My German Potato Salad is made with vinegar, bacon, and onion and can be served warm or cold. A perfect hearty side dish for any occasion, from holiday dinners to BBQs!
I’m German and I love potato salad! I took my Grandmother’s recipe and tweaked it a little bit to make it easier for you to make an authentic German potato salad that tastes like the one you get in a Bavarian restaurant or at the Oktoberfest. It’s tangy and loaded with bacon and onions.
A Bavarian potato salad should be moist but not wet, the dressing will have an almost creamy consistency that coats the potatoes. It should definitely not be dry!
The hot potatoes soak up the flavor of the delicious dressing and the added bacon makes this simple recipe so finger-licking-good. Sprinkle the salad with chopped chives or parsley and voila: German potato salad perfection!
German Potato Salad
My German Potato Salad is made with vinegar, bacon, and onion and can be served warm or cold. A perfect hearty side dish for any occasion, from holiday dinners to BBQs!
Prep: 20min
Total: 50min
Serving Size: 1 serving
Nutrition Facts: calories 252 kcal, Carbohydrate 27 g, Protein 6 g, Fat 14 g, Saturated Fat 7 g, Cholesterol 15 mg, Sodium 437 mg, Fiber 3 g, Sugar 3 g, servingSize 1 serving
Ingredients:
- 2 pounds waxy potatoes
- 6-8 slices bacon (finely diced)
- ½ cup finely chopped onion
- ¾ cup beef stock
- 6 Tbsp white vinegar
- 1 tsp mustard (Dijon or mild German mustard)
- 2 Tbsp vegetable oil (sunflower or avocado oil work best)
- 1 tsp sugar
- ½ tsp salt (or more to taste)
- ¼ tsp black pepper (freshly ground )
- 2 Tbsp chopped parsley (or chives)
Instruction:
- Boil the potatoes in a large pot covered with an inch of water over high heat until tender, about 20 minutes depending on the size of the potatoes.
- Meanwhile, make the dressing. Cook the bacon in a skillet over medium heat until crispy. Take out the bacon and set it aside, leave the rendered fat in the pan. Add the onion to the pan and saute until translucent but not browned, about 3-4 mins (Image 1). Add beef broth and bring to a simmer. Turn down the heat and add vinegar, mustard, oil, sugar, salt, and pepper (Image 2).
- Let the potatoes cool slightly so you can handle them. Peel the potatoes. Cut the potatoes into 1/4-inch slices or cubes and put them in a large bowl. (Image 3)
- Pour the hot dressing over the potatoes. Mix the salad gently then fold in the bacon pieces (Image 4). Let the salad sit at room temperature for at least 20 minutes before serving so that the potatoes can absorb the flavor of the dressing.
German Potato Salad
THE BEST German Potato Salad is a hot potato salad recipe featuring tender red potatoes and bacon in a tangy dressing for the ultimate side dish, from summer grilling to Oktoberfest!
Prep: 20min
Total: 50min
Yield: 6
Serving Size: 1 serving
Nutrition Facts: calories 294 kcal, Carbohydrate 31 g, Protein 7 g, Fat 15 g, Saturated Fat 5 g, Cholesterol 24 mg, Sodium 890 mg, Fiber 2 g, Sugar 8 g, servingSize 1 serving
Ingredients:
- 2 pounds red potatoes
- 1 teaspoon salt (for boiling the potatoes)
- 12 ounces bacon
- 1/3 cup apple cider vinegar
- 1 to 3 tablespoons granulated sugar*
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt (for seasoning the potato salad)
- Freshly ground black pepper
- 1 tablespoon minced fresh garlic (about 3 cloves)
- 1/2 cup chopped fresh parsley
Instruction:
- Scrub the potatoes and cut any large potatoes in half so that all of the potatoes are approximately equally sized. Place the potatoes in a large pot and cover with cold water. Bring to a boil and stir in 1 teaspoon of salt. Reduce heat and simmer the potatoes for 15 to 20 minutes or until tender when stabbed with a fork. Drain the water. Leaving the potatoes in the pot, return the pot to the still-hot (but turned off) burner. Leave the lid off of the pot and allow the potatoes to steam dry for a couple minutes.
- Set another large pot over medium heat and, using kitchen shears, cut the bacon strips into approximately 1-inch pieces directly into the pot. Cook the bacon, stirring occasionally, until crispy. While the bacon is cooking, cut the potatoes into 1/2-inch thick slices, cutting any extremely large slices in half. Set aside. Once the bacon is done, remove the pot from the stove and use a slotted spoon to remove the bacon pieces to a plate or bowl while leaving the bacon grease in the pot (I had about 1/4 cup).
- Slowly and carefully add vinegar, sugar*, Dijon, salt, and pepper to the pot of bacon grease. Place the pot back on the burner, bring the mixture to a simmer, and stir for a couple of minutes. Stir the minced garlic into the mixture and cook for 30 seconds to 1 minute, until the garlic starts to turn a light golden.
- Remove the pot from the heat and toss in the sliced potatoes, gently mixing until potatoes have absorbed all of the liquid. Carefully fold in the cooked bacon pieces and chopped parsley.
- Transfer the potato salad to a serving dish and serve hot or warm. Potato salad should not sit at room temperature for more than two hours before refrigerating any leftovers.
How to Make German Potato Salad | The Stay At Home Chef
FAQ
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