German Potato Salad Recipe

There's something truly comforting about a warm bowl of German potato salad. With its tender potatoes, crisp bacon, and tangy vinegar dressing, it’s a dish that hits every note—salty, savory, and slightly sweet.

this Recipe

I first made this version after a trip to Bavaria where I had it alongside a plate of bratwurst at a tiny family-run inn. The flavors stuck with me, and I’ve been perfecting my own take ever since. It’s become a go-to for picnics, potlucks, and any time I want a hearty side that stands out. Let’s dive in and see what makes this one so special.

Why You’ll Love This German Potato Salad

Get ready to fall in love with your new favorite side dish. This German potato salad has all the flavor you crave, with none of the heaviness of its mayo-based cousin.

First off, it’s served warm, which makes it an especially comforting option for cooler days or evening dinners. The combination of freshly cooked potatoes and warm bacon vinaigrette creates a depth of flavor that cold salads just can’t match.

It’s also incredibly easy to make. You’ll only need a handful of pantry staples and one skillet to whip it together, which means minimal cleanup and more time to enjoy with friends or family.

If you’re looking for something budget-friendly, this salad checks that box too. With potatoes, onions, and a few strips of bacon, you can serve a crowd without spending a fortune.

Finally, this dish is naturally dairy-free and gluten-free, making it a great option for a variety of dietary needs. And if you're serving vegetarians, you can skip the bacon and still have a salad that packs plenty of punch.

Let’s talk about the ingredients that bring it all together.

Ingredients Notes

The magic of this German potato salad lies in the balance between salty, tangy, and savory. Each ingredient is chosen not just for flavor, but for the way it supports the dish’s signature texture and brightness.

Yukon Gold potatoes are my absolute favorite for this recipe. They’re waxy, which means they hold their shape beautifully after boiling, and their natural creaminess works perfectly with the bold dressing. Red potatoes are a solid backup option if that's what you have on hand.

Thick-cut bacon is key here—not just for the meat itself, but for the rendered fat, which becomes the base of the warm vinaigrette. It adds smoky, salty depth that carries through every bite. If you want to lighten it up, turkey bacon can be used, but you’ll need to supplement with a little oil to make the dressing.

Apple cider vinegar provides that signature tang. It cuts through the richness of the bacon and brings a subtle sweetness that balances the whole dish. White vinegar will work in a pinch, but the flavor won’t be quite as complex.

Dijon mustard adds sharpness and complexity to the dressing. Just a spoonful helps emulsify the warm bacon fat and vinegar into a cohesive, glossy sauce. I’ve tried it with yellow mustard before, but it just doesn’t bring the same punch.

A good yellow onion rounds out the dish, lending a bit of sweetness and bite. When sautéed in the bacon fat, it softens and caramelizes slightly, creating another layer of savory flavor.

All you’ll need equipment-wise is a large pot to boil the potatoes and a heavy skillet for the bacon and dressing. A slotted spoon and a large mixing bowl are helpful for combining everything while it's still warm.

How To Make This German Potato Salad

This dish comes together quickly, especially if you prep while the potatoes are boiling. Here’s a step-by-step guide to make sure everything goes off without a hitch.

Start by boiling your potatoes in a large pot of salted water. Be sure not to overcook them—you want them tender but not mushy. This usually takes about 15–20 minutes, depending on the size. Once done, drain and let them cool just enough to handle before slicing into thick rounds or half-moons.

While the potatoes cook, chop your bacon into small pieces and add it to a cold skillet. Turn the heat to medium and let the fat slowly render out. Cook until the bacon is crispy and browned. Use a slotted spoon to remove the bacon and set it aside, leaving the drippings in the pan.

Add diced onions directly into the hot bacon fat. Sauté over medium heat until they're translucent and starting to turn golden—about 4-5 minutes. They’ll soak up all that smoky goodness and add depth to the salad.

Next, pour in the apple cider vinegar, a little water, and Dijon mustard. Stir everything together, scraping the bottom of the skillet to release any browned bits. Simmer the dressing for a minute or two, just to marry the flavors and warm it through.

Now it’s time to bring it all together. Place your sliced potatoes in a large bowl and gently pour the warm dressing over them. Toss everything carefully so the potatoes absorb the dressing without falling apart. Add the crispy bacon back in and give it one final toss.

The whole process takes about 35 minutes from start to finish, and the result is a warm, fragrant salad with layers of flavor in every bite. It’s best served fresh, while still warm, but leftovers are just as tasty.

Storage Options

German potato salad stores quite well, which makes it great for meal prep or leftovers.

If you have any leftover salad, let it cool completely before transferring to an airtight container. It will keep in the fridge for up to 4 days. Since it’s made without mayonnaise, you don’t have to worry as much about spoilage, especially at picnics or potlucks.

To reheat, simply microwave individual portions for about a minute, or warm the entire batch in a skillet over medium-low heat. Add a splash of water or extra vinegar to freshen it up if it seems dry.

While you can freeze it, I don’t recommend it. The texture of the potatoes changes after thawing, often becoming grainy or mealy.

Variations and Substitutions

This salad is super flexible, and there are plenty of ways to make it your own based on what you have in the pantry or who you’re serving.

For a vegetarian version, skip the bacon and sauté the onions in olive oil or plant-based butter. Add some smoked paprika to the dressing to bring in that smoky flavor you’d otherwise get from the bacon.

If you want to boost the protein, consider stirring in chopped hard-boiled eggs or even shredded rotisserie chicken. These additions turn the salad into more of a meal than a side.

To make it spicier, try adding a pinch of red pepper flakes or a teaspoon of whole grain mustard for an extra kick. A dash of hot sauce in the dressing can also bring some heat.

For a more herbaceous twist, finish the salad with chopped fresh parsley or chives. Dill also works beautifully with the vinegar-mustard combo and adds a distinctly German flair.

Don’t be afraid to experiment. German potato salad is forgiving, and once you’ve made it a couple of times, you’ll find your own signature twist that keeps people coming back for more.

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