The Best German Potato Salad Recipe

There are people who love mayo and there are people who hate mayo. We fall into the former camp when it comes to turkey sandwiches, tuna fish, and fry sauce, but when it comes to potato salad we’re all about a mayo-free recipe like this warm German Potato Salad, adapted from Five Heart Home. No mayo or hard-boiled eggs here! Just apple cider vinegar, lots of Dijon mustard, some fresh parsley, and the star of the show: BACON. This is our go-to summer side dish for a backyard barbecue or easy Sunday supper on the patio (we just made it for Father’s Day dinner and it was a hit!). We like to serve it with grilled steak, chicken, or salmon, and pair it with a green veggie like roasted Brussels sprouts or grilled asparagus—and maybe a side of corn for good measure. Pour a glass of crisp riesling or a light summer ale for a refreshing sip.

INGREDIENTS:

• 2 pounds baby red potatoes

• 12 ounces bacon

• 1/3 cup apple cider vinegar

• 3 Tbsp sugar

• 3 Tbsp Dijon mustard

• 1/2 tsp salt

• Freshly ground black pepper

• 1 Tbsp minced fresh garlic (about 3 big cloves)

• 1/2 cup chopped fresh parsley, plus extra for garnish

DIRECTIONS:

Scrub your potatoes and place them in a large pot. Cover them with cold water and add a pinch of salt. Cook on medium heat. Bring to a boil and add 1 teaspoon of salt. Reduce heat and simmer the potatoes for 15-20 minutes or until fork tender. Turn off the burner, drain the water, and return the potatoes in the pot to the burner. Allow the potatoes to steam with the lid off for a few minutes.

In another large pot or dutch oven, cut the bacon with scissors into one-inch pieces directly into the pot. Cook on medium heat until the bacon is crispy, stirring occasionally. While the bacon cooks, cut the potatoes in half and set them aside. Once the bacon is done, remove the pot from the stove and spoon out the bacon with a slotted spoon onto a plate or bowl. Keep the bacon grease in the pot.

Slowly add the vinegar, sugar, Dijon, salt, and pepper to the pot of bacon grease. Stir it all together, and return the pot to the stove. Bring the mixture to a simmer and continue to stir. Add the minced garlic and cook for about 1 minute or until the garlic starts to lightly brown. Remove the pot from the stove, and slowly add the potatoes to the mixture, gently stirring and folding to coat all of the potatoes and absorb the liquid. Fold in the bacon and chopped parsley.

Transfer to a serving dish and sprinkle with a little salt, pepper, and parsley for garnish. Serve warm or at room temperature.