German Potato Salad Recipe
Dive into a classic German potato salad recipe that brings warm, tangy potatoes bathed in a bacon and vinegar dressing right to your table—no oven required and ready in under an hour!
This German potato salad is a time-honored side dish from traditional cuisine, delivering comfort with every forkful. It’s unique because we toss hot, waxy potatoes straight into a warm vinegar dressing studded with crisp bacon bits and fresh herbs—no mayo in sight. Growing up in the Midwest, I watched my ma whip this up whenever summer’s garden bounty peaked, pairing it with bratwurst or grilled chicken. It’s simple, seasonal, and surprisingly healthy: potatoes are rich in potassium and fiber, while the vinegar dressing adds flavor without extra fat. You’ll find it’s the ultimate crowd-pleaser for cookouts, potlucks, or a cozy weeknight supper.
Why You’ll Love This Recipe
- No oven needed—just a stovetop and a big pot
- Ready in about 45 minutes—perfect for last-minute plans
- Warm salad that feels like a hug on chilly days
- Gluten-free and dairy-free, with vegetarian swap options
- Loaded with tangy vinegar dressing and smoky bacon bites
- Uses everyday ingredients you probably have on hand
- Scales easily for big gatherings—doubles (or triples) with ease
- Classic German side dish that pairs with sausages, pork chops, or greens
Ingredients
• 2 pounds waxy potatoes (Yukon Gold or red potatoes work best)
• 6 slices bacon (thick-cut, chopped; turkey bacon for lighter swap)
• 1 small yellow onion, finely diced (Vidalia for sweetness)
• 1/3 cup apple cider vinegar (or white wine vinegar for milder tang)
• 1/4 cup low-sodium chicken or vegetable broth
• 1 tablespoon Dijon mustard (or spicy brown mustard)
• 1 teaspoon sugar (optional, balances acidity)
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley (flat-leaf ideal)
• 1 tablespoon chopped fresh chives (optional garnish)
Tips:
- Choose uniform-sized potatoes for even cooking.
- Don’t overcook—firm potatoes hold shape in dressing.
- Use real bacon fat for authentic flavor; reserve drippings.
Directions
- Prep and boil the potatoes
Scrub potatoes well and cut into ½-inch slices. Place in a large pot, cover with salted water, and bring to a gentle boil. Cook until tender—about 12–15 minutes when pierced easily with a fork. Drain promptly and set aside. - Crisp the bacon
In a large skillet over medium heat, cook chopped bacon until golden and crispy (about 6–8 minutes). Use a slotted spoon to transfer bacon to a paper-towel-lined plate, leaving drippings in the pan. - Sauté the onion
Add the diced onion to the hot bacon fat. Sauté for 3–4 minutes until softened and translucent—avoid browning to keep the dressing bright. - Whisk the dressing
Pour in the apple cider vinegar and broth. Stir in Dijon mustard and sugar. Bring to a gentle simmer, scraping up any flavorful bits from the bottom. Season with salt and pepper. - Combine potatoes and dressing
Carefully add warm potatoes to the skillet. Gently toss with a spatula, coating each slice in the tangy dressing—test the seasoning and adjust if needed. - Finish and serve
Sprinkle the crispy bacon bits over the potatoes. Toss again, then remove from heat. Stir in fresh parsley and chives for a pop of color and herbaceous flavor. Serve warm, straight from the pan.
Chef’s tip: If your dressing feels too thin, simmer a minute longer; too thick? Splash in an extra tablespoon of broth.
Servings & Timing
Makes: 6–8 servings as a side dish
Prep Time: 10 minutes (peeling and slicing potatoes)
Cook Time: 30–35 minutes (boiling + sautéing)
Total Time: 45 minutes—ready in under an hour
Variations
• Bacon-Free Version: Swap bacon with smoked paprika and a drizzle of olive oil.
• Vegan Twist: Use coconut bacon (store-bought) and vegetable broth.
• Mustard Lover’s Upgrade: Add 2 extra teaspoons of grainy mustard.
• Herb Explosion: Stir in fresh dill and tarragon instead of parsley.
