German potato salad recipe

I'm so excited to share this German Potato Salad recipe with you, because it took me right back to my mom's kitchen the first time I made it.

Jump to:

• Why You Will Love This German Potato Salad
• Ingredients For German Potato Salad
• German Potato Salad
• How To Make This German Potato Salad Recipe
• Storage And Reheating
• Tips And Variations For German Potato Salad
• Frequently Asked Questions
• Recipes You May Like
• Final Thoughts On This German Potato Salad

She used to make something close to this every fall, and the smell of bacon and warm vinegar dressing hitting the pan is one of those smells that just sticks with you. When I finally recreated it for my own family last month, Alex asked for seconds before he even finished his first plate, and Donald said it tasted like something you would order at a real German restaurant, not something that came together in one skillet.

What makes this one different from the mayo based potato salad most of us grew up on is the warm, tangy dressing. There is no mayonnaise here at all. Instead, you get bacon drippings, a little Dijon, a splash of vinegar, and a touch of honey, all simmered together until it is glossy and rich. It is the kind of side dish that makes people ask for the recipe before they even finish eating. If potato salad in general is your thing, my creamy potato salad with Miracle Whip is another one worth trying when you want the classic version instead.

Why You Will Love This German Potato Salad

Here is the thing. This recipe checks a lot of boxes for a busy family table, and once you make it once, you will understand why it disappears so fast.

• It comes together with one skillet and one pot, so cleanup is simple
• The bacon and caramelized onions give it a deep, savory taste without a long ingredient list
• It works warm, at room temperature, or even the next day
• The dressing has just enough tang from the vinegar and Dijon to balance the richness of the bacon
• Baby potatoes hold their shape, so the salad never turns mushy
• It is naturally dairy free, aside from the small pat of butter at the end

Honestly, the first time I made this, I was not sure my kids would go for a potato salad without mayo. Sarah is picky about textures, and I braced myself for complaints. She ended up asking me to pack the leftovers for her lunch the next day, so I think that settles it.

Ingredients For German Potato Salad

For the salad:

• 2 and a half pounds baby gold potatoes, washed and left unpeeled
• 6 to 7 slices thick cut bacon, drippings reserved
• 1 small yellow onion, diced
• 1 small shallot, minced
• Salt and pepper to taste

For the dressing:

• Half a cup chicken broth
• A quarter cup white vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 tablespoon cold butter
• 2 tablespoons fresh parsley, roughly chopped

For topping:

• Fresh chives
• Fresh dill

A quick note on substitutions. If you do not have baby gold potatoes, small red potatoes work just as well since they hold their shape the same way. I have also swapped the shallot for extra onion in a pinch, and nobody at my table noticed the difference.

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How To Make This German Potato Salad Recipe

Here is my honest tip before you start. Measure everything out while the bacon cooks, because once the dressing starts coming together, things move fast.

Cook The Bacon And Potatoes

Cut the bacon in half and lay it in a large, high walled skillet in a single layer. Cook it low and slow over medium low heat, tilting the pan every so often to spoon out the drippings, and flipping the bacon with tongs as it browns. Once it is crispy, move it to a paper towel lined plate and chop it once it cools. Leave about one heaping tablespoon of drippings in the skillet for the onions.

While the bacon cooks, add the potatoes to a large pot and cover them with about two inches of water. Bring the water to a gentle boil, then salt it generously, I use about one heaping tablespoon of kosher salt. Cook the potatoes until they are just fork tender, which usually takes twelve to fifteen minutes for baby potatoes. You want tender, not falling apart.

Drain the potatoes well and spread them on a large cutting board. Cut them in half and sprinkle them with salt and pepper right away, while they are still warm, so the seasoning soaks in.

Build The Warm Dressing

In the same skillet you used for the bacon, add the diced onion over medium heat. Let it cook for twenty to twenty five minutes, stirring every few minutes. This slow caramelizing step is what gives the whole dressing its deep, almost sweet flavor, so try not to rush it.

Add the minced shallot and cook for another one to two minutes, until it smells fragrant. Pour in the chicken broth, white vinegar, Dijon mustard, and honey, then stir everything together. Bring it to a boil, lower the heat, and stir in half of your chopped bacon. Cover the skillet partway while your potatoes finish resting.

Finish And Toss

Take the skillet off the heat and swirl in the cold butter, followed by the fresh parsley. Pour the warm dressing over the cut potatoes and toss gently so every piece gets coated. Top the whole thing with the rest of the bacon, fresh chives, and a little dill right before serving.

Storage And Reheating

This salad keeps well in the refrigerator for up to four days in an airtight container. I like to store it with the toppings mixed in already, since the flavors only get better as it sits.

To reheat, warm it gently in a skillet over low heat, or microwave it in short bursts, stirring in between so the potatoes heat evenly. If the dressing looks a little dry after chilling, a small splash of chicken broth brings it right back to life. I do not recommend freezing this one, since the potatoes tend to go grainy once thawed.

Tips And Variations For German Potato Salad

I have made this recipe more times than I can count at this point, and here are a few things I have picked up along the way.

• Do not skip the slow caramelizing step for the onions. Rushing it with high heat gives you a completely different, flatter taste
• If you want more crunch, save a little extra bacon to sprinkle on top right before serving instead of mixing it all in
• Apple cider vinegar works here too if that is what you have on hand, and it gives the dressing a slightly softer tang
• Want to turn this into a full spread? I usually put this out next to a bowl of cowboy caviar for anyone who wants something lighter on the side

Have you ever noticed how the simplest side dishes end up being the ones everyone remembers? That has been true every single time I have served this one.

One thing I learned the hard way is not to add the parsley too early. I did that once and it turned a dull, dark green before it ever hit the table. Now I stir it in right at the very end, off the heat, and it stays bright.

Frequently Asked Questions

What is the difference between German potato salad and traditional potato salad?

The biggest difference is the dressing. Traditional American potato salad usually leans on mayonnaise, while German potato salad uses a warm, vinegar based dressing built on bacon drippings. It is served warm or at room temperature instead of chilled, and it has more of a tangy, savory taste rather than a creamy one.

Can German potato salad be made ahead of time?

Yes, and honestly, I think it tastes even better the next day once the potatoes have had time to soak up the dressing. Make it up to two days ahead, store it in the refrigerator, and either serve it cold or warm it gently before your meal.

Should German potato salad be served warm or cold?

It is traditionally served warm, right after you toss the potatoes with the dressing. That said, I have brought leftovers to Sarah's school potluck at room temperature and it disappeared just as fast, so both ways work.

What are the best potatoes to use for German potato salad?

Baby gold potatoes are my go to because their skin is thin and they hold their shape well after boiling. Small red potatoes are a solid substitute for the same reason. I would steer clear of starchy potatoes like russets here, since they tend to fall apart in the dressing.

Recipes You May Like

• Creamy Potato Salad With Miracle Whip if you want the classic, creamy version for your next gathering
• Crunchy Bacon Broccoli Salad for another bacon loaded side that pairs perfectly with this one
• Baked BBQ Chicken Thighs to serve alongside this potato salad for a full, satisfying dinner

Final Thoughts On This German Potato Salad

This German potato salad recipe has earned a permanent spot at our family table, and I hope it finds its way to yours too. It is warm, a little tangy, loaded with bacon, and it comes together with ingredients you probably already have in your kitchen.

If you make this one, let me know how it turns out for you. Save it to Pinterest so you have it ready for your next family dinner or potluck. Happy cooking!