German Potato Salad

What is new, friends? I have to say, life is pretty darn grand. I hardly recall what it feels like to have a desk job! My business casual clothes are packed away, and I don’t even remember how to use Outlook. Ahh. If you follow me on Twitter or Facebook you may have seen some of the knife cuts I made in culinary school. Not bad, eh?

Well this week at school, the inevitable happened. We learned how to make mayo. Gag. Shudder. I barely survived. There is hardly a food I do not enjoy. Escargot, sardines, chopped liver. Yum! But there is one food that I cringe at the mere mention of: mayonnaise. And that is why I LOVE this German potato salad so much. No mayo in sight!

What Is German Potato Salad?

German potato salad (Kartoffelsalat) is a warm potato salad dressed with a tangy vinegar, mustard and bacon dressing instead of the mayonnaise you’d find in an American potato salad. It’s served warm or at room temperature, and it’s the tangy, savory answer for anyone (like me) who breaks out in a cold sweat at the sight of mayo. My version uses turkey bacon to keep it a little more kosher-friendly.

Why You’ll Love It

• No mayo! Just a bright, tangy vinegar-and-mustard dressing.
• Served warm, so the potatoes soak up all that flavor.
• A crowd-pleasing side for barbecues, brisket and holiday spreads.
• Make-ahead friendly and easy to reheat.

Ingredients You’ll Need

• Potatoes (waxy ones hold their shape)
• Turkey bacon
• Onion and green onions
• Flour and sugar
• Vinegar and mustard
• Parsley, salt and pepper

Gosh darn it, I love those green onions! They make this potato salad.

How to Make German Potato Salad

First, boil the potatoes to perfection. While they boil, cook up some turkey bacon. Oh yeah.

Not one to waste goodness, sauté the onions in the turkey bacon fat.

Ain’t nothing wrong with that. Then add a mixture of flour, sugar and salt and pepper and stir until the sauce bubbles a bit.

After that, add water, vinegar and mustard and bring the sauce to a boil to thicken it up.

Almost there! Stir in the cooked, sliced potatoes, turkey bacon, scallions and parsley and heat it all up. That’s it! Phase I to rid the world of mayo, complete. I’d call this a success.

Tips for the Best German Potato Salad

• Serve it warm or at room temperature. That’s the German way, and the potatoes drink up the dressing.
• Slice the potatoes while warm so they absorb more flavor.
• Use waxy potatoes so they hold their shape instead of falling apart.
• Balance the tang with sugar and taste as you go.

Make-Ahead & Storage

German potato salad keeps in the fridge for up to 4 days. Because it’s mayo free, it’s a great make-ahead and travels well to picnics and potlucks. Gently reheat it on the stovetop or in the microwave, or bring it to room temperature before serving.

German Potato Salad FAQ

What is German potato salad?

It’s a warm potato salad dressed with vinegar, mustard and bacon instead of mayonnaise. Tangy, savory and served warm rather than cold.

Is German potato salad served hot or cold?

Warm or at room temperature, which is what sets it apart from mayo-based American potato salad.

Does German potato salad have mayo?

No mayo at all! The dressing is a tangy mix of vinegar, mustard, a little sugar and rendered bacon fat.

What potatoes are best for German potato salad?

Waxy potatoes like red or Yukon Gold hold their shape best after boiling and slicing.

Can you make it ahead?

Yes. It keeps well for a few days and reheats nicely. Serve it warm or at room temperature.

How long does it last?

Up to 4 days in an airtight container in the fridge.

German Potato Salad

Amy

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings 4 -6

Ingredients

  

1x2x3x

• 4 medium potatoes
• 4 slices turkey bacon or bacon if you aren't keeping kosher
• 1 medium chopped onion
• 1 teaspoon flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup white vinegar
• 1/2 cup water
• 1 tablespoon mustard
• 1/4 cup chopped scallions
• 1/8 cup chopped fresh parsley

Instructions

 

• Cut potatoes in half and cook in boiling salted water until tender, about 30 minutes. Drain the potatoes and set aside to cool. Then cut into pieces.
• Cook turkey bacon over medium heat in a skillet until browned. Chop up turkey bacon and save the fat.
• Saute chopped onions in bacon fat until they are golden.
• Add the flour, sugar, salt and pepper to the onions and cook until it starts to bubble.
• Then add water, vinegar and mustard and bring to a boil and cook until thick.
• Stir in chopped turkey bacon, potato pieces, chopped scallions and parsley until your potato salad is hot. Serve warm.

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