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German Potato Salad Recipe
Warm, tangy, and loaded with crisp bacon, this German Potato Salad Recipe is an easy, no-bake side dish that brightens any meal.
There’s something truly comforting about a plate of warm salad, especially when it carries the heritage of traditional cuisine. German potato salad has a lovely balance of starchy potatoes, savory bacon bits, and a vinegar dressing that dances on your tongue—no mayonnaise in sight. I first tasted this little gem at a summer cookout hosted by my dear friend Ingrid, and I’ve been tweaking it ever since to suit busy weeknights and festive gatherings alike.
You know what makes it even better? That zippy vinegar dressing keeps things surprisingly light. Swap in turkey bacon for a leaner twist, or tuck into leftovers without guilt. Whether you’re channeling Oktoberfest vibes or feeding a hungry crowd at your next potluck, this easy recipe promises to please. Serve it alongside bratwurst, pulled pork, or a crisp green salad—and watch how quickly that bowl disappears.
Why You’ll Love This Recipe
– No oven needed—this warm salad comes together on the stovetop.
– Ready in under an hour—perfect for busy weeknights.
– Classic German potato salad flavors in every bite.
– Tangy vinegar dressing keeps it lighter than mayo-based salads.
– Crispy bacon brings savory crunch and aroma.
– Easily swaps to turkey bacon for a leaner twist.
– A versatile side dish for barbecues, potlucks, or family dinners.
– Hearty enough to stand alone, yet pairs beautifully with grilled meats.
Ingredients
– 2 pounds small Yukon Gold potatoes, scrubbed (waxy potatoes hold shape; baby potatoes work too)
– 6 slices thick-cut bacon, diced (swap turkey bacon for leaner twist)
– 1/2 medium red onion, finely chopped (or shallots for a milder bite)
– 1/4 cup apple cider vinegar (white wine vinegar if preferred)
– 1/4 cup low-sodium chicken broth (vegetable broth for vegetarian spin)
– 2 tablespoons Dijon mustard (stone-ground variety adds texture)
– 1 teaspoon sugar (balances acidity; honey is a natural alternative)
– Salt and freshly ground black pepper, to taste
– 2 tablespoons chopped fresh parsley (bright garnish)
– 2 green onions, sliced (optional pop of color)
Tip: Choose evenly sized potatoes so they cook uniformly. Don’t rinse off the starch after boiling—that helps the dressing cling.
Directions
1. Fill a large pot with cold water, add a pinch of salt, and drop in the whole potatoes. Bring to a gentle boil and cook until a fork slips in easily—about 15 minutes.
2. While the potatoes simmer, heat a skillet over medium heat and fry the diced bacon until golden and crisp. Use a slotted spoon to transfer bacon to a paper towel, leaving behind the rendered fat.
3. Drain the potatoes in a colander, then let them cool just enough to handle. Halve or quarter each potato and set them back into the still-warm pot.
4. In the same skillet over low heat, warm the bacon fat and stir in the chopped onion. Sauté until translucent—roughly 2 minutes—then whisk in vinegar, chicken broth, Dijon mustard, and sugar.
5. Pour the hot vinegar dressing over the potatoes, stirring gently so every piece soaks up the tangy flavor. If the dressing feels too tart, add a splash more broth or a pinch more sugar.
6. Fold in the crispy bacon bits, reserving a few for garnish. Season generously with salt and freshly ground pepper, using your taste buds as a guide.
7. Sprinkle chopped parsley and sliced green onions on top for a burst of color and freshness. If you spot any onion-skinned slices, pick them out for a cleaner look.
8. Serve this warm salad straight from the pot—or transfer it to a pretty bowl if you’re hosting guests. It’s best enjoyed right away, but you can let it rest at room temperature for up to 30 minutes if needed.
Servings & Timing
Yield: Serves 6–8 as a side dish
Prep Time: 15 minutes
Cook Time: 20 minutes
Rest Time: 10 minutes for flavors to meld
Total Time: About 45 minutes from start to finish
Variations
– Stir in chopped dill pickles for extra tang and crunch.
