If you are craving a dish that brings together tangy, savory, and comforting flavors with a wonderful balance of textures, this German Potato Salad Recipe is your next kitchen winner. This classic side dish is anything but ordinary—it’s warm, slightly vinegary, and loaded with crispy bacon and tender red potatoes. Whether you’re planning a family dinner or a picnic, this recipe delivers a hearty, flavorful punch and is guaranteed to become one of your favorites. Let’s take a closer look at how to create this delicious German Potato Salad Recipe from scratch.
Ingredients You’ll Need
The beauty of this German Potato Salad Recipe lies in its simplicity, using fresh and essential ingredients that each play a pivotal role in building its nostalgic flavor. Every element brings something special—whether it’s the tang from vinegar, the smoky crunch from bacon, or the herbaceous pop from parsley, together they create a perfectly balanced dish.
- 2 pounds red potatoes: These hold their shape well and add a lovely color contrast with their red skins.
- 1/4 cup chicken or vegetable broth: Adds depth and enhances the overall savoriness without overpowering.
- 3 tablespoons white vinegar or cider vinegar: Provides the iconic tartness essential to German potato salad.
- 1/2 tablespoon white sugar: Balances the acidity with a subtle touch of sweetness—don’t skip it!
- 1 teaspoon Dijon mustard or German mustard: Offers gentle heat and a gentle bite to the dressing.
- 12 ounces bacon: Crisp and smoky, bacon is key to lending that unforgettable flavor punch.
- 1 medium red onion (chopped): Adds a mild sharpness and beautiful red hue to the salad.
- 3 cloves garlic (minced): For aromatic depth and a savory base note.
- 2-3 tablespoons chopped Italian parsley: Fresh and vibrant, parsley brightens up the dish and adds a herbaceous finish.
- Salt & pepper (to taste): Essential for seasoning and bringing all the components together.
- Chives for garnish (optional, to taste): A subtle onion flavor and pretty garnish to finish.
How to Make German Potato Salad Recipe
Step 1: Perfectly Cook the Potatoes
Start by boiling the red potatoes with their skins on—this keeps them firm and flavorful. If they are large, cut them in half for faster cooking. Boil until a knife easily pierces through, then drain and let them cool just enough so you can handle them without burning your fingers. Keeping the skins on helps retain the nutrients and lends a rustic, homey feel to the salad.
Step 2: Prepare the Tangy Dressing
While the potatoes cook, whisk together the chicken or vegetable broth, vinegar, sugar, and mustard in a small bowl. This mixture is the heart of your salad’s piquant flavor, balancing acidity, sweetness, and a subtle hint of spice. Setting it aside allows the flavors to blend while you prepare the rest.
Step 3: Fry the Bacon Until Crispy
Using kitchen shears to cut the bacon right into the skillet makes this step so easy and mess-free. Fry the bacon over medium-high heat until crispy and golden, about 10 minutes. This step adds the signature smoky crunch that’s a star element in this German Potato Salad Recipe.
Step 4: Cook the Onions in Bacon Fat
After removing the bacon and letting the pan cool slightly, keep the flavorful bacon fat in the skillet. Add the chopped red onion and sauté for five minutes until soft and fragrant. This cooking method infuses the onions with smoky richness, enhancing every forkful of the salad.
Step 5: Add Garlic and Blend Flavors
Stir minced garlic into the skillet and cook just about thirty seconds until fragrant, making sure not to burn it. Then pour in the prepared broth dressing, scrape the browned bits from the skillet’s bottom—they’re bursting with flavor—and bring the mixture to a soft boil. Let it reduce by half to thicken slightly without evaporating completely; this gives your dressing a perfect coating consistency.
Step 6: Combine Potatoes, Bacon, and Herbs
Cut the cooked potatoes into your preferred chunk or slice size and add them to the skillet off the heat. Toss in the crispy bacon pieces and chopped parsley, folding everything together gently. This final assembly coats each potato piece with savory dressing and herbaceous goodness, creating a harmony of textures and tastes.
Step 7: Season and Serve Warm
Season with salt and pepper to your liking, remembering that the bacon adds saltiness already. Transfer the warm salad into a serving bowl or leave it in the skillet to retain heat longer. Add a sprinkle of fresh chives on top if you like a slight oniony crunch and vibrant green color. Serve immediately for the best experience of this luscious German Potato Salad Recipe.
How to Serve German Potato Salad Recipe
Garnishes
Fresh chives are a popular garnish that adds a delicate onion flavor and pops of green. You can also sprinkle additional parsley or even a few crispy fried onions on top for an extra treat. These little touches boost both the salad’s visual appeal and flavor complexity.
Side Dishes
German Potato Salad pairs beautifully with grilled sausages, roasted chicken, or a simple schnitzel. It’s a classic accompaniment to any hearty German-inspired meal but also shines alongside lighter dishes like grilled vegetables or salmon, adding heartiness without heaviness.
