German Potato Salad is a revelation for anyone who thinks potato salad has to be loaded with mayonnaise. This version is all about tender red potatoes swimming in a tangy, savory, and just slightly sweet dressing, crowded with crispy bacon and bright parsley. It’s hearty but not heavy, beautifully balanced, and just as perfect served warm from the skillet as it is chilled for a picnic. It’s the kind of side dish that steals the show — the one everyone keeps going back for seconds. Trust me, once you’ve tasted this, you’ll understand why German Potato Salad has earned a special place at tables around the world!
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, combining to create big, satisfying flavors. The list is refreshingly short, but trust me, each component adds its delicious signature to the final dish — from the punchy vinegar to the earthy potatoes and irresistible bacon.
- Red potatoes: Their waxy texture holds up after boiling, keeping the salad from getting mushy.
- Bacon: Adds a deep, smoky richness that lays the foundation for the dressing and brings salty crunch.
- Yellow onion: Offers gentle sweetness and aromatic depth, balancing the vinegar’s tang.
- Apple cider vinegar: Brings irresistible zing and a subtle fruity note that’s absolutely classic in German Potato Salad.
- Dijon mustard: Lends gentle heat and a creamy bite that ties everything together.
- Sugar: Just a little to tame the vinegar’s sharpness and round out the flavors.
- Salt: Essential for making every ingredient pop!
- Black pepper: A touch for gentle warmth and a tiny bit of bite.
- Fresh parsley: Scattered over the top for a burst of color and freshness.
How to Make German Potato Salad
Step 1: Boil the Potatoes
Start by placing the quartered red potatoes in a roomy pot, then cover them with cold water. This ensures the potatoes cook evenly, so every bite is tender but never mushy. Bring the water to a boil and let the potatoes simmer for 10 to 12 minutes. You’re looking for perfectly fork-tender potatoes that still hold their shape — overcooking will make them fall apart in the salad. Drain them well and set aside while you prep the rest.
Step 2: Crisp the Bacon
Reach for your favorite skillet and fry the chopped bacon over medium heat. You want it crispy, with all that gorgeous fat rendered for flavoring the dressing — this usually takes 6 to 8 minutes. Use a slotted spoon to transfer the bacon pieces to a plate, but don’t ditch the bacon grease! It’s pure gold, and we’ll use it to build the salad’s irresistible warm dressing.
Step 3: Sauté the Onion
Add the diced yellow onion straight into the skillet with about 2 tablespoons of that bacon fat. Sauté for a couple of minutes until the onions soften and give off their delicious aroma. They’ll absorb the smoky bacon flavor, becoming sweet and tender, which is just what we want as a base for the dressing.
Step 4: Make the Warm Dressing
Pour in the apple cider vinegar, add the Dijon mustard, sprinkling sugar, salt, and black pepper right into the skillet. Let the mixture simmer for another two minutes, stirring occasionally to meld all those tangy-sweet-savory notes. This is the moment where the kitchen starts to smell incredible!
Step 5: Combine and Finish
Now, gently return the drained potatoes to the skillet. Toss them so they’re well coated with the warm dressing — don’t be shy, make sure every piece gets some love! Next, fold the crispy bacon back in, reserving a bit for garnishing if you like. Finally, shower everything with freshly chopped parsley for a burst of green and herby brightness. You can serve German Potato Salad warm, at room temperature, or chilled, but personally, it’s magical when it’s still a little warm and the flavors are at their brightest.
How to Serve German Potato Salad
Garnishes
A sprinkle of fresh parsley is classic, bringing color and a fresh aroma that lifts the whole dish. For a little extra flair, consider adding thinly sliced green onions or a dusting of paprika — both add a lovely punch and make German Potato Salad look even more tempting on the table.
Side Dishes
This salad shines next to hearty grilled sausages, roasted chicken, or schnitzel. For a lighter spread, pair it with a crisp green salad or quick-pickled cucumbers. Its tangy dressing is especially welcome alongside anything smoky or rich, making it a slam dunk at barbecues, picnics, and holiday feasts.
Creative Ways to Present
For your next gathering, try serving German Potato Salad in individual jars or little bowls for a fun and personalized touch. Or, pile it onto a big platter garnished with extra herbs for a rustic, family-style presentation. If you want to get inventive, spoon some salad onto crostini for bite-sized appetizers that disappear in minutes.
Make Ahead and Storage
Storing Leftovers
If you have leftover German Potato Salad (lucky you!), keep it in an airtight container in the fridge. It will stay fresh for three to four days, and the flavors actually deepen after a day, making for an even tastier lunch or dinner side.
Freezing
Potato salads — especially those with a vinegar-based dressing — don’t always freeze well, as potatoes can become watery and the texture changes. For best results, enjoy your German Potato Salad fresh from the fridge; freezing isn’t recommended.
Reheating
To enjoy it warm, simply reheat the salad gently in a skillet over low heat, adding a splash of water or a drizzle of olive oil if it looks dry. Microwave reheating works in a pinch too; just cover to prevent the salad from drying out. Stir well and garnish with extra parsley before serving.
FAQs
Can I make German Potato Salad ahead of time?
Absolutely! In fact, making it a day ahead lets the flavors meld even more. Just store it tightly covered in the fridge, and reheat gently when you’re ready to serve — or enjoy it cold or at room temperature.
Is German Potato Salad served warm or cold?
Traditionally, it’s served warm, bringing out the best in its tangy-salty-sweet dressing, but it’s also delicious at room temperature or chilled. It’s super versatile and fits any season or occasion!
Can I make this vegetarian?
Definitely! Just skip the bacon and sauté the onions in olive oil instead. The salad is still full-flavored, and you can add smoked paprika or a splash of liquid smoke to mimic the bacon vibe if you’d like.
What other potatoes can I use?
Yukon gold potatoes make a great substitute, offering a buttery texture that holds up well. Steer clear of russet potatoes, which can fall apart and get mealy when boiled.
How do I keep potatoes from getting mushy?
Start your potatoes in cold water and keep a close watch as they boil. As soon as they’re just fork-tender, drain them right away. Overcooking is what causes potatoes to become mushy, so testing them early and often is key for the perfect German Potato Salad.
Final Thoughts
If you’re ready for a side dish that truly delights, German Potato Salad won’t let you down. Every bite is a little dance of tang, smoke, warmth, and freshness. Give it a try — you might just find a new favorite for all your gatherings (or weeknight dinners!).
Print
German Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: German
- Diet: Non-Vegetarian
Description
This German Potato Salad recipe is a flavorful and comforting side dish that combines tender red potatoes with a tangy vinegar dressing, crispy bacon, and fresh parsley. Perfect for a picnic or family dinner!
Ingredients
Potato Salad:
- 2 pounds red potatoes (quartered)
Dressing:
- 6 slices bacon (chopped)
- 1/2 cup diced yellow onion
- 1/3 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Cook Potatoes: Place the potatoes in a large pot, cover with cold water, and boil for 10–12 minutes until fork-tender. Drain.
- Cook Bacon: In a skillet, cook bacon until crispy. Remove and set aside, leaving 2 tbsp of grease.
- Sauté Onion: Add diced onion to the skillet and sauté until softened.
- Make Dressing: Stir in vinegar, mustard, sugar, salt, and pepper. Cook for 2 minutes.
- Combine: Add potatoes to the skillet, coat in dressing. Mix in bacon and parsley.
- Serve: Warm, at room temperature, or chilled.
Notes
- This salad can be served warm or cold.
- For a vegetarian version, omit bacon.
- Yukon gold potatoes can be used as a substitute.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 3g
- Sodium: 410mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
