This German Potato Salad is a warm, tangy, bacon-loaded side dish made with tender baby red potatoes, crispy bacon, Dijon mustard, apple cider vinegar, garlic, and fresh parsley. It comes together in about 30 minutes and is perfect for cookouts, potlucks, and summer grilling because there’s no mayo or eggs to keep cold.
After testing this recipe with both warm and cooled potatoes, I found that tossing the potatoes while they’re still warm helps them soak up the bacon-Dijon dressing without turning mushy.
Table of contents
Why This Recipe Works
You’ll love this German Potato Salad because:
- It’s mayo-free and egg-free, making it great for cookouts, potlucks, and outdoor entertaining.
- The warm bacon dressing gives the potatoes a tangy, smoky flavor.
- It tastes great hot, warm, room temperature, or chilled.
- It pairs with burgers, brats, barbecue chicken, pork chops, steak, and more.
The secret is the warm dressing. Bacon grease adds smoky richness, apple cider vinegar brings the tang, Dijon adds a little sharpness, and sugar balances the acidity so the potatoes taste bright instead of harsh.
Ingredient Notes
Potatoes: Small waxy potatoes, such as baby red potatoes, fingerlings, or Yukon Gold potatoes, work best because they hold their shape after boiling and tossing. Avoid russet potatoes, which are starchier and can break apart in the warm dressing.
Bacon: Bacon does double duty in this recipe. The crispy pieces add salty crunch, while the reserved bacon grease becomes the rich, smoky base for the warm dressing.
Dressing: Apple cider vinegar gives the dressing its tangy flavor, Dijon mustard adds sharpness and helps the dressing cling to the potatoes, and a little sugar balances the acidity. White vinegar or white wine vinegar can be used in a pinch, but the flavor will be a bit brighter and sharper.
Garlic & parsley: Fresh garlic adds savory flavor to the warm dressing, and parsley gives the finished salad a fresh pop of color and flavor.
Optional swaps
You can add sautéed onion for extra savory flavor, or use chives or green onions instead of parsley. For a vegetarian German Potato Salad, skip the bacon and use olive oil instead of bacon grease.
How to Make German Potato Salad
STEP ONE: Boil the potatoes in a large pot of boiling water until just fork-tender. The fork should slide in easily, but the potatoes should not be falling apart. Drain them and set them aside, keeping them warm so they can soak up the dressing.
STEP TWO: While the potatoes boil, cook the bacon in a large deep-sided skillet until crispy. Transfer the bacon to a paper towel-lined plate, then leave 1/3 cup of bacon grease in the pan. Add the apple cider vinegar, sugar, Dijon mustard, salt, and pepper, and simmer for a few minutes to soften the vinegar and blend the flavors. Stir in the garlic near the end and cook just until fragrant so it doesn’t burn.
STEP THREE: Add the warm potatoes back to the skillet and gently fold them into the dressing so they’re coated without breaking apart. Let them sit for a few minutes so the flavors can settle into the potatoes, then top with the crispy bacon and parsley. Serve warm, or cover and chill to serve later.
Tips for Success
Keep these simple tips in mind for the best texture and flavor every time:
- This German Potato Salad recipe is easy to double for a crowd.
- Boil the potatoes just until fork-tender, so they don’t turn mushy when tossed with the warm dressing.
- Let the potatoes cool slightly before slicing, but don’t let them get completely cold before dressing. Warm potatoes absorb the bacon-vinegar dressing better.
- Fold the potatoes gently with a wide spoon or spatula rather than stirring aggressively, so they don’t break apart.
- For a tangier salad, add a small splash of vinegar before serving. For a milder dressing, add an extra pinch of sugar to balance the acidity.
- German Potato Salad can be made a day ahead and rewarmed before serving.
FAQ
What’s the difference between American and German Potato Salad?
