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Warm German Potato Salad

Yield 7 -10 sides

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.


  • 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.


Skip the bacon for a vegetarian option. Add an additional 2 tablespoons to the dressing.
Use baby red potatoes or a mix of red and white.
Use chopped green onions or parsley in place of the chives.

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