This German Potato Salad Will Dethrone the American Classic

This authentic German potato salad uses baby red potatoes, crispy thick-cut bacon, and a warm tangy bacon Dijon dressing made with apple cider vinegar, honey, and Dijon mustard. No mayo, no eggs, no chilling required. It takes about 40 minutes from start to finish and can be served warm, at room temperature, or cold straight from the fridge the next day.

This German potato salad might just dethrone the classic American version as your ultimate summertime favorite. If you have never had a potato salad without mayo, you are in for a serious treat!

Why You Will Love This German Potato Salad Recipe

• No mayo potato salad. Instead, we are using a tangy, vibrant, and utterly delicious vinegar based dressing.
• It has bacon. The bacon Dijon dressing is unbelievably good. Like, so good. We are essentially just swapping out oil for bacon grease.
• Serve it warm or cold. This makes it the perfect year round recipe! Traditionally, warm German potato salad is the move, but I have also enjoyed leftovers cold straight from the fridge, and they are completely delicious.

Needless to say, this recipe is a must make for picnics, potlucks, barbecues, and honestly, just a random Tuesday dinner. Let us get into how to make it!

If you are building out a full cookout spread, my Garlic Butter Shrimp Pasta is another crowd-pleasing recipe that comes together just as quickly and always disappears first.

What You Will Need

Special Equipment

• Large pot (for boiling potatoes)
• Medium skillet
• Slotted spoon
• Whisk
• Rubber spatula (for gently folding)

The Ingredients

• 2 lbs baby red potatoes (washed and scrubbed, skins left on)
• Kosher salt (a generous handful for the boiling water)
• 8 slices thick cut bacon, sliced into half inch pieces (chilled straight from the fridge for easier slicing)
• 1 small yellow onion (or half of a large onion), finely diced
• 3 cloves garlic, peeled
• 2 tbsp honey
• 2 tbsp Dijon mustard
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/3 cup apple cider vinegar
• 1/4 cup fresh parsley, chopped and divided

Let us Get Cooking!

1. The Easy Prep

To get started, dice one small yellow onion. If you run into the problem of only finding large onions, just use half of one. The great thing about this recipe is that there is not a lot of tedious chopping. It is just a few items! Next up, chop about a quarter cup of fresh parsley to add a lovely pop of green at the end. I just eyeball herbs rather than measuring them perfectly. Then, peel three garlic cloves and set them aside. These will get minced straight into our warm dressing later.

2. Boil the Potatoes

When it comes to the main event, you will need two pounds of baby red potatoes. Give them a good wash and scrub, add them to a large pot, and cover them with cold water. Season the water generously with kosher salt, then bring it to a boil over medium high heat. Once your potatoes start boiling, reduce the heat to medium low, partially cover the pot with a lid, and let them simmer for 10 to 15 minutes. You want them fork tender but not overly soft. If you overcook them, they will disintegrate the minute you stir the salad!

3. Crisp the Bacon

While you wait for the water to boil, toss the sliced bacon into a medium skillet over medium heat. I prefer thick cut bacon for chunkier pieces! Pro tip: It is infinitely easier to slice bacon if it is chilled and straight from the fridge. Just break up the pieces with your fingers as you add them. If you notice your bacon splattering or browning too quickly, lower the heat a little. You want a foamy sizzle so the bacon browns evenly in its own grease.

Once the bacon is nice, golden, and crispy (about 6 to 8 minutes), use a slotted spoon to transfer it to a paper towel lined plate. Do not drain that bacon grease! You want to keep about 3 to 4 tablespoons of it in the pan to build your dressing. That is where all the flavor lives.

4. Saute the Aromatics

Add your diced onion to the pan with the bacon grease and saute for three to four minutes until softened and slightly translucent. Next, mince the garlic cloves straight into the pan (try to actually get it in the pan rather than squirting it all over the stove!) and stir for one more minute until fragrant.

5. The Ultimate Bacon Dijon Dressing

To give the dressing a little sweetness and a kick of spice, whisk in two tablespoons of honey, two tablespoons of Dijon mustard, one teaspoon of kosher salt, and half a teaspoon of freshly ground black pepper. While whisking, pour in 1/3 cup of apple cider vinegar. Keep whisking until the whole thing is beautifully emulsified into a smooth and warm dressing. Let it reduce slightly on the stove for a minute or two, then turn off the heat.

6. Playing a Game of Literal Hot Potato

By now, your potatoes should be perfectly done! Multitasking at its finest. Carefully drain the water (watch out for the steam!) and leave the potatoes in the warm pot for a few minutes to steam dry and cool slightly. Now, play a game of literal hot potato. You want to slice the potatoes into quarters while they are still warm, but you do not want to burn your fingers, so use your best judgment! Keeping them warm helps them absorb that incredible dressing like little sponges.

