German Potato Salad Recipe

Ah, German potato salad! This hearty, tangy, and bacon-loaded dish holds a special place in my heart—and probably in my stomach too. It’s one of those recipes that feels like a warm hug on a chilly evening but is just as welcome at a summer barbecue. I first discovered this recipe years ago when trying to switch up my usual mayo-based potato salad. One bite, and I was hooked on the savory tang of apple cider vinegar and the irresistible crunch of crispy bacon.

this RECIPE

This is not your average potato salad. Served warm (or at least not cold), it skips the mayo in favor of a punchy, bacon-infused dressing that soaks into tender potatoes. Whether you’re cooking for a family dinner or bringing a dish to a potluck, this salad is guaranteed to be a crowd-pleaser. Let me walk you through it—step by step, just like we’re in the kitchen together!

A little backstory on German potato salad

German potato salad, or “Kartoffelsalat,” is a classic dish with a long history, varying slightly from region to region in Germany. While southern Germany favors this warm, vinegar-based version, the northern regions often lean toward a creamy, mayo-laden style. The warm version we’re making today is rooted in Bavarian tradition, where vinegar and mustard bring bold flavors, and bacon adds that unmistakable richness. It’s believed that this style of potato salad evolved because it was easier to keep and serve warm in colder climates. Over time, it has gained fans worldwide, especially among those who love savory, tangy dishes.

Let’s talk ingredients: keeping it simple but flavorful

• Red potatoes: These waxy potatoes hold their shape well and have a creamy texture. If you’re in a pinch, Yukon Golds are a solid substitute, but steer clear of starchy russets—they’ll fall apart.
• Bacon: The smoky, salty crunch of bacon is the heart of this salad. Use thick-cut if you can, and for a twist, you could try pancetta or even turkey bacon.
• Apple cider vinegar: This is what gives the dressing its signature tang. White vinegar works in a pinch, but cider vinegar brings a softer, slightly sweet flavor.
• Granulated sugar: Just a touch balances the vinegar’s acidity. Adjust to taste—you can go lighter for a more tart salad or add a little extra if you prefer sweetness.
• Dijon mustard: A must-have for that tangy kick. If you’re out of Dijon, stone-ground mustard is a good stand-in.
• Fresh garlic: Adds depth and a subtle bite. Fresh is best here—powder just won’t have the same impact.
• Fresh parsley: This brightens the dish and adds a pop of color. Flat-leaf parsley is the go-to, but curly parsley works if that’s what you have.

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

You don’t need anything fancy for this recipe, but a few tools make life easier:

• Large pot: For boiling the potatoes. Any sturdy pot will do, but make sure it’s big enough so the potatoes aren’t crammed.
• Slotted spoon: This is perfect for fishing out bacon without draining the grease. If you don’t have one, a regular spoon will work—just take your time.
• Kitchen shears: Cutting bacon directly into the pot is a game-changer. If you’ve only got a knife, just chop the bacon on a cutting board before cooking.
• Mixing spoon: A sturdy wooden spoon is great for tossing the potatoes without breaking them.

That’s it! No fancy gadgets—just simple tools you probably already have.

Step-by-step: how to make this irresistible potato salad

1. Prep and cook the potatoes
   Start by scrubbing your red potatoes. If you’ve got large ones, halve them so they cook evenly. Toss them into a large pot, cover with cold water, and stir in about a teaspoon of salt. Bring to a boil, then lower the heat and simmer for 15-20 minutes. You’ll know they’re done when a fork slides in easily. Drain the water and let the potatoes steam dry in the hot pot for a couple of minutes—this keeps them from getting watery later.
2. Cook the bacon
   While the potatoes cool slightly, grab another large pot or skillet and cook the bacon. Using kitchen shears, cut the strips into 1-inch pieces right into the pot. Cook over medium heat, stirring occasionally, until crispy. Once done, use a slotted spoon to transfer the bacon to a plate, leaving all that glorious bacon grease in the pot (you’ll need it for the dressing).
3. Make the dressing
   With the bacon grease still in the pot, carefully add the apple cider vinegar, sugar, Dijon mustard, salt, and freshly ground pepper. Be cautious—it might sizzle at first! Stir the mixture and let it simmer for a couple of minutes, which helps meld the flavors together. Add the minced garlic and cook for about 30 seconds, just until fragrant.
4. Combine everything
   Slice your cooked potatoes into ½-inch rounds. Toss them into the pot with the warm dressing, gently mixing so the potatoes absorb all that flavorful goodness. Fold in the crispy bacon and freshly chopped parsley. Be gentle here—overmixing can break the potatoes.
5. Serve it up
   Transfer your potato salad to a serving dish and enjoy it warm. Trust me, the flavors are at their peak when it’s freshly made, but it’s also fantastic at room temperature.

