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German Potato Salad Recipe

If you’re searching for a warm, tangy, and utterly satisfying side dish that steals the show at any gathering, you’ve just found your new favorite with this German Potato Salad Recipe. This classic German-inspired dish perfectly balances crispy bacon, tender red potatoes, and a bright vinegar dressing that dances on your taste buds. Whether you’re serving it alongside grilled meats or enjoying it on its own, this salad brings the kind of comfort and nostalgia that makes every bite feel like a warm hug from a dear friend.

German Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this German Potato Salad Recipe is in its straightforward list of ingredients, each bringing an essential note to the symphony of flavors. From the creamy red potatoes to the punchy apple cider vinegar and crispy bacon, every element plays a crucial role in delivering the salad’s signature taste and texture.

  • 2 lbs red potatoes (quartered): Their firm texture holds up well during cooking, offering a creamy yet sturdy bite.
  • 6 slices bacon (chopped): Adds irresistible smoky crunch and richness that elevates the salad.
  • ½ cup yellow onion (finely chopped): Brings a mild sweetness and aromatic depth once softened in bacon fat.
  • ⅓ cup apple cider vinegar: The tangy backbone that brightens every bite with a subtle fruity zing.
  • 1 tbsp Dijon mustard: Adds a gentle sharpness and helps emulsify the dressing.
  • 1 tbsp granulated sugar: Balances the vinegar’s tartness with a hint of sweetness.
  • ½ tsp salt: Enhances all the natural flavors without overwhelming the palate.
  • ¼ tsp black pepper: Provides just enough warmth and spice to keep things interesting.
  • ¼ cup chopped fresh parsley: A fresh, herbaceous finish that adds vibrant color and a refreshing note.

How to Make German Potato Salad Recipe

Step 1: Cook the Potatoes

Begin by placing the quartered red potatoes into a large pot, covering them with cold water. Bring to a boil, then lower the heat and simmer gently for about 10 to 12 minutes until the potatoes are tender when pierced with a fork. This careful cooking keeps them firm enough to hold their shape without turning mushy.

Step 2: Prepare the Bacon and Onion Base

While the potatoes cook, heat a large skillet over medium heat and cook the chopped bacon until it’s perfectly crispy. Use a slotted spoon to transfer it to a plate, and be sure to reserve 2 to 3 tablespoons of the bacon fat in the pan—this is flavor gold. Next, toss in the finely chopped onion and cook it in the bacon fat, stirring occasionally, until it softens and becomes fragrant, which usually takes about 3 to 4 minutes.

Step 3: Create the Tangy Dressing

To the softened onions, stir in the apple cider vinegar, Dijon mustard, granulated sugar, salt, and black pepper. Use your spoon to scrape up any delicious browned bits clinging to the pan—that’s pure flavor magic! Let the mixture simmer gently for 2 minutes, allowing the flavors to meld and the dressing to slightly thicken.

Step 4: Combine and Finish

Drain the cooked potatoes thoroughly and transfer them while still warm into the skillet with the dressing. Gently stir them, careful not to break them apart, so every piece gets coated in that tangy, savory mixture. Fold in the crispy bacon and freshly chopped parsley, and give it all one final delicate toss. This is the moment when everything comes together beautifully and your German Potato Salad Recipe is ready to shine.

How to Serve German Potato Salad Recipe

German Potato Salad Recipe - Recipe Image

Garnishes

To add extra visual appeal and flavor, sprinkle a few extra sprigs of fresh parsley on top just before serving. You can also add a light dusting of freshly cracked black pepper for a subtle kick. For a touch of creaminess, a dollop of sour cream pairs wonderfully if you want to mix things up.

Side Dishes

This German Potato Salad Recipe is a stellar companion to grilled sausages, roast chicken, or pork chops. Its warm, tangy profile cuts through rich meats, while the comforting potatoes satisfy hearty appetites. It’s also delightful alongside steamed green beans or a crisp cucumber salad for a balanced meal.

Creative Ways to Present

For a party, serve this salad in a rustic wooden bowl or a beautiful ceramic dish to highlight its vibrant colors. If you want to impress guests, consider layering it in small glass jars for individual servings, topped with a bacon crisp and parsley leaf—such a charming presentation that invites everyone to dig in!