• Spicy Kick: Fold in sliced jalapeños or a pinch of cayenne pepper.
• Loaded Warm Salad: Top with halved cherry tomatoes and crumbled feta.
Storage & Reheating
Refrigerate leftovers in an airtight container for up to 3 days. This warm salad tastes even better on day two as flavors meld. To reheat, gently warm on the stove over low heat, adding a splash of broth if needed. Avoid the microwave—it can make potatoes gummy. For make-ahead ease, boil and slice potatoes a day ahead; store separately and complete the recipe just before serving.
Notes
Cooking this German potato salad taught me that timing is everything: adding the potatoes while the dressing’s still hot ensures each bite soaks up all that tangy goodness. If you’d like a creamier mouthfeel, swirl in a tablespoon of Greek yogurt when plating. Feel free to peel or leave skins on—both yield delightful texture. Lastly, taste as you go; vinegars vary in punch, and a quick sugar tweak can balance things beautifully.
FAQs
Q: Can I use russet potatoes instead?
A: You can, but russets are starchier and may break apart. Waxy potatoes hold up best.
Q: Is this salad served hot or at room temperature?
A: Traditionally warm—serve right away for the richest flavor, though room temp is fine too.
Q: How do I make it gluten-free?
A: Simply confirm your broth is certified gluten-free; all other ingredients are safe.
Q: What if I don’t have apple cider vinegar?
A: White wine vinegar or sherry vinegar each make fine substitutes—just adjust sugar to taste.
Q: Can I scale down for two people?
A: Yes—halve the potatoes and dressings, but keep bacon at least slightly higher (for flavor).
Q: Why did my potatoes fall apart?
A: Likely overcooked—remove just as the fork slides in without resistance.
Q: How much ahead can I prep?
A: Boil and slice potatoes up to 24 hours ahead; store in cold water in the fridge.
Q: Any tips for crispier bacon?
A: Cook bacon in a cold pan and warm gradually to render fat before it browns.
Conclusion
This German Potato Salad Recipe is your ticket to a warm, tangy side dish that’s both comforting and easy. With simple ingredients and versatile swaps, it’s perfect for summer gatherings or cozy dinners. Give it a whirl, let me know how you jazz it up, and don’t forget to explore my other German-inspired recipes for more hearty delights!
German Potato Salad Recipe
Ingredients
- 2 pounds waxy potatoes (Yukon Gold or red potatoes)
- 6 slices bacon (thick-cut, chopped; turkey bacon for lighter swap)
- 1 small yellow onion, finely diced Vidalia for sweetness
- 1/3 cup apple cider vinegar (or white wine vinegar for milder tang)
- 1/4 cup low-sodium chicken or vegetable broth
- 1 tablespoon Dijon mustard (or spicy brown mustard)
- 1 teaspoon sugar (optional, balances acidity)
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley (flat-leaf ideal)
- 1 tablespoon chopped fresh chives (optional garnish)
Instructions
- Scrub potatoes well and cut into ½-inch slices. Place in a large pot, cover with salted water, and bring to a gentle boil. Cook until tender—about 12–15 minutes when pierced easily with a fork. Drain promptly and set aside.
- In a large skillet over medium heat, cook chopped bacon until golden and crispy (about 6–8 minutes). Use a slotted spoon to transfer bacon to a paper-towel-lined plate, leaving drippings in the pan.
- Add the diced onion to the hot bacon fat. Sauté for 3–4 minutes until softened and translucent—avoid browning to keep the dressing bright.
- Pour in the apple cider vinegar and broth. Stir in Dijon mustard and sugar. Bring to a gentle simmer, scraping up any flavorful bits from the bottom. Season with salt and pepper.
- Carefully add warm potatoes to the skillet. Gently toss with a spatula, coating each slice in the tangy dressing—test the seasoning and adjust if needed.
- Sprinkle the crispy bacon bits over the potatoes. Toss again, then remove from heat. Stir in fresh parsley and chives for a pop of color and herbaceous flavor. Serve warm, straight from the pan.