American potato salad is usually creamy and mayo-based, while German Potato Salad is typically tangy, vinegar-based, and often served warm.
| American Potato Salad | German Potato Salad |
| Usually mayo-based | Usually vinegar-based |
| Often served cold | Often served warm or room temperature |
| Often includes eggs, celery, or pickles | Often includes bacon, vinegar, mustard, and herbs |
| Creamy and mild | Tangy, smoky, and savory |
German potato salad can vary by region and family recipe, but this version is warm, bacon-forward, tangy, and made without mayonnaise.
Should German Potato Salad be served hot or cold?
German Potato Salad is best served warm, right after the potatoes soak up the bacon dressing. It’s also delicious at room temperature or chilled.
Can you make German Potato Salad ahead of time?
Yes. You can make it up to 1 day in advance and store it, covered, in the refrigerator. If the potatoes absorb too much dressing overnight, stir in a splash of apple cider vinegar, broth, or oil before serving.
What are the best potatoes for German Potato Salad?
Waxy potatoes work best because they hold their shape after boiling. Baby red potatoes, fingerlings, and Yukon gold potatoes are all great choices, while russets are more likely to fall apart.
Do you need to peel the potatoes?
Nope! Baby red potatoes and other waxy potatoes have thin skins that become tender after boiling, so peeling is optional.
Can you make German Potato Salad without bacon?
Yes. For a vegetarian version, replace the bacon grease with olive oil or another neutral cooking oil. Turkey bacon can also work, though you may want to add a little olive oil since it produces less fat than regular bacon.
German Potato Salad Recipe
Ingredients
- 12 ounces bacon cut into 1-inch pieces
- 2 pounds baby red potatoes cut in half
- ¼ cup apple cider vinegar
- 2 tablespoons granulated sugar
- ½ tablespoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 large cloves garlic minced (2 tablespoons)
- ¼ cup fresh parsley finely chopped
Method
- Cook 12 ounces bacon in a large deep-sided skillet. Once bacon is crispy, transfer it to a paper towel-lined plate. Remove all but 1/3 cup of the bacon grease from the skillet.
- While the bacon cooks, bring a large pot of water to a boil. Add 2 pounds baby red potatoes and cook until fork-tender but not falling apart, about 15 minutes. Drain and set aside to keep warm.
- Return the skillet with the bacon grease to low heat. Add 1/4 cup apple cider vinegar, 2 tablespoons granulated sugar, 1/2 tablespoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, about 5 minutes.
- Add 6 large cloves garlic to the skillet, stir, and cook until fragrant.
- Remove from the heat and add the potatoes back to the skillet. Gently fold the potatoes into the dressing to avoid breaking them. Chop the cooked bacon and sprinkle it, along with 1/4 cup fresh parsley over top. Serve warm.
Aubrey’s Tips
- Potatoes: Use waxy potatoes like baby reds, fingerlings, or Yukon golds.
- Make-ahead: Refrigerate for up to 1 day, then refresh with a splash of vinegar or oil.
- Vegetarian option: Skip the bacon and use olive oil instead of bacon grease.
- Reheating: Warm gently in the microwave or covered in the oven.
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Storage and Reheating
German Potato Salad can be made up to 1 day ahead and stored in an airtight container in the refrigerator. Leftovers will keep for up to 5 days. If the potatoes absorb too much dressing as they sit, stir in a splash of apple cider vinegar, broth, or olive oil to loosen everything back up.
To reheat individual portions, microwave at 50% power in 30-second intervals, stirring between each one. To reheat a larger batch, place the potato salad in a covered baking dish and warm it in a 325°F oven until heated through.
You can freeze German Potato Salad, but the potatoes may soften after thawing. For best results, thaw overnight in the refrigerator, then refresh with a splash of vinegar or oil before reheating.
More Potato Salad Recipes to Serve at Cookouts
If you’re planning a barbecue, picnic, or potluck, these potato salad recipes are great options to add to the menu:
- Red Potato Salad
- Grilled Potato Salad
- Baked Potato Salad
- Grandma’s Potato Salad
- Best Ever Potato Salad
- Italian Prosciutto Potato Salad
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