German Potato Salad (Gluten Free and with Vegan Option)

Gluten Free German Potato Salad inspired by

German Potato Salad is served warm and is dressed with a warm vinegar dressing. I made a vegan version of this by not including bacon. I replaced the bacon fat with 2 tablespoons of avocado oil for the fat. You can easily double this recipe, by doubling everything.

Serves 4


  1. Enough medium sized Yukon Gold or Red Boiling Potato to make 3 cups of sliced potatoes. (You can put in the raw uncut potatoes in a measuring cup until you have a just a little over a cup and then repeat. Most likely you are going to need 3 or 4 potatoes. ) You can also use new potatoes.
  2. 4 slices of thick cut bacon – You can use what type of bacon you have, I just prefer thick cut. For the vegan version, you don’t need bacon, instead you need 2 tablespoons of avocado oil. Note: Any light tasting high smoking point oil will do.
  3. 1 small onion, diced
  4. 1 teaspoon of brown mustard seeds
  5. 1/4 cup of apple cider vinegar (The original recipe calls for white vinegar.)
  6. 3 tablespoons of sugar
  7. 2 tablespoons of water
  8. 1 teaspoon salt
  9. 1/8 teaspoon black pepper – Really, it should be black pepper to your taste. I like more black pepper.
  10. 1 tablespoon fresh chopped parsley
  11. Extra parsley for garnish


  1. Scrub the potatoes, then steam potatoes or boil them.
    1. If you have an Instant Pot, use it to steam the potatoes. Put steaming instructions here. Steaming potatoes reduces the amount of water they adsorb, which makes for a better texture.
    2. You can also boil the potatoes, by putting them in a pot, covering them with water, boiling them at medium high heat for about 10 minutes until a fork can easily pierce the potatoes.
  2. Let potatoes cool enough so you don’t burn yourself when you touch them.
  3. While the potatoes are cooling,
    1. Regular version: fry the bacon until crisp in a large deep skillet over medium high heat. Once crisp, move to a plate lined with paper towels.
    2. Vegan version: heat the 2 tablespoons of avocado oil in a large deep skillet
  4. Add the mustard seeds to the skillet with the bacon fat (or avocado oil) and stir for about 2 minutes.
  5. Add the onions to the skillet with the bacon fat (or avocado oil) and mustard seeds and cook until soft, about 5 to 7 minutes.
  6. Regular version: Crumble the bacon while the onions are cooking.
  7. Add the vinegar, water, salt, pepper to the pan with the cooked onions. Stir until the salt dissolves. Add 2 tablespoons of sugar and stir until it dissolves. Taste to see if it is sweet enough for you. If not, add the final tablespoon of sugar, and stir until it dissolves.
  8. If the potatoes are not cool enough to slice, turn the heat off the pan.
  9. Once the potatoes are cool enough to handle
    1. If medium sized potatoes, leaving the peels on, slice them thinly until you have 3 cups of sliced potatoes.
    2. If new potatoes, leaving the peels on, quarter them until you have 3 cups of quartered potatoes.
  10. Bring the vinegar mixture to a boil, (you may need to turn the heat back on the pan -see 7) and add the potatoes, parsley, and half the crumbled bacon, if using.
  11. Stir until the vinegar mixture has mixed in with the potatoes, and the potatoes are heated through.
  12. Put on serving platter.
  13. Garnish:
    1. Regular version: sprinkle the rest of the crumbled bacon and parsley for garnish on top.
    2. Vegan version: sprinkle the extra parsley for garnish on top.
  14. Serve warm.

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