There’s something undeniably comforting about a bowl of German Potato Salad. Unlike its creamy American cousin, this version skips the mayo in favor of a warm, bacon-laced vinegar dressing that clings to each tender potato slice like a well-worn hug. I still remember the first time I tried it at a little beer garden in Munich—the way the tangy bite of vinegar played off the smoky bacon, the potatoes just sturdy enough to hold their own. It was love at first bite.
This isn’t just a side dish; it’s a conversation starter, a picnic essential, and the kind of recipe that makes people ask for seconds (and thirds). Let’s make it together.
Why This Recipe Works
- No mayo, no problem—The vinegar-based dressing keeps things bright and lively, letting the potatoes shine.
- Warm is the way—Serving it warm means the flavors meld beautifully, with every bite packed with savory goodness.
- Flexible and forgiving—Sweeten it, tang it up, or throw in extra herbs. This recipe welcomes your personal touch.
Essential Ingredients & Tools
Ingredients
- 2 lbs waxy potatoes (Yukon Gold or red potatoes) – These hold their shape like champs, giving you that perfect forkful every time. Russets? Save them for mash.
- 6 slices thick-cut bacon – Because everything’s better with bacon. (Turkey bacon works in a pinch, but let’s be real—it’s not quite the same.)
- 1 medium yellow onion, finely diced – Sweet, sharp, and the perfect backbone for the dressing.
- 1/2 cup chicken or vegetable broth – Adds depth without weighing things down. Water works, but broth? That’s flavor gold.
- 1/4 cup Apple Cider vinegar – The tangy heartbeat of this dish. White wine vinegar steps in nicely if needed.
- 1 tbsp whole-grain mustard – A little texture, a little punch. Dijon works if you prefer a smoother vibe.
- 1 tsp sugar – Just enough to balance the acidity. Honey or maple syrup can play here too.
- 1/4 cup fresh parsley, chopped – A pop of green and freshness. Swap in chives or dill if you’re feeling fancy.
- 1/2 tsp salt – To season the dressing.
- 1/2 tsp black pepper – To season the dressing.
Tools
- A large pot for boiling those spuds just right.
- A trusty skillet to crisp up the bacon and sauté the onions.
- A slotted spoon—because bacon fat is liquid gold, and we’re not wasting a drop.
- A mixing bowl for bringing it all together.
- A sharp knife and cutting board—no one wants uneven potato slices.
Serves: 6 | Prep: 15 min | Cook: 25 min | Total: 40 min
How to Make Authentic German Potato Salad
Cook the Potatoes Like a Pro
Start with cold, salted water—about a tablespoon of salt per quart. This ensures the potatoes cook evenly from edge to center. Toss them in whole and unpeeled (trust me, it keeps them from getting waterlogged). Bring to a boil, then simmer for 15–20 minutes until they’re just fork-tender. Drain them immediately and let them cool just enough to handle. Then, peel and slice into 1/4-inch rounds. Warm potatoes absorb the dressing better, so timing is key.
Bacon: The Crispy Crown Jewel
In a skillet over medium-low heat, cook the 6 slices thick-cut bacon until it’s golden and crisp—about 8–10 minutes. Slow and steady renders the fat perfectly. Transfer the bacon to a paper towel-lined plate, but leave that glorious drippings in the pan. Once cooled, crumble the bacon into hearty pieces.
Onions: The Unsung Hero
In the same skillet, toss the 1 medium yellow onion, finely diced into the bacon fat and cook over medium heat for about 5 minutes. You want them soft and sweet, not browned. Burnt onions? Bitter. Soft onions? Flavor town.
The Dressing: Where the Magic Happens
To the skillet, add the 1/2 cup chicken or vegetable broth, 1/4 cup apple cider vinegar, 1 tbsp whole-grain mustard, 1 tsp sugar, and 1/2 tsp each of salt and pepper. Let it simmer for 2–3 minutes, scraping up all those delicious browned bits from the bottom of the pan (that’s called deglazing, and it’s where the deep flavor lives). The dressing should reduce slightly but still be pourable—it’ll thicken up when it hits the potatoes.
Bring It All Together
In a large bowl, gently fold the warm potato slices with the dressing, crumbled bacon, and 1/4 cup fresh parsley, chopped. Fold, don’t stir—we’re not making mashed potatoes here. Let it sit for 5 minutes so the flavors can get cozy. Taste and adjust—more vinegar for zing, sugar for balance, or salt if it needs a little love.
Chef’s Wisdom
Potato Perfection
The texture is everything. Waxy potatoes (Yukon Gold or red) hold their shape, while starchy ones (looking at you, Russets) turn to mush. Boil them just until tender—overcooked potatoes are a sad affair. And here’s a pro move: mash a few slices into the dressing before mixing. It creates a creamy binder without losing that perfect potato structure.
