German Potato Salad
Make the best German Potato Salad with tender potatoes tossed in a tangy bacon, vinegar, and Dijon mustard dressing. A mayo-free side dish!
When I was planning our Fourth of July menu this year, I was on the hunt for a no-mayo potato salad. I’ve never been a huge fan of traditional potato salad, so when I stumbled across this German Potato Salad, I immediately knew I had to give it a try—and I’m so glad I did. The results were absolutely phenomenal. It’s now a staple in our home and something we look forward to making every summer.
GERMAN POTATO SALAD
Unlike classic American potato salad, German potato salad is made without mayonnaise. Instead, it features a warm, tangy dressing made from bacon grease, vinegar, mustard, and simple seasonings that soak into the potatoes for incredible flavor. The reserved bacon grease adds richness and depth, while the vinegar brings brightness and balance. Even with its savory, bacon-infused dressing, this version still tastes lighter and more vibrant than mayo-based salads, making it perfect for summer picnics, potlucks, BBQs, and holiday gatherings.
Find my expert tips on how to make homemade German potato salad below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Easy German Potato Salad Recipe:
- Non-Mayo Alternative: Made with a tangy vinegar-based dressing instead of mayonnaise. Light yet flavorful, perfect for those who prefer mayo-free potato salad.
- Simple Ingredient List: Uses everyday ingredients like potatoes, vinegar, sugar, mustard, and more to create a flavorful dish.
- Popular Summer Side Dish: Great alongside grilled meats, burgers, or roasted dishes. It’s a delicious side dish, great for any occasion!
Ingredients
- 2 pounds red potatoes
- 1 teaspoon salt
- 1 package (12 ounces) applewood smoked bacon, cut into one-inch pieces
- 1/3 cup white vinegar
- 3 Tablespoons granulated sugar
- 1 Tablespoon dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 Tablespoon freshly minced garlic
- 1/2 cup freshly chopped parsley
Instructions
Start by scrubbing and cleaning potatoes with water. Dry. Cut into large chunks, trying to keep all equal in size. Place potatoes in a large pot of cold water. Bring to a boil. Season with the one teaspoon of salt and boil potatoes for 15 minutes or until fork-tender. Turn off the burner. Drain water, then place the pot back on the burner. Let potatoes steam dry for a few minutes.
Meanwhile, in a medium saucepan, cook bacon pieces over medium-high heat until crispy. When done cooking, remove bacon with a slotted spoon onto a paper towel-lined plate, leaving bacon grease in the saucepan. Remove the pan from the burner to let the grease cool down a bit.
Slowly add vinegar, sugar, Dijon mustard, salt, and pepper to the saucepan. Place the pot back on the burner and bring to a boil. Turn the heat to low and let it simmer for a few minutes. Stir in minced garlic and let cook only 30 seconds. Remove the pan from the heat and carefully pour the mixture over the cooked potatoes. Fold until all the liquid is absorbed, then stir in bacon and parsley.
Serve potato salad warm and enjoy!
Note
You can also chill this potato salad cold if you prefer it that way. Cover and chill until ready to eat.
Servings
Serves 6.
Storage
Place leftover German potato salad in an airtight container and store in the fridge for up to 2 days.
Holly’s Tips for The Best German Potato Salad Recipe:
- Use High-Quality Red Potatoes: Use waxy potatoes like red potatoes to hold their shape after boiling.
- Avoid Overcooking: Boil the potatoes just until fork-tender to prevent mushiness.
- Cook Bacon Slowly: Drain bacon on paper towels to keep it crisp.
- Build The Dressing: Simmer vinegar, sugar, and mustard to balance tangy and sweet notes.
- Toss The Dresing While Warm: Pour the dressing over potatoes while they’re still warm; gently fold instead of stirring to avoid breaking the potatoes
- Serve Fresh: Serve warm for the most authentic German-style experience.
Frequently Asked Questions:
Yes, you can make it ahead. It can be stored in the refrigerator and gently reheated before serving, although it is best enjoyed fresh or slightly warm for optimal texture and flavor.
Traditional German potato salad is usually served warm or at room temperature. Serving it warm allows the potatoes to better absorb the flavorful dressing.
Yes, you can omit the bacon for a vegetarian version. To maintain flavor, consider adding olive oil or a plant-based fat along with extra seasoning and smoked paprika for depth.
To make German Potato Salad gluten-free, simply ensure all ingredients are certified gluten-free, starting with the bacon and Dijon mustard, as some brands may contain hidden gluten or additives. The rest of the recipe is naturally gluten-free. Always double-check labels on processed items like bacon and mustard to avoid cross-contamination or gluten-containing fillers.
Similar Recipes
Craving something similar? Try my Bacon Ranch Pasta Salad next.
Wanting something a little different? Make my Poppy Seed Chicken and Grape Pasta Salad.
Looking for more side dishes? Make my BLT Pasta Salad, California Pasta Salad, and BBQ Ranch Chicken Pasta Salad.
Have you made this German Potato Salad recipe? ❤️
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #GermanPotatoSalad #LifeInTheLofthouse
German Potato Salad
Ingredients
- 2 pounds red potatoes
- 1 teaspoon salt
- 1 package (12 ounces) applewood smoked bacon cut in one-inch pieces
- 1/3 cup white vinegar
- 3 Tablespoons granulated sugar
- 1 Tablespoon dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 Tablespoon freshly minced garlic
- 1/2 cup freshly chopped parsley
Instructions
- Start by scrubbing and cleaning potatoes with water. Dry. Cut into large chunks trying to keep all equal in size. Place potatoes in a large pot of cold water. Bring to a boil. Season with the one teaspoon of salt and boil potatoes for 15 minutes or until fork tender. Turn off burner. Drain water then place pot back on burner. Let potatoes steam dry for a few minutes.
- Meanwhile, in a medium saucepan, cook bacon pieces over medium-high heat until crispy. When done cooking remove bacon with a slotted spoon onto a paper towel lined plate; leaving bacon grease in saucepan. Remove pan from burner to let grease cool down a bit.
- Slowly add vinegar, sugar, Dijon mustard, salt and pepper to saucepan. Place pot back on burner and bring to a boil. Turn heat to low and let simmer a few minutes. Stir in minced garlic and let cook only 30 seconds. Remove pan from heat and carefully pour mixture over the cooked potatoes. Fold until all the liquid is absorbed then stir in bacon and parsley.
- Serve potato salad warm and enjoy!
Notes
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This is close to my own German mother’s potato salad. It’s so yummy!
Was super easy to make and a big hit at the family BBQ. I’m not a fan of the taste of apple cider vinegar so next time I think I’ll use white vinegar and see how that goes.
I thought i remembered a recipe that you put In the ovEn? Does anyone know? GoinG to Try this.
Karan