At a Glance
- Dish: Warm German potato salad with bacon, mustard, and cider vinegar
- Flavor Profile: Savory bacon balanced by tangy vinegar and subtle mustard
- Method: Potatoes are boiled, then tossed warm with a bacon-based vinaigrette
- Key Ingredient: Bacon fat forms the base of a flavorful dressing
- Servings: 4–6
- Total Time: 40 minutes
- Effort Level: Simple
A Warm, No‑Mayo Potato Salad
This traditional German potato salad skips mayonnaise and relies on a warm bacon dressing made with grainy mustard and apple cider vinegar. Tossed with the potatoes while still warm, the dressing soaks in and creates a balanced, savory-tangy finish that’s never overly sharp.
Waxy baby potatoes are ideal: their thin skins and firm, buttery texture mean you can leave them unpeeled and get nice bite in every forkful. Red onion is softened just enough to take the edge off without losing its bright flavor. Using a combination of reserved bacon fat and a neutral oil keeps the dressing glossy and light instead of heavy, making this a versatile side that pairs well with grilled or roasted proteins.
Key Ingredients and Substitutions
A few key ingredients make this recipe work—see the recipe card below for exact quantities.
- Waxy potatoes: Baby or new potatoes hold their shape and don’t need peeling, which speeds prep and adds texture.
- Bacon: Provides crisp texture and rendered fat for the dressing. Thick-cut gives meatier bites, but standard bacon works fine.
- Red onion: Adds a mild, bright bite; gently softened so it keeps flavor without dominating.
- Grainy mustard: Adds depth and a slightly coarse texture that suits this vinaigrette.
- Apple cider vinegar: Brings acidity with a hint of sweetness that balances the bacon’s richness.
- Chives: Fresh chives lift the dish with a light onion note and bright color at the end.
A Quick Look at Preparation
How to Make German Potato Salad
Summary of the steps—full instructions are in the recipe card below.
Cook the potatoes whole so they keep their shape and avoid becoming waterlogged. When tender, cool them just enough to handle and cut into evenly sized pieces; warm potatoes absorb the dressing better than cold ones.
While the potatoes cook, crisp the bacon and reserve several tablespoons of the fat to make the dressing.
After removing the bacon, sauté the red onion briefly in the reserved fat and a little neutral oil until softened but not browned. Stir in grainy mustard and apple cider vinegar off the heat to keep the flavors balanced and prevent the dressing from becoming too sharp.
Toss the warm potatoes with the bacon and dressing so the vinaigrette lightly coats each piece rather than pooling. Finish with chopped chives and adjust salt and pepper just before serving.
Tested Tips
- Start potatoes in cold water: Ensures even cooking from center to edge.
- Don’t overcook: Potatoes should be tender but still hold their shape.
- Dress potatoes while warm: They absorb the vinaigrette more effectively.
- Avoid browning the onions: Softening keeps their sweet-sharp balance intact.
- Adjust the dressing: If it’s too acidic, add a bit more oil; if too rich, add a splash more vinegar.
Serving Suggestions
This warm German potato salad pairs beautifully with grilled or roasted meats. Its tangy, savory notes complement pork chops, sausages, and grilled chicken, and it also works with simply roasted fish.
For casual outdoor meals, serve it slightly warm or at room temperature—unlike mayo-based salads, it holds up well without constant refrigeration.
More Baby Potato Recipes to Try
If you enjoy baby potatoes, try other preparations: a sour cream potato salad with celery, sweet onion, and hard-cooked eggs for a creamy option; simple roasted baby potatoes with rosemary, thyme, and garlic for crispy edges; or smashed potatoes brushed with butter and roasted until crisp for a special side.
Old-Fashioned German Potato Salad
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Ingredients
- 2 lbs waxy potatoes, preferably baby red
- 1/2 lb bacon, cut into 1/2-inch pieces
- 2 tablespoons vegetable oil
- 1/2 medium red onion, finely chopped
- 1 tablespoon grainy mustard
- 3 tablespoons apple cider vinegar
- Salt and freshly ground black pepper
- 2 tablespoons chopped fresh chives
Instructions
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Scrub the potatoes and place them in a large saucepan. Add 1 tablespoon of salt and cover with cold water.
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Bring to a boil and cook until the potatoes are tender when pierced with a knife, 15 to 20 minutes. Drain and set aside until cool enough to handle.
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While the potatoes cook, cook the bacon in a large skillet over medium heat until crisp.
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Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Reserve 4 tablespoons of the bacon fat in the pan and discard any excess.
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Add the vegetable oil to the reserved bacon fat and warm over medium heat.
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Add the chopped red onion and cook for 3 to 4 minutes, until softened but not browned.
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Reduce the heat to low and stir in the grainy mustard and apple cider vinegar until well combined. Remove from the heat.
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Cut the warm potatoes into 3/4-inch cubes and transfer them to a large mixing bowl.
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Crumble or finely chop the cooked bacon and add it to the potatoes.
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Pour the warm bacon dressing over the potatoes and gently toss to coat.
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Add the chopped chives, season with salt and freshly ground black pepper, and toss again to combine.
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If needed, add a small amount of additional vegetable oil or vinegar to achieve a lightly glossy finish without excess liquid.
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Serve warm or at room temperature.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.