German Potato Salad is a tangy, savory, and satisfying dish made with tender potatoes, crispy bacon, and a warm vinegar-based dressing. Unlike traditional creamy potato salads, this version is served warm or at room temperature and is packed with bold flavors like smoky bacon, sharp mustard, and a touch of sweetness. It’s a classic side dish often served at cookouts, holidays, or with hearty main courses like sausages or schnitzel.
Why You’ll Love This Recipe
This salad brings a perfect balance of flavors—salty, tangy, slightly sweet, and rich from the bacon. It’s a great alternative to mayonnaise-based salads and is naturally gluten-free. Served warm, it’s comforting and pairs beautifully with meats and grilled foods. It also holds up well, making it a fantastic make-ahead or potluck dish.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Yukon Gold or red potatoes
- Thick-cut bacon
- Yellow onion
- Apple cider vinegar
- Dijon mustard
- Sugar
- Salt
- Black pepper
- Fresh parsley (optional, for garnish)
directions
- Wash and cut the potatoes into bite-sized pieces. Boil them in salted water until fork-tender, about 10–12 minutes. Drain and set aside.
- In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and place on a paper towel-lined plate. Leave about 2–3 tablespoons of bacon grease in the skillet.
- Add chopped onions to the skillet and cook in the bacon fat until softened, about 4–5 minutes.
- Stir in the vinegar, Dijon mustard, sugar, salt, and pepper. Bring to a simmer and cook for 1–2 minutes.
- Add the cooked potatoes to the skillet and gently toss to coat with the dressing.
- Crumble the bacon and mix it into the salad.
- Garnish with fresh parsley, if desired. Serve warm or at room temperature.
Servings and timing
Serves: 6
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
- Use red potatoes or fingerlings for a different texture.
- Substitute white vinegar for apple cider vinegar if needed.
- Add sliced celery or pickles for extra crunch.
- Try it with chopped chives instead of parsley for garnish.
- Make it vegetarian by skipping the bacon and using olive oil instead of bacon fat.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat until warmed through, or enjoy it cold—the flavors will still be delicious.
Avoid freezing, as the potatoes can become mushy.
FAQs
What makes German Potato Salad different from American?
German Potato Salad is made with a warm vinegar-based dressing instead of mayonnaise and is typically served warm.
Can I make this salad ahead of time?
Yes, you can make it ahead and reheat it gently before serving. The flavors deepen as it sits.
What type of potatoes work best?
Waxy potatoes like Yukon Gold or red potatoes hold their shape well and absorb the dressing beautifully.
Do I have to serve it warm?
While traditionally served warm, it can also be served at room temperature or cold—it’s delicious any way.
Can I use turkey bacon instead?
Yes, you can use turkey bacon or even plant-based bacon alternatives.
How long does German Potato Salad last?
It stays fresh in the fridge for up to 3 days.
Can I use white or red onions instead of yellow?
Yes, any onion will work, though yellow onions offer a classic flavor.
Is this salad gluten-free?
Yes, as long as your mustard and vinegar are gluten-free, the recipe is naturally gluten-free.
What should I serve with German Potato Salad?
It pairs perfectly with bratwurst, grilled meats, schnitzel, or roasted vegetables.
Can I freeze German Potato Salad?
Freezing is not recommended—the texture of the potatoes will degrade.
Conclusion
German Potato Salad is a flavorful, hearty side dish that brings warmth and richness to any meal. Its tangy dressing and crispy bacon make it stand out from traditional potato salads, and it’s incredibly easy to prepare. Whether you’re serving it at a summer barbecue or alongside a cozy winter dinner, this classic dish is sure to impress. Give it a try—it just might become your new favorite potato salad.
Print
German Potato Salad
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling, Sautéing
- Cuisine: German
Description
German Potato Salad is a warm, tangy, and savory side dish made with red potatoes, crispy bacon, and a flavorful vinegar-based dressing. Unlike the creamy American version, this one is served warm and packs a punch of flavor with its bacon vinaigrette. It’s perfect alongside bratwurst, grilled meats, or even on its own!
Ingredients
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2 pounds red potatoes, scrubbed and diced
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6 slices bacon, chopped
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1 small yellow onion, finely diced
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1/4 cup white vinegar (or apple cider vinegar)
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2 tablespoons water
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3 tablespoons sugar
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1 teaspoon salt
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1/4 teaspoon black pepper
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1 tablespoon fresh parsley, chopped (optional)
Instructions
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Cook Potatoes:
Place diced potatoes in a large pot, cover with water, and bring to a boil. Add a pinch of salt. Boil for 10–15 minutes, or until fork tender. Drain and set aside. -
Cook Bacon:
In a large skillet over medium heat, cook chopped bacon until crispy. Transfer bacon to a paper towel-lined plate, keeping the bacon drippings in the skillet. -
Sauté Onion:
Add diced onion to the bacon drippings and cook over medium heat until soft and translucent, about 3–4 minutes. -
Make Dressing:
Add vinegar, water, sugar, salt, and pepper to the skillet. Stir and simmer for 2 minutes, until sugar is dissolved. -
Combine:
Gently fold in the cooked potatoes and bacon. Stir until everything is coated and heated through, about 2–3 minutes. -
Serve:
Serve warm, garnished with chopped parsley if desired.
Notes
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You can peel the potatoes if you prefer, but leaving the skin on adds texture and nutrients.
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Apple cider vinegar gives a slightly sweeter, milder taste if white vinegar is too sharp.
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Leftovers can be refrigerated and reheated gently on the stovetop.