7. Combine and Serve

Toss the quartered potatoes back into the warm pot, or transfer them to a large mixing bowl. Add those crispy bacon bits on top (let us be honest, a few pieces probably went missing during the cooking process) and pour that glorious warm dressing right over the top. Gently stir and fold it all together using a rubber spatula along with half of your chopped parsley. Transfer to a serving bowl, sprinkle with the remaining parsley, and you are done!

Serve warm or at room temperature. Let me know if I have made you a convert, or if you still prefer the classic American version!

What to Serve With German Potato Salad

This tangy German potato salad is a side dish that genuinely goes with almost anything coming off the grill or out of the oven:

• Grilled bratwurst or sausages are the classic German pairing and the obvious first choice.
• Grilled chicken, pork chops, or ribs all love this acidic, savory side.
• My Easy Homemade Garlic Bread is a surprisingly great match if you are doing a more casual spread.
• For a full dinner night, pair it alongside my Marry Me Chicken Pasta and watch the table go quiet in the best way.

How to Store German Potato Salad

• Room temperature: Because this dish contains bacon and is served warm, do not leave it out for more than 2 hours (1 hour if outdoor temperatures are above 90°F).
• Refrigerator: Store in an airtight container for up to 3 days. It is delicious cold straight from the fridge!
• Reheating: Warm gently in a skillet over low heat. If it looks a little dry, add a tiny splash of warm chicken broth or water to bring back that moist and glossy texture.
• Freezer: Do not freeze this dish. Cooked potatoes become grainy and mealy after freezing and thawing, and the emulsified bacon dressing will break and separate.

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Authentic German Potato Salad with Bacon Dijon Dressing

Recipe by Sana ReiCourse: Side DishCuisine: German, AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

280

kcal

Total time

40

minutes

Ditch the mayo! This authentic German potato salad features tender baby red potatoes tossed in a warm, tangy, and sweet bacon Dijon dressing made with apple cider vinegar and honey. No mayo, no eggs, perfectly delicious warm or cold

Ingredients

• Equipment Needed:

• Large pot

• Medium skillet

• Slotted spoon

• Whisk

• Rubber spatula

• Ingredients:

• 2 lbs (907g) baby red potatoes, washed, scrubbed, skins on

• Kosher salt, generous amount for the boiling water

• 8 slices (225g) thick cut bacon, chilled and chopped into 1/2 inch pieces

• 1 small (110g) yellow onion, finely diced

• 3 cloves (9g) garlic, peeled

• 2 tbsp (42g) honey

• 2 tbsp (30g) Dijon mustard

• 1 tsp (6g) kosher salt

• 1/2 tsp (1g) freshly ground black pepper

• 1/3 cup (79ml) apple cider vinegar

• 1/4 cup (15g) fresh parsley, chopped and divided

Directions

• Place the baby red potatoes in a large pot, cover with cold water, and season generously with kosher salt. Bring to a boil. Reduce heat to medium low, partially cover, and simmer for 10 to 15 minutes until fork tender but still holding their shape.
• Meanwhile, place the chopped bacon into a medium skillet over medium heat. Fry until crisp (adjust heat to a foamy sizzle to prevent burning). Transfer the cooked bacon to a paper towel lined plate using a slotted spoon. Keep about 3 to 4 tablespoons of bacon grease in the skillet and discard the rest.
• Add the diced onion to the bacon grease and saute for 3 to 4 minutes until softened. Mince the garlic directly into the pan and stir for 1 minute until fragrant.
• Whisk in the honey, Dijon mustard, 1 teaspoon of kosher salt, and black pepper. Pour in the apple cider vinegar. Whisk constantly until the dressing emulsifies and reduces slightly (about 1 to 2 minutes). Turn off the heat.
• Carefully drain the potatoes. Let them sit in the pot for 2 to 3 minutes to steam dry. Once cool enough to handle but still warm, slice them into quarters.
• Transfer the warm potatoes to a large bowl or keep them in the warm pot. Add the crispy bacon and pour the warm dressing over the top. Gently fold everything together with a rubber spatula and half of the chopped parsley.
• Transfer to a serving dish, garnish with remaining parsley, and serve warm or at room temperature.

Notes

• Pro Tip: Slicing bacon cold straight from the fridge makes getting clean, even pieces much easier.
• Do Not Overcook: Potatoes should be firm yet soft. Mushy potatoes will fall apart the moment you fold in the dressing.
• The Hot Potato Rule: Slicing and dressing the potatoes while they are still warm is the secret to this dish. Warm potatoes absorb the tangy bacon dressing like a sponge.
• Food Safety: Do not leave this dish out at room temperature for more than 2 hours (1 hour if outdoor temperatures exceed 90°F). It contains cooked bacon and warm dressing.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water or chicken broth. Do not freeze.
• Vegetarian Version: Skip the bacon and substitute 2 to 3 tablespoons of olive oil for sauteing. Add a pinch of smoked paprika for depth.
• Nutrition: Calories are estimated and will vary based on how much bacon fat is retained and exact portion size.