I’ve always believed a great German potato salad should strike the perfect balance between tangy and savory, and this recipe delivers just that. The warm bacon-infused vinegar dressing coats tender potatoes, while sharp onions and whole-grain mustard add depth and complexity. Unlike creamy versions, this one focuses on bold, comforting flavors that come together effortlessly. The dish even tastes better as it rests, making it an ideal choice for gatherings or a simple weeknight side.
Recipe
This German potato salad is hands-down the best you’ll ever make—trust me, I’ve served it at countless gatherings, and it always disappears first. Unlike the mayo-heavy versions, this one is packed with tangy warmth from a bacon-infused vinegar dressing that soaks into tender potatoes, creating the perfect balance of creamy and crisp.
The secret? A splash of broth to deepen the flavor and fresh herbs that brighten every bite. One forkful of those soft potatoes with crispy bacon and a punch of mustard, and you’ll swear off store-bought salads for good.
Plus, it’s served warm, making it the ultimate comfort side dish that’s as easy to whip up as it’s to devour. Let’s get cooking—your next cookout star is just a few steps away.
Ingredients
The secret to an authentic German potato salad lies in balancing tangy, savory, and smoky flavors—starting with the right ingredients. Waxy potatoes hold their shape better than starchy varieties, while a good-quality bacon fat adds depth you just can’t replicate with oil. Here’s what you’ll need:
- 1.5 lbs waxy potatoes (like Yukon Gold or red potatoes)—avoid russets, as they’ll turn mushy.
- 4 slices thick-cut bacon (smoky, applewood-smoked if possible)—this is non-negotiable for that rich backbone of flavor.
- 1 small yellow onion, finely diced—red onion works too for a sharper bite.
- 1/4 cup apple cider vinegar (white vinegar in a pinch, but cider adds subtle sweetness).
- 1 tbsp whole-grain mustard (Dijon works, but the seeds add texture).
- 1 tsp sugar (or honey for a more nuanced sweetness).
- 1/4 cup fresh parsley, chopped—skip the dried stuff; freshness is key here.
- Salt & black pepper to taste—season in layers as you go.
Pro Tip: Reserve a tablespoon of bacon fat to sauté the onions—it’s a flavor powerhouse.
For a vegetarian twist, use smoked paprika and olive oil, but trust me, the bacon version is worth the splurge.
How to Make the Best Authentic German Potato Salad
Boil the potatoes: Start by cooking whole, unpeeled potatoes in salted water until tender (about 15-20 minutes). This keeps them firm enough to hold their shape when sliced. Test with a fork—they’re ready when it pierces easily but the center still resists slightly.
Prep the dressing while potatoes cook: Whisk together vinegar, mustard, and sugar in a large bowl. Adding warm bacon drippings (or olive oil for a vegetarian version) emulsifies the dressing for a silky texture.
Pro tip: If using bacon, reserve some crispy bits for garnish.
Slice potatoes warm: Drain and let them cool just enough to handle, then peel and slice into ½-inch rounds. Cutting them warm helps them absorb the dressing better.
Warning: Overhandling can turn them mushy—slice gently!
Combine with dressing immediately: Toss the warm potatoes in the dressing while they’re still hot; they’ll soak up flavors deeply. Fold in diced onions and most of the bacon (if using). The heat softens the onions slightly, mellowing their bite.
Rest before serving: Let the salad sit for 15-30 minutes at room temperature. This allows flavors to meld. Stir once more before garnishing with reserved bacon and fresh parsley. Serve slightly warm for the authentic experience.
Storage tip: If making ahead, refrigerate but bring to room temperature before serving. Add a splash of broth or vinegar to refresh leftovers. Avoid reheating—it can make potatoes grainy.
Nutrition
German potato salad is a flavorful dish that combines tender potatoes with a tangy dressing. Here’s the nutritional breakdown per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 kcal |
| Total Fat | 12g |
| Saturated Fat | 2g |
| Cholesterol | 5mg |
| Sodium | 380mg |
| Total Carbs | 26g |
| Dietary Fiber | 3g |
| Sugars | 4g |
| Protein | 3g |
Chef Tips
While considering the nutritional aspects of German potato salad, I often find that small adjustments in preparation can enhance flavor while keeping it wholesome. Use waxy potatoes—they hold shape better.
Dress them warm so they absorb the vinaigrette. Swap half the mayo for Greek yogurt for tang and protein.
Add crisp bacon for texture, but drain excess fat. Fresh herbs brighten the dish without extra calories.
Serve slightly warm for best taste.
