German Potato Salad
A comforting German Potato Salad has been on my table for generations. I make my recipe with red potatoes, onion and a rich bacon based dressing that tastes warm and savory. I love that I can have this ready in about 40 minutes which makes it easy to pair with simple weeknight dinners or holiday meals.
Potato is hands down one of my favorite ingredients to cook with. I never run out of ways to enjoy it and I am always happy to put a potato dish on the table since my family is also obsessed with “everything potato”. I simply love that it works in every season, during the colder months I make warm pots of crockpot cheesy potato soup. When summer arrives I switch to a simple grilled potato side dish that everyone grabs without a second thought.
Table of contents
Today I am sharing my German potato salad, a dish that used to show up on our dining table every summer at Grandmas house. As a child, I always loved the bacon bits and that has not changed. My recipe is a refreshing variation from the usual potato salad recipes since the dressing is not creamy. In about 40 minutes I can have it ready on the table using simple ingredients such as bacon, onion, vinegar, mustard, sugar and classic seasonings. It is the perfect side to serve during the summer and I also enjoy adding it to my Thanksgiving or Christmas table. I hope you give this a try!
Why you will love this recipe
- Flavors that always get me cooking: I mix the soft potatoes with a warm vinegar and mustard dressing so the seasoning settles into every slice. The smoky bacon and onion add a rich savory taste I love.
- Simple ingredients with a traditional taste: I rely on basic staples such as potatoes, bacon, vinegar, mustard, onion, sugar and herbs. These ingredients are easy to keep in the kitchen and come together to make a traditional German style salad.
- Ready in about 40 minutes: I can have this side dish cooked and on the table quickly which helps a lot on busy days. It pairs well with any protein meat, vegetables or any simple weeknight dinner, and it also fits into Thanksgiving or Christmas menus.
- A family recipe with real memories: I make it for my own family and I love that we enjoy the same warm and tangy flavors that have been part of my table since childhood.
What you will need
- Potatoes and bacon: I use red potatoes for the base and add smoky bacon. These two ingredients make the salad hearty and satisfying.
- Onion: I saute red onion until it softens and adds mild sweetness.
- Vinegar and mustard: I mix vinegar and mustard to create a bright tangy dressing. This combination gives the salad its classic German taste.
- Sugar, salt and black pepper: I use these simple seasonings to balance the tangy dressing.
- Fresh herbs like parsley: I add parsley at the end for freshness and color.
How to make
Boil the spuds: I cook the diced spuds in a large pot of water for about 10 minutes until they are tender. Then I drain them and place them in a bowl so they are ready for the warm dressing.
Cook the bacon: I place the bacon pieces in a cold skillet and let them heat slowly so they crisp up evenly. I cook them for about 8 minutes, then lift the pieces out with a slotted spoon and set them aside.
Make the sauce: I use the same skillet and cook the onions in the bacon drippings until they soften. Then I add the remaining ingredients and let everything simmer for about 2 minutes to create a warm tangy dressing.
Assemble and serve: I pour the warm sauce over the boiled spuds and toss them gently with the bacon and parsley. I finish with green onions on top and serve the salad while it is still warm.
Expert tip
Hot potatoes absorb best
When I first learned to make this German potato salad, Grandma taught me the one step that is key, and I still follow it every time I cook it for my family. I always pour the warm dressing over the hot spuds before they have a chance to cool. Hot potatoes take in the vinegar, mustard and bacon flavor so much better and the salad tastes richer and more comforting. When the potatoes cool, the dressing slips off and the texture never comes out the same. This simple habit has become my go to tip and it is the reason my family loves this dish just as much as I did when I was a child.
More tips to consider:
- I cook the potatoes just until they are tender so they stay firm when I mix them with the dressing. Overcooked potatoes break apart and the salad becomes mushy.
- I saute the onion in the bacon drippings until it softens because this step adds a deep savory flavor to the dressing. The onion cooks quickly so I keep an eye on it.
- I taste the warm dressing before I pour it over the potatoes to check the balance of vinegar, mustard and sugar. A small adjustment at this stage makes a big difference in the final flavor.
- I let the salad rest for a few minutes after mixing so the potatoes have time to take in the warm dressing.
