German Potato Salad
This German Potato Salad is one of my all-time favorite side dish recipes. Made with crispy bacon and a tangy dressing, this warm potato salad is a huge crowd-pleaser!
German Potato Salad
If you want to make potato salad but would rather skip the mayonnaise-based dressing, then you’ll love this German potato salad!
I absolutely adore this recipe, and I’ve been making it on repeat over the past few months. This German potato salad is made with bacon, onion sautéed in the bacon drippings, and a vinegar-based dressing. You serve it warm, and the contrast of the tender potatoes and crispy bacon with the tangy dressing tying it all together is just incredible.
The best part about this recipe is how easy it is to make! You’ll love the short, simple ingredient list.
Ingredients You’ll Need
- Baby Red Potatoes: Try to buy a bag of potatoes that are similar in size so that some don’t cook faster than others when you boil them.
- Bacon: You’ll need six slices of bacon for this recipe.
- Yellow Onion: You can substitute red onion if desired.
- White Wine Vinegar: I prefer the flavor of white wine vinegar in this recipe. If you need an alternative, you can substitute apple cider vinegar.
- Honey: To balance out the tangy elements in the dressing.
- Dijon Mustard: Adds flavor.
- Salt and Pepper: Adjust the amounts to your tastes.
- Fresh Parsley: For a pop of fresh flavor and color.
What Kind of Potatoes to Use
Red potatoes are ideal for this salad because they are firm and waxy, so they will hold their shape well in the salad. I use baby red potatoes so that I don’t have to cut them before boiling. You can also use Yukon gold potatoes, New potatoes or gold potatoes in this recipe. Do not use russet potatoes because they will likely fall apart in the salad.
How to Make German Potato Salad
Here’s an overview of the recipe steps. Find the full recipe with ingredient amounts and instructions below.
To make this German potato salad, you’ll start by cooking the potatoes. Start the potatoes in cold water and then bring the pot to a boil. Starting them in cold water helps the potatoes to cook through evenly. Salt the cooking water to flavor the potatoes as they boil. Once they are just fork-tender, drain the potatoes. When they’re cool enough to handle, cut them in half or quarters, depending on their size.
Cook the bacon in a large skillet, then transfer it to a paper towel lined plate. In the bacon grease, sauté the chopped onion. Then stir in the white wine vinegar, honey, Dijon mustard, salt and pepper to finish the dressing.
Finally, add the potatoes to the skillet and toss them with the dressing. Crumble the bacon into the salad and stir in the chopped fresh parsley. Serve it warm and enjoy one of the best potato salads you’ll ever eat.
Storing Leftovers
German potato salad is best served warm or at room temperature, right after it’s made, while the bacon is crispy. If you have leftovers, they will still be delicious. Store leftovers in an airtight container in the refrigerator for up to 3 days. I like to warm leftovers in a skillet over moderate heat or gently in the microwave before serving.
What to Serve with German Potato Salad
I love to serve this German potato salad with grilled chicken thighs, Instant Pot pulled pork or turkey burgers. It’s a favorite for a summer BBQ, perfect for enjoying with your favorite grilling recipes. If you’d like to add another side dish to the meal, I recommend a crisp green salad or some corn on the cob.
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German Potato Salad
Ingredients
- 2 pounds baby red potatoes
- 6 slices bacon
- 1 small yellow onion, chopped
- ¼ cup white wine vinegar, or apple cider vinegar
- 1 tablespoon honey, or granulated sugar
- 2 teaspoons Dijon mustard, optional
- ¾ teaspoon salt, or to taste, plus more for cooking the potatoes
- ¼ teaspoon black pepper, or to taste
- ¼ cup chopped fresh parsley
Instructions
- Place potatoes in a large pot and add cool water until the water level is about 2 inches above the potatoes. Bring to a boil over high heat. Once boiling, add 2 teaspoons salt to the pot and stir. Boil potatoes for about 8-12 minutes, or until just tender when pierced with a fork. Check the potatoes often and be careful not to overcook them. Drain the potatoes well.
- Once potatoes are cool enough to handle, cut them in half or quarters, depending on their size.
- Meanwhile, lay the bacon slices in a single layer in a large, deep skillet and cook over medium heat, flipping as needed, until cooked through, about 5-8 minutes total. Transfer the bacon to a paper towel-lined plate, leaving the bacon grease in the skillet.
- To the skillet with the bacon grease, add the onion. Cook until softened, about 3-4 minutes.
- Add the white wine vinegar, honey, Dijon mustard, salt and pepper. Stir and cook for 1-2 minutes. Remove the pan from the heat.
- Add the chopped potatoes to the pan. Gently toss to combine, until the potatoes absorb most of the dressing. Crumble ⅔ of the bacon over the potatoes and add the chopped parsley, toss gently to combine.
- Transfer to a serving dish (or you can serve it right from the skillet) and crumble the rest of the bacon over the top. Serve warm or at room temperature.
Notes
- German potato salad is best served warm or at room temperature, right after it’s made, while the bacon is crispy. However, if you have leftovers, they will still be delicious. Store leftovers in an airtight container in the refrigerator for up to 3 days. I like to warm leftovers in a skillet over moderate heat or gently in the microwave before serving.
