This classic German potato salad is warm, tangy, and full of savory bacon flavor while staying lighter than a mayo-based side. I’ve made variations for family gatherings and weeknight dinners, and it reliably disappears fast — a real crowd-pleaser. If you enjoy comforting, simple sides, check out this Comforting Vegetable Barley Soup recipe I often serve alongside it.
Why Make This Recipe
- Bold, balanced flavors: warm bacon vinaigrette brings salty, sweet, and tangy notes that soak into the potatoes.
- Nutritious and satisfying: potatoes give potassium and fiber without heavy mayonnaise.
- Fast and convenient: you can make it in about 35–40 minutes and it keeps well for meals ahead.
- Versatile for occasions: perfect for potlucks, picnics, weeknight dinners, or holiday sides.
- Personal insight: I love this salad because the warm dressing softens the potatoes just enough to carry flavor without turning mushy.
Recipe Overview
- Prep time: 10 minutes (peeling and slicing potatoes, prepping bacon and onion).
- Cook time: 25–30 minutes (boiling potatoes + making bacon vinaigrette).
- Total time: 35–40 minutes.
- Servings: 4–6 as a side.
- Difficulty: Easy.
- Method: Boil potatoes until fork-tender, crisp bacon and sauté onions, make a warm bacon-vinegar dressing, toss with hot potatoes and fresh herbs.
My Experience Making This Recipe
When I first tested this, I struggled with watery potatoes that didn’t absorb flavor; switching to waxy potatoes and cutting them evenly fixed that. I also found that pouring the warm dressing over just-cooked potatoes gives much better flavor penetration.
How to Make Classic German Potato Salad: A Healthy and Hearty Recipe for Any Occasion
Start by boiling 1.5–2 pounds (about 700–900 g) of small Yukon Gold or red potatoes whole or halved in salted water until a fork slides in, about 12–18 minutes depending on size. While they cook, fry 4–6 slices of bacon until crisp, reserve 2 tablespoons bacon fat, then sauté 1 medium yellow onion until translucent. Deglaze the pan with 1/4 cup apple cider vinegar and 1/4 cup low-sodium chicken or vegetable broth, whisk in 1–2 teaspoons Dijon mustard and 1 teaspoon sugar, season with salt and black pepper. Drain potatoes, slice into 1/2-inch rounds, toss immediately with the warm dressing and chopped parsley (about 2 tablespoons) so flavors meld. Serve warm or at room temperature.
Expert Tips for Success
- Use waxy potatoes like Yukon Gold or red potatoes — they hold their shape and won’t turn mushy when tossed.
- Cut potatoes into uniform pieces (about 1/2-inch rounds) so they cook evenly; test one with a fork before draining.
- Reserve bacon fat, not all bacon fat needs to be used but 1–2 tablespoons carry big flavor; heat it gently, don’t burn.
- Warm dressing matters: pouring warm vinaigrette over hot potatoes helps absorption and depth of flavor.
- Use a wide skillet for sautéing onions and dressing so you can easily combine everything in one pan if desired.
How to Serve Classic German Potato Salad: A Healthy and Hearty Recipe for Any Occasion
- For a picnic or barbecue, serve alongside grilled bratwurst or chicken sausages.
- Make it a lighter meal with roasted seasonal vegetables and a simple green salad.
- Present in a shallow bowl, scatter extra chopped parsley or chives and a few crumbled bacon pieces on top for contrast.
- For brunch, pair with soft-scrambled eggs and smoked salmon.
Storage and Reheating Guide
Store in an airtight container in the refrigerator for 3–4 days; keep it chilled at or below 40°F (4°C). Freezing is not recommended because potatoes change texture and become mealy; instead, freeze extra dressing (vinegar-broth mix) separately for up to 1 month. Reheat gently on the stovetop over medium-low heat for 5–7 minutes, stirring often and adding a tablespoon of water or broth if it seems dry. You can also microwave single portions on medium power for 1–2 minutes, stirring halfway through to heat evenly.
