If you’re looking for a side dish that combines potatoes, bacon and mustard, then German potato salad is the dish for you. The ultimate comfort food, this potato salad is perfect and quick for any night of the week.
Why You'll Love this Warm German Potato Salad
When I discovered German potato salad a few years ago, I knew I had to put my spin on it. I’ve tried a few different recipes, but what I love about this recipe is how the mustard spice combines with the saltiness of bacon and the sweetness of the sugar to create an amazing flavor profile.
Another thing I love about this recipe is that it’s all cooked in one pot. I used my dutch oven (also known as the MVP of my kitchen) to boil my potatoes for about ten minutes, drain them and remove from the pot. Throw in diced bacon and cook for a couple minutes until the fat renders down, then add your diced onions and cook until transparent.
What's the Difference Between Warm Potato Salad and Traditional Potato Salad?
What makes German potato salad different from regular potato salad? Well for one thing, it’s served warm. We eat this side dish right from cooking it on the stove, and it’s actually less like a salad and more like a side dish. Also, this German potato salad doesn’t have any eggs or mayo.
Ingredients in Easy German Potato Salad Side Dish
All the ingredients in this delicious potato side dish can easily be found at any grocery store, and taste so good together.
- Potatoes This warm potato salad recipe calls for two pounds of potatoes, diced. If you're wondering which type of potato to use for this German potato salad recipe, I recommend using red potatoes or Yukon gold potatoes. Red potatoes have more antioxidants (when skins are kept on) than their russett counterparts, and Yukons have a rich creamy flavor that I love, so that's why I recommend either of those varieties for this potato salad recipe.
- Bacon The salt and fat found in bacon add a wonderful savory flavor to this no mayo potato salad. Those flavors deepen this dish's profile, and make you want more than one serving!
- Red Onion, finely chopped
- Apple Cider Vinegar The acidity of ACV is a great counterpart to the savory flavors in the potatoes and bacon.
- Grainy Mustard like Boetje's If you have a favorite grainy, or Dijon-style mustard, I recommend using that in this dish, but if you don't, I cannot recommend Boetje's mustard enough. The mustard seeds add so much flavor that's unexpected to this potato salad side dish.
- Seasonings Keeping the seasonings in this warm potato salad simple: garlic, salt, pepper, and sugar.
Making German Potato Salad with Grainy Mustard, Step-by-Step
Making warm German potato salad without mayo is so simple. You need one pot to mix and cook all the ingredients in and you'll have a delicious potato side dish. Here's the step-by-step instructions:
- In dutch oven, boil diced potatoes for about 10 minutes, so soft, but do not fall apart when stuck with a fork. Drain and remove from dutch oven.
- Add bacon and cook down for about five minutes. Add onion, cook until translucent.
- Add apple cider vinegar, minced garlic, mustard, and sugar and whisk together.
- Add potatoes to dutch oven and stir to coat. Add salt and pepper to taste.
Serving & Storing Potato Salad Leftovers
This potato salad recipe is a great side dish option for a weeknight dinner or holiday get-together. We like to serve this dish with a steak made in our cast iron or on the grill.
If you have leftovers of this German potato salad, you can store them in the refrigerator, covered, for up to five days.
The flavor profile of this dish is unbeatable. The combination of everything--bacon, mustard, apple cider vinegar and potatoes is amazing. From start to finish, this dish takes about 30 minutes and is great for really any occasion. You can’t go wrong!
Looking for other recipes? Try these!
CHICKEN, PEA, AND PESTO PASTA RECIPE, AN EASY WEEKNIGHT DINNER
CREAM CORN CASSEROLE THAT’S PERFECT FOR HOLIDAYS OR ANY DAY OF THE WEEK!
GLUTEN-FREE, DAIRY-FREE PUMPKIN MUFFINS TO SATISFY YOUR PUMPKIN FIX!
📖 Recipe
German Potato Salad
Equipment
- Cast iron enamled dutch oven
Ingredients
- 2 lbs potatoes diced
- 5 strips bacon, diced
- 1 red onion, finely diced
- ½ cup apple cider vinegar
- ½ tablespoon minced garlic
- 2 tablespoon Boetje's or other grainy mustard
- 2 tablespoon granulated sugar
- salt and pepper to taste
Instructions
- In dutch oven, boil diced potatoes for about 10 minutes, so soft, but do not fall apart when stuck with a fork. Drain and remove from dutch oven.
- Add bacon and cook down for about five minutes. Add onion, cook until translucent.
- Add apple cider vinegar, minced garlic, mustard, and sugar and whisk together.
- Add potatoes to dutch oven and stir to coat. Add salt and pepper to taste. Serve warm.
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