Baden-Württemberg Style Potato Salad with Mustard Vinaigrette

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

Warm potato salad tossed in a tangy mustard vinaigrette with fresh herbs and crisp bacon, a classic side from southern Germany. This German-inspired salad recipe, ready in about 40 minutes, pairs small waxy potatoes, bacon strips, white onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pounds small waxy potatoes
• 6 slices bacon strips
• 1 small, finely diced white onion
• 1/2 cup chicken broth
• 3 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• 3 tablespoons vegetable oil
• 2 tablespoons, chopped fresh chives
• 1 teaspoon salt
• 1/2 teaspoon black pepper

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Instructions

1. Step 1: Place 2 pounds small waxy potatoes in a large pot and cover with cold water. Add 1 teaspoon salt and bring to a boil over high heat. Reduce to medium and cook for 15-20 minutes until potatoes are tender when pierced with a fork. Drain and let cool slightly.
2. Step 2: While potatoes cook, fry 6 slices of bacon in a skillet over medium heat until crisp, about 8 minutes. Remove bacon and drain on paper towels. Reserve 2 tablespoons bacon fat in the skillet.
3. Step 3: Add 1 small finely diced white onion to the reserved bacon fat and sauté over medium heat for 3-4 minutes until softened but not browned.
4. Step 4: Stir in 1/2 cup chicken broth, 3 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, and 1 teaspoon sugar. Bring the vinaigrette to a simmer and cook for 2 minutes until slightly reduced. Remove from heat.
5. Step 5: Slice the warm potatoes into 1/4-inch thick rounds and place in a large bowl. Pour the warm vinaigrette over the potatoes and gently toss to coat.
6. Step 6: Crumble the cooked bacon and add it along with 3 tablespoons vegetable oil, 2 tablespoons chopped fresh chives, and 1/2 teaspoon black pepper. Toss gently again and serve warm or at room temperature.