German Potato Salad Recipe

There's something about the warm, tangy aroma of German Potato Salad that instantly transports me to cozy family gatherings and summer picnics. With tender red potatoes, crispy bacon, and a punchy vinegar-based dressing, this traditional side dish is a comforting classic that never fails to impress.

this Recipe

I first discovered this version at a neighborhood potluck, where it disappeared from the table in minutes. Unlike creamy mayo-based potato salads, this one is served warm and packed with bold, savory flavor – making it a hit no matter the season. Plus, it comes together quickly with pantry staples and a handful of fresh ingredients.

What makes this recipe especially great is how effortlessly it fits into any menu. Let’s dive into what makes this German Potato Salad such a timeless favorite.

Why You'll Love This German Potato Salad

Get ready to upgrade your side dish game with this irresistible German Potato Salad. It's the kind of recipe that makes people ask for seconds – and the recipe!

First off, it’s quick and easy to make. From start to finish, you’re looking at about 30 minutes, tops. No complicated prep, no special tools – just simple steps and fresh ingredients.

It’s also served warm, which makes it feel extra cozy and satisfying. The warm bacon vinaigrette seeps into the potatoes, creating rich, tangy bites in every forkful. That warm, vinegary aroma alone is enough to draw everyone to the table.

You’ll love how budget-friendly it is too. With just a few humble ingredients – red potatoes, bacon, onion, vinegar – you can whip up a big batch without spending much at all.

And finally, this dish is incredibly versatile. Serve it alongside bratwurst or grilled chicken, bring it to a potluck, or enjoy it as a light lunch on its own. It even holds up well at room temperature, making it perfect for picnics and parties.

This recipe truly strikes the perfect balance between hearty and tangy, simple and special.

Ingredients Notes

The beauty of this German Potato Salad is how much flavor you can get from just a few ingredients. Every element is doing its part to create that bold, signature taste.

Let’s start with the red potatoes. These are the classic choice because they hold their shape well after boiling, and their creamy texture works beautifully in a warm salad. No need to peel them either – the skins add color and a slight bite.

Bacon is the secret flavor booster here. As it crisps up, it releases fat that we’ll use to sauté the onions and build our tangy dressing. Go for thick-cut if you can – it adds more texture and richness.

The onions are sautéed in the bacon fat until soft and golden, adding depth and sweetness. Yellow or white onions both work, but yellow tends to caramelize more nicely, enhancing that savory-sweet balance.

Next comes the vinegar – apple cider vinegar is my top pick. It brings the signature tang to the dressing and pairs wonderfully with the salty bacon and earthy potatoes. A bit of sugar softens the sharpness and balances the whole dish.

You’ll also need Dijon mustard, which gives the dressing a subtle bite and rounds out the flavor. It adds just enough complexity without overpowering the dish.

No special equipment needed here – just a large pot for boiling potatoes, a skillet for cooking the bacon and onions, and a wooden spoon for stirring everything together.

How To Make This German Potato Salad

Making this warm German Potato Salad is easier than you think, and the results are oh-so-worth it. Here’s how it all comes together.

Start by placing your potatoes in a large pot of cold, salted water. Bring it to a boil, then reduce to a simmer and cook until fork-tender – about 12 to 15 minutes. You want them soft but not falling apart. Drain and set aside to cool just slightly.

While the potatoes cook, fry the bacon in a large skillet over medium heat. Let it get nice and crispy – this usually takes about 8 minutes. Transfer the bacon to a paper towel-lined plate, but leave the fat in the pan. That golden bacon grease is liquid gold for flavor.

In that same skillet, add the diced onion and sauté until it’s soft and beginning to caramelize, about 5 minutes. Then stir in the vinegar, sugar, Dijon mustard, salt, and pepper. Let it simmer for a minute or two so everything melds together into a tangy, aromatic dressing.

Now, slice the cooked potatoes into thick rounds or chunks – your choice, depending on texture preference. Gently add them to the warm skillet with the dressing, and toss to coat. The potatoes will soak up all that vinegary, smoky flavor.

Finally, sprinkle the crumbled bacon back in and toss again. Taste and adjust seasoning as needed. Serve warm, garnished with chopped parsley or chives if you like a fresh pop of green.

The whole process takes around 30 minutes, start to finish, and the payoff is huge – a deeply flavorful, satisfying dish that’s ready to steal the show.

Storage Options

If you have leftovers (lucky you!), this German Potato Salad stores surprisingly well. Just let it cool completely, then transfer to an airtight container.

In the fridge, it will keep for up to 4 days. Since it doesn’t contain any mayo, it’s a bit more forgiving than traditional potato salad.

When it comes to reheating, a quick zap in the microwave does the trick. Just cover loosely and heat in 30-second intervals, stirring in between. You can also reheat it in a skillet over low heat with a splash of water or broth to keep it moist.

If you prefer it room temperature, just let it sit out for about 20 minutes before serving again. It’s delicious either way!

Variations and Substitutions

One of the best things about this dish is how flexible it is. Whether you’re working with dietary restrictions or just want to mix things up, here are a few fun ways to make it your own.

For a vegetarian version, simply skip the bacon and use olive oil or butter to sauté the onions. You can add smoked paprika or liquid smoke for that classic smoky flavor.

Want a sweeter twist? Add a handful of sautéed apples or a splash more sugar to the dressing. It adds a beautiful contrast to the tangy vinegar.

If you’re feeling fancy, try using shallots instead of onions for a milder, more delicate flavor. A sprinkle of crumbled goat cheese on top is also a delicious bonus.

Need a low-carb option? Substitute cooked cauliflower florets for the potatoes. The texture’s a bit different, but it still soaks up that warm bacon dressing beautifully.

And if you love a little heat, add a pinch of red pepper flakes or a dash of hot sauce to the dressing. It adds a nice kick without taking over.

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