Discover the hearty flavors of our Classic German Potato Salad! Unlike its creamy American counterpart, this salad features tender potatoes dressed in a tangy, warm vinaigrette. Infused with the richness of bacon and the subtle sweetness of onions, this dish is perfect for any occasion, whether served as a side dish or a satisfying main course. Experience the traditional flavors of Germany right at your table!

The first time I tasted German Potato Salad was at a local Oktoberfest celebration. It was a cool autumn evening, and the aroma of sizzling bacon and vinegar filled the air. The salad was served warm, with potatoes that melted in your mouth and a tangy dressing that left a delightful aftertaste.

Since then, I’ve perfected my own version of this beloved dish. It has become a staple at family gatherings and potluck dinners, where it always receives rave reviews. The combination of crispy bacon, tender potatoes, and the tangy dressing brings back memories of that festive evening and captures the essence of German comfort food.

Why You’ll Love Classic German Potato Salad

Warm and Comforting: Served warm or at room temperature, it’s perfect for chilly evenings or sunny picnics.
Tangy Vinaigrette: Unlike creamy salads, the tangy vinegar-based dressing adds a unique twist.

Bacon Infusion: Crispy bacon bits lend a smoky richness that complements the potatoes perfectly.
Make-Ahead Friendly: Tastes even better the next day, making it ideal for meal prep or potlucks.

Ingredients Notes For Classic German Potato Salad

Potatoes: Choose waxy potatoes like Yukon Gold or red potatoes, which hold their shape well.
Bacon: Use thick-cut bacon for extra flavor and crispiness.
Vinegar: Apple cider vinegar or white wine vinegar provides the tangy base for the dressing.

Mustard: German mustard or Dijon mustard adds depth and a hint of spice to the dressing.

Recipe Steps:

Cook the Potatoes:
- Place 2 pounds of potatoes (peeled or unpeeled) in a large pot of salted water.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes, until potatoes are tender when pierced with a fork.
- Drain the potatoes and let them cool slightly. Cut into slices or cubes and place in a large mixing bowl.
Prepare the Dressing:
- In a skillet, cook 6 slices of chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving about 2 tablespoons of bacon fat in the skillet.
- Add 1 small diced onion to the skillet and cook until softened, about 5 minutes.
- Stir in 1/4 cup of apple cider vinegar, 2 tablespoons of sugar, 1 tablespoon of German mustard (or Dijon mustard), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for 1-2 minutes, stirring constantly.
- Pour the hot dressing over the potatoes in the mixing bowl. Add the crispy bacon and gently toss until the potatoes are well coated.
Serve or Chill:
- Serve the German Potato Salad warm, garnished with chopped parsley if desired.
- Alternatively, refrigerate for at least 1 hour before serving to allow the flavors to meld together.

Storage Options:

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Make-Ahead: Prepare the salad up to 1 day in advance, allowing the flavors to develop overnight.

Variations & Substitutions:

Add Herbs: Stir in chopped fresh herbs like parsley, dill, or chives for added freshness.
Vegetarian Option: Omit the bacon and use olive oil for sautéing the onions.
Spiced Up: Add a pinch of paprika or cayenne pepper for a hint of heat.

How to Make Authentic German Potato Salad

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Ingredients

Scale

2 pounds waxy potatoes (such as Yukon Gold or red potatoes)

6 slices thick-cut bacon, chopped
1 small onion, diced
1/4 cup apple cider vinegar

2 tablespoons sugar
1 tablespoon German mustard or Dijon mustard
1/2 teaspoon salt

1/4 teaspoon black pepper
Chopped fresh parsley (optional, for garnish)

Instructions

Cook potatoes in salted boiling water for 15-20 minutes until tender. Drain, cool slightly, and cut into slices or cubes.

In a skillet, cook bacon until crispy. Remove bacon, leaving 2 tablespoons of bacon fat in skillet.
Sauté onion in bacon fat until softened, about 5 minutes. Stir in vinegar, sugar, mustard, salt, and pepper. Cook for 1-2 minutes.
Pour hot dressing over potatoes in a mixing bowl. Add crispy bacon and gently toss to coat.