German Potato Salad

This easy German Potato Salad recipe is a tangy mixture of tender potatoes and crispy chopped bacon in a zesty vinaigrette. Simple to make, this classic German-style potato salad will be a hit at your next picnic or BBQ.

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Welcome to Spaceships and Laser Beams, where, for over a decade, we’ve shared time-tested recipes like this satisfying German potato salad. By following our step-by-step guide, even novice cooks can easily create this classic dish and garner rave reviews.

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Crafted with care, we’ve tested this hearty potato salad multiple times to ensure consistent, quality results. It combines tender potatoes, crisp bacon, and a tangy vinegar dressing that will have everyone coming back for seconds. We’ve included helpful tips that will guide you through making this mouthwatering dish that’s sure to impress your family and friends.

German Potato Salad Ingredients

This easy potato salad recipe is a welcomed departure from the traditional mayo-based version. It uses common ingredients to make a flavorful apple cider vinegar dressing that absorbs into the potatoes instead of a thick, creamy sauce, more commonly found in an American-style potato salad.

German Potato Salad Recipe Substitutions and Additions

If you’re looking to customize this warm German potato salad recipe to suit your preferences or dietary needs, consider these simple substitutions and additions:

Bacon: You can use turkey bacon or your favorite flavored bacon in this dish.

Onion: Swap the yellow onion for red onion for a slightly milder flavor or green onions for a pop of color and freshness.

Apple Cider Vinegar: If you don’t have apple cider vinegar on hand, you can use balsamic vinegar, white wine vinegar, or red wine vinegar for a slightly different flavor. Lemon juice can also be used for a bright, citrusy note.

Sugar: Adjust the amount of sugar to suit your taste preferences.

Fresh Parsley: To add variety to the salad, experiment with different herbs such as chives, dill, or cilantro. You can also toss in some chopped fresh dill pickles for an extra layer of flavor.

Potatoes: Smaller, petite style, waxy potatoes like red potatoes or Yukon gold are best for this recipe. While red potatoes are recommended, you can use Yukon gold potatoes for a creamy texture. Russet potatoes are a bit too starchy for this German potato salad, and they may not hold their shape when cooked.

German-Style Mustard: In a pinch, you can replace it with Dijon mustard.

Remember, any substitutions may alter the taste and texture of the dish, so use them at your own discretion. Experimenting with different ingredients can add a unique twist to the recipe and make it your own.

How To Make German Potato Salad

Making our German bacon potato salad is a breeze! Let’s start by gathering simple ingredients like potatoes, bacon, and vinegar. Then, follow along as we cook, toss, and season to create a dish bursting with flavor.

STEP ONE: Place the red potatoes in a large stock pot and cover them with cold water, making sure there is one to two inches of water over the top surface of the potatoes.

Bring the water to a boil over medium-high heat. Once boiling, add the potatoes and cook until fork tender. Don’t overcook them; otherwise, they’ll fall apart when you mix them with the other ingredients.

PRO TIP: Always boil potatoes, beginning with cold water. If you begin with hot or boiling water, the outside cooks faster than the inside, and the texture isn’t uniform.

STEP TWO: While the potatoes are boiling, start cooking the bacon. Add the bacon pieces to a large skillet on medium heat, and allow the bacon to crisp and render its fat.

PRO TIP: Dicing the thick-sliced bacon before cooking helps give you nice uniform bacon pieces. We also find that chopped bacon cooks more evenly in the skillet while crisping and rendering its fat. 

STEP THREE: Use a slotted spoon to remove the crispy bacon from the skillet. Place it in a bowl and set it aside. Leave the bacon grease in the skillet.

STEP FOUR: Add the diced yellow onion and salt and pepper to the skillet. Cook until the onions are translucent and tender.

STEP FIVE: Add the German-style stone ground mustard, granulated sugar, and white vinegar. Whisk until all the bacon fat is fully blended with the other ingredients, then remove the hot dressing from the heat.

STEP SIX:​ Once the potatoes are cooked, drain the water from the stock pot, leaving the potatoes in the pot. 

PRO TIP: If you overcooked your potatoes but still want to salvage them, allow them to cool completely, then stir this salad together cold instead of hot. Cold potatoes can sometimes hold together more easily than when they’re hot.

