German Potato Salad Recipe (A Favorite.)

If you’re tired of regular potato salad, this German potato salad is about to become your new favorite. Think tender red potatoes, crispy bacon, and a tangy mustard vinegar dressing that clings to every bite. Bonus? You can make it ahead of time, and it’s perfect for weeknights or family gatherings. My trick is slicing the potatoes while they’re still warm so they soak up all the good stuff. It’s simple, comforting, and a little unexpected—give it a try!

German Potato Salad

This recipe blends the heartiness of red potatoes and bacon with a tangy mustard-vinegar dressing, offering a robust side dish that's ideal for any occasion.

Prep Time 10

Cook Time 25

Total Time 35

Serving Size servings

Equipment

Large pot
Colander
Large skillet
Slotted spoon or spatula
Measuring spoons
Whisk

Ingredients

2 pounds small red potatoes
1 ½ teaspoons table salt (divided)
8 ounces thick-cut bacon (cut into thick slices)
2 cups thinly sliced red onion (about one medium onion)
½ cup low-sodium chicken broth
¼ cup apple cider vinegar
2 tablespoons dijon mustard
1 tablespoon whole-grain mustard
1 tablespoon honey
2 large cloves garlic (grated)
¼ teaspoon freshly ground black pepper
1 scallion (thinly sliced)
2 tablespoons chopped fresh parsley

Instructions

Cook the potatoes. Place the scrubbed potatoes in a large pot with 1 teaspoon of kosher salt. Then, add enough water to cover the potatoes by about 1 inch. Bring to a boil over high heat, then reduce to a simmer. Next, cook the potatoes until tender and easily pierced with a fork, about 15-20 minutes. Once tender, drain the potatoes and allow them to cool for about 5 minutes or until you can handle them comfortably.
Cook the bacon. While the potatoes are simmering, heat a large skillet over medium heat. Then, add the bacon slices and cook until browned and lightly crispy, about 5-7 minutes. Next, remove the bacon with a slotted spoon, transferring it to a plate lined with a paper towel. Leave about 2 tablespoons of the bacon fat in the skillet. If less fat has rendered, add a splash of olive oil.
Make the dressing. Add the sliced red onion to the same skillet with the bacon fat. Cook for 2-3 minutes, stirring occasionally, until softened. Then, add the chicken broth, apple cider vinegar, Dijon mustard, whole-grain mustard, honey, and the remaining ½ teaspoon of kosher salt. Whisk until well combined. Bring the mixture to a boil, then reduce the heat and let it simmer for 2-3 minutes until slightly thickened. Stir in the grated garlic and black pepper. The dressing should coat the back of a spoon and leave a trail when stirred.
Assemble the salad. Once the potatoes are cool enough to handle, slice them into ¼-inch thick rounds. Add the sliced potatoes, cooked bacon, and scallions to the skillet with the dressing. Gently toss everything together until the potatoes are well coated. Taste and adjust salt if needed.
Garnish and serve. Transfer it to a serving dish and sprinkle with chopped fresh parsley. Serve warm or at room temperature.

Notes

Pick red potatoes for your salad because they shape better after cooking and mixing. Avoid starchy potatoes like russets since they might break down and make the salad mushy.

Keep the bacon fat after cooking; it adds flavor to your dressing. If you don’t have enough fat, add some olive oil.

Since bacon adds saltiness, use low-sodium chicken broth to balance the salt level. You can add more salt later if needed, but fixing something too salty is hard.

The dressing’s taste is crucial for the salad. If the apple cider vinegar makes it too tangy, add some honey. If it’s too sweet, add a bit more mustard. This way, you can adjust the taste to your liking.

If the salad seems dry once mixed, add a bit of chicken broth or olive oil to make it moister.

When mixing everything, be careful not to break the potatoes. Gently fold them with the dressing, bacon, and scallions for an even coat without turning the salad mushy.

If you like your salad with more sauce, have extra chicken broth or olive oil ready to add just before serving. This helps if the dressing gets too thick.

For a different taste, add diced pickles or capers for tanginess or chopped hard-boiled eggs for a fuller meal. Just remember to adjust the salt and vinegar accordingly.

Don’t forget to use fresh parsley and scallions. They add a fresh taste that balances the rich flavors of the dressing and bacon.

For an extra crunch, sprinkle over toasted nuts like walnuts, pecans, or crispy fried onions. This adds a nice texture to the contrast of the soft potatoes.

Whenever I whip up this salad, it feels like a small party at our dinner table. It’s a special recipe because my whole family loves it, even though we usually like different things. The mix of zesty mustard and tasty bacon with soft potatoes just makes everyone happy. We always make this dish for outdoor meals and gatherings, and it’s always a hit.

If you like easy potato dishes, you might enjoy these Crockpot Cheesy Bacon Ranch Potatoes. They’re creamy, cheesy, and slow-cooked to perfection.

Give it a try—I bet it’ll also become a favorite in your house!

