Classic German Potato Salad with Bacon and Mustard Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

A warm potato salad featuring tender Yukon Gold potatoes tossed in a tangy mustard vinaigrette with crispy bacon and fresh herbs. This german-inspired summer cookout ready in about 45 minutes pairs Yukon Gold potatoes, bacon slices, apple cider vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 lbs Yukon Gold potatoes
• 6 bacon slices
• 1/4 cup apple cider vinegar
• 2 tbsp Dijon mustard
• 1 tbsp granulated sugar
• 1 small, finely chopped yellow onion
• 1/4 cup chopped fresh parsley
• 1 1/2 tsp, divided salt
• 1/2 tsp black pepper
• 1 cup water

Instructions

1. Step 1: Place 2 lbs Yukon Gold potatoes (whole, unpeeled) in a large pot and cover with cold water by 1 inch. Add 1 tsp salt and bring to a boil over high heat. Reduce to medium heat and simmer for 15-20 minutes until potatoes are tender when pierced with a fork. Drain and let cool slightly.
2. Step 2: While potatoes cook, cook 6 bacon slices in a large skillet over medium heat until crisp, about 8 minutes. Remove bacon and drain on paper towels, reserving 2 tbsp bacon fat in the skillet.
3. Step 3: Add 1 small finely chopped yellow onion to the bacon fat and sauté over medium heat for 3-4 minutes until softened and translucent.
4. Step 4: Stir in 1/4 cup apple cider vinegar, 2 tbsp Dijon mustard, 1 tbsp granulated sugar, 1 cup water, 1/2 tsp black pepper, and 1/2 tsp salt. Bring to a simmer and cook for 2 minutes until the vinaigrette thickens slightly.
5. Step 5: While still warm, peel and slice the potatoes into 1/2-inch thick rounds. Transfer potatoes to a large bowl, crumble the cooked bacon (reserve 2 slices for garnish) and add to the potatoes.
6. Step 6: Pour the warm vinaigrette over the potatoes and gently toss to coat. Stir in 1/4 cup chopped fresh parsley. Taste and adjust seasoning with remaining salt if needed. Garnish with reserved bacon pieces. Serve warm or at room temperature.