Authentic German Potato Salad (No Mayo!) - A Tangy, Warm Comfort Food Classic
If you’re looking for a fresh twist on a classic side dish, this authentic German potato salad delivers bold flavor without a drop of mayo. Served warm and tossed in a tangy vinegar-based dressing with bacon and onions, it’s a traditional Bavarian favorite that’s light, comforting, and ready in under 30 minutes.
This traditional version is a staple in southern Germany, especially Bavaria. It’s made with tender potatoes, crispy bacon, onions, and a punchy vinegar-based dressing that soaks into the spuds while they’re still warm. The result? A bold, savory dish that’s perfect as a side for sausages, schnitzel, or even grilled veggies.
Whether you’re German or just curious about authentic European flavors, this easy recipe delivers. Plus, it’s ready in under 30 minutes!
Ingredients You’ll Need:
- 2 lbs. (900g) waxy potatoes (Yukon Gold or red potatoes work best)
- 4–6 strips of bacon, diced
- 1 small yellow onion, finely chopped
- 1/3 cup apple cider vinegar
- 1/2 cup chicken or vegetable broth
- 1 tbsp Dijon or German mustard
- 1 tsp sugar (optional, but helps balance the vinegar)
- Salt and freshly ground pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Step-by-Step Instructions:
- Boil the Potatoes
- Start by washing your potatoes. Leave the skins on they help the slices hold together later. Boil
in salted water for 15–20 minutes, or until fork-tender but not mushy. Drain
and let them cool slightly. - Once they’re cool enough to handle, peel (optional) and slice into 1/4-inch rounds. Set aside in a large bowl.
- Start by washing your potatoes. Leave the skins on they help the slices hold together later. Boil
- Cook the Bacon and Onion
- In a skillet, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the pan. Add chopped onion and cook until soft and golden about 3–4 minutes.
- Boil the Potatoes
- Make the Warm Dressing
To the onion in the pan, add:
Vinegar
Broth
Mustard
Sugar
Salt & pepper
- Assemble the Salad
- Pour the warm dressing over the sliced potatoes. Gently toss to combine the warm potatoes will absorb the dressing, making every bite flavorful.
Add the crispy bacon and sprinkle with chopped parsley. Serve warm or at room temperature.
- Pour the warm dressing over the sliced potatoes. Gently toss to combine the warm potatoes will absorb the dressing, making every bite flavorful.
- Make the Warm Dressing
Serving Suggestions
This salad shines on its own, but it’s even better paired with:
- Bratwurst or sausages
- Grilled pork chops
- Oven-roasted chicken
- Grilled portobello mushrooms (for a veggie option)
It’s a go-to dish for Oktoberfest, potlucks, or any weeknight dinner when you want something cozy but not heavy.
A Recipe With Roots
This salad isn’t just food it’s tradition. Many German families pass their version down through generations, with small tweaks like adding pickles, using white vinegar instead of cider, or tossing in chives. But the heart of it remains the same: no mayo, just honest ingredients and bold, tangy flavor.
Can You Make It Ahead?
Yes! While best served warm, German potato salad holds up beautifully at room temperature. It even tastes great the next day after the flavors have mingled. Just store it in an airtight container in the fridge and let it come to room temp before serving.
Tips for the Best German Potato Salad
- Use waxy potatoes: They hold their shape and texture better than starchy ones.
- Don’t overmix: Gently toss to avoid breaking up the slices.
- Taste as you go: The vinegar tang is key adjust sugar and salt to your liking.
- Warm it up: Pop leftovers in the microwave for 20–30 seconds to revive them.
Authentic German Potato Salad is everything a good side dish should be: easy, flavorful, and deeply satisfying. Skip the mayo and try this bold, vinegary classic your tastebuds will thank you.
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