– Add blanched green beans or snap peas for a veggie boost.
– Swap bacon for sliced smoked sausage or kielbasa.
– Mix in whole-grain mustard seeds for added texture.
– Toss in fresh dill in place of parsley for a herbal note.
– Fold in a handful of arugula just before serving for peppery greens.
Storage & Reheating
Store leftover German potato salad in an airtight container in the fridge for up to 3 days. Freezing isn’t recommended, as the potatoes can become waterlogged. To reheat, gently warm on the stovetop over low heat—stirring occasionally—until just heated through. For a make-ahead option, cook the potatoes and dressing separately, then toss everything together right before serving.
Notes
I learned during recipe testing that slightly underrunning the potatoes keeps them from turning mushy once tossed in the hot dressing. Always taste the vinegar dressing—every bottle is different, so you may need a bit more sugar or broth to achieve perfect balance. And if you’re in a real hurry, use leftover boiled potatoes from another meal—you’ll save a step and still get that classic German flair.
FAQs
Q: Can I use red potatoes instead of Yukon Gold?
A: Absolutely—you can swap any waxy potato, like red or fingerlings, to keep the salad firm.
Q: Is this salad served hot or warm?
A: Traditionally, German potato salad is served warm, which helps the flavors meld beautifully.
Q: Can I make it ahead of time?
A: Yes—prepare everything, refrigerate separately, then combine and reheat gently before serving.
Q: How do I adjust the acidity if it’s too sharp?
A: Stir in a little extra sugar or a splash more broth until it suits your taste.
Q: What if I don’t have Dijon mustard?
A: Yellow mustard or spicy brown mustard works, though the flavor will shift slightly.
Q: Can I add hard-boiled eggs?
A: Sure—dice a couple of eggs and fold them in at the end for a richer salad.
Q: My dressing got oily—how do I fix it?
A: Whisk in a bit more vinegar or broth to emulsify the fat back into the mix.
Q: Any tips for crispier bacon?
A: Bake diced bacon on a parchment-lined sheet at 400°F for 12–15 minutes—it fries up evenly.
Conclusion
This German Potato Salad Recipe delivers warm, tangy goodness and hearty bacon crunch in every bite—no oven required. It’s a timeless side dish that adapts to any season, potluck, or weeknight dinner. Give it a whirl, leave a note below to share your tweaks, and be sure to explore my other side dish recipes for more crowd-pleasing ideas!
German Potato Salad
Ingredients
- 2 pounds small Yukon Gold potatoes scrubbed
- 6 slices thick-cut bacon diced (swap turkey bacon for leaner twist)
- 1/2 medium red onion finely chopped (or shallots for a milder bite)
- 1/4 cup apple cider vinegar (white wine vinegar if preferred)
- 1/4 cup low-sodium chicken broth (vegetable broth for vegetarian spin)
- 2 tablespoons Dijon mustard (stone-ground variety adds texture)
- 1 teaspoon sugar (balances acidity; honey is a natural alternative)
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley bright garnish
- 2 green onions sliced (optional pop of color)
Instructions
- Fill a large pot with cold water, add a pinch of salt, and drop in the whole potatoes. Bring to a gentle boil and cook until a fork slips in easily—about 15 minutes.
- While the potatoes simmer, heat a skillet over medium heat and fry the diced bacon until golden and crisp. Use a slotted spoon to transfer bacon to a paper towel, leaving behind the rendered fat. Drain the potatoes in a colander, then let them cool just enough to handle.
- In the same skillet over low heat, warm the bacon fat and stir in the chopped onion. Sauté until translucent—roughly 2 minutes—then whisk in vinegar, chicken broth, Dijon mustard, and sugar.
- Pour the hot vinegar dressing over the potatoes, stirring gently so every piece soaks up the tangy flavor. Fold in the crispy bacon bits, reserving a few for garnish. Season generously with salt and freshly ground pepper.
- Sprinkle chopped parsley and sliced green onions on top for a burst of color and freshness. Serve warm straight from the pot or transfer to a bowl.
