If you love a hearty, tangy, and cozy side dish that brings the perfect blend of comfort and flavor, then you’ll absolutely fall for this Warm German Potato Salad with Bacon and Mustard Recipe. Imagine tender red potatoes enveloped in a mouthwatering dressing of bacon drippings, sharp mustard, and tangy apple cider vinegar, all enhanced by crispy bacon bits and a touch of fresh parsley. It’s the kind of dish that invites you to come back for seconds and brightens any meal with its irresistible warmth and vibrant character.

Warm German Potato Salad with Bacon and Mustard Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Warm German Potato Salad with Bacon and Mustard Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a crucial role in balancing the textures and flavors — from the hearty potatoes to the punchy mustards and savory bacon, all culminating in a salad that’s anything but ordinary.

2 pounds medium-sized red potatoes: The star of the dish, their waxy texture holds up beautifully when cooked and sliced.
1 tablespoon + 1/2 teaspoon kosher salt divided: Used to season the potatoes and the final salad, enhancing all the flavors.
1 pound thick-cut bacon cut into 1/2″ pieces: Adds smoky richness and crispy texture that makes every bite indulgent.
1 large yellow onion diced: Gives a sweet base that softens beautifully in the dressing.
3 large cloves garlic minced: Provides a subtle punch of aromatic depth.
¾ cup apple cider vinegar: Delivers the signature tanginess that brightens the salad.
1 tablespoon whole-grain mustard: Adds texture and a robust mustard flavor; add more if you’re a mustard enthusiast.
1 tablespoon Dijon mustard: Brings smooth, sharp notes, balancing the acidity of the vinegar.
3 tablespoons sugar: Offers just the right amount of sweetness to mellow the vinegar’s bite.
½ teaspoon freshly ground black pepper: Adds a subtle heat and complexity.
¼ cup chopped fresh parsley: A fresh, bright finish that lightens the dish visually and in flavor.

How to Make Warm German Potato Salad with Bacon and Mustard Recipe

Step 1: Boil and Prepare the Potatoes

Start by cutting any larger red potatoes in half so they cook evenly. Place them in a pot, cover with cold water by an inch, and bring to a boil. Once boiling, add a tablespoon of kosher salt to season them from within. Lower to a gentle simmer and cook until a fork slides in easily—about 10 to 15 minutes. Drain immediately to stop cooking, then return the pot to the heat briefly to steam-dry the potatoes, helping them stay fluffy but firm. When they’re cool enough, chop into hearty 3/4-inch pieces, skin included, for the best texture.

Step 2: Crisp Up the Bacon

While the potatoes are cooking, fry your thick-cut bacon chunks in a large skillet over medium heat until they turn perfectly chewy-crisp. Use a slotted spoon to lift them out, letting the rendered bacon fat stay in the pan — that’s liquid gold for your dressing.

Step 3: Sauté Onions and Garlic

In the same skillet with the bacon fat, add diced onions and cook over medium heat until softened and translucent, about 4 minutes. Keep a close eye and stir regularly — you want tender onions, not browned. Once they’re soft, stir in the minced garlic and cook for an additional minute. This base brings sweetness and a bit of fragrance that balances the tangy dressing perfectly.

Step 4: Mix the Tangy Dressing

Remove the skillet from the heat and whisk in the whole-grain mustard, Dijon mustard, sugar, salt, and pepper. Slowly pour in the apple cider vinegar while stirring to combine everything into a luscious, tang-forward dressing. Return to medium heat and simmer for 2 to 3 minutes, allowing the flavors to marry and the dressing to thicken slightly.

Step 5: Combine and Warm Through

Remove the dressing from the stove and gently fold in the warm potato chunks until they soak up most of the dressing. Then add the crispy bacon pieces and fold everything again. Finally, sprinkle the chopped parsley and the remaining 1/2 teaspoon kosher salt over the top, stirring gently to disperse. Your Warm German Potato Salad with Bacon and Mustard Recipe is now ready to wow at any table.

How to Serve Warm German Potato Salad with Bacon and Mustard Recipe

Garnishes

A sprinkle of freshly chopped parsley or chives adds a burst of green and freshness that lifts this salad. For extra visual appeal and a touch of sharpness, consider a scattering of thinly sliced red onions or a few extra cracks of black pepper. These small touches make the dish as beautiful as it is delicious.

Side Dishes

This potato salad shines alongside grilled bratwurst, roasted chicken, or even a simple green salad. It also pairs beautifully with German-inspired mains like schnitzel or sauerbraten, making it an incredibly versatile companion that’s as comforting as it is flavorful.

Creative Ways to Present

Serve the salad warm straight from the skillet for a rustic, homey vibe, or arrange it on a beautiful platter garnished with fresh herbs for a more polished presentation. For a picnic or potluck, pack it in an insulated container to keep it warm and invite rave reviews from your friends and family.

Make Ahead and Storage

Storing Leftovers

Keep any leftovers in an airtight container in the refrigerator. This Warm German Potato Salad with Bacon and Mustard Recipe stays flavorful for up to five days, making it perfect for meal prep or quick weekday sides.

Freezing

Because of the potatoes’ texture and the bacon dressing, freezing isn’t ideal for this salad. The potatoes can become mushy and the dressing may separate after thawing. It’s best enjoyed fresh or refrigerated.

Reheating

Reheat gently on the stove over low heat, stirring frequently to prevent sticking and to help redistribute the dressing evenly. You can also warm it in the microwave in short bursts, stirring in between, until heated through. Avoid overheating to keep the potatoes intact and the bacon crispy.

FAQs

Can I use a different type of potato for this recipe?

Waxy potatoes like red potatoes are best for this salad because they hold their shape well. Russets tend to fall apart and become mushy, so it’s best to stick to red or other waxy varieties for the right texture.

Is this salad meant to be served warm or cold?

This Warm German Potato Salad with Bacon and Mustard Recipe is traditionally served warm or at room temperature to bring out the full flavors of the dressing and the bacon. It can be served chilled, but you might lose some of the depth and comfort it offers when warm.

Can I make this salad vegetarian?

While the bacon adds signature flavor, you can make a vegetarian version by sautéing onions and garlic in olive oil and adding smoked paprika for that smoky kick. Just omit the bacon and adjust seasoning to taste.

How can I adjust the vinegar and mustard levels?

Both vinegar and mustard provide the tang in this recipe, so you can experiment slightly to suit your taste. Add more mustard if you love that sharp flavor, or a splash more apple cider vinegar for extra brightness, but do it gradually to keep the balance perfect.

What is the best way to chop potatoes for this salad?

Chop the cooked potatoes into roughly 3/4-inch chunks. Keeping the skin on adds texture and nutrients, and the uniform size ensures they warm evenly and absorb the dressing beautifully without falling apart.

Final Thoughts

This Warm German Potato Salad with Bacon and Mustard Recipe is one of those dishes that feels like a warm hug on a plate — tangy, smoky, and just the right amount of sweet. Whether you’re bringing it to a family gathering or serving it as a cozy side, it’s sure to become a favorite you’ll reach for time and again. Give it a try and watch how it transforms an ordinary meal into something truly special.

Warm German Potato Salad with Bacon and Mustard Recipe