Potato Salad Tips

Make sure not to cook your potatoes for too long. Strain them when soft enough to poke with a fork, especially the biggest. If they get too soft, your salad might start to look and feel more like mashed potatoes, though it’ll still taste good.
Keep an eye on your potatoes while they’re cooking. You want them soft enough to poke with a fork but not mushy. If they cook too much, you’ll have a soggy salad. Checking the smallest and biggest potatoes can help make sure they all cook evenly.
Try baking it in the oven for bacon that’s just the right amount of crispy without being too hard. Just place the bacon strips on a tray lined with baking paper and bake at 400°F until they’re perfectly crispy. This way, they cook evenly, and dealing with the grease is easier.
Let the potatoes cool for about 5 minutes after draining them. Cutting the potatoes while warm helps them soak up the dressing and flavor. Warm potatoes are like sponges for your dressing, making the salad taste even better.
While cooking down the dressing, you want it to get thick enough to see the bottom of the pan when you stir. The hot potatoes will soak up much of it, but you still want some sauce to coat them.
It’s a good idea to wait until your dressing is ready before cutting the potatoes. They hold their warmth for a bit, so cutting them when you’re ready means they can soak up the dressing better.
When cutting the potatoes, try to make them all about the same thickness, around ¼ inch. This helps them cook evenly and soak up your dressing the same way; it makes your salad look nicer.
If you love working with potatoes, you might want to try Pressure Canning Potatoes. It’s a great way to preserve fresh potatoes for future recipes, making sure you always have them when you need a hearty side dish.

Key Ingredients and Tools

Here’s everything that you need and why it’s important to make a great salad.

All ingredients for the Hot German Potato Salad recipe neatly arranged on a countertop, including diced bacon, red potatoes, red onion, green onions, garlic, and jars of mustard and apple cider vinegar.

Thick-cut bacon: It gives the salad a smoky taste and a nice crunch. The fat from the bacon also helps make the dressing tastier. You can use turkey bacon or a veggie bacon option for thick-cut bacon, though it might not taste as rich.
Apple cider vinegar: This adds a sharp, tangy flavor to the dressing. If you don’t have apple cider vinegar, white wine vinegar or rice vinegar are good alternatives, but they might be slightly milder in flavor.
Dijon mustard: This brings a smooth, slightly spicy taste that complements the bacon’s richness. It’s in the condiment section, but don’t use yellow mustard instead; it’ll taste different. You can use yellow mustard to replace Dijon mustard, but it will make the sauce sweeter and less tangy.
Whole-grain mustard: Adds a bit of texture and a strong flavor kick to the dressing. If you’re out of it, just use more Dijon mustard for a smoother consistency.
Low-sodium chicken broth: It forms the dressing’s base without making it too salty. If you only have regular broth, watch the salt you add.
Fresh parsley: It gives a fresh, herbal touch to the salad. Dried parsley isn’t the same, so try to get fresh if possible.
Cast iron skillet: It’s great for cooking the bacon and dressing because it heats evenly. A normal skillet is okay if you don’t have one, but cast iron does the job best.

Using these ingredients and the skillet will help you get the dish right, full of flavor, and easy to make.

Serving Suggestions

Serve this dish with grilled bratwurst or sausages, roast chicken, pork chops, grilled vegetables, or sauerkraut.

Troubleshooting and Help

Can I make this salad ahead of time?

Absolutely! You can cook the potatoes and bacon and prepare the dressing beforehand. Just keep everything separate and toss it together right before serving. If needed, gently reheat the potatoes and dressing so it’s served warm.

Can I use another type of potato?

Yes, but stick to waxy potatoes like Yukon Golds. Russets tend to fall apart, so they’re not perfect for this type of salad.

What if I don’t eat bacon?

If you’re looking for a substitute, turkey bacon or even a vegetarian bacon alternative will work. The flavor won’t be as smoky, but it’ll still be delicious!

Can I use regular table salt instead of kosher salt?

You can, but use less since table salt is finer and more concentrated. Start with about half the amount and adjust to taste.

Is there a vegetarian option for this recipe?

Yes! Skip the bacon or use a plant-based bacon alternative. You might want to add extra olive oil or butter to the dressing to replace the richness the bacon fat provides.

Can I serve this salad cold?

Yes, you can serve it cold if you like, but it’s traditionally served warm for the best flavor. If you’re serving it cold, let the dressing and potatoes cool completely before combining; the flavors will mellow out.

Can I bring this to a potluck or party?

Absolutely! It’s a great dish for potlucks and parties because it holds up well and can be served warm or at room temperature. Reserve a little extra bacon, scallions, and parsley to sprinkle on top before serving for a fresh, vibrant presentation! Check out this Broccoli Salad Recipe for more refreshing and crunchy side options. It’s packed with flavor, light, and perfect for balancing out richer dishes like this recipe.

Feel free to reach out if you have any questions or need more tips on making this recipe right!

Storage Instructions

To store this dish, you can easily refrigerate it. Place it in an airtight container and store it in the refrigerator for 3 days. When you’re ready to reheat, gently warm it on the stovetop or microwave. If the dressing seems a bit dry, just add a small splash of chicken broth or olive oil to bring it back to life.

As for freezing, this recipe doesn’t freeze well because the potatoes can become mushy and lose their texture after being frozen and thawed. It’s best to enjoy it fresh or store it in the fridge for a few days if you need to make it ahead.

If you plan to prepare it in advance, refrigerating will give you the best results! For more detailed tips on safely handling and storing leftovers, you can check out these USDA guidelines on food safety. Following these practices will make sure your leftovers are stored properly and stay fresh.

This recipe is an easy and tasty choice for any event or a regular day meal. It goes well with many main dishes and is perfect for side dishes at BBQs, potlucks, or festive meals. You can serve it warm or at room temperature, and it’s sure to be a hit. Try it out and consider adding it to your usual meal plans! Enjoy cooking, and feel free to add your personal touch to it!

German Potato Salad Recipe (A Favorite.)