Made with red potatoes, plenty of bacon, and a tangy vinaigrette, this German potato salad is a delicious mayo-free side dish for any time of year.
In my family, the side dishes often steal the spotlight—especially in summer. While desserts are welcome, it’s the salads and sides that people request again and again. This German potato salad is one of those dishes: simple, tangy, and always a crowd-pleaser.
No backyard barbecue here is complete without sides like Amish macaroni salad, easy coleslaw, old-fashioned baked beans, and a reliably tasty potato salad. Lately we’ve been rotating between a bacon, cheddar, ranch potato salad and this classic German potato salad. Give us potatoes tossed in a flavorful dressing and we’re happy.
This German-style version is mayo-free, warm or at room temperature, and packed with bacon and vinegar-forward flavor. It’s a great option for anyone who prefers a vinaigrette base over a creamy dressing.
AMERICAN VS. GERMAN POTATO SALAD
Many people grow up thinking there’s only one potato salad, then discover later in life that styles vary widely. American-style potato salad is typically served cold or at room temperature and is commonly made with a mayonnaise-based dressing. It often includes hard-boiled eggs, herbs, and raw vegetables like celery or onion.
German-style potato salad, in contrast, is usually served warm or at room temperature and uses a tangy vinaigrette rather than mayonnaise. Bacon is a common and welcome ingredient. If you don’t like mayo-based salads, this is a must-try—many people who avoid potato salad because of mayonnaise end up loving the German style.
HOW TO MAKE GERMAN POTATO SALAD
This recipe adds a flavorful vinaigrette made with bacon drippings, mustard, and vinegar to tender red potatoes. The combination of warm potatoes and hot dressing makes the potatoes soak up flavor quickly and yields a salad that’s savory, tangy, and thoroughly satisfying.
TOP TIP: Season the potatoes with vinegar and salt while they’re still hot so they absorb maximum flavor.
What potatoes should you use for German-style potato salad?
Red potatoes are ideal because of their thin skins and waxy texture. You can leave the skins on—just halve or quarter the potatoes so the pieces are bite-sized and fairly uniform. This keeps the salad both rustic and easy to eat.
Making this recipe
Begin by cooking the potatoes: place cut potatoes in a large pot, cover with about 2 inches of cold water, and add 2 tablespoons of salt. Bring to a boil over high heat, then reduce to a simmer and cook 5–10 minutes until the potatoes are just fork tender.
While the potatoes cook, prepare the dressing. Cook the bacon in a skillet over medium heat until crisp and most of the fat has rendered. Use a slotted spoon to transfer the bacon to paper towels to drain. Keep the bacon grease in the pan for the dressing.
Add the finely chopped onion to the skillet with the bacon fat and sauté until soft, about 3–5 minutes. Remove the pan from the heat and whisk in whole grain mustard and ¼ cup of apple cider vinegar. Season with a pinch of salt and pepper and taste to adjust seasoning.
When the potatoes are done, drain them and spread them on a large baking sheet. While still hot, drizzle with 1–2 tablespoons of the remaining vinegar and sprinkle with a couple of generous pinches of salt. Let them rest for about 10 minutes. The heat helps the potatoes absorb the vinegar and salt so they become tangy and well seasoned.
Transfer the potatoes to a large bowl, pour the warm bacon-onion dressing over them, and toss to combine. Fold in the cooked bacon and chopped fresh chives. Taste and adjust with additional salt, pepper, or vinegar if desired. Serve warm or at room temperature.
SERVING SUGGESTIONS
German potato salad pairs beautifully with grilled and smoked meats. It’s a classic accompaniment for hot dogs, brats, burgers, and pork dishes. Because it contains no eggs or dairy, it holds up well in warm weather and can safely sit out for a while at a cookout.
It also makes an excellent year-round side for weeknight meals. Try it alongside pork tenderloin, meatloaf, Italian-style beef sandwiches, Ritz cracker chicken, or any main where you want a bright, tangy potato side.
German Potato Salad
Equipment
- Large pot, skillet, baking sheet, large mixing bowl
Ingredients
- 2 pounds red potatoes, halved or quartered depending on size (not peeled)
- 8 slices bacon, sliced into 1-inch pieces
- 1 small red onion, finely chopped
- 5–6 tablespoons apple cider vinegar
- 2 tablespoons whole grain mustard
- 2 tablespoons chopped fresh chives
- Salt and pepper, to taste
Instructions
- Place potatoes in a large pot and cover with about 2 inches of cold water and 2 tablespoons of salt. Bring to a boil over high heat, then lower to a simmer and cook about 5–10 minutes, until potatoes are just fork tender.
- While the potatoes cook, cook the sliced bacon in a skillet over medium heat until crispy and most of the fat has rendered. Remove bacon with a slotted spoon and drain on paper towels. Reserve the bacon grease in the pan.
- Add the chopped onion to the pan with the bacon fat and cook over medium heat until soft, about 3–5 minutes. Remove from heat and whisk in the mustard and 4 tablespoons of the vinegar. Season with a pinch of salt and pepper and taste.
- When potatoes are done, drain and spread them on a large baking sheet. While hot, drizzle with 1–2 tablespoons of the remaining vinegar and sprinkle with a couple pinches of salt. Let rest about 10 minutes.
- Place the potatoes in a large bowl and add the warm dressing from the pan, tossing to combine. Fold in the cooked bacon and chives. Taste and adjust seasoning with more salt, pepper, or vinegar as desired.
- Serve warm or at room temperature.
Notes
Nutrition
Nutrition information is an approximation.