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This authentic warm German potato salad is tossed through a tangy, creamy dressing that has NO mayonnaise! Ready in just 15 minutes.
If I’m going to eat potato salad, it needs something special. Otherwise, it can be a bit boring. Thankfully, this Bavarian-inspired warm potato salad is anything but.
It has fluffy potatoes and crisp veggies enveloped in a creamy mustard-based sauce. With sweet, tangy, and savory flavors, it’ll be the star of the show at your next potluck, BBQ, or chicken schnitzel dinner. Even better, it only takes 15 minutes to make.
Table of Contents
Why I love this recipe
- Simple ingredients. There are no niche or complicated ingredients needed. In fact, you probably have most of them on hand right now.
- No mayo needed. Its creamy texture and tangy flavor come solely from the mustard and a few simple kitchen staples.
- It can be served hot or cold. Despite ‘warm’ being in the name, you can, in fact, serve this potato salad cold if that’s more convenient.
- Healthier. Since there’s no added fat and calories from mayo, this is a relatively lean recipe, especially if you pair it with some protein.
If you love potato sides, try my roasted potatoes and carrots, Japanese potato salad, and stuffed baked potatoes next.
★★★★★ REVIEW
“Today I prepared this. It was amazing. It’s so creamy and hearty and tastes like it has mayonnaise.” – Suzanne
Ingredients needed
- Potatoes. Use waxy potatoes for potato salad as starchy potatoes crumble and fall apart easily. Some of the best potato varieties you can use include Yukon Gold, fingerling, yellow, and red potatoes.
- Onion. Finely chopped. Use red onion for a milder flavor.
- Cucumber. Sliced cucumber adds freshness and some crunch to this potato salad.
- Vinegar. White and white wine vinegar works best for this recipe.
- Mustard. You can use brown, stone-ground, or Dijon mustard.
- Olive oil. For the dressing.
- Sugar. To balance out the acidity of the vinegar.
- Salt and pepper. To taste.
How to make warm German potato salad
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Boil the potatoes until fork tender. Drain them and set aside.
Step 2- In a bowl, whisk together the dressing ingredients until smooth.
Step 3- Peel the still-warm potatoes and slice them into cubes.
Step 4- Toss them in the dressing mixture. Stir in the cucumbers.
Arman’s recipe tips
- Boil the potatoes in chicken broth or beef broth for more flavor.
- Don’t add the potatoes straight to boiling water. Otherwise, the outsides will cook quickly while the insides remain raw.
- Skip peeling the potatoes. If you don’t mind the rustic texture of the potato skins, you can skip the peeling step.
- Enjoy this salad cold, too! Just chill it for 2-3 hours with the dressing.
Storage and make ahead
To store: Store leftovers in an airtight container in the fridge for up to five days.
To reheat: Let the potato salad come to room temperature for 20 minutes, then eat at room temperature or microwave for 1-2 minutes.
More easy salads
- 7 layer salad
- Rotisserie chicken salad
- Greek couscous salad
- Chicken salad with grapes
- Avocado chicken salad
- Or any of these salad recipes
If you tried this Warm German Potato Salad recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Warm German Potato Salad
Video
Ingredients
- 2 pounds potatoes starchy potatoes * See notes
- 1/2 small red onion finely chopped
- 2 tablespoons mustard
- 1/4 cup white vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 small cucumber thinly sliced
Instructions
- Add the potatoes to a large pot and fill it with cold water. Add 1/2 teaspoon and bring to a boil. Let everything boil until the potatoes are fork-tender, around 10 minutes. Drain and set aside.
- In a bowl, whisk together the red onion, mustard, white vinegar, olive oil, and sugar, then the salt and pepper.
- Peel the still-warm potatoes and slice them into cubes. Toss through the dressing, ensuring all the potatoes are well coated in it. Add the cucumbers and serve immediately.
Notes
- Make it creamier. If you’re a diehard creamy potato salad person, fold in a little mayo or sour cream.
- Swap the cucumber with pickles. For extra crunch and a more tangy flavor, use dill pickles instead of fresh cucumbers.
- Add bacon. I prefer this authentic recipe, but I know many others call for chopped bacon. If you go this route, do yourself a favor and whisk in the bacon grease that’s left in the pan. It essentially makes a warm bacon vinaigrette.
- Experiment with different veggies, like celery, shredded carrots, or shallots.
- Garnish the potato salad with fresh herbs like fresh parsley or chives.
Nutrition
Originally published November 2022, updated May 2024, updated May 2025
Today I prepared this. It was amazing!
Can I also make this recipe using sweet potatoes? What Would you say?
Hello, what type of mustard are you using? I am British, and it looks a little bit like English mustard, but could also be yellow mustard, or maybe dijon? I’m not sure. Also, would sweet potato work for this? Thank you!
Dijon mustard 🙂 You could try
I love potatoes so much but never tried making potato salad. Good.
As a German, I can tell you, we don’t put Cucumbers into a Potato Salad, nor do Germans typically eat warm Potato Salad. That is more of an American Version.
This was so delicious though – a really great recipe to try for my family.
Never made potato salad, could give it a try.
Would it also work with sweet potato?
Can’t share this recipe neither!!!!!!!!