This warm German Potato salad combines tender potatoes with bacon, onions and fresh herbs in a tangy-sweet mustard dressing you are going to love! The perfect side dish for summer BBQs and fall get-togethers!
For years I thought I just didn't like potato salad. But really it was because I was eating the wrong kinds of potato salad. This delightful German-inspired recipe is on another level to the classic mayo and egg based potato salad. Served warm and containing a whole package of bacon, it is without a doubt going to be a hit at your next BBQ or gathering.
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Equipment
For this recipe you will need some kitchen basics such as:
- Measuring cups and spoons
- Cutting board and sharp knife
- Large pot (for boiling the potatoes)
- Mixing bowl and serving dish
Ingredients and Substitutions
- Red potatoes: I personally like using small red potatoes for this recipe but you can use any mini potato you'd like.
- Bacon: I like bacon and so I typically use a full 12 oz package for this recipe. If you like a little less or a little more feel free to change the amount.
- Apple cider vinegar: You can use white vinegar or white wine vinegar if you prefer.
- Sugar: Feel free to adjust this according to your preference. I personally like using 1-2 tbsp of sugar, but some people like a very sweet dressing with 3 or more.
- Wholegrain mustard: This gives the dish fantastic flavor. If you can't find it or don't like it you can substitute with about half the amount of dijon mustard.
- Onion: White, sweet or red onion will all work.
- Fresh dill and parsley: These can be omitted if preferred but they add a wonderful fresh, herby quality that I love.
- Garlic: As always, I recommend using fresh garlic (rather than the pre-minced jarred stuff) to ensure the best possible flavor.
- Lemon: A squeeze of lemon adds a ton of freshness and flavor. You can use fresh or bottled.
- Salt & pepper
Recipe FAQs
Yes, for this recipe you want the potatoes to be fully cooked before mixing it with the warm dressing.
This is somewhat up to preference. When using small(ish) red potatoes I tend to quarter them. However, if they are very small feel free to just cut them in half. Some people prefer to slice the potatoes.
I really recommend using fresh for the best flavor and texture. However, if dry is all you have on hand you'll want to use about 1-2 tsps of dried dill and 1-2 tsps of dried parsley.
I personally prefer serving this potato salad warm or at room temperature. However, my husband loves eating it straight out of the fridge.
Leftovers can be stored in an airtight container in the fridge for 4-5 days.
Made this German Potato Salad recipe? Let me know what you think in the comments!
Recipe
German Potato Salad
Equipment
- Large pot
- Measuring cups and spoons
- Cutting board and knife
- Large braiser pan or Dutch oven
Ingredients
- 2.5 lb baby red potatoes
- 12 oz package of bacon, diced
- 1 medium onion, finely diced
- 3 cloves of garlic, minced
- 2 tbsp whole grain mustard
- 1 tbsp sugar add more to taste
- ½ cup apple cider vinegar
- 1 tbsp fresh dill
- 1 tbsp fresh parsley
- ½ lemon, juice of
- salt & pepper to taste
Instructions
Boil the Potatoes
- Bring a large pot of salted water to a full rolling boil. Carefully add in your washed potatoes. Cook until fork tender, about 10-15 minutes depending on potato size. Remove from heat, drain and set aside to cool slightly. Then slice or cut into quarters (depending on your preference). Set aside while you make the dressing.
Make the dressing.
- Add 12 oz of diced bacon into a pan and cook over medium high heat until crispy. Use a slotted spoon to remove the bacon from the pan onto a paper towel lined plate. Leaving the bacon drippings in the pan.
- Add the diced onion to the same pan and cook on medium for a few minutes until soft and translucent. Add the garlic and cook for a minute until fragrant. Then add in wholegrain mustard, sugar and vinegar. Bring to a boil then turn the heat down to low and cook for a few minutes until it's reduced a little. Season with a generous pinch of salt and pepper.
Assemble the salad.
- Leaving the heat on low, add the potatoes to the pan with the dressing and toss to coat. Allow that to cook on low for a minute or two then turn the heat off. Add in the bacon, dill and parsley with a squeeze of lemon. Toss to combine. Then taste and add additional seasoning as preferred. Serve warm and enjoy!
Was looking for a dairy and egg free potato salad and this was super yum! Will be making it again for sure
Oh wow, this potato salad is really hearty! Especially with the addition of bacon, it's definitively a filling meal!
This is such a great-looking salad dish! The bacon in this salad is an instant favorite makes this salad tasteful and so enticing! Love this already!
I strayed from my signature german potato salad with mayo to make this one (which is an achievement on it's own, considering everyone loves it) and I was so glad I did! I absolutely love the crunchy bacon bits and the sweet mustard dressing. Dill being my favourite herb anyway, this one made it all the way to the top of my favourite salads list.