There’s a lot to love in this German Potato Salad recipe. With the use of warm flavors from ingredients like apple cider vinegar, Dijon mustard, and fresh herbs, it brings back the childhood smile. This warm salad is sure to be a conversation starter and a party hit!
As if the ingredients above wasn’t enough, this salad also features crispy bacon to pair well with the warm tangy and acidic flavor.
The best part is, this German style potato salad is not only enjoyable during spring and summer grilling, but it can also be enjoyed all year around.
Staying home has definitely made it impossible to keep up with how quickly the warm days approached. As we near the second half of the summer days, we almost forgot about grilling outside.
If you’re entertaining this year, give this potato recipe a try! You will not miss the mayonnaise.
What Is German Potato Salad?
Let’s break it down. First of all, if you are not a fan of mayonnaise, then you’ll definitely appreciate this side dish as there’s absolutely no mayo added.
If you want to take it up a notch, try adding this Haitian Seasoning Base to it for an extra kick. It’s simply delicious!
German Potato Salad is a traditional side dish that originated in Southern Germany. It is often referred to as a southern side dish.
This salad is completely different than the one we are accustomed to in the States. It is not typically served cold. Eggs are not added, of course there’s no mayo as stated above, and it uses red potatoes. And of course, don’t forget the BACON!
Now don’t get me wrong, there are many different versions, as it is common with popular dishes. Nevertheless, this dish is beautifully delightful!
As the dressing is added, it gives the potatoes a chance to fully absorb all of the delicious flavors. The potatoes gets a fair chance to soak in all of the liquid and seasoning while still warm.
How to Make Salad?
The full step-by-step direction is listed in the recipe card for you to follow. But here is a short version with step-by-step photo guide on how to make this German potato salad perfectly each time.
Scrub and wash the potatoes. Then place the potatoes in cold water and cook for 20 minutes.
While the potatoes cook, cook the turkey bacon in 1 teaspoon olive oi.
Cook the bacon until crispy. Set aside about ⅓ cup. Then add the diced onions. Stir and cook for 1 minute.
Add the vinegar. Season with salt and pepper. Stir.
The potatoes should be cooked – fork through. Remove the potatoes from the burner and drain.
Transfer to a serving bowl, add the bacon mixture, and top with Dijon Mustard, oil, and parsley. Toss to combine.
Frequently Asked Questions (FAQ):
You may serve this German potato salad recipe warm or hot. It’s best to not let it sit no more than a couple hours prior to refrigerating the leftovers.
Yes, you can freeze this salad. Because German potato salad does not have mayonnaise in it, it is easier to freeze and defrost. Thaw the salad out by leaving it in the sink to slowly defrost. Once it is defrosted, reheat in a microwave safe bowl.
Tips for Making this Dish
- Always wash the potatoes thoroughly before they are cooked.
- Once the salad is made, they should not be left out for no more than 2 hours prior to refrigerating any leftovers.
- I find that when boiling the potatoes, it’s best to start everything at the same time. I recommend boiling the water and potatoes in the pot at the same time to allow even cooking.
- Allow the potatoes to cool slightly (or enough) before cutting to avoid burns.
- I like to lightly salt the water for that “extra” seasoning; although not necessary.
- Pork bacon is usually used. However, we do not eat pork, so beef bacon is a great alternative. It releases the same amount of fat consistency.
- Do not over mix the potatoes as you do not want them to accidently mash up.
- Use fresh herbs as it will enhance the flavors of the dish and it will provide an enticing bold flavor.
- If your preference is to also serve this potato salad cold, I recommend chilling it for at least a couple hours before serving it.
Other Salads You Might Enjoy:
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German Potato Salad Recipe
- 1 Lb. Nibbles Small Potatoes
- ½ Lb. Turkey Bacon Or bacon of your choice
- ⅓ Cup Red Onions Diced
- ⅔ Cup Apple Cider Vinegar
- 1 tablespoon Dijon Mustard
- ¼ Cup Extra Virgin Olive Oil Plus 1 teaspoon to cook the bacon
- 1 teaspoon Kosher Salt Or to taste
- 1 teaspoon Ground Black Pepper Or to taste
- ¼ Cup Fresh Parsley Chopped
- Scrub and wash the potatoes. Slice the potatoes in half. Place the potatoes in a large pot with cold water, covering the top. Bring to a boil and add 1 teaspoon of salt. I used kosher salt. Reduce the heat to medium – high and cook until tender and fork through. Should take about 20 minutes.
- Meanwhile, dice the onions and bacon. Set aside. In a heated skillet, cook the bacon in 1 teaspoon oil; stirring occasionally to avoid burning until crispy.
- Cook the bacon until crispy. Set aside about ⅓ cup. Then add the diced onions. Stir and cook for 1 minute.
- Add the vinegar slowly. Then season with salt and pepper. Stir. Bring to a quick boil.
- By this time the potatoes should be cooked. Drain and potatoes and transfer to a serving bowl. Remove the skillet from the burner and pour the vinegar and onions mixture over the potatoes.
- Add the Dijon mustard, parsley, and oil. Carefully fold in the cooked bacon pieces. When ready to serve, topped with remaining chopped crispy bacon. Serve hot or warm.