German Potato Salad
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Served warm, this German Potato Salad is unlike any potato salad you’ve tried before. It’s tangy, made with lots of bacon, fresh herbs, and a hint of Dijon. This recipe is sure to be a favorite at your dinner table! Try it out any time of the year.
Super Easy German Potato Salad Recipe
This fantastic, vinegary, warm potato salad may seem like a rendition on the cold, creamy classic we all know and love, but it is actually quite the opposite! The potato salad you see here, red skins and all, actually represents the origin story of this summertime favorite.
The two really aren’t that different after all! With the exclusion of vinegar and addition of mayonnaise, the basic idea has remained the same. Tender potatoes, mustard, greens, and onion. The big difference today, and, perhaps, a difference that may shoot Germany’s creation to my number one spot, is bacon. Crispy, salty, glorious bacon.
- Red potatoes – Yukon Gold can be used instead. Baby potatoes, halved, would also be great.
- Bacon – Uncooked bacon, not pre-cooked. You’ll need the bacon fat.
- Red onion – You can use white or yellow onion if you prefer a milder onion flavor.
- Apple cider vinegar – You can use white wine vinegar or regular white vinegar.
- Sugar – You can use more or less sugar depending on your preference. Other sweeteners like honey or agave can be used
- Dijon mustard – Grainy or smooth! Use yellow mustard if you don’t like Dijon.
- Salt & pepper – Season to taste.
- Olive oil – Extra virgin olive oil is great for salads. Regular olive oil, vegetable, grapeseed, sunflower, walnut, and flaxseed oils will also work if you want a milder flavor.
- Herbs – Freshly chopped parsley and chives.
- Boil potatoes. Add the potatoes to a large pot of generously salted water. Bring the pot to a boil and cook the potatoes for 15-20 minutes, or until fork-tender.
- Cook the bacon. While the potatoes boil, heat a skillet over medium-high heat. Add the bacon and cook until crisp. Remove the bacon from the skillet with a slotted spoon, leaving the grease in the skillet.
- Sauté. Add the onion to the skillet and cook, stirring occasionally, for 2-3 minutes or until softened. Turn the heat down to medium-low and stir in the vinegar, sugar, mustard, salt, and pepper. Stir often and let the mixture reduce slightly for 1-2 minutes. Remove the skillet from the heat.
- Finish the salad. Dice the potatoes into bite-sized pieces and place them in a large bowl. Pour the onion dressing over the potatoes. Add the bacon, olive oil, parsley, and chives to the bowl. Stir gently to combine everything well and serve.
Different Ways To Cook The Potatoes
If you’re looking to free up space on your stove-top, or you’d even like a different flavor profile for your potatoes, you have a few different options! Boiling isn’t the only choice.
Oven
- Preheat the oven to 375°F.
- Stab each potato with a fork on each side. Toss the potatoes with 1-2 tablespoons of olive oil.
- Roast for 50-55 minutes, or until the potatoes are fork-tender.
Grill
- Preheat the grill to 400°F, leaving one of the flames off.
- Stab each potato with a fork on each side. Toss the potatoes with 1-2 tablespoons of olive oil.
- Place the potatoes on a sheet of aluminum foil and wrap them well.
- Transfer the foil pack to the grill, over indirect heat (the flame that is turned off)
- Close the lid and cook for 40-45 minutes, or until the potatoes are fork-tender.
Instant Pot
- Pour 1 cup of water into your Instant Pot along with the trivet. Add all the potatoes to the pot.
- Secure the lid and switch the valve from VENT to SEAL. Cook on high pressure for 10 minutes, then let the pressure fully release naturally.
What To Serve With German Potato Salad
There’s something about a warm potato salad that really opens up the floodgates for possibilities, in my world, that is. When I think of an American potato salad, I picture some classic saucy ribs, pulled pork, brisket, or sloppy joes. You get the picture! The simple element of heat makes this recipe perfect as a side any time of the year.
Give them a try with these gorgeous, easy mains:
Beer Can Chicken
Prime Rib Roast
Beef Rouladen
Apple Bacon Stuffed Pork Chops
Expert Tips
- Wash and scrub the potatoes throughly since we’re leaving the skin on.
- When tossing the salad, be gentle with the potatoes, since the potatoes are fork tender they could easily mash.
- This potato salad can be served, warm, cold or at room temperature. However, once the salad is at room temperature, refrigerate right away.
Leftovers
Transfer leftovers to an airtight container and store in the fridge up to 4 days. You can eat leftovers cold or reheat them. Since the potatoes are quite tender and will be prone to falling apart, your best bet will be to reheat them in the microwave or the oven.
Preheat the oven to 350°F. Transfer the potato salad to a small baking dish and cover with foil. Bake for 10-15 minutes, or until warmed through.
Freezing
You can keep your potato salad in the freezer for 10-12 months. Keep in mind when your freeze a recipe like this, the potatoes may have a softer consistency once thawed.
Let the potato salad fully cool down to room temperature before transferring to an airtight container and storing in the freezer. Let the salad thaw overnight in the fridge before eating or reheating.
Other Potato Recipes You’ll Love
- Irish Potato Cakes (Potato Farls)
- Tex Mex Potato Salad
- Cheesy Bacon Ranch Potatoes
- Garlic Herb Red Potato Salad
- Potato Leek Soup
- Parmesan Garlic Roasted Potatoes
- Instant Pot Mashed Potatoes
- Greek Potato Foil Packs
- Beef Salad (Salata de Boeuf)
- Mediterranean Potato Salad
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German Potato Salad
Ingredients
- 2 pounds red potatoes
- 10 ounce bacon slices (cut into ½-inch pieces)
- 1 medium red onion (finely diced)
- ⅓ cup apple cider vinegar
- 1 tablespoon sugar (granulated)
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 2 tablespoon olive oil (extra virgin)
- ½ cup fresh parsley (chopped)
- ¼ cup chives (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Boil potatoes. Add the potatoes to a large pot of generously salted water. Bring the pot to a boil and cook the potatoes for 15-20 minutes, or until fork-tender.
- Cook the bacon. While the potatoes boil, heat a skillet over medium-high heat. Add the bacon and cook until crisp. Remove the bacon from the skillet with a slotted spoon, leaving the grease in the skillet.
- Sauté. Add the onion to the skillet and cook, stirring occasionally, for 2-3 minutes or until softened. Turn the heat down to medium-low and stir in the vinegar, sugar, mustard, salt, and pepper. Stir often and let the mixture reduce slightly for 1-2 minutes. Remove the skillet from the heat.
- Finish the salad. Dice the potatoes into bite-sized pieces and place them in a large bowl. Pour the onion dressing over the potatoes. Add the bacon, olive oil, parsley, and chives to the bowl. Stir gently to combine everything well and serve.
Notes
- Wash and scrub the potatoes throughly since we’re leaving the skin on.
- When tossing the salad, be gentle with the potatoes, since they’re fork tender they could easily mash.
- This potato salad can be served, warm, cold or at room temperature. However, once the salad is at room temperature, refrigerate right away.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
