Whole30 Kartoffelsalat (German Potato Salad)

Discover the perfect blend of comfort and clean eating with this Whole30 Kartoffelsalat, a hearty German potato salad reinvented to fit your healthy lifestyle. Featuring tender Yukon Gold potatoes, crispy thick-cut bacon, and a tangy dressing made with apple cider vinegar, Whole30-compliant chicken broth, and Dijon mustard, this recipe is a flavor-packed side dish that doesn’t compromise on taste or diet. Sautéed onions and fresh parsley bring balance and depth to this warm salad, while the absence of added sugar or dairy makes it entirely Whole30-approved. Ready in just 40 minutes, it’s an ideal option for weeknight dinners, cookouts, or meal prep. Serve this warm or at room temperature to let the vibrant flavors shine—your taste buds will thank you!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 pounds small Yukon Gold potatoes
• 6 slices thick-cut bacon
• 1 medium yellow onion, finely chopped
• 0.5 cup apple cider vinegar
• 0.5 cup Whole30 compliant chicken broth
• 2 tablespoons Dijon mustard (Whole30 compliant)
• 0.25 cup fresh parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Start by scrubbing the potatoes clean under running water. Place the whole potatoes in a large pot and cover them with water. Add a pinch of salt and bring to a boil over medium-high heat.

Step 2

Once boiling, reduce the heat to medium and let the potatoes simmer for about 15 minutes, or until they are tender but not falling apart. You can check doneness by piercing them with a fork; it should slide in easily.

Step 3

While the potatoes are cooking, heat a large skillet over medium heat and cook the bacon slices until crispy. Remove the bacon from the skillet and place on a paper towel-lined plate to drain excess fat. Once cooled, chop the bacon into small pieces.

Step 4

In the same skillet with bacon fat, add the finely chopped onion and sauté over medium heat until it becomes translucent and begins to brown, about 5 minutes.

Step 5

Add the apple cider vinegar, chicken broth, and Dijon mustard to the onions, stirring to combine. Allow the mixture to simmer and reduce for about 3 minutes, stirring occasionally. Season with salt and black pepper.

Step 6

Once the potatoes are cooked, drain them and let them cool slightly. Once they are cool enough to handle, slice them into 1/4-inch thick rounds or bite-sized pieces according to your preference.

Step 7

In a large mixing bowl, gently combine the warm potatoes with the bacon pieces, sautéed onion mixture, and chopped parsley, tossing everything delicately to avoid breaking the potatoes.

Step 8

Taste the salad and adjust seasoning with additional salt and pepper if needed. Serve warm or at room temperature for best flavor.

Nutrition Facts

Serving size	(1443.5g)

Amount per serving	% Daily Value*
Calories	1204.9

Total Fat 37.8g	0%
Saturated Fat 13.2g	0%
Polyunsaturated Fat g
Cholesterol 64.3mg	0%
Sodium 4749.6mg	0%
Total Carbohydrate 177.4g	0%
Dietary Fiber 24.7g	0%
Total Sugars 13.5g
Protein 35.1g	0%

Vitamin D 0IU	0%
Calcium 297.2mg	0%
Iron 12.8mg	0%
Potassium 4882.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.6%

Protein: 11.8%

Carbs: 59.6%