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If you’re not a fan of mayo-laden potato salad, this German Potato Salad is for you! It’s light, tangy, and packed with flavor from red potatoes, crispy bacon, red onion, and fresh dill finished with a zippy vinegar-based dressing. A perfect side dish for summer barbecues, potlucks, or just a fresh twist on a comfort food classic.
After living in Germany for four years, I quickly learned something: Germans know how to do potatoes right. From skillet-roasted to creamy gratins, they’ve perfected the art. But it’s their potato salad (without may) that really won me over. It made me realize just how many incredible potato recipes are out there that don’t rely on heavy dressings or loads of butter.
Confession: I used to avoid potato salad altogether. Why? One word: mayonnaise. It’s never been my thing. But in Germany, the salad is tangy, herbaceous, and mayo-free. Just how I like it!
This version brings that same energy. It’s light, flavorful, and best of all, it tastes even better the next day. Let me show you how to make it.
Here’s what makes this potato salad recipe stand out:
- Red russet potatoes – Hold their shape and soak up the tangy dressing perfectly.
- Bacon – For smoky, crispy flavor in every bite.
- Red onion – Adds crunch and mild sharpness.
- Rice vinegar + white wine vinegar – Bright and zesty, with the perfect acidic punch.
- Chicken broth – Adds depth and richness to the warm dressing.
- Dijon mustard – For a subtle kick and complexity.
- Avocado or olive oil – Keeps things silky without mayo.
- Fresh dill – The herb that brings it all together!
Use red russet or red potatoes. Keep the skins on or off—your choice. Boil until just fork-tender, then drain and let cool slightly.
You’ll boil your potatoes, and start cooking up some crispy bacon at the same time. Once the bacon is finished cooking, set it aside to cool. You’ll chop up the fresh dill, red onion, and the bacon.
Now it’s time to work on the potatoes. Once they are soft, but still a little firm, you’ll remove the boiling water and dice them up.
Important Pro Tips!
Toss the potatoes with vinegar while they’re still warm. This allows them to absorb all that bold, tangy flavor I was telling you about!
Allow that to sit for a few minutes, then add the chicken stock.
This salad actually tastes better after it has set for awhile. If you can make it in the morning to serve at night, awesome. Or make it the night before. I always love the way it tastes the day after I make it!
What to Serve With German Potato Salad
This tangy, flavorful potato salad is the perfect side for anything hot off the grill. I especially love it alongside Grilled Rosemary and Balsamic Chicken, but it’s also fantastic served with Instant Pot Chipotle Lime Salmon Bowls or a rack of ribs seasoned with my Kansas City Dry Rib Rub.
German Potato Salad- No Mayo!
Ingredients
- 3 lbs red potatoes
- 6 pieces of bacon, turkey bacon is fine also
- 1/4 cup rice vinegar
- 1/3 cup chicken or vegetable stock
- 3 tbsp white wine vinegar
- 3 tbsp olive oil
- 2 tsp dijon mustard
- 1 tsp sea salt , + more to taste
- 1 cup chopped red onion
- 1/2 cup chopped fresh dill
Instructions
- Begin by preparing your potatoes. Skin the potatoes or keep the skin on, I usually do half and half. Bring the potatoes to a boil and cook for approximately 25 minutes. You’ll want the potatoes to be soft, but still a bit firm.
- Meanwhile, prepare the bacon. Cook to your liking and crispiness, chop bacon into small pieces. Set aside to cool.
- Once potatoes are finished, drain water and cut into quarters or small chunks (see picture above).
- Immediately add rice wine vinegar, and mix well.
- After 2 minutes, add chicken or vegetable stock and mix well.
- In a small bowl, whisk together white wine vinegar, mustard, oil, and sea salt. Add to potatoes.
- Stir in red onion and bacon. Top with fresh dill.
- Let the salad cool for at least an hour before serving. Add more salt to taste if needed
I made this for Memorial Day to have with grilled brats, and it was so yummy! I love the tangy-ness it has, and with the warming weather, serving this as a cold potato salad that doesn’t have the heaviness that mayonnaise-based potato salads have make it so refreshing. I will be making this often throughout the spring and summer season!
Can I substitute blanched cauliflower for the potatoes?
Sure can!!
This looks beyond delicious!! I only recently tried German potato salad for the first time and I absolutely loved it. This looks like a great recipe for picnics and BBQs – and there won’t be any need to worry about mayonnaise left out too long!
Thank you! And Yes, you’re right about the mayo! I just love a lot of tang and vinegar in my salads, so this one is a winner!