German Potato Salad Recipe

There's something undeniably comforting about the warm, tangy bite of German Potato Salad. With its tender potatoes, smoky bacon, and punchy vinegar-mustard dressing, this dish strikes the perfect balance between hearty and zesty.

this Recipe

I first fell in love with German Potato Salad at a backyard cookout hosted by a friend with deep roots in Bavaria. I’d expected a creamy, mayo-laden side—but what I tasted instead was a bold, savory dish that practically demanded a second helping. It’s since become my go-to for potlucks, BBQs, and even weeknight dinners.

Whether you're serving bratwurst, grilled chicken, or a plate full of vegetables, this potato salad adds the perfect German twist. Let’s dig into what makes it so special.

Why You’ll Love This German Potato Salad

Get ready to discover your new favorite side dish. This German Potato Salad is more than just a tasty accompaniment—it’s a flavor-packed showstopper.

It’s served warm—which makes it a cozy, comforting choice all year round. Unlike traditional cold potato salads, this version is tossed in a hot bacon vinaigrette that soaks into the potatoes for extra richness.

Quick and easy to make, this recipe comes together in under 40 minutes, using just a handful of pantry staples. It’s approachable for beginner cooks but still impressive enough to bring to a party.

It’s naturally dairy-free and mayo-free, making it perfect for outdoor gatherings where you don’t want to worry about refrigeration. It also happens to be gluten-free—just double-check your mustard and broth!

The flavor is bold and balanced, thanks to the vinegar, mustard, and bacon fat. It’s tangy, savory, and just a little bit sweet, giving every bite incredible depth.

This salad can easily star as a side or stand on its own as a light lunch. And if you have leftovers? They're even better the next day.

Ingredients Notes

The magic of German Potato Salad lies in its simple ingredients, each chosen to complement the others and create a perfect harmony of textures and flavors.

Red potatoes are the ideal choice for this dish. Their waxy texture holds up beautifully during boiling and tossing, so you don’t end up with a mushy mess. Leave the skins on for a rustic look and a slight earthy flavor.

Thick-cut bacon is essential. It adds smoky richness and provides the fat needed for the warm dressing. Once the bacon is crisp, don’t toss that grease—it becomes the flavorful base of the vinaigrette.

Apple cider vinegar gives the dressing its tang. It’s the sharp counterpart to the richness of the bacon and the starchiness of the potatoes. You could use white vinegar in a pinch, but the apple notes round things out beautifully.

Dijon mustard lends depth and a gentle heat. It blends with the vinegar and bacon drippings to create a luscious, tangy dressing that clings to the potatoes.

Yellow onions are sautéed in the bacon grease until soft and golden. Their sweetness mellows out the acidity in the dressing, tying everything together.

You'll also need a large skillet for rendering the bacon and a big mixing bowl for tossing everything while warm. A colander, a sharp knife, and a wooden spoon round out the equipment list.

How To Make This German Potato Salad

Making German Potato Salad is easier than you might think, and the warm dressing technique makes it extra flavorful.

Start by placing your red potatoes in a large pot and covering them with cold, salted water. Bring to a boil and cook until fork-tender—about 12–15 minutes, depending on size. Drain and let them cool just enough to handle, then slice them into thick rounds or half-moons.

Meanwhile, cook the bacon in a large skillet over medium heat until crispy. This usually takes about 8–10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, but do not discard the bacon drippings—you'll use them to build the dressing.

In the same pan, add your chopped onions to the hot bacon grease and sauté for 3–4 minutes until soft and just starting to caramelize. Then stir in the apple cider vinegar, Dijon mustard, a touch of sugar, salt, and freshly cracked black pepper. Let the dressing simmer for a minute or two to blend the flavors.

While the potatoes are still warm, place them in a large bowl and pour the hot dressing over the top. Gently toss to coat, being careful not to break them apart too much. Add the crisped bacon back in and give it one final stir.

The whole dish takes about 35–40 minutes from start to finish. You’ll know it’s ready when the potatoes are tender but still holding their shape, and every piece is glistening with the tangy, savory dressing.

Storage Options

Leftover German Potato Salad stores surprisingly well, and the flavors deepen as it sits.

If you have leftovers, allow the salad to cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. You can enjoy it cold, at room temperature, or gently rewarmed.

To reheat, place the potato salad in a microwave-safe bowl, cover loosely, and heat in 30-second intervals until warm. Alternatively, you can reheat it in a skillet over low heat, stirring gently until heated through.

While it’s best enjoyed fresh, this salad can also be made a few hours ahead of time and kept warm in a slow cooker set to low for serving at parties.

Variations and Substitutions

This recipe is wonderfully flexible. Whether you're working with dietary restrictions or just craving a twist, you’ve got options.

If you're vegetarian, skip the bacon and use a bit of olive oil or butter to sauté the onions. Add a splash of smoked paprika to mimic that smoky flavor.

For a lighter version, reduce the bacon and use half the amount of dressing. You’ll still get that tangy kick without as much richness.

Want to add more veggies? Toss in blanched green beans or sautéed mushrooms for extra texture and nutrition. Some German families also add pickles or hard-boiled eggs for even more variety.

Feel free to experiment with different types of vinegar. White wine vinegar or sherry vinegar can give the dish a slightly different nuance while still honoring the classic flavor profile.

You can even serve this salad chilled! While not traditional, some people enjoy the bold flavor just as much cold from the fridge, especially on a hot day.

Don’t be afraid to make this dish your own. The bones of the recipe are solid—everything else is fair game.

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