This warm German potato salad is full of bold, balanced flavor: tender baby red potatoes, smoky bacon, red onion, fresh green herbs, mustard, and a tangy vinegar dressing. It is satisfying without being heavy, and it tastes delicious served hot from the skillet, slightly warm, or chilled the next day.
What Is German Potato Salad?
German potato salad is a vinegar-based potato salad that is typically served warm and made without mayonnaise. Unlike classic American potato salad, which is usually creamy and chilled, German-style potato salad has a brighter, sharper flavor from vinegar and mustard. Bacon and a little bacon fat add richness, while red onion and green herbs keep the dish fresh and lively.
The result is a potato salad that feels lighter but still deeply flavorful. The potatoes soak up the warm dressing, giving every bite a savory, tangy finish. This is the kind of side dish that can stand on its own, but it also pairs beautifully with grilled meats, sausages, barbecue, and simple weeknight dinners.
- A bright, tangy, and flavorful side dish.
- Made without mayonnaise, so it feels lighter than creamy potato salad.
- Excellent served warm right away or chilled and served cold later.
- Pairs well with German-inspired meals, barbecue, pork, chicken, and more.
The Ingredients
- Potatoes — Small waxy baby red potatoes are ideal because they hold their shape and cook quickly. Small Yukon gold potatoes or fingerling potatoes can also work well.
- Vinegar — Red wine vinegar gives the salad a clean, tangy flavor. Apple cider vinegar or white vinegar can also be used if that is what you have.
- Bacon — Thick-cut smoked bacon adds savory depth and a rich smoky flavor throughout the salad.
- Mustard — German mustard is a great choice if available, but Dijon mustard works very well and is easy to keep on hand.
- Red Onion — Red onion adds sharpness and color. You can stir it in raw for a stronger bite or cook it briefly in the bacon fat for a softer flavor.
- Green Onion — Green onion or chives add fresh color and a clean finish. Parsley can also be added at the end for extra freshness.
- Sugar — A small amount helps balance the acidity of the vinegar.
- Salt and Pepper — Season generously and taste as you go so the potatoes and dressing are balanced.
How to Make It
Follow these simple steps to make a warm German potato salad with tender potatoes, crisp bacon, and a tangy mustard-vinegar dressing.
- Cook the potatoes. Cook the potatoes whole with the skins on so they do not absorb too much water. You can steam them or place them in a pot, cover with cold water by about an inch, and boil until tender. Test with a paring knife; the knife should slide in easily. Depending on the size of the potatoes, this usually takes about 15 to 20 minutes.
Once cooked, drain the potatoes and let them cool for 15 to 20 minutes, just until they are comfortable enough to handle. Then cut them into bite-sized pieces.
- Cook the bacon. Add the diced bacon to a large skillet over medium heat and cook until it begins to crisp. The potatoes and bacon can be cooked at the same time, or you can cook the bacon while the potatoes cool. Once the bacon is crisp, remove it with a slotted spoon and leave about 3 tablespoons of bacon grease in the skillet.
Tip: Keep the heat at medium and watch the bacon closely. If the skillet gets too hot, the bacon can burn before it renders properly.
- Cook the onion. Add the chopped red onion to the skillet and cook for a few minutes, just until it begins to soften. Lower the heat if needed so the onion does not brown too quickly.
- Make the dressing. Whisk the vinegar, water, mustard, sugar, salt, and pepper into the skillet with the onion and bacon fat. Taste the dressing before adding the potatoes. It should be tangy, savory, and lightly balanced with sweetness. Add the potatoes and gently stir until they are coated, then fold in the cooked bacon. Remove from the heat.
Tip: Taste as you go. Taste the dressing before it goes on the potatoes, then taste again after everything is combined. If the salad needs more acidity, add a little more vinegar or mustard. If it needs more richness, add a bit more bacon fat or a small amount of olive oil.
- Serve the potato salad. Serve it warm right out of the skillet, let it cool to room temperature, or chill it in the refrigerator and serve it cold.
Modification & Add-in Ingredients
- Make this recipe without bacon. If you leave out the bacon, add olive oil for fat and season the dressing well, since bacon adds a lot of the savory flavor.
- Add dill. Dill is often used in German potato salad. Stir it in at the end if you enjoy its fresh, grassy flavor.
- Add parsley. Parsley can be added before serving for extra color and a fresh finish.
Serve Hot, Warm or Cold
German potato salad is especially good served warm, when the potatoes are tender and the dressing is loose enough to coat every bite. Warm potatoes also absorb the vinegar, mustard, and bacon flavor beautifully, creating a balanced side dish with layers of tang, richness, and freshness.
That said, this potato salad is also excellent after it has been chilled. After a night in the refrigerator, the flavors have more time to come together, and the salad becomes a great make-ahead option. Serve it cold straight from the fridge, or let it sit briefly at room temperature before serving.
Cold potato salad can be reheated easily in the microwave using 30-second intervals. Stir between intervals and heat only until warmed through.
Pairing Suggestions
German potato salad pairs naturally with German-inspired dishes such as schnitzel, bratwurst, and sauerkraut. It is also a strong side dish for American barbecue, including smoked brisket, BBQ chicken, ribs, and pork chops. Because it is tangy instead of creamy, it cuts through rich meats and brings a bright contrast to the plate.
More Potato Recipes to Try
American Potato Salad
Crispy Smashed Fingerling Potatoes
Creamy Mashed Potatoes
Grilled Potatoes
German Potato Salad
Ingredients
- 1 1/2 pounds baby red potatoes
- 1/2 pound thick sliced smoked bacon diced into 1/4-inch pieces
- 1/2 cup finely chopped red onion
- 1/8 cup red wine vinegar plus more as needed
- 1/8 cup water
- 2 teaspoons coarse-grained or Dijon mustard
- 1 tsp sugar
- Kosher salt
- Freshly ground pepper
- 1 bunch chopped green onion or chives
Instructions
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Cook the potatoes with their skins on in salted boiling water until they can be pierced easily with a fork, about 15 minutes depending on their size.
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Drain the potatoes and let them cool until they are easy to handle. Cut into 1/2-inch pieces.
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Cook the bacon in a large skillet over medium heat until it starts to crisp. Remove the bacon with a slotted spoon and leave about 3 tablespoons of bacon grease in the skillet.
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Add the chopped onion to the skillet and cook over medium-low heat for 2 to 3 minutes, until softened.
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Stir in the vinegar, water, mustard, sugar, salt, and pepper. Add the potatoes and gently stir until they are fully coated in the dressing.
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Remove from the heat and fold in the cooked bacon. Let the salad cool for a few minutes, then stir in the chopped green onions.
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Serve warm, or chill and serve cold.
Notes
- This German potato salad can be served warm or cold.
- Store leftovers in the refrigerator for up to 2 days.