German Potato Salad
This post may contain affiliate links. Read our disclosure policy.
German Potato Salad recipe – made with creamy red or yellow potatoes, richly flavorful bacon, parsley bursting with freshness, vibrant red onions, and it’s all tossed with a simple, lightly tangy, perfectly tasty vinaigrette dressing.
So much to love in this easy potato salad!
Hot German Potato Salad
No mayonnaise-based dressings here! This German potato salad is made with a part bacon grease dripping part olive oil dressing, plus chicken broth to moisten the potatoes and vinegar for a tangy boost of flavor.
Potato Salad Video
Most potato salads are served chilled from the fridge since mayo needs to be refrigerated, but sometimes it’s nice to switch things up and have a potato salad served warm just off the stovetop like this. A heritage recipe from Germany, this perfect side dish is a tasty change of pace.
When everything is blended together here, it creates a delicious, harmonious flavor, each ingredient complementing the next.
Plus it’s a side dish that’s fit for serving 365 days of the year! And potato side dishes go well with so many different things—we love to pair this with grilled sausages or schnitzel.
Really this is just one of those must-try recipes!
German Potato Salad Ingredients and Substitutes
- Red potatoes: Look for those that are medium and approximately the same size. Yukon gold or other creamy yellow potatoes work great too. I don’t recommend russet potatoes as they can get too dry.
- Bacon: If you want the bacon to be extra crisp, you can just sprinkle it over at the end (don’t toss right in with the liquid). Unfortunately, there aren’t any great subs for this ingredient since the bacon fat really helps flavor the hot dressing.
- Red onion: This adds so much depth to the potato salad. Yellow onions will work as well.
- Garlic: I like the extra boost of flavor this adds, but if you want it more traditional, you can omit.
- Chicken broth: This adds a little extra something that water wont. If you’ve got homemade stashed in the freezer that will be even better.
- Apple cider vinegar: I like the more mellow flavor of apple cider vinegar, plus overall, I think it just tastes better, but you can use plain white vinegar if that’s what you have.
- Dijon mustard: Another ingredient that helps ramp of the flavor. In a pinch you could use regular yellow mustard.
- Granulated sugar: Don’t worry, there isn’t enough here to make it overwhelmingly sweet. It’s just enough to balance out the tartness of the vinegar (though if you want it sweeter, feel free to add more). Honey could work here, too.
- Salt and pepper: Add to taste. I like to wait until closer to the end after I’ve concentrated the dressing mixture in the skillet.
- Fresh parsley: If you aren’t big into herby flavors, you could omit this. Another good herb to use if you don’t have parsley would be dill (maybe 1 Tbsp or so). Fresh herbs really do take it up a notch.
- Olive oil: I feel there aren’t enough bacon drippings to add the richness this potato salad needs, so this is added in addition to it. Extra virgin olive oil works great too.
How to Make German Potato Salad
- Steam potatoes: Place red potatoes on a steamer basket* set in a pot with about 1 1/2-inches of water. Bring water to a simmer over medium heat.
- Cover with a snug lid and let steam until potatoes are tender, about 20 – 25 minutes cook time (test for doneness by piercing potatoes through center with a knife, it should glide through). Drain excess water and set aside to cool just until warm enough to cut into bite-sized pieces.
- Cook bacon: While potatoes are steaming, cook bacon in a non-stick large skillet over medium-high heat until crisp. Remove bacon, set aside on a paper towel-lined plate, and leave drippings in the skillet.
- Saute onions and garlic: Add onions to skillet with drippings and cook 5 minutes. Add garlic and cook 30 seconds longer.
- Make german potato salad dressing: Pour in chicken broth, vinegar, dijon mustard and sugar. Bring to liquid to a simmer and let reduce by about half for a minute or two.
- Toss dressing mixture with potatoes: Toss in chopped potatoes, cooked bacon and olive oil. Season the mixture with salt and pepper to taste.
- Finish with herbs: Remove from heat, toss in parsley. Serve warm.
Can it be served cold?
Yes. If we are ever lucky enough to have leftovers I have served this cold. In this case you may opt to add a little more olive oil or broth because the moisture gets absorbed into the potatoes as it rests in the fridge.
Can the potatoes be boiled?
Yes. If you don’t own a steamer basket, the whole potatoes can be boiled in a pot covered with water until tender through the center (directions are listed in the notes of the recipe).
What to eat with German potato salad?
I recommend serving this with a grilled meat such as chicken, steak, or pork chops.
More Tempting Potato Salad Recipes to Try
- Cheddar Bacon Ranch Potato Salad
- Classic Potato Salad
- Garlic Herb Potato Salad
- Greek Potato Salad
- Sweet Potato Salad
Follow Cooking Classy
German Potato Salad
Ingredients
- 2 lbs red potatoes or Yukon gold potatoes (each about the same size for even cooking)
- 6 slices bacon, chopped
- 2 cups chopped red onion
- 2 tsp minced garlic
- 1/2 cup chicken broth
- 1/4 cup apple cider vinegar
- 1 Tbsp dijon mustard
- 2 tsp granulated sugar
- Salt and pepper to taste
- 1/2 cup chopped fresh parsley
- 2 Tbsp olive oil
Instructions
- Place red potatoes on a steamer basket* set in a pot with about 1 1/2-inches of water. Bring water to a simmer over medium-high heat.
- Cover pot with a snug lid and let steam until potatoes are tender, about 20 - 25 minutes (test for doneness by piercing potatoes through center with a knife, it should glide through). Set aside to cool just until warm enough to cut into chunks.
- While potatoes are steaming, cook bacon in a 12-inch non-stick skillet over medium-high heat until crisp (about 6 - 7 minutes). Remove bacon, set aside and leave drippings in skillet.
- Add onions to skillet with drippings and cook 5 minutes. Add garlic and cook 30 seconds longer.
- Pour in chicken broth, vinegar, dijon mustard and sugar. Bring to liquid to a simmer and let reduce by about half for a minute or two.
- Add chopped potatoes, bacon and olive oil and toss. Season mixture with salt and pepper to taste.
- Remove from heat, toss in parsley. Serve warm (or see notes to serve chilled). If mixture seems to be just slightly dry you can either toss in a little more olive oil or chicken broth.
Notes
- *If you don't own a steamer basket potatoes can also be cooked in water. To do so:
- Place potatoes in a large pot and cover with water by an inch or two. Season water with salt (about 1 Tbsp). Bring to a boil over medium-high heat, then reduce heat to medium-low, cover and simmer until potatoes are just tender all the way through, about 10 - 15 minutes (they should pierce easily with a knife, but you also don't want them really tender/mushy).
- Tip: This salad is also good served chilled then when ready to serve you can add more olive oil or broth to moisten potatoes (they absorb some of the moisture as they rest in the fridge).