German Potato Salad (2024)

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published on March 13, 2024by Kat5 comments

German Potato Salad is a warm potato salad recipe tossed with bacon and onions in a tangy mustard and vinegar dressing.

This German potato salad recipe is one of the BEST potato salad recipes with no mayonnaise! Perfectly cooked, tender red potatoes are tossed in a tangy dressing made with Dijon mustard and vinegar. Then the seasoned potatoes are tossed together with bacon and cooked onions and the whole salad is served warm.

It’s a delicious alternative to the classic mayo-based potato salad and it makes a great addition to Easter dinner, or a family meal.

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Ingredients You’ll Need for Warm Potato Salad

• Red potatoes – We recommend red potatoes for this salad but you can also use Yukon gold.
• Bacon – We prefer thick-cut bacon because it renders more fat and gives you more substantial bites of bacon for your potato salad.
• Yellow onion – This mild onion gets slightly sweet as it cooks.
• White vinegar – We love the zing of white vinegar but you can substitute it with apple cider vinegar as well.
• Chicken stock – You can use vegetable stock if you prefer.
• Dijon mustard – This slightly spicy mustard adds a burst of extra flavor.
• Spices – Sugar, salt, and pepper
• Herbs – Fresh parsley and chives brighten up the dish.

How to Make German Potato Salad:

Step 1 – Boil water. Add 2 tablespoons of salt to a large pot of water and bring it to a boil.

Step 2 – Cook potatoes. Once boiling add the whole, unpeeled, potatoes and cook for 10-15 minutes until fork tender.

Step 3 – Drain and cut. When the potatoes have finished cooking drain the water and set the potatoes aside to cool. Once they have cooled enough to handle cut each one in half and then into half-moon slices about ½ inch thick.

Step 4 – Cook bacon. In a skillet cook the thick-cut bacon in batches, setting aside on a paper towel-lined plate to remove the excess fat. When the bacon has finished cooking reserve ¼ cup of the bacon drippings and dispose of the rest.

Step 5 – Make the bacon vinaigrette. In the same skillet cook the onions in the reserved fat from the bacon and add vinegar, chicken stock, sugar, dijon, salt, and pepper whisking together. Bring to a low boil and let the liquid reduce to about 1 cup, approximately 7 – 10 minutes.

Step 6 – Combine & serve. Place the potatoes in a large bowl and pour the dressing over them gently folding them together until the potatoes are coated. Sprinkle with fresh parsley and chives. Serve warm.

Frequently Asked Questions

How to Reheat Warm Potato Salad

To reheat in the microwave place the potato salad in a microwave-safe dish and cover with a slightly damp paper towel. Microwave for 2 minutes, then stir. If necessary continue to microwave in 1 minute intervals until heated through.

To reheat on the stove place the potato salad in a skillet and heat over medium heat, stirring occasionally, until the potatoes are heated through.

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by Kat on March 13, 2024

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