German Potato Salad is a warm, bacon-studded side dish that delivers a tangy kick and a savory, satisfying bite in every forkful. Unlike its creamy-mayo cousins, this classic German staple is tossed with a punchy apple cider vinegar and Dijon mustard dressing that soaks into the tender red potatoes, speckled with crispy bacon and fresh parsley. The result? A heartwarming, unforgettable salad that always disappears first at potlucks, barbecues, and family dinners alike.
Ingredients You’ll Need
You’ll only need a few simple ingredients to create an incredibly flavorful German Potato Salad. Each one pulls its weight, from the humble potato to the fresh parsley finish, making this a comforting, crowd-pleasing dish.
- Red Potatoes: Their waxy texture holds up beautifully after cooking and soaks up the tangy dressing without turning mushy.
- Bacon: Adds irresistible smoky crunch and a touch of saltiness, taking the salad to the next level.
- Yellow Onion: Brings mild sweetness and savory depth when sautéed in bacon drippings.
- Apple Cider Vinegar: The star of the dressing, it gives that signature tangy personality typical of a true German Potato Salad.
- Dijon Mustard: Lends a gentle heat and complexity to balance the vinegar’s punch.
- Granulated Sugar: Just a spoonful rounds out the tartness for perfect harmony of flavors.
- Salt: Essential to amplify all the other flavors.
- Black Pepper: Adds a subtle warmth and a touch of spice to the mix.
- Chicken Broth (or Water): Helps carry all the rich, tangy, savory elements evenly throughout the salad.
- Fresh Parsley: A fresh, vibrant finish that makes the dish pop both in flavor and color.
How to Make German Potato Salad
Step 1: Boil the Potatoes
Start by placing your red potatoes in a large pot and covering them with cold water. This helps them cook evenly from the inside out. Bring the water to a boil, then reduce the heat and let the potatoes simmer gently for about 12 to 15 minutes. You want them fork-tender but not falling apart. Once cooked, drain and let them cool just enough so they’re easy to handle. Cut into bite-sized chunks to catch all that tangy dressing later.
Step 2: Crisp the Bacon
While your potatoes are cooking, grab a large skillet and toss in the chopped bacon. Let it sizzle over medium heat until crispy and golden, about 7 to 8 minutes. Stir occasionally for even browning. When it’s ready, use a slotted spoon to transfer the bacon onto a paper towel-lined plate, saving 2 to 3 tablespoons of that glorious bacon grease in the skillet for the next step.
Step 3: Sauté the Onion
Add the diced yellow onion to the pan with bacon drippings. Sauté for 3 to 4 minutes, just until the onions turn soft and translucent. This step infuses the onions with smoky, savory flavor for an aromatic punch.
Step 4: Make the Tangy Dressing
Stir in your apple cider vinegar, Dijon mustard, sugar, salt, pepper, and chicken broth (or water) right into the skillet with the onions. Scrape up any browned bits from the pan, then bring everything to a gentle simmer for 2 minutes. This creates a wonderfully tangy, aromatic dressing.
Step 5: Combine and Rest
Remove the skillet from the heat. Gently fold your potato chunks and crispy bacon into the warm dressing. Toss carefully to coat everything evenly, letting the potatoes soak up all those bright, savory flavors. Allow the salad to rest for 10 to 15 minutes before serving, so every bite bursts with flavor.
How to Serve German Potato Salad
Garnishes
A generous sprinkle of chopped fresh parsley brings a burst of color and just the right amount of herbal brightness. You could also add a few thinly sliced green onions for a hint of extra freshness. If you’re feeling bold, a dusting of freshly cracked black pepper on top elevates the classic look.
Side Dishes
German Potato Salad pairs beautifully with grilled sausages, schnitzel, smoked pork chops, or roast chicken. For a lighter meal, serve it alongside a crisp green salad or steamed seasonal veggies. The tangy, savory profile cuts through rich mains, making it a favorite at summer barbecues as well as cozy winter feasts.
Creative Ways to Present
Channel a touch of bistro charm by piling the warm salad into a rustic serving bowl and topping with extra bacon bits for a wow factor. For potlucks or picnics, scoop individual portions into mason jars for a fun, portable twist. Or shape into small mounds with a ring mold for a more upscale, restaurant-style presentation that’ll impress your guests.
Make Ahead and Storage
Storing Leftovers
Let any leftover German Potato Salad cool to room temperature, then store in an airtight container in the fridge for 3 to 4 days. The flavors meld and deepen over time, so your second-day salad might be even more irresistible!
Freezing
While it’s technically possible to freeze German Potato Salad, potatoes can become a bit mushy after thawing and bacon may lose its crisp. For best results, enjoy this dish fresh or refrigerated rather than frozen.
Reheating
To gently bring the salad back to life, reheat in a covered bowl in the microwave for 1 to 2 minutes, or warm on the stovetop over low heat with a splash of broth to loosen if needed. Stir gently to avoid breaking up the potatoes. Of course, it’s delicious straight from the fridge, too!
FAQs
What makes German Potato Salad different from American potato salad?
German Potato Salad skips the mayonnaise and leans into a warm, tangy dressing made with vinegar, mustard, and bacon drippings. This gives it a completely different flavor profile and a lighter, more vibrant taste with every bite.
Can I make German Potato Salad vegetarian?
Absolutely! Simply leave out the bacon and replace the chicken broth with vegetable broth. You’ll still get plenty of punchy flavor from the vinegar, onion, and mustard.
Should I peel the potatoes before boiling?
That’s up to you! Many people prefer leaving the skins on red potatoes for color, nutrition, and texture. If you like a smoother surface, feel free to peel them before cooking.
Is German Potato Salad served hot or cold?
Traditionally, German Potato Salad is served warm or at room temperature, which really lets the flavors shine through. However, it’s also tasty when chilled, making it versatile for any occasion.
Which type Side Dish
Dijon mustard is the classic choice because of its mellow yet tangy flavor, but you can also experiment with spicy brown or even whole grain mustard for extra texture and zing.
Final Thoughts
If you haven’t yet tried German Potato Salad, now’s the moment! It’s comforting, bold, and just different enough to become a new favorite at your table. Share it with friends, take it to your next gathering, or just whip up a batch for yourself—you’ll be amazed at how delicious (and easy!) it is.
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German Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: German
- Diet: Non-Vegetarian
Description
A classic German Potato Salad recipe that is tangy, savory, and perfect for any occasion. This warm potato salad features tender red potatoes, crispy bacon, and a flavorful dressing made with apple cider vinegar and Dijon mustard.
Ingredients
Potato Salad:
- 2 pounds red potatoes
- 6 slices bacon, chopped
- 1/2 cup yellow onion, finely diced
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chicken broth (or water)
- 2 tablespoons chopped fresh parsley
Instructions
- Cook Potatoes: Place the potatoes in a large pot, cover with cold water, boil, then simmer until fork-tender.
- Cook Bacon: In a skillet, cook chopped bacon until crispy. Remove and set aside.
- Sauté Onion: In the same skillet, sauté diced onion until soft.
- Make Dressing: Add vinegar, Dijon mustard, sugar, salt, pepper, and chicken broth to the skillet. Simmer for 2 minutes.
- Combine: Stir in potato chunks and bacon. Toss to coat.
- Rest and Garnish: Let the salad sit for 10–15 minutes. Garnish with parsley before serving.
Notes
- This salad can be served warm or chilled.
- Substitute white wine vinegar for apple cider vinegar or use vegetable broth for a vegetarian version.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 4g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
