German potato salad served warm with tender potatoes, crispy bacon and a mustard and vinegar dressing, this is everything a potato salad should be!
Don’t get me wrong, we love our traditional potato salad! And it always has its place as a favorite side dish at the picnic table, but if you want a change and want to skip the eggs and mayonnaise, then this is the potato salad for you!
I start by cooking some golden and red potatoes, then I sauté the bacon in a Dutch oven on the stove. Once the potatoes are tender, I combine them with the bacon and some garlic with some bacon fat (Hello Flavor Town!!) and then top it all off with a spicy mustard (2 kinds!) and an apple cider vinegar dressing.
The ingredients are so few and so simple it seems impossible it could be that good, but it’s heavenly! The whole thing is garnished with some fresh parsley, because although it seems useless, it gives a certain freshness to the whole dish. Trust me you have to make it happen.
Ingredients for German potato salad
- potatoes: We love the combo of some Yukon gold potatoes and red potatoes, but you can combine the two too. Just avoid the Russets!
- Salt: Adds flavor to potatoes while cooking
- bacon: adds flavor and a crunchy texture to the dish. Don’t forget to save some of the leftover bacon grease.
- butter: Use unsalted so you can control the saltiness of the dish
- olive oil: Extra virgin is preferred
- Apple Cider Vinegar: adds acidity to the dish
- Garlic: adds flavor, be sure to use fresh garlic
- Sugar: softens the vinegar
- Mustard: For maximum flavor we use a combination of ground stone mustard and Dijon
- salt and pepper: just enough until it tastes perfect to you
- Parsely: One part is mixed in during cooking and one part is poured over fresh at the end. So be sure to follow the instructions
You can find the measurements for each ingredient in the recipe card at the bottom of the post.
What kind of potatoes do you use for potato salad?
For potato salad, stay away from starchy, thick-skinned potatoes like russet that fall apart when cooked.
Red potatoes or golden potatoes retain the perfect texture for salads.
Variations for German potato salad
There are a few ways to change up this recipe. You can always try different potato combinations, though we really love the combination of reds and Yukon golds.
If you want something fluffy, try turkey bacon. If you choose this option, a lot of flavor is lost since you’re missing out on the bacon fat to add to the dressing. Turkey bacon is fairly lean and leaves little, if any, fat.
Feel free to play with the types of mustard you use. If you want to add some spiciness, try some spicy brown mustard.
And if you’re not a fan of parsley, try dill! So delicious!
Why you will love this recipe
- Simply: The ingredients are easy to find and mostly found in the pantry. The instructions are straightforward and easy enough that my 12 year old can make most of the recipes himself. I’m just helping her with the bacon.
- The taste: Pretty much anything bacon-related will resonate well, but add a little bacon fat, vinegar, and mustard, and the flavor is through the roof!
- texture: The potatoes are soft and the bacon is crispy, creating a textural contrast that everyone loves in a potato dish.
- Allergy friendly: All ingredients are naturally gluten-free, dairy-free and egg-free. Just double check that your mustard is gf and you’re good to go!
What to eat with German potato salad
That is a garnish This goes well with any type of protein as a main dish. Here are a few of our favourites:
storage and warming up
Leftover potato salad will keep in the fridge for 3-4 days. Store it in an airtight container. Unfortunately, this potato salad does not freeze well. The textures just don’t stand up to the thaw.
My favorite way to warm up this dish is to use a Dutch oven on the stovetop. Just heat it over medium-high heat until the potatoes are warmed through.
The other day someone asked me if I had to choose between German potato salad and traditional American potato salad, which one would I choose? This decision is impossible for me! They are so different and sometimes I just crave the nostalgia of a classic potato salad.
But if you want a warm and flavorful potato side dish, then a German potato salad is a fantastic option!
Other potato side dishes:
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Heat a large pot of water over high heat until it comes to a rapid boil. Meanwhile, halve the potatoes. Place the potatoes in the rolling water and season with 1 teaspoon of salt.
1 pound Yukon Gold potatoes, 1 pound baby red potatoes, 1 teaspoon of salt
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Let the potatoes cook for about 10 minutes until they are soft.
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Set a large Dutch oven to medium-high heat. Cut the bacon strips into pieces about 2.5 cm in size and add to the pot. Fry the bacon until crispy, stirring occasionally. Scoop out the bacon bits with a slotted spoon and place on a paper towel-lined plate. Measure out 1/4 cup of bacon grease and return to saucepan. If there isn’t enough of this, add a little olive oil and butter to make a quarter cup.
12 ounces bacon, 1/4 cup reserved bacon fat
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Add the butter and olive oil and once melted, stir in the garlic and 1 tablespoon parsley until the garlic is fragrant and beginning to brown.
2 tablespoons butter, 2 tablespoons olive oil, 2 cloves of garlic, 3 tablespoons parsley
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Quickly stir in the vinegar, garlic, mustard and sugar.
1/4 cup apple cider vinegar, 3 tablespoons of sugar, 2 teaspoons Dijon mustard, 1 teaspoon ground stone mustard
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Simmer until slightly thickened, about 1 minute.
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Add the potatoes and stir gently, then stir in the bacon and leftover parsley.
3 tablespoons parsley
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Serve immediately with additional salt and pepper if needed.
1/2 teaspoon salt, 1/4 teaspoon pepper
Leftovers can be stored in the fridge for 3-4 days
Calories: 540kcal