Today I want to show you how I make my easy German potato salad recipe. It’s pretty good, y’all! I developed this recipe for my friends at the Idaho Potato Commission. Thank you for working with me, friends!
While I generally prefer starchy potatoes for mashing and general eating, red-skinned potatoes shine in this potato salad made without mayonnaise.
You can also make this Whole30-compliant if that’s important to you. For another side dish you’ll be happy to eat while you’re on a Whole30, check out my salt potatoes salad, too.
For ease of browsing, here are all of my side dishes. Thanks for stopping by!
White Potatoes and Whole 30
Time was that white potatoes were Off Limits on a Whole 30. No more, though!
If you’re a white potato lover, you can rejoice that, as a low-fat and nutritious whole food, white potatoes are now fair game.
But still no French Fries. That’s okay. You can get your white potato fix using Idaho® Red Potatoes to make potato salad that’s loaded with flavor, and 100% Whole 30-compliant. Yay!
The big deal with making this salad Whole 30 is using bacon with no sugar added. Fortunately, there are several widely available brands to choose from.
My favorite is Pederson’s.
What Makes This Salad Different?
I grew up eating “southern potato salad” with lots of mayonnaise, probably some sugar, diced up celery and onion. Probably some pickle relish and maybe some chopped up hard boiled eggs if the cook was feeling fancy.
German potato salad is Not That.
It has a pretty short ingredient list, it comes together quickly, and it’s served warm, which makes it a lovely change from my “normal potato salad.”
And as an added bonus, since it doesn’t contain any eggs and is great warm or at room temperature, it’s a nice salad to bring to a potluck or cookout, even on hot days.
- Idaho® Red Skinned Potatoes
- water (for boiling)
- kosher salt
- bacon (Whole30-compliant if you are on Whole 30)
- apple cider vinegar
- bacon fat, strained
- chopped onion
- Dijon mustard
- fresh or freeze-dried garlic
- freshly ground black pepper
- flat leaf parsley, roughly chopped
It’s pretty easy to make any kind of potato salad, and this version is no different.
Here’s the rundown:
- Boil the potatoes whole, and then cut into thick slices
- While the potatoes are cooking, cut bacon in pieces and cook until crisp
- Reserve the bacon. Strain the drippings and keep 1/4 cup for the vinaigrette
- When the potatoes are tender, drain well and return to low burner
- Drizzle vinegar on the potatoes and let steam
- While the potatoes are steaming, make the vinaigrette
- Cook onion and garlic in the bacon fat
- Add the mustard and salt and pepper
- Pour hot dressing over the potatoes. Fold gently to coat all the potatoes evenly
- Fold in crumbled bacon and flat leaf parsley
How Long Will It Keep?
Any leftovers can be refrigerated for up to 5 days.
Warm it gently in the microwave or in a pan before serving.
Note that the bacon will lose its crispiness once refrigerated.
What To Do With Leftovers
Aside from just reheating to serve as a side dish, we have found that this dish reheats really well as part of a breakfast frittata.
- Cut the potatoes in smaller pieces, heat up in a nonstick skillet. It won’t need any additional oil because it already contains bacon fat.
- Once hot, spread out in the pan and pour 3-4 beaten eggs seasoned with salt and pepper evenly over the potato mixture.
- Cook the eggs on medium heat, lifting the cooked edged up so the runny egg can run underneath to get cooked.
- Once mostly set, about 3-4 minutes, finish in a 375F oven or under a low broiler until the top is set.
Voila: German potato salad frittata!
Looking for More Side Dishes?
If you’re like me, you enjoy the side dishes more than the main event. Here are some of my favorites from the site:
My mom’s macaroni salad is one of my favorite things to eat, seriously. It’s homey and comforting and I almost always have the ingredients on hand.
If you like sort of outside the box potato salad, I think you may want to give my curried potato salad a try. It is a tiny bit sweet and a tiny bit spicy, a little bit different, and a whole lot of delicious!
And last but not least, this spicy succotash is perfect almost any time of year, but it’s especially nice at Thanksgiving.
If you have questions about this post or recipe, don’t hesitate to get in touch. You can leave a comment on the post and I will get back to you within about 24 hours.
If your question is more urgent, please shoot me an email, and I will respond within 4 hours, unless I’m asleep.
Let’s Get Cooking!
I really hope you love this recipe, you guys!
If you make this recipe and/or have enjoyed or learned from reading this post, I’d appreciate it if you could share this!
I have Convenient share buttons that float to the left on desk top and on mobile which invite you to share on Pinterest, Facebook, Twitter or Yummly.
If you make the recipe, please consider rating it a rating and a review. You can do this via the recipe card in the post.
Reviews really help sell the recipe, and negative reviews help me tune into what people really want to have explained better, so any ratings and reviews are helpful!
Also feel free to tag me on Instagram at @onlinepastrychef with #pcorecipe so I can find your creation. Thank you!
I hope you enjoy!
- 1 ½ pounds Idaho® Red Skinned Potatoes, scrubbed
- 3 quarts water
- 1 ½ Tablespoons (4 ½ teaspoons) kosher salt
- 8 oz Whole30-compliant bacon
- 6 Tablespoons apple cider vinegar, divided use
- ¼ cup reserved bacon fat, strained
- 1/2 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
- Place the potatoes in a pot with the water and first amount of salt.
- Bring to a boil and keep at a low boil until potatoes are easily pierced all the way through, about 10-13 minutes depending on size.
- While the potatoes are cooking, chop the bacon into 1/2" pieces and cook over medium heat until crisp.
- Remove the bacon to a paper towel-lined plate to drain. Strain the bacon fat in the pan and measure out ¼ cup, reserving the rest for some other use.
- When the potatoes are cooked, thoroughly drain them.
- Hold each with tongs or with a heat proof glove and slice each potato into ½” rounds. Return them all to the pot.
- Drizzle 3 Tablespoons apple cider vinegar over the potatoes and put the lid on to let them, steam and absorb the vinegar, about 5 minutes.
- In the skillet you cooked the bacon in, reheat the 1/4 cup bacon fat over medium heat until hot.
- Stir in the onion and cook for 2 minutes, stirring constantly.
- Add in the mustard, garlic, the rest of the apple cider vinegar, second amount of salt, and pepper.
- Cook for 2 more minutes.
- Remove the lid from the potatoes and pour the dressing over the still-hot potatoes.
- Use a spatula to gently toss to coat the potatoes with the dressing.
- Let sit for 2 minutes to soak in.
- Stir in the chopped parsley and reserved bacon.
- Serve immediately or let cool to room temperature and then serve.
Pouring some of the apple cider vinegar into the potatoes when they are still hot allows the vinegar to really soak in and flavor the potatoes all the way through.
MAKE IT WHOLE30 COMPLIANT:
There are now many different brands of bacon that are Whole 30 compliant, so check your labels and do a little research online.
Store leftovers in the refrigerator for 4 days. Reheat in the microwave or over medium heat on the stove top.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 340Total Fat 22gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 13gCholesterol 46mgSodium 1102mgCarbohydrates 19gFiber 2gSugar 2gProtein 15g
The stated nutritional information is provided as a courtesy. It is calculated through third party software and is intended as a guideline only.
Thank you for spending some time with me today.
Want me to shoot new recipes and an occasional email into your inbox?
You can do that by signing up here for my newsletter, The Inbox Pastry Chef.
I’ll be seeing you!
Enjoy the salad. Thank you again to my friends at the Idaho Potato Commission for partnering with me!
Take care, and have a lovely day.