Today: Get My No Fail, Easy Cookbook Series for 60% OFF
Buy Now

German Potato Salad

close up overhead shot of German potato salad garnished with parley in a bowl
Tender potatoes, crisp bacon and a tasty dressing, make this warm German potato salad the perfect dish all year round.
Jump to Recipe
Table of Contents
  1. GERMAN POTATO SALAD INGREDIENTS
  2. HOW TO MAKE THIS GERMAN POTATO SALAD RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. FAQ
  6. MORE RECIPES YOU'LL LOVE
  7. JUMP TO RECIPE

Creamy potatoes loaded with bacon and drenched in a tangy dressing make this authentic German potato salad a perfect side dish any time of year. This is an easy recipe that you can throw together for dinner tonight and guarantee that it will be a hit.

Potatoes are such a staple and can be served in so many ways. Try a few of our other potato recipes: Ranch Potato Salad, Oven Roasted Potatoes, Kielbasa and Potato Bake, Cheesy Potato Casserole, and Potato Salad.


MORE POTATO RECIPES:
Dill Pickle Pasta Salad | BLT Pasta Salad


GERMAN POTATO SALAD INGREDIENTS

You will need:

  • 2 pounds baby red potatoes
  • 12 slices of bacon
  • 1 medium red onion, diced
  • 1 tablespoon minced garlic
  • ½ cup white vinegar
  • ¼ cup extra virgin olive oil
  • 2 tablespoons sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • ½ teaspoon cracked black pepper
  • ¼ cup chopped fresh parsley

SUBSTITUTIONS AND ADDITIONS

Potatoes: Golden or red potatoes are best because they are less starchy. Leaving the potato skins on is optional if you prefer your potatoes with no skins.

Vinegar: In place of plain vinegar, you could substitute ½ cup apple cider vinegar instead in this hot potato salad.

Onions: If you are not a fan of red onions, you could replace them with yellow onion or even just sprinkle green onions on top of the salad before serving.

Mustard: You could replace Dijon mustard with another fancy mustard if you have it on hand. Try German mustard or another grainy mustard.

Text

HOW TO MAKE THIS GERMAN POTATO SALAD RECIPE

STEP ONE: Wash baby potatoes and slice them into halves. 

STEP ONE: Add sliced potatoes to a large pot and add enough water to cover potatoes. Boil over high heat for 7 minutes or until potatoes are tender. Drain water, place potatoes back into the pot, and cover (keeping the potatoes warm and allowing them to steam). 

PRO TIP: Always start your potatoes in cold water. If you add them directly to boiling water, the outsides will cook immediately while the insides will take longer, leaving you with some pieces that are still hard.

PRO TIP: Don’t forget to salt your water once you add the potatoes. It will add the flavor right into the potatoes.

STEP THREE: In a large skillet over medium-high heat, cook bacon. Once cooked, remove bacon from the pan and chop into small pieces slightly smaller than bite-size. Set bacon to the side on a piece of paper towel to absorb excess bacon fat. Leave grease in the frying pan for the next steps. 

STEP FOUR: Add onion and garlic to the bacon grease. Cook over medium heat until tender, about 3 minutes. 

STEP FIVE: Add vinegar, olive oil, sugar, mustard, salt, pepper, and bacon to the frying pan with the onions and garlic. Simmer over medium-low heat for 5 minutes. 

STEP SIX: Pour the sauce over potatoes, add parsley and toss well to mix. Transfer to a large bowl for serving.

PRO TIP: Be very careful when mixing in the dressing as you don’t want your potatoes to end up looking like mashed potatoes. 

HOW TO SERVE

While this salad is usually served hot, you can also choose to serve it cold or at room temperature. This German-style potato salad goes well with any meats such as grilled chicken, grilled tilapia, fried pork chops, hamburgers, hot dogs or meatloaf. Add green beans or salad on the side for your greens. For a special occasion, how about a decadent German chocolate cake for dessert?

STORAGE

IN THE FRIDGE: Let cool to room temperature and then you can store this German red potato salad in an airtight container in the refrigerator for 3 to 5 days.

IN THE FREEZER: Because this warm potato salad doesn’t have mayonnaise, you can freeze it, although I wouldn’t recommend this as the liquids will separate, and the salad may become soupy when thawed.

REHEATING: You can reheat the salad in the microwave. Reheat on 50% power in 1-minute increments until warm.

This is the best German potato salad recipe and tastes ridiculously good. So many yummy flavors all mingling together in the tangy vinaigrette to make an old-fashioned potato salad that you will love.

FAQ

Is German potato salad served warm or cold?

While the salad is traditionally served warm, you can serve this traditional German potato salad either warm or cold depending on your personal preference.

Can I reheat this hot German potato salad?

You can reheat the salad in the microwave at half power in one minute increments until warm.

Can I freeze German potato salad?

Because the tangy mustard vinaigrette doesn’t have any mayo in it like most creamy potato salads, you can freeze it. It may not thaw with quite the same consistency as if it was freshly made though, so we recommend trying your best to make it fresh.

MORE RECIPES YOU’LL LOVE

Get a Free Cookbook
Subscribe now to receive our FREE Sweet & Treats digital cookbook with 15 amazing desserts inside!
close up overhead shot of German potato salad garnished with parley in a bowl

German Potato Salad

5 from 1 vote
Tender potatoes, crisp bacon and a tasty dressing, make this warm German potato salad the perfect dish all year round.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Ingredients
  

  • 2 pounds baby red potatoes
  • 12 slices bacon
  • 1 medium red onion diced
  • 1 tablespoon garlic minced
  • ½ cup white vinegar
  • ¼ cup olive oil extra virgin
  • 2 tablespoons sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • ½ teaspoon cracked black pepper
  • ¼ cup fresh parsley chopped

Instructions
 

  • Wash the baby potatoes and slice them into halves.
  • Add the potatoes to a 5-quart pot and add enough water to cover the potatoes. Boil over high heat for 7 minutes or until potatoes are tender. Drain water and place potatoes back into the pot, and cover (keeping the potatoes warm and allowing them to steam).
  • In a large (approx 12 inches) frying pan, cook bacon. Once cooked, remove bacon from the pan and chop into pieces slightly smaller than bite-size. Set bacon to the side for now. Leave grease in the frying pan for the next steps.
  • Cook onion and garlic in a frying pan over medium heat until tender, about 3 minutes.
  • Add vinegar, olive oil, sugar, mustard, salt, pepper, and bacon to the frying pan with the onions and garlic. Simmer over medium-low heat for 5 minutes.
  • Pour sauce over potatoes, add parsley and toss well to mix.

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
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Proudly Prepared by the Spaceships Kitchen

You May Also Like

Reader Interactions

Comments

    Leave a Comment

    Recipe Rating




    Comments

16108

Free Membership!

Get all our new recipes straight to

your inbox plus a BONUS

download in your first email! ❤