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German potato salad served on a large white platter with a wooden serving spoon.
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5 from 8 votes

25-Minute German Potato Salad (Warm Recipe!)

Warm German Potato Salad is a no-mayo, vinegar-based potato salad that is prepared in just 25 minutes using small red or yellow potatoes. Layered with crispy bacon, diced red onion, tangy Dijon mustard, apple cider vinegar, a hint of maple syrup, and a sprinkle of sea salt and black pepper. This is a healthy and delicious dish that is easy to make and perfect for potlucks, picnics, parties, and barbecues.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: side dish
Cuisine: American
Diet: Gluten Free
Servings: 6 servings
Calories: 196kcal
Author: Dani Spies

Ingredients

  • 2 pounds small red or yellow potatoes
  • 4 slices nitrate-free bacon
  • 1 red onion diced
  • 1 tbsp Dijon mustard
  • 1/4 cup apple cider vinegar
  • 2 tablespoons maple syrup
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • Optional: small handful of fresh parsley chopped

Instructions

  • Cut potatoes into quarters and place in a large pot. Add enough cold water to cover the potatoes by an inch or so.
    Chopped red potatoes in a pot of water.
  • Bring the potatoes to boil over high heat then reduce the heat and simmer until the potatoes are fork tender, about 5-8 minutes after boiling. Drain the potatoes and set aside.
    Draining quartered potatoes in a colander.
  • While the potatoes cool, heat a large skillet over medium heat (I like to use a cast iron skillet), sauté the bacon until it begins to render some of its fat. Once brown and crispy, shut off the heat, remove the bacon from the pan and place on a paper towel lined plate to absorb the extra grease.
    Cooking slices of bacon in a large skillet.
  • Once cooled and safe to handle, carefully pour the excess bacon grease from the pan, leaving 3 tablespoons in the pan (I like to remove it all and then measure out 3 tablespoons to add back). Heat the bacon grease over low heat and add the diced onion. Sauté until the onions are tender and translucent.
    Sautéing diced red onion in a large cast iron skillet.
  • Turn off the heat and whisk in Dijon mustard, vinegar, maple syrup, salt and pepper.
    Stirring apple cider vinegar, maple syrup, dijon mustard, salt and pepper with red onion.
  • Pour the dressing over the salad and toss well. Gently toss in fresh chopped parsley (if using!). Enjoy warm, cold or room temperature.
    Tossing potatoes with dressing, bacon and parsley.

Notes

Leftover potato salad will keep 3 to 5 days in an airtight container in the refrigerator. We do not recommend freezing this recipe.

Nutrition

Serving: 1serving | Calories: 196kcal | Carbohydrates: 31g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 10mg | Sodium: 347mg | Potassium: 771mg | Fiber: 3g | Sugar: 7g | Vitamin A: 19IU | Vitamin C: 14mg | Calcium: 30mg | Iron: 1mg