Using a tiny amount of bacon can enhance a recipe with a LOT of flavor. For example, I love the tangy mustard vinaigrette in this German Potato Salad.

The bacon fat adds body and the perfect salty balance to the sweet and tangy dressing. Despite the fact that this warm mayo-free German Potato Salad is light and yet just as comforting as a creamy potato salad, it is still just as warm and hearty as a traditional potato salad.

In particular, Apronese finds it an easy salad to eat, has a distinctive taste and is easy to make. This dish should not be missed for your family dinner.

Potato Salad: Which Type Is Best?

There are different types of potatoes, not all of which are the same. The russet potato, for instance, breaks down easily and is great for making things like mashed potatoes.

For my recipe, I used red potatoes, which hold up somewhat better than russet potatoes, but a waxy potato like Yukon Gold would hold up much better. In my opinion, the red skins are a great contrast to the russets, so I sacrificed some firmness in favor of the color.

German Potato Salad: How Long Does It Last in the Refrigerator?

If you wish to keep the salad refrigerated longer, you can keep it refrigerated for about four days. However, the dressing will absorb into the potatoes as it refrigerates, so it may become a bit more dry over time. If you want to make this salad again, you can just make extra dressing and add its ingredients just before serving.

Can German Potato Salad be Served Cold?

If you’re not a fan of warm potato salads, you can simply let the potatoes cool down after cooking, slice them and blend together the bacon and mustard vinaigrette along with the sliced potatoes.

German Potato Salad: What to Serve with It

The German potato salad is a great side dish that goes great with all sorts of meat. This week, I served mine with my Glazed Pork Chops.

It also goes well with sausage, such as bratwurst and kielbasa. In the same way that creamy potato salads, made in the United States, German potato salads also make a perfect side dish for lunch items, such as sandwiches.

Overhead view of a bowl full of German Potato Salad on a striped napkin

German Potato Salad with Bacon

A deliciously sweet and tangy mayo-free German Potato Salad that has tangy flavors of bacon, mustard, and vinegar in a deliciously sweet and tangy mayo-free dressing. It’s the perfect potluck dish.

Author: Beth

Prep Time: 10 mins/ Cook Time: 15 mins/ Total Time: 25 mins

Servings: 6 (about 3/4c each)


  • 2 lbs. small red potatoes ($2.00)
  • 3 oz. bacon ($0.88)
  • 1/3 cup apple cider vinegar ($0.18)
  • 1 Tbsp stone ground or whole grain mustard* ($0.12)
  • 1 Tbsp white sugar ($0.05)
  • Freshly cracked pepper ($0.05)
  • 1/2 tsp salt (plus more for the potato water) ($0.10)
  • 1 small yellow onion ($0.38)
  • 1/4 cup chopped fresh parsley ($0.10)


  • It is important that the potatoes be cleaned very well, and then placed in a large pot with enough cool water to cover them by one inch. Approximately 1/2 Tbsp salt should be added to the water. You will then need to put the lid on the pot, turn the heat to high, and bring the pot up to a boil. Once the potatoes are ready, boil them until they are easily pierced with a fork, which should be about 15 minutes.
  • It is also important to prepare the dressing. In a small bowl, whisk together the apple cider vinegar, stone ground mustard (or Dijon if you prefer), sugar, fresh cracked pepper, and about 1/2 tsp. of salt.
  • In a large skillet over medium heat, cut the bacon into chunks of approximately an inch in diameter and sauté the bacon until it is brown and crispy. Drain the bacon from the skillet onto a paper towel lined plate and keep the remaining bacon grease in the skillet as it will drained.
  • The onion says to cook while the bacon cooks. After the bacon has been removed, add the onion to the skillet and sauté it in bacon grease until it is soft and transparent. Turn off the heat when the onions are done. Whisk the dressing until it has been blended well with the bacon fat and thickened slightly.
  • It is best to drain the potatoes in a colander once they are cooked and let them cool for a few minutes, or until they are cool enough to handle. Slice the potatoes into 1/4-inch thick medallions or half moons. The potatoes and bacon, along with chopped parsley and dressing, should be added to the skillet and stirred to combine as soon as possible. Serve immediately while the potatoes are still warm, and while they are still warm.

*It is a prepared mustard, not powdered or mustard seeds, but a prepared mustard prepared in this manner.


Serving: 1 Serving ・ Calories: 177.88 kcal ・ Carbohydrates: 27.52 g ・ Protein: 5.02 g ・ Fat: 5.5 g ・ Sodium: 414.48 mg ・ Fiber: 2.87 g

The nutritional values shown here are only estimates. Please see our nutrition disclaimer.

Side view of German Potato Salad in a cast iron skillet with a wooden spoon lifting a scoopful.

How to Make German Potato Salad – Step by Step Photos

Potatoes in a pot full of water

In a large pot, place about 2 pounds of red potatoes and add enough water to cover them by about one inch. Sprinkle about 1/2 teaspoon of salt in the water to make sure the potatoes are well seasoned.

Put the lid on the pot and turn it on to high for about 15 minutes to make sure they are well seasoned. You will have to boil the potatoes for about 15 minutes in order for them to be easily pierced with a fork.

Mustard vinaigrette in a small white bowl

The mustard vinaigrette can be prepared in the meantime. Put 1/3 cup apple cider vinegar in a small bowl, with 1 tablespoon of stone ground mustard (if you prefer Dijon, go ahead), 1 tablespoon of white sugar, some freshly ground black pepper (maybe 15-20 turns of a pepper mill) and 1/2 teaspoon salt. Stir to combine.

Bacon being cooked in a cast iron skillet

In a large skillet, cook the bacon strips over medium heat for about a minute or two so that they become brown and crispy. Remove the bacon to a paper towel-lined plate while the grease remains in the skillet, and continue to cook the bacon for another minute or two.

Onions being cooked in bacon fat in the cast iron skillet

As the bacon is being browned, shave a small yellow onion in half and place it in the skillet with the bacon. Once the bacon has been removed from the skillet, add the diced onion and sauté it in the bacon fat till the onion is soft, but not transparent, and then turn off the heat.

Vinaigrette added to the skillet with onions and bacon fat

In a medium mixing bowl, pour half of the prepared dressing and whisk it into the bacon fat to create a slight emulsion that will get thicker and more creamy as it cooks.

Cooked potatoes, bacon, and parsley added to dressing in the cast iron skillet

You are going to prepare half of the prepared dressing and whisk it into the bacon fat, making a slight emulsion that will become thicker and creamier as it cooks, so pour half of this mixture into the medium mixing bowl and whisk it together.

Finished German Potato Salad in the skillet

It is now time to stir everything together so that it is completely coated with dressing. Ta da!

Close up of German Potato Salad in a bowl with a fork, on a striped napkin

I fully recommend serving the potato salad while it is still a bit warm… OOh, that’s the best! It’s great even cold. (Disclaimer: I have eaten the leftovers cold and they’re still awesome.)

Close up of a forkful of German Potato Salad with the bowl in the background

Are you ready for a bite?

For Apronese, the simpler the dish, the more delicious it is, healthy and quick to relieve boredom. This German-style potato salad is easy to make, the recipe is simple, and the ingredients are easy to find, do you want to show off your skills to treat your family on the weekend?

Let us know.