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German Potato Salad

This authentic German Potato Salad is served warm with a delightful combination of tender potatoes, crispy bacon, and a tangy vinegar-based dressing instead of mayonnaise. Perfect for BBQs and cookouts, it showcases the perfect balance of savory, tangy, and slightly sweet flavors that have made it a beloved staple at German dinner tables for generations.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine German
Servings 8 servings
Calories 215 kcal

Equipment

  • Large Pot
  • Skillet
  • Wooden Bowl

Ingredients
  

Potatoes and Bacon

  • 2 pounds waxy potatoes Yukon Gold or red potatoes
  • 8 slices thick-cut bacon diced
  • 1 medium yellow onion finely diced

Dressing

  • 1/4 cup white vinegar or apple cider vinegar
  • 2 tablespoons whole grain mustard
  • 2 tablespoons granulated sugar or honey
  • 1/2 cup low-sodium chicken broth

Herbs and Seasonings

  • 3 tablespoons fresh parsley chopped
  • 2 tablespoons fresh chives finely sliced
  • salt and freshly ground black pepper to taste

Instructions
 

  • Place whole, unpeeled potatoes in a large pot and cover with cold water. Add 1 tablespoon of salt and bring to a boil. Reduce heat to medium and simmer until potatoes are just fork-tender, about 15-20 minutes.
  • While potatoes are cooking, add diced bacon to a large skillet over medium heat. Cook until crispy and golden brown, about 5-7 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate, reserving the bacon fat in the pan.
  • Add the diced onion to the bacon fat and sauté until translucent and slightly caramelized, about 4-5 minutes.
  • Reduce heat to medium-low and add vinegar, mustard, sugar, and chicken broth to the skillet. Whisk to combine and simmer for 2-3 minutes until slightly thickened.
  • Drain the cooked potatoes and let them cool just enough to handle. Peel while still warm and slice into ¼-inch rounds. Place in a large bowl and immediately pour the hot dressing over them. Gently fold to combine.
  • Add the reserved crispy bacon, fresh parsley, and chives to the dressed potatoes. Season with salt and freshly ground black pepper to taste. Gently toss to incorporate all ingredients.
  • Let the salad rest for 15-30 minutes before serving, allowing flavors to develop and meld together. Serve warm or at room temperature.

Notes

Unlike American potato salad, German potato salad is traditionally served warm rather than cold. It also keeps exceptionally well and often tastes even better the next day as flavors continue to develop. Store in an airtight container in the refrigerator for up to 3 days.
For a vegetarian version, replace bacon with 1-2 tablespoons of smoked paprika and 2 tablespoons of olive oil.

Nutrition

Calories: 215kcalCarbohydrates: 27gProtein: 6gFat: 9gSaturated Fat: 3gSodium: 380mgFiber: 3g
Keyword German Potato Salad, Warm Potato Salad, Bacon Potato Salad, Vinegar Potato Salad
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