German Potato Salad Recipe

There's something irresistible about the warm, tangy flavor of German Potato Salad fresh off the stove. The savory aroma of sizzling bacon mingling with vinegar and mustard instantly transports me to cozy family gatherings and summer cookouts.

I first discovered this gem at a local Oktoberfest celebration, where one bite of that tender potato goodness sealed the deal. Since then, it’s become a staple in our home—especially when we want something hearty, quick, and comforting.

This salad is perfect for potlucks, weeknight dinners, or backyard barbecues, and best of all? It’s just as easy as it is delicious. Let’s dive in.

Why You'll Love This German Potato Salad

Once you try this German Potato Salad, there’s no going back to the mayonnaise-heavy versions. It’s bright, bold, and utterly satisfying.

Warm and Flavor-Packed: Unlike traditional American potato salad, this one is served warm and packed with zesty notes from the vinegar and mustard. The bacon drippings create a rich base that ties everything together beautifully.

Quick to Make: You’ll be amazed at how fast this dish comes together. With a handful of pantry staples and about 30 minutes, you’ll have a crowd-pleasing side on your table.

No Mayo Needed: If you’re not a fan of creamy salads—or you’re serving a crowd on a warm day—this no-mayo version is a dream. It’s lighter, tangier, and won’t spoil as quickly outdoors.

Perfect for Any Season: While it’s often associated with fall and winter meals, German Potato Salad is just as welcome at a spring picnic or summer BBQ. It pairs beautifully with grilled sausages, schnitzel, or even roast chicken.

Whether you're hosting Oktoberfest or simply craving comfort food with a punch, this recipe won’t disappoint.

Ingredients Notes

The beauty of this German Potato Salad lies in its simplicity. A few quality ingredients create a bold and unforgettable dish.

Red potatoes are the star here. Their waxy texture holds up beautifully when boiled, keeping the salad from becoming mushy. Leave the skins on for a rustic feel and a pop of color—it saves time and adds texture.

Thick-cut bacon brings the smoky, salty backbone to the dish. When crisped up, it leaves behind flavorful drippings that serve as the base for the tangy dressing. You’ll want to cook it low and slow to render out as much fat as possible.

Yellow onion is key for adding sweetness and depth. Sautéing it in the bacon fat mellows its sharpness and infuses it with savory richness.

Apple cider vinegar and Dijon mustard form the heart of the dressing. The vinegar adds brightness, while the mustard lends a subtle kick and helps emulsify the sauce. You can substitute with white vinegar in a pinch, but cider vinegar gives the most authentic flavor.

Fresh parsley adds a fresh herbal note and a splash of color. Don’t skip it—it’s the final touch that makes the salad pop.

You’ll just need a large pot to boil the potatoes, a skillet for cooking the bacon and onions, and a big mixing bowl to bring it all together.

How To Make This German Potato Salad

Making this dish is surprisingly easy, and once you do it once, you’ll be hooked.

Start by placing your red potatoes in a large pot of salted water. Bring them to a boil and cook until just fork-tender—about 15 minutes. Don’t overcook them; they’ll continue to soften slightly as they absorb the dressing.

While the potatoes are cooking, chop your bacon into small pieces and place them in a large skillet over medium heat. Cook until crispy, then remove with a slotted spoon and set aside. Leave the drippings in the pan—this is where the magic happens.

To the hot bacon fat, add your diced onions and cook them until they’re golden and soft, about 5-6 minutes. Stir frequently to prevent burning, and let those flavorful bits lift off the bottom of the pan.

Now it’s time to make the dressing. Add the apple cider vinegar, Dijon mustard, a bit of sugar, salt, and pepper to the pan. Stir and let it simmer gently for 1-2 minutes to blend the flavors. The mixture should be warm and slightly thickened.

Drain your potatoes and slice them into thick rounds or quarters—whatever your preference. Add them to a large bowl, pour the warm dressing over the top, and gently stir to coat. The potatoes will soak up all that tangy goodness.

Finally, toss in your crispy bacon and freshly chopped parsley. Serve warm, ideally within 30 minutes of making. The salad is hearty, flavorful, and so satisfying.

Storage Options

If you happen to have leftovers (though I doubt you will!), storing them properly will keep them fresh.

Store the potato salad in an airtight container in the fridge. It will stay good for up to 4 days. Since it’s made without mayo, it holds up well even when chilled, though it’s best enjoyed warm.

To reheat, place the salad in a skillet over low heat, adding a splash of water or a drizzle of olive oil to loosen it up. Stir occasionally until warmed through.

Avoid microwaving in plastic containers, as it can alter the flavor and texture. Glass is best for reheating.

Variations and Substitutions

One of the best things about this recipe? Its flexibility.

For a vegetarian version, simply omit the bacon and sauté the onions in olive oil or butter. You’ll lose some smokiness, but you can compensate with a dash of smoked paprika or liquid smoke.

Switch out the vinegar for white wine vinegar or even lemon juice if you prefer a slightly milder tang. Each acid brings its own unique edge to the dressing.

If you’re not into red potatoes, try Yukon golds or even fingerling potatoes. Just make sure to use waxy varieties that hold their shape well.

Want to spice things up? Add a pinch of red pepper flakes or a spoonful of whole grain mustard for extra texture and zing.

Lastly, feel free to toss in extras like chopped celery, chives, or even a handful of arugula for a modern twist.

Experiment and make it your own—after all, the best recipes are the ones you tailor to your taste.

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