Spiced German-Style Potato Salad with Bacon and Mustard Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Warm German potato salad tossed in a tangy mustard vinaigrette with crispy bacon and fresh herbs, perfect as a hearty side dish. This german-inspired salads ready in about 40 minutes pairs halved or quartered small red potatoes, chopped bacon slices, small, finely diced yellow 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 lbs, halved or quartered small red potatoes
• 6 slices, chopped bacon slices
• 1 small, finely diced yellow onion
• 1/4 cup apple cider vinegar
• 2 tbsp Dijon mustard
• 1 tbsp granulated sugar
• 2 tbsp olive oil
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped chives

Instructions

1. Step 1: Place 2 lbs halved or quartered small red potatoes in a large pot and cover with water. Add 1 tsp salt and bring to a boil over high heat. Cook potatoes for 12-15 minutes until fork-tender. Drain and set aside.
2. Step 2: In a large skillet over medium heat, cook 6 chopped bacon slices until crisp, about 6-8 minutes. Remove bacon with a slotted spoon and drain on paper towels, reserving 2 tbsp bacon fat in the skillet.
3. Step 3: Add 1 finely diced small yellow onion to the skillet with bacon fat and sauté for 4 minutes until translucent and fragrant.
4. Step 4: Stir in 1/4 cup apple cider vinegar, 2 tbsp Dijon mustard, 1 tbsp granulated sugar, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper into the skillet. Cook and stir for 2 minutes until the dressing is warm and slightly thickened.
5. Step 5: Add the drained warm potatoes and cooked bacon to the skillet. Gently toss to coat the potatoes evenly with the mustard vinaigrette.
6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh parsley and 2 tbsp chopped chives. Adjust seasoning with salt and pepper to taste, then serve warm or at room temperature.