Recipe variations and add-ins:
- Apple crunch add: I mix in 1 cup of small diced apples for a sweet and crisp touch. The fresh crunch pairs well with the warm potatoes and bacon.
- Carrot veggie lift: I add 1 cup of thin sliced carrots and cook them lightly in the bacon drippings.
- Celery fresh bite: I stir in 1 cup of sliced celery for a crunch. It adds a refreshing contrast to the warm tangy dressing.
- Paprika warm color: I sprinkle 1 teaspoon of paprika into the dressing. It adds a soft warm color and a mild smoky taste. I love this one!
- Dill herb finish: I add 1 tablespoon of chopped dill along with the parsley. It creates a brighter herbal note that blends nicely with the vinegar and mustard dressing.
Serving suggestions
For holiday meals, I love serving this warm German potato salad with my herb roasted turkey because the tangy dressing balances the savory turkey so well. I also like adding my green bean casserole to the table for a classic side that everyone enjoys, and I finish the meal with my Tres Leches pumpkin cake for a sweet and festive dessert.
For weeknight dinners, I often pair this salad with my cherry sauce pork chops, the sweet sauce matches nicely with the tangy potatoes. When I want something fresh on the side, I make a simple pear salad to bring a crisp and light contrast to the warm bacon and onion flavors.
How to store leftovers:
- Refrigerate: I place the leftovers in an airtight container and keep them in the fridge for up to 3 days.
- Freezing: I do not freeze this salad because the potatoes change texture once thawed.
- Reheating: I warm the salad gently in a skillet over low heat and add a small splash of vinegar if it needs more moisture. You can also warm it in the microwave in short intervals.
Frequently asked questions
I like to leave the skins on because they add color and a rustic look that reminds me of the way Grandma cooked. If you enjoy a smoother finish, peeling them works just as well and the dressing still coats them nicely.
I like using yellow or red potatoes because they stay tender and keep a nice shape once cooked. They absorb the warm dressing so well and never turn grainy, which makes the salad taste rich and comforting at the table.
I mix the dressing with the potatoes while they are still hot because they take in the moisture right away. If the salad sits for a while and looks a little dry, I add a small splash of warm vinegar before serving.
More potato dishes to try:
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German Potato Salad
Ingredients
- 3 pounds red potatoes diced
- 1 pound bacon diced
- 1 red onion diced
- 2 tablespoons white vinegar
- 1 tablespoons pickle juice
- 1/4 cup olive oil
- 2 tablespoons sugar
- 1 tablespoon dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons chopped fresh parsley
- 2 tablespoons green onions
Instructions
- Bring a large pot of water to a boil. Add the diced potatoes and boil until tender, about 10 to 12 minutes.
- Drain the potatoes and place in a large mixing bowl.
- Place a cast-iron skillet over medium heat and once it is hot, add the bacon and cook it until crispy, about 7-8 minutes.
- Remove bacon to a plate, leaving the grease in the pan.
- Add red onion to the skillet and cook for 5 minutes, stirring, until soft.
- Whisk in vinegar, olive oil, pickle juice, sugar, mustard, salt, and pepper, stir and cook for 1 to 2 minutes.
- Pour the dressing over the potatoes, add bacon and parsley. Toss to combine.
- Garnish with green onions.
- Serve hot, or cold.
Video
Notes
Hot potatoes absorb best
When I first learned to make this German potato salad, Grandma taught me the one step that is key, and I still follow it every time I cook it for my family. I always pour the warm dressing over the hot spuds before they have a chance to cool. Hot potatoes take in the vinegar, mustard and bacon flavor so much better and the salad tastes richer and more comforting. When the potatoes cool, the dressing slips off and the texture never comes out the same. This simple habit has become my go to tip and it is the reason my family loves this dish just as much as I did when I was a child.More tips to consider:
- I cook the potatoes just until they are tender so they stay firm when I mix them with the dressing. Overcooked potatoes break apart and the salad becomes mushy.
- I saute the onion in the bacon drippings until it softens because this step adds a deep savory flavor to the dressing. The onion cooks quickly so I keep an eye on it.
- I taste the warm dressing before I pour it over the potatoes to check the balance of vinegar, mustard and sugar. A small adjustment at this stage makes a big difference in the final flavor.
- I let the salad rest for a few minutes after mixing so the potatoes have time to take in the warm dressing.