All the taste of the traditional, but with a healthy upgrade, Warm German Potato Salad is perfect for your next barbecue or potluck and is so simple to make. Paleo, dairy-free, gluten-free, and mayo-free.
We’re counting down the days until school lets out for the summer.
And while I’m over here wondering how in the world kindergarten went by so fast (seriously, though, I’m in total denial about having an almost first grader!), I’m starting to think about all the warm-weather barbecues and potlucks awaiting us this summer.
Which I’m pretty excited about.
I mean, who doesn’t love the simplicity of summer entertaining.
There’s such a sense of ease and casualness that comes from throwing something on the grill and inviting everyone over to enjoy good food and company, without all the fuss.
Given how popular barbecues and potlucks are this time of year, I’m always thinking up new twists on classic barbecue side dishes, in particular twists that involve simplifying the cooking process.
Also, twists that involve cutting unnecessary processed ingredients and sugar.
German potato salad is a family favorite, for my mom in particular, but her recipe (that was hand written for her by a friend) calls for cup of white sugar.
That’s right. A cup. Of sugar. For potato salad.
Honestly, I’d rather save my sugar for dessert.
My take on Warm German Potato Salad maintains the richness of the original with the salty bite from bacon, plus the sweet and tangy flavor that everyone expects, but without the unnecessary sugar.
Don’t worry, though, you will still find a touch of sweetness from the honey, and a few tablespoons of bacon fat to maintain the riches of the original.
Of course, if you don’t want to do bacon, simply skip it. You’ll find a vegetarian in the notes, below.
A quick note that you’ll want to give the potatoes a little time to full absorb the flavorful dressing, and then serve the salad warm or at room temperature.
This one can also be made ahead of time. Just be sure to bring it back to room temperature before serving.
I hope you enjoy this fresh twist on a delicious classic. Now, let’s make some (healthy) Warm German Potato Salad!
1 | Skip the bacon for a vegetarian option. Add an additional 2 tablespoons to the dressing.
2 | Use baby red potatoes or a mix of red and white.
3 | Use chopped green onions or parsley in place of the chives.
This Recipe Is . . .
Gluten-free, dairy-free, egg-free, mayo-free, nut-free, grain-free, soy-free and paleo
Warm German Potato Salad
- 3 pounds baby white potatoes washed
- 3 slices bacon nitrate/nitrite free if possible
- ¼ plus ⅓ cup apple cider vinegar divided
- 2 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 1 tablespoon spicy brown mustard
- 1 tablespoon whole grain mustard
- 1 teaspoon kosher salt
- 1 tablespoon chopped chives
Place the potatoes in a large pot or Dutch oven. Fill the pot with cold water, so that the potatoes are covered by at least 2 inches of water.
Cover, bring to a boil, then reduce to a medium boil. Cook until the potatoes are tender when pierced with a fork, about 15 minutes, being careful not to overcook.
Drain in a large colander. Place a clean kitchen towel over the colander to allow the potatoes to steam. Set aside.
Heat the same pot or Dutch oven over medium heat. Add the bacon and cook until crisp, flipping once, about 5 minutes.
Remove the bacon and set aside. Pour all of the bacon fat into a heat-proof container. Set aside.
While still warm, slice the potatoes into quarters. Add them to the pot along with any drippings left in the pan. Pour over ¼ cup apple cider vinegar, stirring to combine. Cover and allow to sit for 5 minutes.
Meanwhile, make the dressing by whisking together 2 tablespoons of the still-warm, rendered bacon fat, 2 tablespoons olive oil, honey, brown mustard, whole grain mustard, and salt until well combined. Add ⅓ cup apple cider vinegar, whisking until smooth.
Pour the dressing over the warm potatoes, tossing to coat. Add the chives and toss again. Allow to sit for at least 10 minutes for the flavors to combine and the potatoes to absorb the extra dressing.
Serve warm or refrigerate for up to 5 days. Allow to come to room temperature before serving.
Use baby red potatoes or a mix of red and white.
Use chopped green onions or parsley in place of the chives.