Recipe Variations
- Vegan: replace bacon with smoked mushrooms or store-bought vegan bacon and use vegetable broth. I often pan-roast smoked oyster mushrooms for a similar texture.
- Gluten-free: this recipe is naturally gluten-free if you use gluten-free mustard and check broth labels.
- Creamy twist: stir in 1/4 cup plain Greek yogurt or dairy-free yogurt for a creamier finish; add it off heat to avoid curdling.
- Herb-forward: swap or add dill and chives for a fresher, brighter profile.
Nutritional Highlights
- Potassium-rich: potatoes are a good source of potassium, supporting heart and muscle function.
- Moderate calorie and fat profile: compared with mayo-based salads, this warm vinaigrette keeps fat lower while still delivering rich flavor.
- Allergens: contains mustard and, as written, pork (bacon). Easily made dairy-free and gluten-free with the variations above. Portion: plan ~3/4 to 1 cup per person as a side.
Troubleshooting Common Issues
- Problem: Potatoes fall apart when tossed. Solution: Use waxy potatoes, don’t overboil; check for tenderness early and drain when just fork-tender.
- Problem: Salad tastes flat. Solution: Adjust acidity with an extra teaspoon of apple cider vinegar and add a pinch of sugar or a small squeeze of lemon to brighten flavors.
- Problem: Bacon or onions burned. Solution: Cook bacon over medium heat and remove once crisp; sweat onions over medium-low heat to soften without browning too much.
Frequently Asked Questions
- Can I make this ahead of time? Yes — you can boil the potatoes and make the dressing ahead. Keep them separate or toss together and gently reheat; flavor improves if allowed to rest for 30 minutes but refrigerate if resting longer.
- What potatoes are best? Yukon Gold and red potatoes are ideal because they’re waxy and hold shape. Starchy potatoes like Russets break down and become mealy.
- Can I skip the bacon? Yes — for vegetarian or vegan versions, use smoked mushrooms or tempeh bacon and vegetable broth to mimic smoky depth.
- Is this salad served hot or cold? Traditionally it’s served warm or at room temperature. The warm dressing helps the potatoes soak up flavor, though it’s still delicious cold.
Conclusion
For more inspiration and variations on German-style potato salads, check out this warm, easy version at The BEST Hot German Potato Salad (EASY, too!) • FIVEheartHOME. If you want a classic take, try the recipe here: Authentic German Potato Salad Recipe. For a plant-based Austrian twist, see Authentic Viennese / Austrian Potato Salad (vegan …). Looking for a quick dill-forward vegan option? This German Potato Salad with Dill (Quick + Easy) – The Simple Veganista is excellent. For broader traditional German dishes you can cook at home, browse Easy German Recipes You Can Make at Home – Food Fun ….
Classic German Potato Salad
- Total Time: 40 minutes
- Yield: 4–6 servings
- Diet: Gluten-Free
Description
A warm, tangy potato salad with savory bacon flavor, perfect for potlucks and family gatherings.
Ingredients
- 1.5–2 pounds small Yukon Gold or red potatoes
- 4–6 slices of bacon
- 1 medium yellow onion
- 1/4 cup apple cider vinegar
- 1/4 cup low-sodium chicken or vegetable broth
- 1–2 teaspoons Dijon mustard
- 1 teaspoon sugar
- Salt and black pepper to taste
- Chopped parsley (about 2 tablespoons)
Instructions
- Boil potatoes in salted water until fork-tender, about 12–18 minutes.
- Fry bacon until crisp, then reserve 2 tablespoons of bacon fat.
- Sauté onions in reserved bacon fat until translucent.
- Deglaze the pan with apple cider vinegar and broth, then whisk in Dijon mustard and sugar.
- Season with salt and pepper.
- Drain potatoes, slice into 1/2-inch rounds, and toss immediately with the warm dressing and chopped parsley.
- Serve warm or at room temperature.
Notes
Use waxy potatoes for best texture and flavor absorption. Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling and Sautéing
- Cuisine: German