Herbaceous German Potato Salad Recipe

Try Chef’s Mayo-less Potato Salad Recipe for your summer BBQ!
Note from the Chef: 
“If you aren’t a fan of the mayo-based potato salads we are used to enjoying at bbq’s and family events, then this may be for you. German potato salad is typically served warm, but can also be served room-temp or chilled. What I love about this particular style is all the acid from the vinegar and mustards. Acid also makes the perfect partner for wine! This recipe pairs really well with our 2016 Home Ranch Chardonnay.”  – Estate Chef Heidi Finney


3-4 Cups Red Bliss Potatoes, diced ½ inch
6 slices of Thick-cut Bacon, cut into lardons
1 small Onion, diced (can be white or red)
2 Tablespoons Water
¼ Cup White Vinegar
3 Tablespoons Sugar
¼ – ½ teaspoon Dijon Mustard


  1. Cover the diced potatoes in a pot with water. Bring to a boil and cook until easily pierced with a fork, about 10 minutes or less. Drain and set the potatoes aside.
  2. Cook the bacon in a large saute pan or deep skillet until brown and crispy. Drain, and reserve the bacon fat.
  3. Add the onion and bacon grease back into the pan, and cook over medium heat until the onions begin to brown. Add all remaining ingredients, except the herbs, to the pan and bring to a boil. Add the potatoes and half of the bacon.
  4. Remove from heat and toss in the herbs.
  5. Serve with the remaining bacon on top.

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