Warm and old-world wonderful, German Potato Salad features a bold and vibrant dressing thanks to bacon, vinegar, Dijon mustard, and garlic.
Almost everyone I know has a cherished recipe for potato salad, usually one that’s been passed down through family generations. Most of my friends swear by the version tossed in mayonnaise. Some add the classic onion and celery, while others opt for veggies like bell peppers and radishes. My neighbor flavors hers with massive amounts of fresh dill, and her sister, who lives around the block from us, adds fresh basil and a few spoonfuls of pesto. But in my family, the most beloved choice comes from my grandmother: German potato salad.
Mayonnaise-free and served warm instead of cold, German potato salad is a very nostalgic dish for me. Yes, my German Oma made it for picnics and BBQs, but she also made it for my birthdays and graduation celebrations because it was among my favorite things to eat. And it still is.
In some ways, it’s all about the bacon. Not just the crispy pieces that get folded into the potatoes at the end, but also its prominent role in the dressing. Made from bacon fat, apple cider vinegar, Dijon mustard, a bit of sugar for balance, and lightly cooked minced garlic, this dressing coats the tender slices of potato with a bright, tangy, salty, and smoky flavor that just sets the dish apart from any of its cold or mayo-based cousins.
German potato salad is truly delicious. Sometimes Oma would add some chopped-up Hard-Boiled Eggs or minced Bread And Butter Pickles, each of which added another layer of flavor. But for me, nothing matches the OG—the recipe we are presenting here.
Creating The Perfect German Potato Salad
We love red potatoes for this recipe, but you can also use an all-purpose potato such as Yukon Golds. Fingerlings or new potatoes will work well, too. Try to cut the potatoes so that they are all the same size. This ensures they will cook evenly. And don’t forget to start your potatoes in cold water, to which you will add salt once it boils. When the potatoes are fork-tender and drained, return them to the hot pot to dry them out (you don’t want any excess moisture to water down your salad). When you are making the bacon-fat-based dressing, taste it once you’ve added the sugar. You’re going for balance, not sweetness. And be gentle when mixing the warm potatoes and bacon bits into the dressing.
How Do I Store Leftovers?
Cooled German potato salad can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a bit of water and stir gently over low heat until warmed through. We don’t recommend freezing this salad, as the texture of the dressed potatoes will deteriorate when thawed.
Can Other Vinegars Be Used Instead Of Apple Cider Vinegar?
Yes! You can use red wine vinegar, white wine vinegar, or champagne vinegar in this recipe, and the potato salad will be delish!
Serving Suggestions
For a fabulous German-inspired meal, try serving this salad with Air-Fryer Brats and Roasted Cabbage Wedges. Or try it with this Hamburger Steak With Gravy and Roasted Carrots With Chardonnay (carrots are a favorite vegetable in Germany).
But, truly, German potato salad is a perfect accompaniment to all kinds of main courses. We love it with Crispy Pork Chops, a Roasted Chicken, or even as a side to warm sandwiches, like these Slow-Cooker Turkey Dip Sandwiches. And when we have leftover salad, my favorite thing is to serve it with Steak And Eggs for brunch.
German Potato Salad
Ingredients
- 2 pounds red potatoes scrubbed and washed
- 1 teaspoon kosher salt for boiling the potatoes
- 10 ounces bacon cut into 1-inch pieces
- 5 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt plus more, to taste
- Freshly ground black pepper to taste
- 4 garlic cloves minced
- 1/3 cup fresh parsley chopped
Instructions
- Cut the potatoes into equally-sized pieces. Place the potatoes in a large pot and cover with cold water. Bring to a boil. Add the salt and reduce heat.
- Simmer the potatoes for 15 to 20 minutes, or until tender. Drain them.
- Leave the potatoes in the pot, and return to the burner, but don’t turn the heat on. Allow the potatoes to air dry for a couple of minutes.
- Set another large pot over medium heat. Cook the bacon, stirring occasionally, until crispy. Remove bacon from pan and set aside.
- To the same pot with the bacon grease, slowly add vinegar, sugar, Dijon mustard, salt, and pepper.
- Bring the mixture to a simmer and stir for 2 minutes. Stir the minced garlic into the mixture and cook until lightly golden.
- Remove the pot from the heat and toss in the sliced potatoes, gently mixing to combine. Carefully fold in the cooked bacon pieces and chopped parsley.
- Transfer the potato salad to a serving dish and serve hot or warm.
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