German Potato Salad Recipe

Name: German Potato Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 pounds Potatoes (preferably waxy potatoes like Yukon Gold or red potatoes); 4 slices Bacon (for frying and drippings); 1 medium Yellow onion (finely chopped); 3 tablespoons Apple cider vinegar (adjust to taste); 2 tablespoons Dijon mustard (optional, for extra tang); 2 tablespoons Olive oil (or neutral oil); to taste Salt & pepper

Posted on September 6, 2025

Published By:

Anjali Arora

Side Dishes

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What if I told you that the secret ingredient to transforming traditional German Potato Salad lies in a surprising twist, smoked bacon drippings stirred into tangy vinaigrette.

This approach brings a smoky depth that elevates the dish from comforting classic to a conversation starter at any gathering. I’ve been experimenting with ways to honor old recipes while adding a touch of current flavor innovation.

Growing up, I always loved how the salad’s warm, vinegar-coated potatoes contrasted with crunchy onions and crispy bacon.

Recently, I connected that nostalgic feeling with a craving for something richer and more complex. This version isn’t just a side; it’s a celebration of history, flavor, and a little bit of rebellious cooking spirit.

Behind the Recipe

Traditional German potato salad skips mayo entirely and relies on vinegar, fat, and seasoning for flavor.

The potatoes are dressed while warm so they absorb the tangy dressing, which is often built from bacon drippings and onions.

This version keeps things simple and balanced, letting the potatoes and vinegar-forward dressing do most of the work.

WHY I LOVE THIS RECIPE?

It combines my love for heritage recipes with bold, smoky flavors I can’t resist.
The tangy vinegar and warm potatoes create a perfect harmony in every bite.

Using traditional ingredients but adding a modern twist makes it endlessly adaptable.
It’s quick enough for a last-minute dinner but special enough for guests.
Who knew that a simple potato salad could evoke so much nostalgia and joy?

Recipe Origin or Trivia

German potato salad comes from Southern Germany, where potatoes are often dressed with vinegar and fat rather than creamy sauces. It was traditionally served warm and paired with sausages or roasted meats.

Over time, it became popular in other countries as a bold alternative to mayonnaise-based potato salads.

Chef’s Pro Tips for Perfect Results

Use waxy potatoes so they hold their shape.
Dress the potatoes while they’re still warm.
Taste and adjust vinegar gradually.
Cook onions gently so they soften without browning.

Season at the end once flavors come together.

Kitchen Tools You’ll Need

Large pot
Skillet
Slotted spoon
Mixing bowl
Knife and cutting board

Ingredients in This Recipe

2 lbs Potatoes (Yukon Gold or Red): Hold their shape and absorb dressing well.
4 Slices Bacon: Adds smoky flavor and richness.
1 Medium Yellow Onion, Finely Chopped: Adds sweetness and depth.

3 Tbsp Apple Cider Vinegar: Brings tang and brightness.
2 Tbsp Dijon Mustard (Optional): Adds extra sharpness and depth.
2 Tbsp Olive Oil or Neutral Oil: Balances the vinegar and helps coat the potatoes.

Salt & Pepper (To Taste): Rounds out the flavors.

Ingredient Substitutions

Bacon: Turkey bacon (flavor will be lighter).

Apple cider vinegar: White wine vinegar.
Dijon mustard: Omit or reduce if you prefer less tang.
Olive oil: Neutral oil like canola.

Ingredient Spotlight

Waxy Potatoes:
They stay firm after cooking and absorb dressing without falling apart.

Apple Cider Vinegar:
Adds the signature tang that defines German potato salad.

Instructions for Making This Recipe

Step 1: Bring a large pot of salted water to a boil and add the whole potatoes. Cook until just tender when pierced with a fork, about 15 minutes. Drain and let cool slightly before slicing into rounds.

Step 2: While the potatoes cook, fry the bacon in a skillet over medium heat until crispy and browned. Remove the bacon and set aside, leaving the rendered bacon fat in the pan.

Step 3: Add the chopped onion to the hot bacon fat in the skillet and sauté until translucent and fragrant, about 3-5 minutes. Remove from heat and let cool slightly.

Step 4: Crumble the cooked bacon into small pieces and set aside for mixing later.

Step 5: In a small bowl, whisk together the apple cider vinegar, Dijon mustard, and olive oil until well combined. Season with salt and pepper to taste.

Step 6: Place the sliced potatoes in a large mixing bowl. Pour the warm vinaigrette over the potatoes and gently toss to coat evenly. The warmth of the potatoes helps the vinaigrette absorb and become glossy.

Step 7: Add the sautéed onions and crumbled bacon to the bowl and fold them gently into the potatoes. Adjust seasoning with more salt or vinegar if desired.

Step 8: Serve the potato salad warm or at room temperature, garnished with additional bacon or herbs if desired. Enjoy the combination of tangy, smoky, and tender textures with each bite.