Salad
- Two Bean Mediterranean Salad
German Potato Salad
Warm and delicious, this German Potato Salad brings together bacon, vinegar, and mustard for a bright, no-mayo side perfect for potlucks, Oktoberfest, or weeknight dinners.
5 minutes
25 minutes
30 minutes
Ingredients
- 1 ½ pounds baby potatoes
- 4 strips bacon
- 2 cloves garlic, minced
- 1 small yellow onion, diced
- 1 tablespoon dijon mustard
- 1 tablespoon whole grain mustard
- 2 teaspoons sugar
- 1/4 cup apple cider vinegar
- 3 green onions, sliced
- 1 tablespoon parsley, chopped
Instructions
- Half the potatoes and add to a large pot. Cover with cool water, add a pinch of salt, bring to a boil, and cook 10–15 minutes until tender. Drain.
- While the potatoes cook, whisk together dijon mustard, whole grain mustard, sugar, and apple cider vinegar.
- Cook bacon in a skillet over medium heat until crispy, about 8 minutes. Drain on paper towels and crumble.
- Remove all but 2 tablespoons of bacon grease from the skillet. Sauté diced onion and garlic until tender, about 4–5 minutes.
- Carefully add the vinegar-mustard mixture and sliced green onions to the skillet. Cook about 1 minute, then turn off the heat.
- Add the drained potatoes to the skillet, crumble in the bacon, and stir in parsley. Toss gently to coat and serve warm or chilled.
Notes
*Stand back when adding the vinegar mixture to avoid strong steam. Any color baby potatoes work; reds and yellows both taste great.
Nutrition Information:
Yield:
6
Serving Size:
1/2 cup
Amount Per Serving:
Calories: 160
Total Fat: 3g
Saturated Fat: 1g
Trans Fat: 0g
Unsaturated Fat: 2g
Cholesterol: 8mg
Sodium: 239mg
Carbohydrates: 28g
Fiber: 3g
Sugar: 3g
Protein: 6g
Nutritional data is approximate and will vary based on ingredients and portions.