If you’re searching for an authentic German potato salad recipe, you’re in the right place! This traditional dish from southern Germany is famous for its tangy, savory flavor — a delightful balance of tender potatoes, crispy bacon, and a warm, vinegar-based dressing. Unlike creamy American versions, German potato salad is served warm and packs a punch of smoky, hearty goodness. It’s the perfect side dish for grilled sausages, schnitzel, or your next summer barbecue.
Ingredients
Here’s what you’ll need for a classic German potato salad recipe (serves 4–6):
- 2 pounds (900g) baby red or Yukon Gold potatoes
- 6 slices of bacon, chopped
- 1 small onion, finely diced
- ½ cup apple cider vinegar
- ¼ cup chicken or vegetable broth
- 2 tablespoons sugar
- 1 tablespoon Dijon mustard
- ¼ cup olive oil (or reserved bacon fat)
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
- 1 tablespoon chopped chives (optional)
Step-by-Step Instructions
- Boil the Potatoes:
Wash and scrub the potatoes. Place them in a large pot of salted water and bring to a boil. Cook for about 15–20 minutes, or until fork-tender. Drain and let cool slightly before slicing into thick rounds. - Cook the Bacon:
In a large skillet, cook chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pan. - Sauté the Onion:
Add diced onion to the skillet and sauté in the bacon fat for 2–3 minutes, until softened and fragrant. - Prepare the Dressing:
Stir in vinegar, broth, sugar, and Dijon mustard. Whisk until combined and let simmer for 1–2 minutes to allow the flavors to meld. - Combine Potatoes and Dressing:
Add sliced potatoes to the skillet, gently tossing to coat with the warm dressing. Add olive oil or a bit more bacon fat if needed to evenly distribute the dressing. - Add Bacon and Season:
Stir in the crispy bacon pieces. Season with salt and pepper to taste. Remove from heat. - Garnish and Serve:
Sprinkle chopped parsley and chives on top for a fresh finish. Serve warm or at room temperature.
Nutrition Facts
| Nutrient | Per Serving |
| Calories | 320 kcal |
| Protein | 9 g |
| Carbohydrates | 35 g |
| Fat | 15 g |
| Fiber | 3 g |
Tips & Variations
- Vegan Option: Skip the bacon and use olive oil or vegan butter. Substitute vegetable broth for chicken broth.
- Make-Ahead Tip: Prepare the dressing and potatoes separately. Combine and heat before serving for best flavor.
- Additions: Try adding diced pickles, hard-boiled eggs, or a touch of paprika for extra flair.
- Texture Tip: Don’t overcook the potatoes — they should be firm enough to hold their shape when mixed.
Serving Suggestions
This German potato salad recipe pairs beautifully with classic German dishes like bratwurst, schnitzel, or roasted pork. It’s also a fantastic side for summer barbecues, picnics, and Oktoberfest celebrations. Serve it warm for the most authentic experience, or chilled for a refreshing twist on hot days.
FAQs
1. Can I use russet potatoes instead of red or Yukon Gold?
Yes, but they may fall apart more easily. Waxy potatoes like red or Yukon Gold hold their shape best.
2. How long can I store German potato salad?
It keeps well in the refrigerator for up to 3 days. Reheat gently before serving or enjoy cold.
3. Can I make this salad vegetarian?
Absolutely! Simply omit the bacon and use olive oil instead. The vinegar-mustard dressing still provides great flavor.
4. Why is German potato salad served warm?
Traditionally, the warm bacon dressing coats the potatoes better when they’re hot, enhancing the tangy and savory flavors.
Conclusion
This German potato salad recipe is the ultimate comfort side dish — hearty, tangy, and deliciously satisfying. Whether you’re hosting a cookout or preparing a cozy family meal, its simple ingredients and bold flavors make it a crowd favorite. Once you try it, this authentic version might just become your go-to potato salad!
