If you thought you knew potato salad, this German Potato Salad Recipe is going to blow your mind.
With tender Yukon Gold potatoes, bacon, fresh herbs, and a vinaigrette to bring it all together. Serve this Whole30 and paleo potato salad hot or cold-it's fantastic either way.
Quick Look: German Potato Salad
⏲️Ready In: 30 Minutes
🍽Servings: 4
🥗Nutrition: 293 Calories
🥘Main Ingredients: Yukon Gold potatoes, Bacon, Red onion, Stone ground mustard, Apple cider vinegar, Parsley, Chives, Dill
📋Dietary Notes: Gluten free, Grain free, Nut free, Dairy free
⭐Why You'll Love It: If you've only had mayo-based potato salad, get ready for a flavor-packed alternative! Tangy and savory, German potato salad is the perfect summertime side dish.
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How to boil potatoes the right way
Yes, there's a chance you're going to roll your eyes, but I'm going to tell you how to boil potatoes for awesome potato salad.
First, chop up those potatoes into uniform-sized cubes. Put 'em in a pot. Add water until the potatoes are submerged by at least an inch. Put the pot on the stove and bring to a boil.
Make sure you boil the potatoes in that order. Growing up, I had always learned to boil the water and then add the potatoes - turns out that's WRONG. If you do that, the outside of the potatoes will cook before the inside and start to fall apart. On the other hand, if you bring the water to a boil with the potatoes already in it, the potato cubes will heat evenly.
After the potatoes have boiled for 5-8 minutes, test them by stabbing a potato piece with a fork. If it slides off the tines, you're good to go. Turn off the heat and immediately strain through a colander. Give the potatoes a good shake. And here's the pro tip: add the potato cubes back to the pot on the burner (it should still be hot because you JUST turned it off) and quickly stir to evaporate the excess water. It only takes a few seconds, but this step truly makes a difference!
Plus, the quick stir breaks down the outsides of the potato cubes a little, which adds a tiny bit of creaminess to the end potato salad without adding any mayo. Win!
What makes German Potato Salad different
Curious what sets German Potato Salad apart from other potato salads?
Essentially, German potato salad uses a vinegar-based instead of mayo-based sauce. Because of that, it can be served either hot or cold.
When I first had a vinegar-based potato salad, I was amazed at how much I enjoyed it. After all, when you're used to mayo-based potato salad, anything else seams like a cheap knock-off. But that's absolutely not true.
With vinegar and bacon, German potato salad has the tart bite of vinegar with the umami flavor of bacon. Mustard, parsley, and dill create a little more complexity and beautify the dish.
Did you try this German Potato Salad recipe? I'd love to hear what you think! Please leave a comment and rating or tag me on Instagram - I appreciate your feedback.
Print📖 Recipe
German Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: German
- Diet: Gluten Free
Description
Bacon, mustard, fresh herbs, and a bacon fat vinaigrette make German Potato Salad Recipe a summer potluck showstopper. It's gluten free and Whole30-friendly!
Ingredients
- 2 pounds Yukon gold potatoes
- ½ pound bacon, chopped into 1-inch strips
- ¾ cup minced red onion
- ⅓ cup apple cider vinegar
- 1 tablespoon whole grain or stone ground mustard
- 1 tablespoon minced garlic
- 1 teaspoon ground black pepper
- 2 teaspoons sea salt
- 2 tablespoons finely chopped fresh parsley
- 1 ½ tablespoons finely chopped fresh chives (optional)
- ½ tablespoon finely chopped fresh dill (optional)
Instructions
- Cut potatoes into 1-inch cubes and place in a deep pot. Fill with water to an inch above the potatoes. Bring the pot to a boil, cooking for 15 minutes total from the time you turn the burner on.
- Meanwhile, heat a skillet over medium heat. Add the bacon to the skillet and cook for about 8 minutes or until crispy. Transfer the bacon to a plate, reserving the bacon fat in the skillet. Add red onion to the skillet, sauteing until tender. Add the apple cider vinger, mustard, garlic, black pepper, and sea salt. Bring the mixture to a boil for about 2 minutes to thicken.
- Once potatoes are done boiling, remove from heat immediately and drain. Give them a good shake in the colander to rid them of excess water. Return the potatoes to the pot on the burner, stirring constantly for about 10 seconds to evaporate any water clinging to the potatoes.
- Transfer the potatoes to a large bowl. Pour the apple cider vinegar mixture overtop and stir to coat. Add the bacon, parsley, chives, and dill, stirring just to combine. Serve warm or cold-your choice!
Miriam says
I’m anxious to try this potato salad, do you peel the potatoes before cooking them?
Chelsea says
You can if you'd like - personally, I often skip the step just to save time! 🙂
Jackie says
I've made this potatoe salad at least 4 times and it so delicious!
Chelsea says
Glad to hear it, Jackie! It's a favorite around here too!
Staci says
This was FANTASTIC! I grew up having German potato salad at Easter and made this for my family yesterday and we LOVED it! I substituted mustard seed for the mustard to be more similar to my family's recipe and it was perfect. I even made a larger batch for leftovers- YUM! Thank you for this great recipe!!! I'll definitely be checking out your site in the future.
Chelsea says
Thank you so much, Staci! I'm glad you enjoyed it. 🙂
Trista says
I made this to have with dinner tonight! We had it with bratwurst and sautéed cabbage. I totally did a little happy dance when I took my first bite of this German Potato Salad! So good!
Chelsea says
Hooray, Trista! I'm so glad to hear that! And bratwurst and cabbage? PERFECT pairing!
Karly says
This sounds delicious! Oh and the bacon!! Yum.
Chelsea says
Thank you, Karly!