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German Potato Salad recipe
platehacks

Best German Potato Salad

This Best German Potato Salad is a warm, tangy, bacon-filled side dish that's nothing like the creamy American version. Tender sliced potatoes are tossed with crispy bacon, caramelized onions, and a tangy vinegar and mustard dressing made with bacon drippings. Served warm or at room temperature, this authentic German potato salad is perfect for Oktoberfest, summer cookouts, potlucks, or any meal that needs a hearty, flavorful side.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: German
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Yukon Gold or red potatoes
  • 8 slices bacon, chopped
  • 1 medium yellow onion, finely diced
  • 0.5 cup chicken or vegetable broth
  • 0.25 cup apple cider vinegar
  • 2 tbsp granulated sugar
  • 1 tbsp Dijon mustard
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 cup fresh parsley, chopped
  • 2 tbsp fresh chives or green onions, sliced

Equipment

  • large pot
  • large skillet
  • large mixing bowl

Method
 

  1. Place whole, unpeeled potatoes in a large pot and cover with cold water by 1 inch. Add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are fork-tender. Do not overcook.
  2. Drain potatoes and let cool just until cool enough to handle. Peel the potatoes (skins should slip off easily) and slice into 1/4-inch thick rounds or bite-sized pieces.
  3. While potatoes cook, fry chopped bacon in a large skillet over medium heat until crispy, about 5-7 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving the drippings in the skillet.
  4. In the same skillet with bacon drippings, add diced onion. Cook over medium heat for 4-5 minutes until softened and lightly caramelized.
  5. Add chicken broth, apple cider vinegar, sugar, Dijon mustard, salt, and pepper to the skillet. Bring to a simmer, stirring to combine. Cook for 2-3 minutes until slightly reduced.
  6. Place sliced potatoes in a large bowl. Pour the warm dressing over the potatoes and toss gently to coat. Add crispy bacon and fresh parsley. Toss again.
  7. Garnish with fresh chives. Serve warm or at room temperature. The salad absorbs more flavor as it sits.

Notes

Use waxy potatoes (Yukon Gold or red) — they hold their shape better than russets. Do not overcook potatoes — they should be tender but not falling apart. Save the bacon drippings — they're the key to authentic flavor. Serve warm or at room temperature — this salad is not served cold. Let the salad sit for 15-30 minutes before serving to absorb the dressing.