Dressing Like a Boss
A warm dressing soaks into the potatoes better, but timing is everything. Add it while both the potatoes and dressing are warm (not scalding). If the dressing cools too much, just reheat it gently. Want a silkier finish? Whisk in a tablespoon of butter at the end—it emulsifies the vinegar and fat into something downright luxurious.
Flavor Balancing Act
This salad is all about harmony. Too tangy? A pinch of sugar smooths it out. Too sweet? A splash of vinegar brings it back. Mustard bridges the gap—whole-grain for texture, Dijon for smoothness. Always taste before serving—flavors deepen as it sits.
Storage & Freshness Guide
Storing Like a Pro
Pop it in an airtight container in the fridge for up to 4 days. The vinegar acts as a natural preservative, but the bacon will soften. To revive it, reheat in a skillet with a splash of broth. Skip the plastic wrap—it traps moisture and turns your potatoes into a sad, soggy mess.
Reheating Right
Warm it in a covered skillet over low heat with a little broth or water. Stir gently to avoid sticking. For a quick single serving, microwave it with a damp paper towel to keep it moist.
Freezing? Not So Much.
Potatoes and freezers don’t mix—they turn grainy and watery. If you absolutely must freeze it, expect texture changes. Better to repurpose it in soups or mashed dishes later.
Nutrition Profile
This isn’t just delicious—it’s satisfying, too. With a balance of carbs, protein, and healthy fats, it’s a side that holds its own.
- Calories: 280
- Fat: 12g
- Protein: 8g
- Carbs: 35g
- Fiber: 4g
Ingredient Variations and Their Impact
Vinegar Swaps
- White wine vinegar for a cleaner, brighter bite.
- Malt vinegar for a deeper, almost beer-like tang (reduce the sugar to balance it).
Herb Twists
- Fresh dill for a grassy, citrusy lift.
- Caraway seeds (just 1 tsp) for a traditional Bavarian aroma.
Vegetarian Hack
Skip the bacon and use smoked paprika + olive oil for that smoky depth. Or sauté shiitake mushrooms for an umami bomb.
Potato Alternatives
- Fingerling potatoes for a buttery, elegant twist.
- Roasted Potatoes instead of boiled for a caramelized edge.
Sweetness Tweaks
- Maple syrup instead of sugar for warmth.
- Grated apple for a subtle, natural sweetness.
Perfect Pairings
Complementary Dishes
- Grilled Bratwurst: The tangy salad cuts through the richness of the sausage like a dream. Serve with a dollop of whole-grain mustard for extra zing.
- Pork Schnitzel: Crispy, golden, and begging for a side of this potato goodness. The contrast of temperatures (warm salad, hot schnitzel) elevates the meal.
Drinks
- Riesling Wine: Bright and peachy, it dances with the vinegar dressing. Choose a dry or off-dry style to avoid clashing sweetness.
- Hefeweizen Beer: Banana and clove notes? Yes, please. The carbonation cleanses the palate between bites.
Something Sweet
- Apple Strudel: Flaky, spiced, and the perfect follow-up. Serve warm with vanilla sauce for a classic German finish.
- Dark Chocolate Truffles: A bittersweet ending to round out the meal. The richness contrasts beautifully with the salad’s brightness.
Authentic German Potato Salad: A Warm, Tangy Taste of Tradition
Try my authentic German Potato Salad recipe with a warm bacon-vinegar dressing—no mayo needed! Perfect for picnics and grilling. Get the easy recipe now!
Ingredients
Main
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2 lbs waxy potatoes (Yukon Gold or red potatoes)
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6 slices thick-cut bacon
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1 medium yellow onion (finely diced)
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1/2 cup chicken or vegetable broth
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1/4 cup apple cider vinegar
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1 tbsp whole-grain mustard
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1 tsp sugar
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1/4 cup fresh parsley (chopped)
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1/2 tsp salt
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1/2 tsp black pepper
Instructions
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Place whole, unpeeled potatoes in a large pot of cold, salted water. Bring to a boil, then simmer for 15–20 minutes until fork-tender. Drain, cool slightly, peel, and slice into 1/4-inch rounds.01
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In a skillet over medium-low heat, cook 6 slices thick-cut bacon until crispy (8–10 minutes). Transfer to a paper towel-lined plate, reserving drippings. Crumble once cooled.02
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In the same skillet, sauté 1 medium yellow onion, finely diced in bacon fat over medium heat for 5 minutes until soft.03
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Add 1/2 cup chicken or vegetable broth, 1/4 cup apple cider vinegar, 1 tbsp whole-grain mustard, 1 tsp sugar, 1/2 tsp salt, and 1/2 tsp black pepper to the skillet. Simmer for 2–3 minutes, scraping up browned bits.04
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In a large bowl, gently fold warm potatoes with dressing, crumbled bacon, and 1/4 cup fresh parsley, chopped. Let sit 5 minutes before serving.05
