German Potato Salad is a warm, inviting side that combines tender potatoes with crispy bacon and a lively mustard-vinegar dressing. Perfectly suited for family dinners or festive occasions, this salad balances tangy, savory, and slightly sweet flavors that linger with every bite.
Whether paired with grilled meats or enjoyed on its own, this classic dish offers heartiness and fresh herbaceous notes from parsley, delivering a comforting yet vibrant experience each time you serve it.
- Served warm, it offers deeper, robust flavors unlike traditional cold potato salads.
- The tangy mustard-vinegar dressing perfectly complements the smoky bacon and tender potatoes.
- Simple ingredients come together to create a rustic, authentic German side dish everyone will enjoy.
Ingredients
- Potatoes (1½–2 kg Yukon gold or red): Waxy varieties hold shape well when boiled, yielding tender, sliceable pieces for the salad.
- Bacon (6–8 slices, chopped): Adds smoky, crispy texture that enriches the salad’s savory depth.
- Small onion (finely chopped): Provides a subtle sharpness softened by cooking in bacon fat.
- White vinegar (3 tbsp): Delivers bright acidity to balance richness and enhance flavors.
- Dijon or yellow mustard (2 tbsp): Adds tang and creaminess to the zesty dressing.
- Sugar (1 tbsp, optional): Balances acidity with subtle sweetness; adjust to taste.
- Chicken or vegetable broth (½ cup): Creates a flavorful liquid base for the warm dressing.
- Salt & freshly ground black pepper: To season perfectly and uplift all the ingredients.
- Fresh parsley (2–3 tbsp chopped): Adds vibrant herbal freshness and color garnish.
Instructions
- Cook the Potatoes
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Boil whole potatoes in salted water just until tender to the fork. This ensures they hold their shape well and don’t become mushy when tossed in the dressing. Let them cool slightly before slicing into rounds or bite-sized pieces for easy eating.
- Cook the Bacon & Onion
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In a large skillet over medium heat, cook the chopped bacon until it becomes crispy and golden, releasing flavorful fat. Remove the bacon using a slotted spoon and set aside. In the same pan with the rendered bacon fat, add the finely chopped onion and sauté gently until it softens and turns translucent, absorbing bacon’s savory essence.
- Make the Dressing
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Stir the white vinegar, Dijon or yellow mustard, optional sugar, and chicken or vegetable broth into the skillet with the onions. Bring the mixture to a gentle simmer to meld all the flavors together, scraping up any delicious browned bits from the pan to enrich the dressing.
- Combine Ingredients
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Add the warm, sliced potatoes and crispy bacon back into the skillet with the dressing. Gently toss everything together, ensuring the potatoes are evenly coated and infused with the tangy, savory dressing for maximum flavor.
- Season & Serve
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Season the salad to taste with salt and freshly ground black pepper. Sprinkle chopped fresh parsley on top for a pop of color and freshness. Serve the salad warm or at room temperature to fully appreciate its taste and texture.
- Choose waxy potatoes like Yukon Gold or red potatoes to keep the salad from becoming mushy.
- If raw onion flavor is too strong, soak chopped onions in cold water briefly to mellow sharpness.
- Adjust mustard’s intensity based on your preference for a sharper or milder tang.
- This salad tastes best when served warm but is also delicious at room temperature.
Storage Tips
Store leftover salad in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan to revive the warm flavors before serving.
Serving Suggestions
This German Potato Salad pairs excellently with grilled sausages, roasted chicken, or alongside a crisp green salad for a complete meal. It also serves as a hearty standalone side during colder months.
- Boil potatoes with their skins on to prevent water absorption, preserving flavor and texture.
- Use fresh mustard for vibrant dressing; avoid bottled dressings to keep authenticity.
- Render bacon fat slowly to maximize flavor extraction for sautéing onions.
- Warm dressing helps potatoes absorb flavor better, so combine while potatoes are still warm.
FAQs
- Can I use other types of potatoes?
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Yes, but waxy potatoes like Yukon Gold or red potatoes work best to maintain texture in the salad. Starchy potatoes may become too soft.
- Is this salad served hot or cold?
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Traditionally, German Potato Salad is served warm or at room temperature to highlight its tangy dressing and rich bacon flavor.
- Can I make this salad vegetarian?
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To make it vegetarian, omit bacon and use vegetable broth, adding smoked paprika or liquid smoke for a smoky taste.
- How long does the salad keep?
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It stores well in the fridge for 1-2 days. Reheat gently to refresh warmth and flavors before serving.
- Can I prep this salad ahead of time?
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Yes, you can prep potatoes and dressing separately and combine just before serving to keep the potatoes from absorbing too much liquid.
- What if I don’t have white vinegar?
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Apple cider vinegar or rice vinegar can be good substitutes that maintain acidity and flavor balance.
- Can I add other ingredients?
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Some variations include chopped hard-boiled eggs or sliced scallions, but the traditional version stays simple for authentic taste.
Easy German Potato Salad
Equipment
- 1 large pot for boiling potatoes
- 1 large skillet for cooking bacon and onion
- 1 slotted spoon to remove bacon
Ingredients
- 3 to 4 pounds Yukon gold or red potatoes boiled and sliced
- 6 to 8 slices bacon chopped
- 1 small onion finely chopped
- 3 tablespoons white vinegar
- 2 tablespoons Dijon or yellow mustard
- 1 tablespoon sugar optional
- ½ cup chicken or vegetable broth
- Salt and freshly ground black pepper to taste
- 2 to 3 tablespoons fresh parsley chopped
Instructions
- Boil whole potatoes in salted water until just tender, then drain and let cool slightly.
- Slice the potatoes into rounds or bite-sized pieces.
- Cook chopped bacon in a large skillet over medium heat until crispy, then remove with a slotted spoon and set aside.
- In the same skillet with bacon fat, sauté chopped onion until soft and translucent.
- Add vinegar, mustard, sugar (if using), and broth to the skillet and bring to a gentle simmer, scraping up browned bits from the pan.
- Return warm potatoes and cooked bacon to the skillet and gently toss to coat with the warm dressing.
- Season with salt and freshly ground black pepper to taste.
- Sprinkle with chopped parsley and serve warm or at room temperature.
Notes
- Use waxy potatoes to maintain shape after boiling.
- Soak raw onion slices in cold water to reduce sharpness.
- Adjust mustard for desired tanginess.
- Serve with sausages or grilled meats for best pairing.
