German Potato Salad- no mayo
This yummy German potato salad with no mayo is the perfect side dish for your next picnic or summer dinner. It’s filing without being too heavy. We omit the mayo and instead use a bacon & cider vinegar dressing.
Ingredients in German Potato Salad
- red bliss potatoes
- bacon
- apple cider vinegar
- brown or Dijon mustard
- salt and pepper
- garlic
- Italian flat leaf parley or chives
Pro- tips for a great potato salad:
- Apple cider vinegar is the key to the sharp dressing.
- Small red bliss potatoes work best. Yukon gold will be too mushy.
- Cook the bacon until it is extra crispy so it will not wilt in the dressing
- Add the herbs just before serving
- Toss the potatoes gently with the vinaigrette while still warm so they absorb all that tangy yumminess.
- Use only fresh garlic.
- It is very important when prepping potatoes they are all uniform in size to allow for even cooking.
- Start potatoes in cold water so they do not become mushy
What to serve with German Potato Salad:
- Montana Burger
- Philipp’s Excellent hamburgers
- Sourdough Sandwich
- Cuban Cocktail Sliders
- Southern Slow Cooker Pork
Why this recipe is so good:
- The bright sharp vinaigrette compliments the sweet notes of the bacon and the earthy taste of the potatoes
- No using mayo, you can rest easy when this dish is served at room temperature
- The salad keep every well in the fridge for a few days, while a mayo based dressing can break down and become watery.
Special Equipment needed for this recipe:
- Large skillet
- Stock pot
- slotted spoon or strainer
- chef’s knife
- large platter or bowl for serving- Buy my favorite HERE.
Ingredients
- 2 lbs baby red bliss potatoes
- 6 slices bacon cut into 1-2 inch pieces
- ⅔ cup apple cider vinegar
- 2 TBSP sugar
- 2 TBSP Dijon or brown mustard
- ½ tsp kosher salt
- ½ tsp black pepper
- 2 cloves garlic minced
- ½ cup fresh Italian parsley or chives minced
Instructions
- Wash potatoes well. Cut potatoes into equal size chunks- in half or in quarters as needed. Place potatoes in a pot of cold water. Bring to a boil. Add about 1 teaspoon of salt. Simmer on low for 15 minutes or until just fork tender. Do not overcook. Drain water. Cover potatoes with lid to hot pot and let steam for a few minutes.
- While potatoes are boiling, cook bacon until crispy in a large skillet. Remove bacon from pan and all fat except for about 1/4 cup.
- Take skillet off burner.
- Add to bacon fat- vinegar, sugar, mustard, salt, pepper and garlic. Place skillet back on stove top. Cook on medium low until garlic is fragrant. Remove from heat, but while still hot, add potatoes, tossing gently to coat with dressing. Fold bacon back into warm potatoes and dressing. Place salad on a serving platter and garnish with fresh herbs.