Creative Ways to Present
For a fun twist, serve the salad in small individual cast iron skillets or rustic wooden bowls to keep it cozy and warm at the table. You can also present it atop a bed of fresh greens to lighten the dish. Another crowd-pleaser is serving it as a warm salad bar option where guests can spoon it onto their plates with other toppings and sides.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to three days. The flavors intensify as it chills, though the bacon may become less crisp. Gently re-toss with a bit of fresh parsley before serving again to brighten it up.
Freezing
This German Potato Salad Recipe isn’t ideal for freezing because the potatoes can turn mushy and watery once thawed. It’s best enjoyed fresh or refrigerated within a short time.
Reheating
To reheat, warm the salad gently in a skillet over low heat, stirring occasionally. You can add a splash of broth or water to loosen the dressing if it thickens too much. Avoid using a microwave as it can overcook the potatoes unevenly and dull flavors.
FAQs
Can I use a different type of potato?
Yes, though red potatoes are preferred for their firm texture and thin skin which stands up well in this warm salad. Yukon Golds can work too but avoid starchy potatoes like Russets as they may turn mushy.
What’s the difference between German Potato Salad and regular potato salad?
German Potato Salad is typically served warm and uses a vinegar-based dressing with bacon and onions, whereas traditional American potato salad is cold and made with a mayonnaise dressing.
Can I make this salad vegetarian?
Absolutely! Substitute the bacon with smoked paprika roasted chickpeas or mushroom bacon alternatives, and use vegetable broth to keep the smoky, savory notes alive without meat.
Is it okay to peel the potatoes?
Peeling is optional. The skins add texture and nutrients, but if you prefer a smoother bite, peeling makes the salad milder and more uniform in texture.
How long does this potato salad keep its best flavor?
It tastes best the day it’s made or the next day when flavors meld. After about 3 days refrigerated, the potatoes may absorb too much vinegar and become mushy, so it’s best enjoyed fresh.
Final Thoughts
I cannot recommend this German Potato Salad Recipe enough—it’s genuinely one of those dishes that feels like a warm hug from the inside. Next time you want to add a bit of tradition and bold flavor to your table, give this recipe a try. It’s simple, satisfying, and ridiculously delicious. Your taste buds will thank you!
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German Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: German
Description
This classic German Potato Salad features tender red potatoes tossed in a tangy, warm dressing made with vinegar, broth, sugar, and mustard, combined with crispy bacon and sautéed onions for a perfect balance of flavors. Served warm and garnished with fresh parsley and chives, it’s a comforting side dish ideal for gatherings and traditional meals.
Ingredients
Potatoes
- 2 pounds red potatoes
Dressing
- 1/4 cup chicken or vegetable broth
- 3 tablespoons white vinegar or cider vinegar
- 1/2 tablespoon white sugar
- 1 teaspoon Dijon mustard or German mustard
Bacon & Vegetables
- 12 ounces bacon
- 1 medium red onion, chopped
- 3 cloves garlic, minced
Garnish & Seasoning
- 2–3 tablespoons chopped Italian parsley
- Salt & pepper, to taste
- Chives for garnish (optional, to taste)
Instructions
- Boil the Potatoes: Place whole red potatoes (cut in half if large) with their peels on into boiling water. Cook until easily pierced with a knife, then drain and let them cool enough to handle.
- Prepare the Dressing: In a small bowl, whisk together the chicken or vegetable broth, vinegar, sugar, and mustard. Set this mixture aside for later use.
- Cook the Bacon: Use kitchen shears to cut the bacon into pieces. Fry the bacon in a large skillet over medium-high heat until it becomes crispy, about 10 minutes.
- Remove Bacon and Cool Skillet: Turn off the burner and remove the bacon from the skillet, placing it on a paper towel-lined plate. Leave the rendered bacon fat in the skillet for cooking the onions.
- Sauté the Onions: Add the chopped red onion to the bacon fat in the skillet. Sauté over medium heat for about 5 minutes until softened.
- Prepare the Potatoes: Cut the boiled potatoes into chunks or slices, depending on your preference. You may leave the peels on or peel them off—they should come off easily.
- Add Garlic: Stir the minced garlic into the skillet and cook for approximately 30 seconds, taking care not to burn it.
- Combine Dressing and Reduce: Pour the prepared broth mixture into the skillet. Scrape any browned bits from the bottom and bring to a boil. Let it cook for 1-2 minutes, reducing the liquid by about half, but don’t allow it to evaporate completely.
- Mix Potatoes and Bacon: Remove the skillet from heat. Add the cut potatoes, crispy bacon, and chopped parsley to the skillet and toss gently to ensure everything is well coated with the warm dressing.
- Season and Serve: Adjust the seasoning with salt and pepper to taste. Transfer the potato salad to a serving bowl or serve directly from the skillet to keep it warm. Garnish with chives if desired and enjoy the salad warm.
Notes
- You can use either chicken or vegetable broth depending on your preference or dietary choice.
- For a slightly sweeter flavor, adjust the amount of sugar to your taste.
- If you prefer, peel the potatoes after boiling for a smoother texture, though the skins add extra nutrients and texture.
- Using kitchen shears to cut bacon saves time and reduces mess.
- This potato salad is best served warm rather than cold to enjoy the full depth of flavors.
