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German Potato Salad

A delicious spin on classic German potato salad made with white sweet potato, bacon, fresh parsley and a mustard vinegar dressing. Served warm.

Course Side Dish
Cuisine Dairy-free, Gluten-free, Grain-free, Paleo
Keyword German potato salad, German sweet potato salad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6


  • 4 heaping cups white sweet potato, peeled and diced (about 2 lb worth)
  • 1/2 yellow onion, chopped
  • 4 strips good-quality thick-cut bacon
  • 2 Tbsp avocado oil
  • 1/4 cup apple cider vinegar
  • 1 Tbsp Dijon mustard
  • 1 Tbsp raw honey
  • 1/3 cup fresh parsley, roughly chopped
  • Sea salt and black pepper, to taste


  1. Place white sweet potato cubes in a medium sauce pan with enough water to cover. Add a bit of sea salt to the water. Bring to a boil and then reduce heat to medium-low and simmer until potatoes are just tender, about 6-7 minutes. Once done, drain in a colander and set aside.

  2. Cook bacon in a large pan over medium-low heat. Once done, set on a paper-towel lined plate. Keep 2 Tbsp worth of the rendered bacon fat in the pan and discard the rest (or save for another use). Add the chopped onion and sauté a few minutes over medium-low heat. 

  3. Once the onion is softened, add the apple cider vinegar, Dijon mustard and raw honey. Whisk for a couple minutes. Then, add the avocado oil and season to taste with sea salt and black pepper. Whisk another minute.

  4. Reduce heat to low and add the sweet potato cubes to the pan. Carefully toss to coat. Fold in the chopped parsley. Then, dice or crumble the bacon strips into the pan. Season to taste again with more sea salt and/or black pepper, if needed. Serve warm.