German Potato Salad Recipe

There’s something undeniably comforting about a dish that brings together crispy bacon, tender potatoes, and a tangy, slightly sweet dressing. German potato salad is one of those recipes that feels like a warm hug in a bowl. It’s hearty yet balanced, and whether you’re serving it at a backyard barbecue, Oktoberfest celebration, or a cozy weeknight dinner, it always delivers.

this RECIPE

I first fell in love with this dish at a potluck years ago. A family friend, fresh back from a trip to Germany, brought a big bowl of this potato salad, and it stole the show. The smoky aroma of bacon, the tang of apple cider vinegar, and the earthy freshness of parsley all worked together in perfect harmony. I shamelessly went back for thirds (no regrets) and knew I had to learn how to make it myself. Over the years, I’ve experimented and fine-tuned this recipe, and I’m thrilled to share my version with you today.

What makes German potato salad so special?

Unlike the mayo-based potato salads you might be used to, German potato salad is dressed in a warm, tangy vinaigrette. Its roots trace back to Southern Germany, where vinegar-based dressings are a staple. This type of potato salad is often referred to as “Kartoffelsalat” and varies regionally. Northern Germany leans toward creamier versions, while southern recipes, like this one, highlight the vibrant flavors of vinegar and bacon fat.

What’s also unique is that German potato salad is served warm or at room temperature, which somehow makes it feel even more comforting and satisfying. Over time, variations of the recipe have popped up all over the world, but the essence remains the same: simple ingredients that come together to create something deeply flavorful.

Let’s talk about the star ingredients

Every ingredient in this salad plays an important role, but here’s what you need to know to get the best results:

• Red potatoes: Their waxy texture holds up beautifully when boiled and sliced, making them perfect for this salad. Yukon Golds are a great substitute if you’re out of red potatoes. Just steer clear of starchy varieties like Russets—they tend to fall apart. Tip: Look for firm, blemish-free potatoes for the best quality.
• Bacon: The smoky, crispy bacon adds richness and depth. Try thick-cut bacon for an even heartier bite. Turkey bacon can work in a pinch, but you’ll want to add a little butter to mimic the lost bacon fat.
• Apple cider vinegar: This is the tangy backbone of the dressing. It’s sharp but with a fruity edge that balances the flavors beautifully. White vinegar will work, but it’s a bit harsher, so reduce the amount slightly.
• Sugar: A touch of sweetness offsets the acidity of the vinegar. You can adjust the amount to suit your taste—I like to start with 1 tablespoon and taste as I go.
• Dijon mustard: The mustard adds a subtle tang and complexity. If you prefer a stronger kick, whole-grain mustard is a fun swap.
• Fresh parsley: This brightens up the dish and adds a fresh, herby finish. Flat-leaf parsley is my go-to, but curly parsley works too.

Kitchen gear: What you’ll need (and what you can skip)

Making German potato salad doesn’t require fancy gadgets, but having the right tools will make the process smoother:

• Large pot: You’ll need this for boiling the potatoes. If you don’t have a large pot, work in batches or use two smaller pots.
• Kitchen shears: These are perfect for cutting bacon directly into the pan, saving time and reducing mess. A sharp knife works just as well if you don’t have shears.
• Slotted spoon: This comes in handy for scooping out the crispy bacon while leaving the grease behind. No slotted spoon? Use a fork or tongs instead.
• Mixing spoon: A sturdy wooden spoon works best for mixing the salad without breaking up the potatoes too much.

Step-by-step: How to make German potato salad

Step 1: Cook the potatoes

Start by scrubbing your red potatoes under running water. If you have some large ones, cut them in half so they cook evenly. Place them in a large pot, cover with cold water, and bring to a boil. Stir in a teaspoon of salt—it helps season the potatoes as they cook. Once boiling, reduce the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender. Drain them and let them steam dry in the warm pot for a couple of minutes. This helps prevent watery potatoes later.

