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This easy German Potato Salad is a warm, no-mayo potato salad made with tender baby Yukon gold potatoes, crispy bacon, onion, apple cider vinegar, whole grain mustard, and fresh herbs. Ready in about 40 minutes, it’s tossed with a savory bacon vinaigrette while the potatoes are still warm so every bite is tangy, salty, and loaded with flavor.

German Potato Salad in a serving bowl with a serving spoon ready to serve a portion.

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Made it 3 times. Very good recipe . The only deviation from the recipe is  i do not cook onions but use them very finely chopped raw.

– Irina
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Kellie’s Note
German Potato Salad

I first started making this German potato salad when I needed a no-mayo side dish for a summer picnic, and it quickly became one of my favorite barbecue recipes. The warm bacon vinaigrette gives it big flavor without relying on a creamy dressing, and it works beautifully for cookouts, potlucks, tailgates, and Oktoberfest-style dinners.

We especially love making this in the cooler months of fall for a savory side dish for roasted chicken and roast beef. You’re going to love this twist on classic potato salad.

Why You’ll Love This Warm German Potato Salad

You’ll love this recipe because:

  • It pairs well with grilled chicken, pulled pork, burgers, brats, and barbecue favorites.
  • It’s made without mayonnaise.
  • Warm potatoes soak up the bacon vinaigrette for extra flavor.
  • Crispy bacon adds smoky, salty richness.
  • It can be served warm, hot, or at room temperature.
  • It’s ready in about 40 minutes.
Hot German Potato Salad in a serving bowl with a copper spoon

Ingredients for German Potato Salad

  • Baby Yukon gold potatoes: Creamy, buttery, and sturdy enough to hold their shape after boiling.
  • Bacon: Adds smoky, salty flavor and creates the drippings used for the warm vinaigrette.
  • Onion: Cooks in the bacon drippings so it becomes soft, savory, and slightly sweet.
  • Apple cider vinegar: Gives the dressing its signature tangy German potato salad flavor.
  • Whole grain mustard: Adds texture and a mild mustard bite.
  • Olive oil: Helps round out the vinaigrette.
  • Chives and parsley: Add freshness and color to balance the richness of the bacon.
  • Salt and pepper: Season the potatoes, dressing, and finished salad.

Easy Ingredient Substitutions

  • Use red potatoes instead of baby Yukon gold potatoes.
  • Swap white wine vinegar for apple cider vinegar.
  • Use Dijon mustard if you do not have whole grain mustard.
  • Try green onions or dill in place of chives or parsley.
  • Use pancetta instead of bacon for a slightly different savory flavor.
Ingredients for German Potato Salad

How To Make Warm German Potato Salad

  1. Boil the potatoes. Place the potatoes in salted water and cook until just fork tender.
  2. Keep them warm. Drain the potatoes but do not chill them. Warm potatoes absorb the dressing better.
  3. Cook the bacon. Cook the bacon until crisp, then transfer it to a paper towel-lined plate.
  4. Make the vinaigrette. Cook the onion in the bacon drippings, then whisk in the apple cider vinegar, whole grain mustard, olive oil, salt, and pepper.
  5. Toss with the dressing. Pour the warm bacon vinaigrette over the potatoes and toss gently to coat.
  6. Finish with herbs. Stir in the crispy bacon, chives, and parsley.
  7. Serve. Enjoy warm, hot, or at room temperature.
bacon dressing being poured over potatoes for German potato salad
potatoes topped with bacon dressing
German potato salad being stirred together in a blue and white Mackenzie Childs bowl

Kellie’s Tips for the Best German Potato Salad

  • Salt the cooking water so the potatoes are seasoned from the inside out.
  • Do not overcook the potatoes; they should be fork tender but not falling apart.
  • Toss the potatoes with the dressing while they are still warm.
  • Stir gently so the potatoes stay intact.
  • Taste before serving and adjust with more salt, pepper, vinegar, or mustard if needed.
  • Let the salad sit for a few minutes before serving so the potatoes can soak up more dressing.

What is German Potato Salad?

German potato salad is a vinegar-based potato salad that is often served warm or at room temperature. Unlike classic American potato salad, which is usually served cold with a creamy mayonnaise dressing, German potato salad is dressed with a tangy vinaigrette.

This version is made with crispy bacon, onion, apple cider vinegar, whole grain mustard, olive oil, and fresh herbs. The warm potatoes are tossed with the dressing so they absorb all that savory, smoky, tangy flavor.

What To Serve With German Potato Salad

This warm German potato salad is a hearty side dish that pairs well with grilled meats, barbecue favorites, and picnic mains. It is especially good with smoky, savory dishes because the vinegar-based dressing cuts through richer flavors.

It is also a great side dish for Oktoberfest-inspired dinners, summer cookouts, tailgates, and potlucks.

Can You Make German Potato Salad Ahead?

German potato salad is best served warm shortly after it is made, but you can make it a few hours ahead and serve it at room temperature. If you make it a day in advance, store it in the refrigerator and gently reheat it before serving.

For the best texture, wait to add a little extra fresh parsley or chives until just before serving.

German Potato Salad recipe in a round serving bowl with a small dish or bacon in the background.

