Authentic Warm German Potato Salad Recipe

White Potatoes and Whole 30

White potatoes used to be excluded from the Whole30 program, but that has changed. Today they’re accepted as a nutritious whole food when prepared without disallowed ingredients.

If you love potatoes, Idaho red-skinned potatoes are especially good in this salad. The dish is low in added fat (aside from bacon) and relies on vinegar and hot dressing for flavor rather than mayonnaise.

To keep this salad Whole30-compliant, choose bacon that contains no added sugar—there are several brands that meet that requirement. Pick one you trust and enjoy.

What Makes This Salad Different?

This is not the classic creamy, mayonnaise-based Southern potato salad. German potato salad has a shorter ingredient list, is served warm, and features a tangy, bacon-forward vinaigrette instead of mayonnaise. It comes together quickly and travels well for potlucks and cookouts because it can be served warm or at room temperature and contains no eggs.

Ingredients

• 1 ½ pounds Idaho® red-skinned potatoes, scrubbed
• 3 quarts water (for boiling)
• 1 ½ Tablespoons (4 ½ teaspoons) kosher salt, divided
• 8 oz bacon (choose a Whole30-compliant bacon if desired)
• 6 Tablespoons apple cider vinegar, divided
• ¼ cup reserved bacon fat, strained
• ½ cup chopped onion
• 1 ½ Tablespoons Dijon mustard
• 1 teaspoon fresh or freeze-dried garlic
• ½ teaspoon kosher salt, or to taste
• ½ teaspoon freshly ground black pepper, or to taste
• ¼ cup flat leaf parsley, roughly chopped

Procedure

This potato salad is straightforward and quick to make. Follow these steps:

1. Place the potatoes in a pot with the water and the first amount of salt. Bring to a boil and maintain a low boil until the potatoes are easily pierced, about 10–13 minutes depending on size.
2. While the potatoes cook, chop the bacon into roughly ½” pieces and cook over medium heat until crisp.
3. Remove the bacon to a paper towel–lined plate to drain. Strain the bacon fat and reserve ¼ cup; save any extra fat for another use.
4. When the potatoes are done, drain them thoroughly and return them to the pot on the warm burner.
5. Using tongs or a heatproof glove, slice each potato into ½” rounds and return them to the pot.
6. Drizzle 3 tablespoons of the apple cider vinegar over the hot potatoes, cover, and let them steam and absorb the vinegar for about 5 minutes.
7. Reheat the reserved ¼ cup bacon fat in the skillet over medium heat until hot. Stir in the chopped onion and cook for about 2 minutes, stirring constantly.
8. Add the mustard, garlic, the remaining apple cider vinegar, the second amount of salt, and the pepper. Cook for 2 more minutes to meld the flavors.
9. Remove the lid from the potatoes and pour the hot dressing evenly over the still-warm potatoes. Gently toss with a spatula to coat all the pieces.
10. Let the potatoes sit 2 minutes to allow the dressing to soak in, then stir in the chopped parsley and the reserved bacon.
11. Serve immediately warm, or allow to cool to room temperature and serve.

How Long Will It Keep?

Store any leftovers in the refrigerator for up to 4–5 days. Reheat gently in the microwave or in a pan over medium heat before serving. Note that the bacon will lose some crispness after refrigeration.

What To Do With Leftovers

Leftover German potato salad reheats beautifully and makes a flavorful addition to a breakfast frittata:

1. Cut the potatoes into smaller pieces and heat them in a nonstick skillet over medium heat; no extra oil is needed because the salad contains bacon fat.
2. Once the potatoes are hot and spread evenly in the pan, pour 3–4 beaten eggs seasoned with salt and pepper over the mixture.
3. Cook over medium heat, lifting the edges so uncooked egg runs underneath. When mostly set (about 3–4 minutes), finish in a 375°F oven or under a low broiler until the top is set.

Result: a delicious German potato salad frittata.

Looking for More Side Dishes?

If you enjoy side dishes, here are a few favorites to try on the site: a classic macaroni salad, a curried potato salad with sweet and spicy notes, and a spicy succotash that’s great year-round and particularly nice at holiday meals.

Let’s Get Cooking!

I hope you love this potato salad. It’s warm, tangy, and easy to adapt for Whole30. If you make it, I’d love to hear how it turned out.

Easy German Potato Salad