STEP SEVEN: Pour the warm dressing over the potatoes. You can use a spatula to scrape out the skillet. Then, add the crumbled bacon and some of the chopped fresh parsley.

STEP EIGHT: Very gently stir the ingredients together. Be cautious not to break apart the potatoes as you’re mixing.

STEP NINE: Transfer the warm potato salad to a large serving bowl and garnish with the remaining one tablespoon chopped fresh parsley.

How To Serve Traditional German Potato Salad

Because this salad is such a beloved recipe, there are endless possibilities for serving this versatile dish.

Serve as a Side Dish: This German Potato Salad with bacon makes a fantastic side dish to accompany grilled meats. Its savory and tangy flavors complement the smokiness of grilled dishes perfectly.

Incorporate Into a Picnic Spread: Pack this potato salad in a sturdy container and take it along for a picnic in the park or a day at the beach. It’s portable and satisfying! Pair it with sandwiches, wraps, or crusty bread for a yummy and easy outdoor meal.

Create a Salad Bowl: Transform this potato salad into a hearty salad bowl by adding additional fresh ingredients such as cherry tomatoes, cucumber slices, and chopped bell peppers. Top with crumbled feta cheese or toasted nuts for added flavor and texture.

MORE POTATOE SALAD RECIPES

Side Dishes

Ranch Potato Salad

Lunch

Loaded Baked Potato Salad

When To Serve German Potato Salad

Whether you’re hosting a laid-back gathering with friends or planning a special celebration, this German potato salad is a dish that’s perfect for any occasion. 

• BBQ Cookout: This German potato salad is ideal for juicy burgers, sizzling sausages, and grilled corn on the cob. Its tangy flavor and hearty texture complement the smoky meats and add a delicious twist to your classic cookout fare.
• Picnic in the Park: Pack a basket with a blanket, some sandwiches, and a big bowl of potato salad for a delightful picnic in the park. It’s easy to transport and doesn’t require refrigeration, making it perfect for outdoor dining. Don’t forget the lemonade!
• Family Potluck Dinner: Gather your loved ones for a filling dinner at home, and let this warm potato salad steal the show. With its comforting flavors and crowd-pleasing appeal, it’s sure to be a hit with guests of all ages. Serve it alongside other potluck favorites like grilled chicken, macaroni and cheese, and garden-fresh salads for a memorable family meal.
• Oktoberfest Celebration: Transport yourself to the lively streets of Germany with a festive Oktoberfest celebration at home. This salad is a must-have dish for your Oktoberfest spread, alongside traditional favorites like bratwurst, pretzels, and sauerkraut.

How To Store This German Potato Salad Recipe

After enjoying your delicious German-style potato salad, you’ll want to know how to store any leftovers properly to maintain their flavor and freshness.

Here’s a guide on how to store this recipe so it stays fresh:

MAKE AHEAD: You can prepare all or part of this recipe ahead of time. Go ahead and cook your potatoes and store them cooked in the fridge. You can stir them with a touch of oil to keep them from sticking. You can also make your bacon and dressing ahead of time. Store separately, then assemble fresh. This method is best if you want to reheat your ingredients and assemble a hot, authentic German potato salad.

You can assemble your salad and keep it covered in the refrigerator for up to 24 hours before serving. This method is best if you prefer to serve your salad cool.

IN THE FRIDGE: To store leftovers in the fridge, transfer to an airtight container or resealable plastic bag. Properly stored, the potato salad will last in the refrigerator for up to three to four days. Before serving, give the salad a quick stir to redistribute the dressing and flavors.

IN THE FREEZER: We recommend serving your potato salad fresh and generally feel you shouldn’t freeze it. While potato salad can technically be frozen, please note that the texture may change upon thawing.

HOW TO REHEAT: The potato salad can be reheated in the microwave on medium power for one to two minutes, stirring halfway through. 

Alternatively, you can reheat it gently on the stovetop over low heat, stirring frequently until warmed through. Serve your reheated potato salad, and enjoy!

Why This Authentic German Potato Salad Recipe Is The Best

This recipe is especially appealing, and it’s not just because it’s so easy to make! We can’t get enough of this dish for many reasons.

​Classic Comfort Food: This warm potato salad is all our favorite things: creamy potatoes, yummy bacon, and a delicious homemade dressing.

