Authentic German Potato Salad is a flavor packed, vinegar-based potato salad made with tender warm potatoes, onions and crispy bacon, tossed in the best tangy dressing. This no-mayo potato salad is a great side dish that can be served warm or cold.
Best like Grandma’s
This recipe is by far the closest to my Grandmother’s fabulous German Potato Salad. Have tried others, this is the BEST! Barb
★★★★★
German Potato Salad Recipe at a Glance
- Main Ingredients: Potatoes, crispy bacon, bacon drippings, onion, tangy vinegar.
- Dietary Information: Gluten-free, dairy-free, egg-free, mayo-free.
- What You Need to Know: One of the things that sets this authentic German potato salad recipe apart from other recipes is the dressing. Unlike the mayo-based American potato salad, traditional German potato salad is made with a warm dressing that is poured over the potatoes while they are still hot. This allows the tender potatoes to absorb the flavors of the dressing, resulting in a delicious and flavorful dish.
- Taste: German style Potato Salad is savory with lots of bacon flavor. The salad dressing has a sharp tangy flavor and the crispy bacon adds a nice texture to the soft and creamy potatoes.
- Pros – Make Ahead: This filling and delicious warm potato salad, also known as Kartoffelsalat, can be made ahead of time which makes it the perfect side dish to serve at cookouts, picnics, potlucks family gatherings and summer barbecues. It’s also great served as a simple side dish for weekday lunch or dinner.
- Cons: If you follow a pork-free diet, you can adjust some of the ingredients although the results won’t be quite the same. You can use turkey bacon for the salad. As for the warm bacon vinaigrette, use only olive oil instead of bacon grease to make the hot dressing.
What is German Potato Salad?
There are many different types of German Potato Salad depending on the region where they come from. However, most German potato salad recipes are prepared with a lighter dressing made with vinegar and mustard. This particular recipe from the Southern Bavarian region is vinegar based. In case you are wondering, the name of this salad in German is Kartoffelsalat.
German Potato Salad Key Ingredients
Please check the recipe card below for the complete list of ingredients and their quantities.
- Potatoes: Waxy potatoes such as yellow potatoes, Yukon gold potatoes or small red potatoes are preferred over starchy potatoes such as russet potatoes. Waxy potatoes tend to hold their shape better and are less likely to fall apart, when cooked.
- Bacon: I mostly use regular cut bacon for this recipe but thick-cut bacon can be used.
- Oil: I used olive oil but any mild salad oil works.
- Apple Cider Vinegar: I prefer apple cider vinegar to make the dressing but white vinegar or white wine vinegar can also be used.
- Onion: Use whatever onion type you prefer or have at home. Yellow onion or red onion work well.
- Mustard: I use a combination of Dijon mustard and whole grain mustard (aka grainy mustard) to make the warm vinaigrette.
- Sugar: A little bit of sugar balances the sharp tanginess of the warm apple cider vinegar dressing.
- Fresh Herbs: Fresh parsley, green onions aka scallions.
- Salt and Ground Black Pepper: I prefer sea salt or Kosher salt. Use what you have at home.
How To Make German Potato Salad
- Cook the Potatoes: Peel and cut the potatoes. Place potatoes in a large pot and cover them with cold water by about an inch. Salt the water and bring to a boil over medium-high heat. Lower the heat to medium and cook until tender. Drain and transfer to a large bowl.
- Cook the Bacon: In a large skillet, cook the bacon until crispy. With a slotted spoon, remove the bacon from the skillet and drain on a paper towel-lined plate.
- Make the Dressing: Pour off some of the rendered fat, leaving about 3 tablespoons in the skillet. Add the onion and cook until the onions are soft and translucent but not browned. Whisk in the vinegar, Dijon mustard, whole grain mustard, sugar, oil, salt and pepper and stir until heated through and bubbly.
- Toss the Salad: Pour the vinaigrette over the hot potatoes. Add the crispy bacon, fresh herbs and toss gently. Season to taste and serve.
Tips for Making the Best German Potato Salad
- Use Waxy Potatoes: Waxy potatoes such as red potatoes, Yukon gold or yellow potatoes hold their shape much better than regular potatoes like Russet (sometimes known as Idaho potatoes) which can easily turn mushy.
- Pour the Vinaigrette over the Potatoes While They Are Still Hot: Hot potatoes absorb the flavorful vinaigrette much better than cold potatoes.
- Toss Gently: Just like any traditional potato salad, gentle tossing is a must to prevent the potatoes from getting mushy.
