Amazing German Potato Salad: 1 Easy Recipe

Oh, German food! It just has this incredible way of feeling so comforting and celebratory all at once, doesn’t it? For me, nothing screams “perfect German meal” quite like a warm, tangy German potato salad. Forget those heavy, mayo-laden versions you might be used to; this is the real deal! This recipe is my go-to. I remember the first time I really tasted a proper Bavarian potato salad at a local German festival – the smell of the bacon, that bright, zippy dressing, the tender potatoes… it was pure magic. It’s the kind of side dish that makes any meal feel special, whether it’s Oktoberfest at home or just a simple weeknight dinner.

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Why You’ll Love This German Potato Salad

Seriously, this recipe is a winner for so many reasons!

• Incredible Flavor: It’s got that perfect balance of tangy and savory, with crispy bacon bringing it all together.
• Super Easy to Make: Most of the work is just boiling potatoes and frying bacon – totally doable!
• Versatile Side: This makes a fantastic partner for sausages, schnitzel, or really anything you’re grilling up. It’s picnic perfection!

Ingredients for Authentic German Potato Salad

Alright, gathering your ingredients is the first step to potato salad perfection! This is what you’ll need to get that authentic taste. I’ve found that using Yukon Gold potatoes is key here – they get nice and tender without turning to mush, which is exactly what we want. And please, use real bacon; the flavor is just miles better than anything else!

Here’s the rundown:

• 2 pounds Yukon Gold potatoes, peeled and quartered (don’t skip peeling, trust me!)
• 6 slices of good quality bacon, chopped up
• 1/2 cup finely chopped yellow onion – use the fine chop so it blends right in
• 1/4 cup apple cider vinegar (this is where the tang comes from!)
• 2 tablespoons sugar (just a touch to balance that vinegar)
• 1 tablespoon Dijon mustard (it adds a subtle kick!)
• 1/4 cup chopped fresh parsley (for a pop of green and freshness)
• Salt and freshly ground black pepper, to taste (always season at the end!)

How to Make German Potato Salad: Step-by-Step

Okay, let’s get this delicious German potato salad cooking! It’s really not complicated, honestly. My grandma always said the key is in the small steps, and she was so right. This recipe is all about treating those potatoes just right and getting that dressing perfectly balanced.

Preparing the Potatoes for Your German Potato Salad

First things first, get those peeled potatoes into a nice big pot. Cover ’em with cold water, toss in a good pinch of salt – it helps season them from the inside out – and bring it to a boil. You want them tender, poke a fork in and it should slide in easily, but not so soft they fall apart. I usually look for about 15-20 minutes. Then, drain ’em super well. Getting rid of that water is important!

Cooking the Bacon and Onions

While the potatoes are doing their thing, let’s crisp up that bacon! Cook it in a big skillet until it’s perfectly crispy. Then, scoop the bacon out with a slotted spoon and let it drain on some paper towels. Don’t you dare throw away those bacon drippings! We need about 2 tablespoons of that liquid gold left in the pan to make our dressing. Toss in your finely chopped onion and let it soften up in that yummy bacon fat for about 5 minutes. Smells amazing already, right?

Crafting the Warm Vinegar Dressing

Now for the magic that makes it a *German* potato salad! In the same skillet with the onions and bacon drippings, we’re gonna whisk in the apple cider vinegar, that bit of sugar, and the Dijon mustard. Give it a stir and let it simmer for just a couple of minutes. This creates our signature warm vinegar dressing. It’s tangy, a little sweet, and just perfect for coating those potatoes. It’s not a heavy sauce; it’s light and zippy!

Combining and Finishing the German Potato Salad

Gently add those well-drained, tender potatoes right into the skillet with the warm dressing. Give it a really gentle toss, you don’t want to mash them! Now, sprinkle in that crispy bacon you set aside and the fresh chopped parsley. Season it up with salt and pepper – taste it right here, adjust if you need to! Give it one last, loving toss to make sure everything is beautifully coated. Serve it up warm, and get ready for the compliments!

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Tips for the Best German Potato Salad

Okay, friends, let’s talk about making this German potato salad absolutely perfect every single time! It’s not complicated, but a few little tricks make a world of difference. First off, remember that potato choice? Yukon Golds are my absolute favorite because they’re creamy and hold their shape so well. If you can’t find those, red potatoes are your next best bet. Avoid starchy baking potatoes like Russets, they tend to fall apart too easily!