Customizing your potato salad: endless possibilities

This recipe is already a showstopper, but if you’re like me, you’ll love experimenting:

• Make it vegetarian: Skip the bacon and use olive oil instead of bacon grease for the dressing. Add smoked paprika for a hint of that smoky flavor.
• Add veggies: Sautéed onions, roasted red peppers, or even chopped dill pickles can add new layers of flavor.
• Go gluten-free: This dish is naturally gluten-free, but double-check that your Dijon mustard and bacon are certified GF if you’re cooking for someone with celiac.
• Switch up the herbs: Try fresh dill or chives for a different twist.
• Seasonal variations: In the summer, toss in blanched green beans or grilled corn. In the fall, roasted Brussels sprouts are a cozy addition.

Serving ideas: make it the star of the table

For a casual dinner, serve this potato salad alongside bratwurst or roasted chicken. If you’re hosting a barbecue, pair it with grilled burgers and a crisp green salad. For a little extra flair, garnish the dish with extra parsley or crispy fried onions. Serve it straight from the pot for a rustic feel, or plate it in a shallow dish so everyone can see all the bacon goodness.

Drinks that pair perfectly

A chilled German beer, like a pilsner or wheat beer, is a classic choice and brings out the dish’s tangy flavors. Prefer wine? A dry Riesling is a fantastic pairing—it complements the vinegar without overpowering it. For non-alcoholic options, go for sparkling water with a slice of lemon or even a crisp apple cider.

Storing and reheating tips

If you’ve got leftovers (lucky you!), store them in an airtight container in the fridge for up to 3 days. To reheat, simply pop it in the microwave or warm it gently on the stove with a splash of water or chicken broth to loosen it up. Just be sure to avoid letting it sit out at room temperature for more than 2 hours.

Scaling the recipe: cooking for a crowd or just yourself

This recipe serves about 6, but it’s easy to adjust. For a smaller batch, simply halve the ingredients. If you’re feeding a crowd, double or triple the recipe, but cook the potatoes in batches so they don’t overcrowd the pot. And don’t forget—you’ll need a bigger pot for the bacon and dressing if you’re scaling up!

Wrapping it up

Warm, tangy, and undeniably satisfying, this German potato salad is a recipe worth adding to your rotation. Whether you stick to the classic version or make it your own with fun adaptations, it’s the kind of dish that keeps people coming back for seconds (and thirds). So grab your apron, cook up a batch, and enjoy this comforting, flavor-packed salad—you won’t regret it!

FAQs

1. Can I make this potato salad ahead of time?
Yes! You can prep it a day ahead and refrigerate it, but I recommend reheating it slightly before serving to bring out the flavors.

2. What’s the best way to slice the potatoes?
Cut them into ½-inch rounds after boiling. If a slice is huge, cut it in half for bite-sized pieces.

3. Can I use turkey bacon instead of regular bacon?
Absolutely! Turkey bacon works great, though it’ll be a bit less greasy, so you might want to add a tablespoon of olive oil to the dressing.

4. How do I make it less tangy?
Start with 1 tablespoon of sugar and taste as you go. You can also reduce the vinegar slightly.

5. Can I serve this cold?
Technically, yes, but it’s best warm or at room temperature. The dressing tends to thicken when cold, which changes the texture.

Print