- No Chilling Time: This salad can be served as soon as it’s ready. There is no need to chill it or wait for the flavors the meld together. Pouring the hot vinaigrette over the warm potatoes adds instant flavor!
- Serve It Warm, Room Temperature or Cold: Whether you make it ahead or serve it as soon as it’s ready, this dish is filling and delicious.
Frequently Asked Questions
Does German Potato Salad Have Eggs?
No, German Potato Salad does not contain eggs. The salad dressing is vinegar-based and does not have any mayo.
What are the Best Potatoes for Potato Salad?
Any kind of waxy potatoes are best for making potato salad. Red potatoes hold their shape well and are creamy in texture making them perfect for salads. Yukon Gold and a more all-purpose potato will work also.
What is the Difference Between American and German Potato Salad?
The classic American potato salad is tossed in a mayonnaise-based dressing and it’s served cold. German Potato Salad is tossed with a vinegar-based dressing made with bacon drippings and mustard.
How Long Do You Boil Potatoes For A Potato Salad?
To make potato salad, I cook the potatoes cut into even bite size pieces or cubes of about 1.5 to 2 inch. It usually takes between 10 and 15 minutes for the potatoes to become tender (different types of potato take more or less time to cook). Test for tenderness by piercing a piece of potato with a fork.
Is German Style Potato Salad Served Warm Or Cold?
German Potato Salad can be served hot, warm, or cold. It all depends on your preference. I usually eat it as soon as it’s tossed together
What to Serve with German Potato Salad?
- Easy Grilled Steak Kebabs
- Grilled Chicken with the Best Balsamic Herb Marinade
- Juicy Baked Pork Chops
- Perfect Pan Seared Steak
- Juicy Grilled Pork Tenderloin
How to Store Potato Salad?
This salad can be stored in an airtight container in the refrigerator for 4-5 days. When ready to serve, remove it from the fridge 15 minutes before eating it to take away the chill. Give it a quick stir to redistribute the flavor and if the salad seems a bit dry, add a small amount of olive oil or a bit of chicken broth or vegetable broth and toss gently. German potato salad can also be reheated in the microwave or stove top.
Take A Look At These Other German Recipes:
- Bauernbrot (German Farmer’s Style Bread)
- Instant Pot Sauerbraten
- Homemade German Pretzels
- Pork Schnitzel
- German Red Cabbage
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German Potato Salad Recipe
Ingredients
- 3 pounds potatoes red potatoes or Yukon gold
- 1 pound bacon, cut into large dice (uncooked)
- 1/2 cup onion, finely diced
- 1/4 cup fresh parsley chopped (flat-leaf or Italian parsley works best)
- 1/3 cup cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon whole grain mustard
- 2 teaspoon sugar
- 1/3 cup olive oil (or canola oil)
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 scallions, sliced
Instructions
- Peel and cut the potatoes into bite size pieces and place them in a pot with enough lightly salted water to cover them by 1 inch. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer uncovered, for about 10 -15 minutes or until tender but not falling apart. Drain and transfer the potatoes to a medium bowl.
- Meanwhile, place the bacon in a large skillet and cook until crisp. Remove the crispy bacon from the skillet and place on a paper towel-lined plate.
- Pour off some of the rendered bacon fat from the skillet, reserving about 3 tablespoons. Add the onion to the skillet and cook, over medium-low heat for about 4-5 minutes or until the onions are soft and translucent but not browned.
- Whisk in the vinegar, Dijon mustard, whole grain mustard, sugar, oil, salt and pepper and stir until heated through and a bubbly.
- Pour the dressing over the potatoes and toss gently with the crispy bacon, parsley and scallions. Season to taste and serve warm or at room temperature.
Recipe Notes
- Use Waxy Potatoes: Waxy potatoes such as red potatoes, Yukon gold or yellow potatoes hold their shape much better than regular potatoes like Russet (sometimes known as Idaho potatoes) which can easily turn mushy.
- Pour the Vinaigrette over the Potatoes While They Are Still Hot: Hot potatoes absorb the flavorful vinaigrette much better than cold potatoes.
- Toss Gently: Just like any traditional potato salad, gentle tossing is a must to prevent the potatoes from getting mushy.
- No Chilling Time: This salad can be served as soon as it’s ready. There is no need to chill it or wait for the flavors the meld together. Pouring the hot vinaigrette over the warm potatoes adds instant flavor!
- Serve It Warm, Room Temperature or Cold: Whether you make it ahead or serve it as soon as it’s ready, this dish is filling and delicious.
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