When you’re making that dressing, don’t be afraid to taste it! If it seems a little too sharp for your liking, just whisk in another teaspoon of sugar. That tangy kick is what makes this salad so special, but you want it balanced just right. And serving temperature? Warm is traditional and honestly, the best way to enjoy it. The warm dressing just sinks into the potatoes beautifully. But hey, if you have leftovers and can’t wait, they’re still pretty delicious at room temperature or even cold! You can even top it with some quick pickled red onions, just like the ones I make in this recipe, for an extra pop of flavor and color!

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Ingredient Notes and Substitutions

You know, sometimes you might not have *exactly* what the recipe calls for, and that’s totally okay! For this yummy salad, the type of potato really matters – I adore Yukon Golds for their creamy texture, but if you can’t find them, some good red potatoes will work just fine. Just try to avoid those super starchy ones that fall apart easily.

If apple cider vinegar isn’t in your pantry, don’t stress! White wine vinegar or even a good quality red wine vinegar can stand in. You might just need to adjust the sugar a tiny bit depending on the vinegar’s tang. And if you’re not a bacon lover (I can hardly imagine!), you could try using some nice smoked salt and a little extra oil for the dressing, or even some crispy fried shallots for a different kind of crunch. It’s all about making it your own!

Serving and Storage for Your Bacon Potato Salad

This German potato salad is really at its best when served warm, right after you’ve mixed it all together. That warm vinegar dressing just seeps into the potatoes so perfectly! It’s such a hearty, satisfying side dish, truly fitting the bill as a classic Bavarian side dish or any picnic comfort food. If you happen to have leftovers, pop them in an airtight container in the fridge. They’re still pretty tasty at room temperature or even cold the next day!

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Frequently Asked Questions about German Potato Salad

Got questions about this fantastic German potato salad? I’ve got you covered! It’s one of my most requested recipes, so I’ve heard it all.

Can I make this German potato salad ahead of time?

You absolutely can! While it’s best served warm, this salad keeps really well in the fridge for a day or two. Just warm it up gently on the stovetop or in the microwave before serving. The flavors actually meld together beautifully overnight, so it’s a great dish to prep ahead for a party!

What kind of potatoes are best for this recipe?

My absolute favorite for this warm vinegar dressing is Yukon Gold potatoes. They’re nice and waxy, so they hold their shape perfectly without getting mushy. Red potatoes are also a fantastic choice if you can’t find Yukon Golds. Just steer clear of starchy baking potatoes like Russets, as they tend to fall apart.

Is this a cold or warm salad?

Traditionally, this delicious bacon potato salad is served warm! The warm dressing really soaks into the potatoes and makes everything taste so cozy and flavorful. That said, it’s still really yummy at room temperature or even cold, so don’t worry if your timing gets a bit off.

How do I keep my potatoes from getting mushy?

The key is to not overcook them! Cook your potatoes until they’re just tender when pierced with a fork. As soon as they’re done, drain them *really* well. Tossing them gently with the dressing right after draining also helps them absorb all those amazing flavors without breaking down too much.

Nutritional Information (Estimated)

Just a heads-up, these numbers are estimates based on the ingredients I typically use. Your actual values might vary a little depending on the brand of bacon or specific potatoes you go with, but this gives you a good idea!

Serving Size: 1 serving

• Calories: 350
• Fat: 18g
• Derived FATS:  
• Saturated Fat: 6g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Cholesterol: 25mg
• Sodium: 500mg
• Carbohydrates: 30g
• Fiber: 3g
• Sugar: 8g
• Protein: 8g

German Potato Salad

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A warm, vinegar-based potato salad with bacon, perfect as a side dish for German-inspired meals.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: German
• Diet: Vegetarian

Ingredients

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• 2 pounds Yukon Gold potatoes, peeled and quartered
• 6 slices bacon, chopped
• 1/2 cup finely chopped yellow onion
• 1/4 cup apple cider vinegar
• 2 tablespoons sugar
• 1 tablespoon Dijon mustard
• 1/4 cup chopped fresh parsley
• Salt and black pepper to taste

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Instructions

1. Place potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
2. While potatoes cook, fry the bacon in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon and set aside on paper towels. Leave about 2 tablespoons of bacon drippings in the skillet.
3. Add the chopped onion to the skillet with the bacon drippings and cook until softened, about 5 minutes.
4. Whisk in the apple cider vinegar, sugar, and Dijon mustard. Bring to a simmer and cook for 2 minutes, stirring.
5. Add the drained potatoes to the skillet. Gently toss to coat with the dressing.
6. Add the cooked bacon and chopped parsley. Season with salt and pepper to taste. Toss gently to combine.
7. Serve warm.

Notes

• For a different flavor, you can use white wine vinegar instead of apple cider vinegar.
• If you prefer a less tangy salad, reduce the amount of vinegar slightly.
• This salad is best served the day it is made.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 8g
• Sodium: 500mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 25mg