German Potato Salad
This warm German potato salad is tangy, savory, and lightly sweet, with tender potatoes, crisp bacon, and a mustard-vinegar dressing. It is a sturdy side dish for sausages, roast chicken, burgers, or a simple weeknight “
Total
40 min
Servings
6 servings
Level
Easy
German potato salad is very different from the creamy mayonnaise version many people know. This style is served warm or at room temperature, and the potatoes soak up a sharp, savory dressing made with vinegar, mustard, onion, and bacon drippings.
The key is to dress the potatoes while they are still warm. Warm potatoes absorb flavor better, so each bite tastes seasoned all the way through.
This recipe uses small waxy potatoes because they hold their shape after boiling. It makes a generous side dish for cookouts, potlucks, schnitzel, sausages, or a simple dinner at home.
01What you'll need
Ingredients
12 items · 6 servings
- 2 pounds small red potatoes or Yukon Gold potatoes, scrubbed
- 1 1/2 teaspoons kosher salt, plus more for the cooking water
- 8 ounces bacon, chopped
- 1 small yellow onion, finely chopped
- 1/3 cup apple cider vinegar
- 2 tablespoons water or low-sodium chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon whole-grain mustard, or more Dijon
- 1 tablespoon granulated sugar
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh parsley
- 2 tablespoons thinly sliced chives or green onions, optional
02How to make it
Step-by-step
1. Boil the potatoes
Put the potatoes in a large pot and cover them with cold water by about 1 inch. Add a generous pinch of salt. Bring to a boil, then reduce the heat and simmer until the potatoes are tender when pierced with a fork, 15 to 20 minutes depending on size.
2. Drain and slice
Drain the potatoes and let them cool just until you can handle them safely. Slice them into 1/4-inch to 1/2-inch rounds. If the potatoes are very small, halve or quarter them instead.
3. Cook the bacon
While the potatoes cool slightly, cook the chopped bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Use a slotted spoon to move the bacon to a plate. Leave about 3 tablespoons of bacon fat in the skillet. If there is more, spoon off the extra.
4. Soften the onion
Add the chopped onion to the skillet with the bacon fat. Cook over medium heat, stirring often, until the onion is soft and lightly golden, about 4 minutes. Lower the heat if the onion starts to brown too fast.
5. Make the dressing
Add the vinegar, water or broth, Dijon mustard, whole-grain mustard, sugar, 1 1/2 teaspoons kosher salt, and black pepper to the skillet. Stir well, scraping up any browned bits from the bottom of the pan. Simmer for 1 to 2 minutes. Simmer means to cook gently with small bubbles, not a hard boil.
6. Toss while warm
Put the warm sliced potatoes in a large mixing bowl. Pour the hot dressing over the potatoes and gently fold with a spatula until coated. Try not to mash the potatoes. Let them sit for 5 minutes so they can absorb the dressing.
7. Finish with herbs
Add the crisp bacon, parsley, and chives or green onions if using. Fold gently again. Taste and add a little more salt, pepper, vinegar, or mustard if needed.
8. Serve warm or room temperature
Serve the potato salad warm right away, or let it stand at room temperature for up to 1 hour before serving. Stir once more before bringing it to the table.
03From our kitchen
Cook's tips
- Make-ahead: You can boil and slice the potatoes up to 1 day ahead. Store them covered in the refrigerator. For the best texture, make the warm dressing and toss the salad shortly before serving.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet or microwave, or serve at room temperature. Do not leave the salad out for more than 2 hours.
- Potato swap: Red potatoes, Yukon Golds, and fingerling potatoes work well because they are waxy and hold their shape. Avoid russet potatoes if you want neat slices; they can fall apart.
- Bacon-free option: Skip the bacon and cook the onion in 3 tablespoons olive oil or neutral oil. Add 1/2 teaspoon smoked paprika for a little smoky flavor.
- Vinegar balance: If the salad tastes too sharp, add another pinch of sugar or a splash of broth. If it tastes flat, add a small splash of vinegar and a pinch of salt.
- Texture tip: Slice the potatoes while warm, but not piping hot. If they are too hot, they may crumble when tossed.
Cook's note
German potato salad varies by region and family. Many southern German-style versions are dressed with warm vinegar, broth, mustard, and onions, sometimes with bacon. This recipe leans into the bacon dressing that is popular in many American kitchens while keeping the bright, warm potato salad spirit.
04Frequently asked
Questions & answers
Is German potato salad served hot or cold?
It is usually served warm or at room temperature. You can eat leftovers cold, but the dressing tastes brighter and the potatoes feel softer if you warm it gently.
Can I make German potato salad without bacon?
Yes. Use olive oil or another cooking oil in place of the bacon fat, and skip the bacon pieces. For a smoky note, add a little smoked paprika or a few drops of liquid smoke.
Why are my potatoes falling apart?
They may be overcooked, or you may be using a starchy potato like russet. Use red potatoes or Yukon Golds, simmer them gently, and slice them after they cool just enough to handle.
Can I use white vinegar instead of apple cider vinegar?
Yes, but white vinegar is sharper. Start with a little less, then taste and add more if needed. White wine vinegar is another good option.
Can I double this recipe for a potluck?
Yes. Double all ingredients and use a very large bowl for tossing. Cook the bacon in batches so it crisps instead of steaming.
05Keep cooking
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