Whole 30-Compliant German Potato Salad with Red Potatoes

Whole 30-Compliant German Potato Salad with Red Potatoes

Jenni Field
Food Blogger
Pastry Chef Online

Yield: 4-6

This Whole 30-compliant German potato salad is full of flavor and is very easy to make. I know many people rejoiced when potatoes were added to the Whole 30-approved foods list. I certainly did! Use Idaho® red potatoes such as Cal Red or Ida Rose, Whole 30-compliant bacon, and you will be all set to enjoy this hearty, warming salad.



  1. Place the potatoes in a pot with the water with 4½ teaspoons of salt.
  2. Bring to a boil and cook until potatoes are easily pierced all the way through, about 10-13 minutes depending on size.
  3. While the potatoes are cooking, chop the bacon into ½˝ pieces and cook over medium heat until crisp.
  4. Remove the bacon to a paper towel-lined plate to drain. Strain the bacon fat and measure out ¼ cup, reserving the rest for another use.
  5. Drain potatoes. Holding each with tongs, or a heatproof glove, slice into ½” rounds. Return to the pot.
  6. Drizzle 3 tablespoons apple cider vinegar over the potatoes and put the lid on to let them steam and absorb the vinegar
  7. In the skillet you cooked the bacon in, reheat the bacon fat over medium heat until hot.
  8. Stir in the onions and cook for 2 minutes, stirring constantly.
  9. Add the mustard, garlic, the rest of the apple cider vinegar, salt, and pepper. Cook for 2 more minutes.
  10. Remove the lid from the potatoes and pour the dressing over the top, using a spatula to gently stir and coat the potatoes. Let sit for 2 minutes to soak in.
  11. Stir in the chopped parsley and bacon.
  12. Serve immediately or let cool to room temperature.