Flavorful Twist on Tradition: While traditional American potato salad recipes often rely on mayonnaise for creaminess, this German version takes a different approach with a tangy dressing. Enjoy all the goodness of potato salad in a fresh new way!

Make-Ahead Convenience: Prepare this salad in advance of a party and store it in the refrigerator so the flavors meld and develop overnight. Perfect for busy holidays!

Crowd Pleaser: Above all, it’s a true crowd-pleaser. With the comfort of potatoes and the bold flavors of the dressing, it’s always a favorite recipe. You might need a double batch!

This German Potato Salad recipe is a crowd-pleaser that’s both hearty and delicious. Perfect for any occasion and very easy to make, this will be a side dish recipe you come back to time and time again.

Different Types of Potato Salads

• Amish Potato Salad
• Ranch Potato Salad
• Creamy Potato Salad
• Mustard Potato Salad
• Loaded Baked Potato Salad

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German Potato Salad

5 from 1 vote

This easy German Potato Salad recipe is a tangy mixture of tender potatoes and crispy chopped bacon in a zesty vinaigrette. Simple to make, this classic German-style potato salad will be a hit at your next picnic or BBQ.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

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Ingredients

  

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• 2 pounds petite red potatoes, cut into quarters (approximately 1 ½ inch in size)
• 8 ounces bacon, 6 to 7 slices thick cut, diced into ½ inch pieces
• 1 cup diced yellow onion
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons German style mustard, Boar’s Head brand (see tips)
• 1 tablespoon granulated sugar
• ⅓ cup white vinegar
• 3 tablespoons chopped fresh parsley, divided (2 tablespoons in potato salad and 1 tablespoon for garnish)

Instructions

 

• To a large (5 quart) stock pot add the red potatoes and cover with water. Be sure that you have about 1 to 2 inches of water over the top surface of the potatoes. Bring the water to a boil over medium-high heat. Once the water is boiling, allow the potatoes to cook for 8 to 10 minutes or just until fork tender. You do not want your potatoes to overcook as they will fall apart once mixed with the other ingredients.
• While the potatoes are boiling, start cooking the bacon. Add the bacon pieces to a medium skillet, on medium heat, and allow the bacon to crisp, and render its fat for 10 to 12 minutes.
• Using a slotted spoon, remove the crispy bacon from the skillet. Place it onto a paper towel lined plate to absorb any excess grease and set aside. Leave all the rendered bacon fat in the skillet.
• To the skillet of bacon fat, add the diced yellow onions, salt and black pepper. Cook the onion for 2 to 3 minutes or just until translucent and tender.
• Add the german style stone ground mustard, granulated sugar, and white vinegar. Whisk until all the bacon fat is fully blended with the other ingredients. Remove from the heat.
• Once the potatoes are cooked, drain the water from the stock pot leaving the potatoes in the pot.
• Pour the warm dressing over the potatoes then add the crispy bacon and 2 tablespoons of the chopped fresh parsley. Very gently stir together the ingredients of the german potato salad being careful not to break apart the potatoes too much as you are mixing.
• Transfer the german potato salad to a large serving bowl and garnish with the remaining 1 tablespoon chopped fresh parsley.

Notes

• German style mustard is a stone ground mustard made using a white wine and horseradish to flavor it. Boar’s Head Brand is easily found in local grocery stores. A very similar mustard to use in this recipe would be stone ground, or spicy, Dijon mustard. The Dijon will not have the added horseradish in it for added flavor and spice. American style yellow mustard is not a good substitute in this recipe.
• Smaller, petite style, waxy potatoes like the red potatoes or a yukon gold potato are best for this recipe. Russet potatoes are a bit too starchy of a potato to use for this German potato salad.
• Dicing the thick sliced bacon before cooking helps give you nice uniform bacon pieces and I find that the bacon cooks more evenly in the skillet while crisping and rendering its fat.
• Apple cider vinegar can be substituted for the white vinegar however, I find the white vinegar to be the most traditional choice for German potato salad.

Nutrition

Calories: 400kcal | Carbohydrates: 31g | Protein: 9g | Fat: 27g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 737mg | Potassium: 827mg | Fiber: 3g | Sugar: 7g | Vitamin A: 241IU | Vitamin C: 18mg | Calcium: 31mg | Iron: 2mg

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