How to Store and Reheat German Potato Salad

  • Store leftover German potato salad in an airtight container in the refrigerator.
  • To reheat, warm individual portions in the microwave for a few seconds at a time, stirring between intervals, until warmed through. You can also let the salad sit briefly at room temperature before serving if you do not want it hot.

This potato salad can be enjoyed warm, at room temperature, or chilled, but the warm version gives you the best bacon vinaigrette flavor.

More Easy Side Dish Recipes

Looking for more easy side dishes for barbecues, picnics, and potlucks? Try these reader favorites next:

For more easy salad ideas, follow us on Instagram and Facebook!

Warm German Potato Salad Recipe

5 from 1 vote
By Kellie
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 8 people
German Potato Salad in a serving bowl with a serving spoon ready to serve a portion.
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Quick and easy Warm German Potato Salad made with tender baby Yukon gold potatoes, crispy bacon, onion, apple cider vinegar, whole grain mustard, and fresh herbs. This no-mayo potato salad is tossed with warm bacon vinaigrette and is perfect for picnics, barbecues, and Oktoberfest.

Equipment

  • 1 skillet
  • 1 mixing bowl
  • large pot or dutch oven
  • measuring cup

Ingredients 

  • 3 pounds baby Yukon gold potatoes, cut in half
  • 1 pound bacon, cut into 1/2 inch pieces
  • 1 cup diced onion
  • 1/2 cup apple cider vinegar
  • 1 1/2 tablespoons whole grain mustard
  • 1/4 cup olive oil
  • 1/4 cup chopped chives
  • salt and pepper
  • 1 cup chopped fresh parsley

Instructions 

  • Place the potatoes in a large pot and cover with water. Season liberally with salt and bring to a boil. Turn the heat to low and simmer for 15-20 minutes or until fork tender.
  • While the potatoes are cooking, place a medium skillet over medium heat and cook the bacon until crisp. Remove the bacon from the pan with a slotted spoon and transfer to a paper towel lined plate to drain.
  • Add the onion to the skillet and cook until translucent, approximately 4-5 minutes. Whisk in the vinegar and mustard. Cook for an additional 1-2 minutes.
  • Whisk in the olive oil and season with salt and pepper, to taste. Remove from the heat.
  • Drain the potatoes and transfer to a large bowl. Pour the bacon dressing over the potatoes and toss gently to coat, being careful not to break up the potatoes.
  • Stir in the reserved bacon, chives and parsley. Serve warm or at room temperature.

Notes

  • For best results, toss the potatoes with the bacon vinaigrette while they are still warm. Warm potatoes absorb the dressing better and give the salad more flavor.
  • Use baby Yukon gold or red potatoes because they hold their shape well after boiling. Be careful not to overcook them; they should be fork tender but not falling apart.
  • This German potato salad can be served warm, hot, or at room temperature. Leftovers may also be enjoyed chilled.
  • Store leftovers in an airtight container in the refrigerator. To reheat, microwave in short intervals, stirring between each, until warmed through.
  • For extra freshness, sprinkle with additional parsley or chives just before serving.

Nutrition

Calories: 410kcal, Carbohydrates: 24g, Protein: 12g, Fat: 29g, Saturated Fat: 8g, Cholesterol: 37mg, Sodium: 430mg, Potassium: 896mg, Fiber: 4g, Sugar: 1g, Vitamin A: 705IU, Vitamin C: 31.6mg, Calcium: 70mg, Iron: 6.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Leave a comment below!
Is German potato salad served warm or cold?

This version is best served warm or at room temperature. You can eat leftovers chilled, but warming the salad helps bring the bacon vinaigrette back to life.

Can you reheat German potato salad?

Yes. Reheat it gently in the microwave for a few seconds at a time, stirring between intervals, until warmed through.

What makes German potato salad different from American potato salad?

German potato salad is usually made with a vinegar-based dressing instead of a mayonnaise-based dressing. It is often served warm or at room temperature and commonly includes bacon, onion, mustard, and fresh herbs.

Does German potato salad have mayonnaise?

No, this German potato salad recipe does not use mayonnaise. The dressing is made with bacon, apple cider vinegar, whole grain mustard, olive oil, onion, and herbs.

What potatoes are best for German potato salad?

Baby Yukon gold potatoes work well because they are creamy, buttery, and hold their shape after boiling. Red potatoes are another good option.

Can German potato salad sit out?

German potato salad can be served warm or at room temperature, but it should not sit out for an extended period. For food safety, refrigerate leftovers promptly after serving.

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5 Comments

  1. Linda H Maine says:

    I grew up on German potato salad. I love it. But I haven’t eaten it in years because I’m vegetarian. Is there any way I can adjust the vinaigrette to make it a really great vegetarian German potato salad? Thanks!

    Reply
  2. Irina berson says:

    Made it 3 times. Very good recipe . The only deviation from the recipe is  i do not cook onions but use them very finely chopped raw.  

    Reply
    1. Kellie says:

      Thank you for your comment! I’ll have to try it that way some time.

      Reply
  3. Karen says:

    Can you reheat this German potato salad? If we have leftovers, (big if!), how do I reheat this delicious looking potato salad?

    Reply
    1. Kellie says:

      You can! I just reheat for a few seconds at a time in the microwave until it’s warmed through.

      Reply