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A bowl of German potato salad topped with fresh herbs.

German Potato Salad

This German potato salad is boiled baby potatoes tossed in a warm bacon and mustard dressing, then garnished with fresh herbs. A unique, mayonnaise free salad that's great for parties and potlucks.
Course Salad
Cuisine German
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 369kcal
Author Sara Welch


  • 2 pounds baby red potatoes
  • salt and pepper to taste
  • 12 ounces bacon coarsely chopped
  • 1/2 cup onion finely chopped
  • 1/3 cup apple cider vinegar
  • 2 tablespoons sugar
  • 1 tablespoon Dijon mustard creamy or grainy
  • 3 tablespoons fresh parsley chopped
  • 2 tablespoon fresh chives chopped


  • Bring a large pot of water to a boil. Season generously with salt. Add the potatoes and cook for 15-20 minutes or until tender.
  • Drain the potatoes and let cool for 5 minutes. Cut them in half.
  • While the potatoes are cooking, prepare the dressing. Place the bacon in a large pan and cook over medium heat for 3-4 minutes until partially cooked. Add the onion and cook for another 4-5 minutes or until bacon is crispy and onions are softened.
  • Remove the bacon and onions from the pan. Leave 1/4 cup of bacon grease in the pan; discard any excess.
  • Add the vinegar, sugar, mustard and salt and pepper to the grease in the pan. Stir to combine. Simmer for 1 minute.
  • Place the potatoes in a large bowl. Pour the dressing over the top and gently toss to coat. Stir in the bacon and onions.
  • Add the parsley and chives and toss gently. Serve immediately.



Calories: 369kcal | Carbohydrates: 30g | Protein: 10g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 433mg | Potassium: 840mg | Fiber: 3g | Sugar: 7g | Vitamin A: 244IU | Vitamin C: 17mg | Calcium: 24mg | Iron: 1mg