German Potato Salad
German Potato Salad is a tangy, warm potato side dish traditionally made with tender red potatoes, crisp bacon, sauteed onions, and a vinegar-mustard dressing. Unlike American-style potato salad, which is creamy and cold, the German version is served warm and has bold savory-sweet-tangy flavor layers. It’s a perfect side for sausages, schnitzel, grilled meats, or potlucks.
Time Required
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 servings
Ingredients
2 pounds red potatoes, cut into bite-sized chunks (skins on or peeled)
6 slices bacon, chopped
½ cup yellow onion, finely diced
⅓ cup apple cider vinegar
2 tbsp sugar
1 tbsp Dijon mustard (or German-style mustard)
½ tsp salt
¼ tsp black pepper
¼ cup chicken broth or water (optional, for thinning the dressing)
2 tbsp fresh parsley, chopped (for garnish)
Optional: 1 tbsp bacon drippings reserved from pan for added flavor
Instructions
1. Cook the Potatoes
Place potatoes in a large pot and cover with cold water. Add 1 tsp salt.
Bring to a boil, reduce to simmer, and cook for 12–15 minutes, until fork-tender.
Drain and set aside in a large bowl (keep warm).
2. Cook the Bacon
While potatoes are boiling, cook chopped bacon in a skillet over medium heat until crisp, about 7–9 minutes.
Transfer bacon to a paper towel-lined plate.
Reserve 1–2 tbsp bacon fat in the skillet.
3. Make the Warm Dressing
In the same skillet with bacon fat, add diced onions and sauté over medium heat for 3–4 minutes until soft.
Stir in vinegar, sugar, Dijon mustard, salt, pepper, and chicken broth (if using).
Bring to a simmer, scraping up brown bits from the pan, and cook for 2 minutes.
4. Combine & Serve
Pour warm dressing over the warm potatoes.
Add cooked bacon and chopped parsley. Gently toss to coat evenly.
Taste and adjust seasoning. Serve warm or at room temperature.
Tips
Use waxy potatoes like red, Yukon gold, or fingerlings for best texture—they hold their shape well.
Always dress the salad while potatoes are still warm so they absorb more flavor.
If making ahead, reheat gently before serving or enjoy at room temperature.
Add a splash of pickle juice or whole grain mustard for extra tang and texture.
Notes
Traditionally served warm, but it also tastes great at room temperature.
Can be made vegetarian by omitting bacon and using olive oil and veggie broth.
Leftovers can be stored in the refrigerator for up to 3 days.
Frequently Asked Questions
Q: Can I use white or russet potatoes?
A: Waxy potatoes like red or Yukon Gold are best. Russets may fall apart when mixed.
Q: Can I make German potato salad ahead of time?
A: Yes. Store covered in the fridge and reheat gently before serving, or enjoy at room temp.
Q: Can I freeze it?
A: Not recommended—potatoes can become grainy after thawing.
Q: Is this dish gluten-free?
A: Yes, as long as your mustard and bacon are certified gluten-free.
Q: Can I add extras?
A: Sure! Try chopped boiled eggs, sautéed celery, or sliced radishes.
Nutritional Information
Calories: 240
Protein: 6g
Fat: 10g
Saturated Fat: 3g
Carbohydrates: 30g
Fiber: 3g
Sugar: 4g
Sodium: 420mg
Potassium: 620mg
Vitamin C: 15% DV
Iron: 8% DV