Step 2: Crisp up the bacon

While the potatoes are cooking, grab your kitchen shears and cut the bacon into 1-inch pieces directly into a large pot. (Pro tip: This saves you from dirtying a cutting board.) Cook the bacon over medium heat, stirring occasionally, until it’s crispy and golden brown. Use a slotted spoon to transfer the bacon to a plate, leaving the rendered fat in the pot.

Step 3: Make the dressing

Carefully add the apple cider vinegar, sugar, Dijon mustard, salt, and freshly ground black pepper to the pot with the bacon grease. The vinegar will sizzle a bit, so go slow! Stir everything together and let it simmer for a couple of minutes to meld the flavors. Add the minced garlic and cook for just 30 seconds, until fragrant.

Step 4: Assemble the salad

Add the sliced potatoes to the pot with the warm dressing and gently toss to coat. The potatoes will absorb all that tangy goodness. Next, fold in the crispy bacon and chopped parsley. Give everything one final stir, and voilà—you’re done!

Fun variations to try

• Vegetarian twist: Skip the bacon and sauté the garlic in olive oil instead. Add smoked paprika to mimic that smoky flavor.
• Make it vegan: Use plant-based bacon and replace bacon grease with olive oil or vegan butter.
• Spicy kick: Add a pinch of red pepper flakes or a diced jalapeño to the dressing.
• Herb-forward: Swap the parsley for fresh dill or chives for a different herbal note.
• Seasonal spin: Toss in some roasted asparagus or green beans for a spring-inspired version.

Serving and presentation ideas

German potato salad is the ultimate crowd-pleaser and pairs beautifully with almost anything. Serve it warm in a rustic ceramic bowl, sprinkled with a little extra parsley for a pop of color. It’s fantastic alongside grilled bratwurst, roasted chicken, or even a simple green salad.

For a party platter, line a serving dish with butter lettuce leaves and pile the salad on top. If you’re feeling fancy, garnish with thinly sliced radishes or crispy fried shallots for added crunch.

What to drink with it

The tangy, savory flavors of this potato salad call for drinks that complement without overpowering. A light, crisp beer like a pilsner or lager is a classic choice (and very German!). If wine is more your style, go for a dry Riesling or a chilled rosé. Non-alcoholic options? Sparkling apple cider or lemon-infused sparkling water is a refreshing match.

Storing and reheating

Leftovers (if you have any) can be stored in an airtight container in the fridge for up to 4 days. To reheat, warm the salad gently in a skillet over low heat, adding a splash of water if it looks dry. Avoid microwaving, as it can make the potatoes mushy. And remember, potato salad shouldn’t sit out for more than 2 hours to keep it safe to eat.

Scaling the recipe

This recipe serves about 6 people, but it’s easy to adjust. If you’re cooking for a crowd, simply double or triple the ingredients. Just be sure to use a larger pot for boiling the potatoes and crisping the bacon. On the flip side, for a smaller batch, halve the ingredients—though I’ll warn you, it’s so tasty you might regret not making more!

A little troubleshooting advice

• Too much dressing? Add a few extra potato slices to soak it up.
• Too tangy? Stir in a touch more sugar or a drizzle of olive oil to balance the acidity.
• Potatoes falling apart? Make sure to use waxy potatoes and avoid overcooking them.

Give it a try!

German potato salad is one of those recipes that feels both nostalgic and timeless. Its bold flavors, warm comfort, and versatility make it a go-to dish in my kitchen. So grab your apron, pour yourself a glass of something fun, and get ready to fall in love with this classic recipe. Trust me, you’ll be coming back for seconds (or thirds) too.

Frequently asked questions

1. Can I make this ahead of time?
Yes! You can prepare the salad a few hours in advance and reheat it gently on the stove before serving.

2. Can I use other types of potatoes?
Absolutely. Yukon Golds work well, but avoid starchy potatoes like Russets, as they can fall apart.

3. Is it really better served warm?
Yes! The warm dressing helps the potatoes soak up all the flavors, making it extra delicious.

4. How do I adjust the sweetness?
Start with 1 tablespoon of sugar, taste, and add more as needed. You can always add, but you can’t take away!

5. Can I freeze leftovers?
It’s not recommended, as the texture of the potatoes can change when thawed.

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