Foodie friends, I have a confession to make. I really don’t care for mayo potato salad. But I really, really, REALLY love potatoes and having a no mayo potato salad option like this Warm German Potato Salad for BBQs, potlucks and picnics!
Types of Potato Salad
Potato salad is a widely made and hugely varied side dish that can be prepared in so many ways. Here is a quick break down of different types of potato salad:
- Southern Potato Salad– generally includes boiled eggs or deviled, and fresh celery or celery seeds
- Warm or Cold– Nearly any no mayo potato salad be served hot or cold
- German Potato Salad- includes mustard and can be served hot or cold
- Red Potato Salad– swapping out potatoes for red, which are less starchy and give a smoother texture
- Dill Potato Salad– Can mean you added the fresh herb dill OR that it includes chopped dill pickles or sweet pickles, like relish
- Old Fashioned– includes gobs of mayonnaise, also called Amish Potato Salad
- Cultural- on top of the above, then you can add Italian, Greek or even Russian flavor elements
- Herbed Potato Salad– includes lots of fresh herbs, can be with or without mayo
Gather This
The ingredient list for this warm german potato salad is quite simple! A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Potatoes – We used red potatoes, but you can use any variety of waxy potatoes to make this authentic german potato salad.
- Shallots – I love using shallots in salads like this because they are milder than an onion, but still hav e alot of flavor.
- Red wine vinegar – This gives the acidity we want to the warm dressing. You can also use white wine vinegar, apple cider vinegar or plain white vinegar.
- Mustards– A blend of smooth, punch Dijon and coarse, whole grain gives this dish a complex flavor profile.
- Extra virgin olive oil – I like to use a high quality olive oil here to ensure we get the best taste.
- Bacon– cooked and crumbled, totally optional, omit for a vegetarian (actually vegan) potato salad. The bacon grease from the cooked bacon adds a nice flavor too.
- Bell pepper– any color or a blend! We used red bell pepper, but green, yellow or orange would be perfect too.
- Parsley– use flat leaf, also known as Italian parsley. It adds color and a fresh flavor to the hot german potato salad.
- Sugar – Granulated sugar balances out the acidity from the vinegar and mustard without making things too sweet.
- Salt and pepper – I use a blend of kosher salt and freshly ground black pepper to season this potato salad.
Let’s Make It
You are going to love how easy it is to make this warm german potato salad recipe. Just follow these simple steps.
- Cook the potatoes, drain and rinse with cold water to stop the cooking process. When they are cool enough to handle (bit still warm), cut them into halves or quarters, depending on size, and place them in a large mixing bowl
- Make the potato salad dressing, set aside. The time is sits will help to slightly pickle the shallot and red bell pepper, making them less pungent, but also infusing the rest of the potato salad dressing with flavor.
- Toss potatoes in dressing. Pour the potato salad dressing over the potatoes and gently toss to coat.
- Serve and enjoy! Add to serving dish and serve warm or at room temperature with a slotted spoon. Top with green onions, chives or fresh parsley if you’d like.
5S Philosophy 👩🏻
- Salt – I don’t add salt to the actual potato salad. I boil the potatoes in salt, and the bacon already has a high salt content. If you feel it needs more, add a pinch of sea salt.
- Seasonings – The vinegar and mustard give this warm german potato salad the best flavor. But you could certainly add some fresh garlic or garlic powder to take things up a notch! You can also add red onions, yellow onion or cut up sausages instead of bacon.
- Sauces – If you feel so inclined, you can certainly add mayo to this potato salad. Add as much mayonnaise as you want! I’m just not a huge fan of mayo in salads.
- Swaps – Instead of red potatoes, feel free to use any potatoes you like. Yellow yukon gold potatoes or idaho potatoes will work just fine. Use whatever type of mustard you prefer.
- Senses – Warm German potato salad is a comforting dish that awakens the senses. As you lift the fork, the tangy scent of mustard mingles with the smoky aroma of crisp bacon. The potatoes, tender and buttery, melt in your mouth, their warmth carrying a subtle hint of sweetness.
Perfect Pairings
You can serve this warm german potato salad with just about anything you’d like to! We personally like to serve it for picnics, barbecues and other summer get togethers.
It would pair well with any barbecued meat, like grilled chicken, burgers or hot dogs. You can serve it with other summer sides like baked beans, coleslaw or corn on the cob!
Storage & Freezing
If serving warm or hot, make your potato salad right as you plan to serve it, but for cold, make up to 1 day ahead of time. You might want to double the dressing and receive half to toss on right before serving.
How to Store
Keep leftovers covered in an airtight container in the fridge for up to 5 days. Keep in mind, it will continue to dry out a bit as it sits. You can microwave upon reheating.
Can I Freeze German Potato Salad?
I do not suggest freezing. It will just get mushy when you defrost it.
More Easy Side Dish Recipes
Having the perfect side dish is the best way to complete a meal! Here are some of our favorites.
Warm German Potato Salad
Ingredients
- 1 pound baby red potatoes
- 1 tablespoon coarse sea salt
- 1/3 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon coarse or whole grain mustard
- 4 strips bacon , cooked and crumbled
- 2 tablespoons shallot , mincd
- 2 tablespoons red bell pepper , minced
- 2 tablespoons fresh flat parsley , minced
- 1 tablespoon sugar
Instructions
- Fill a large Dutch oven or saucepan halfway with water, bring to a rolling boil, then add 1 tablespoon coarse sea salt and 1 pound baby red potatoes. Boil for 10-15 minutes, until potatoes are easily pierced with a fork. Drain and rinse with cold water.
- When the potatoes are slightly cooled, cut each in half or quarters, small enough to be a bite-size.
- In a small bowl, whisk together the 1/3 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon coarse or whole grain mustard, cooked and crumbled 4 strips bacon, minced 2 tablespoons shallot, minced 2 tablespoons red bell pepper, chopped 2 tablespoons fresh flat parsley and 1 tablespoon sugar .
- Toss to evenly coat the potatoes and serve warm or room temperature.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Nutrition
Love the salad combo. Thanks for sharing.
My new go-to summer salad recipe, so flavorful and a total hit! Thank you!
Yes please! I love that this requires no mayo. Great for a hot summer day
I’m the same, never been a fan of the mayo-heavy salads, so this is perfect for me!
The smoky bacon and tangy mustard flavors really take this classic side dish to the next level. The potatoes are perfectly tender and the dressing is just the right amount of creamy. Absolutely delicious!
Love this recipe. Like you, I’m not a fan of mayo in potato salad and that’s why I can’t wait to try this recipe. Loving the mustard touch.
Absolutely delish! Every time I make this, someone ask for the recipe.. 🙂
I had to laugh at your ingredient list, saying to add finely chopped red wine vinegar. 😉
Other than that, this potato salad sounds delicious! Bacon always makes everything better.