Make Ahead and Storage

Storing Leftovers

This German Potato Salad Recipe tastes great after a rest! Store any leftovers in an airtight container in the refrigerator. The flavors deepen after sitting for a few hours, and it can be enjoyed cold or gently warmed back up. It will keep well for 3 to 4 days and still retain its delicious tang and character.

Freezing

Freezing this potato salad is not recommended, as potatoes tend to become grainy and watery when thawed. For best texture and flavor, enjoy it fresh or refrigerated, and plan to consume within a few days.

Reheating

If you prefer your German Potato Salad Recipe warm, gently reheat it in a skillet over low heat, stirring occasionally to prevent sticking. Avoid microwaving too long as it can dry out the potatoes. Warm it just until pleasantly heated through, and it will taste like it’s freshly made.

FAQs

Can I make German Potato Salad Recipe vegetarian?

Absolutely! Simply omit the bacon and substitute olive oil for the bacon fat when cooking the onions. This change keeps the classic tangy dressing intact while making the salad vegetarian-friendly without sacrificing flavor.

What potatoes work best for this recipe?

Red potatoes are ideal because their waxy texture helps them hold their shape during cooking and after being tossed in the dressing. Yukon Gold can also work well if you prefer a slightly creamier bite. Avoid starchy potatoes like russets, as they tend to fall apart.

Can this salad be served cold?

Yes! While traditional German Potato Salad Recipe is often served warm or at room temperature, it tastes delicious chilled as well. Serving it cold makes it a refreshing option for summer picnics or barbecues, and the flavors remain wonderfully vibrant.

How do I get crispy bacon without burning it?

Cook the bacon over medium heat and keep a close eye on it, stirring occasionally. This slower cooking method renders the fat and crisps the bacon evenly without burning. Remove it from the heat as soon as the pieces are golden and crisp.

Is it possible to double the recipe?

Definitely! This German Potato Salad Recipe scales up nicely. Just use a larger pot for boiling and a bigger skillet or sauté pan to prepare the bacon and dressing. Allow extra time for cooking and mixing to ensure everything heats through evenly.

Final Thoughts

There’s nothing quite like a warm bowl of this German Potato Salad Recipe to bring people together and add a special homemade touch to your meal. It’s simple, flavorful, and packed with comforting ingredients that feel like a celebration in every bite. I encourage you to try making it soon—you’ll wonder how you ever enjoyed potato salad any other way!

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German Potato Salad Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 64 reviews

  • Author: Emma
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

This classic German Potato Salad features tender red potatoes coated in a tangy vinegar and mustard dressing, rich with the savory flavor of crispy bacon and fresh parsley. Served warm or at room temperature, it’s a perfect side dish to complement any meal.


Ingredients

Scale

Potatoes

  • 2 lbs red potatoes, quartered

Bacon & Onion

  • 6 slices bacon, chopped
  • ½ cup yellow onion, finely chopped

Dressing

  • ⅓ cup apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp granulated sugar
  • ½ tsp salt
  • ¼ tsp black pepper

Garnish

  • ¼ cup chopped fresh parsley

Instructions

  1. Cook the Potatoes: Place the quartered red potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce the heat and simmer for 10 to 12 minutes until the potatoes are fork-tender. Drain the potatoes and set aside.
  2. Prepare the Bacon: In a large skillet over medium heat, cook the chopped bacon until crispy. Using a slotted spoon, remove the bacon and place it on a paper towel-lined plate to drain. Reserve about 2 to 3 tablespoons of the rendered bacon fat in the skillet.
  3. Sauté the Onions: Add the finely chopped yellow onion to the skillet with the bacon fat. Cook over medium heat, stirring occasionally, until the onions are softened and translucent, about 3 to 4 minutes.
  4. Make the Dressing: Stir in the apple cider vinegar, Dijon mustard, granulated sugar, salt, and black pepper into the skillet with the onions, scraping up any browned bits from the bottom. Let the mixture simmer gently for 2 minutes to meld the flavors.
  5. Combine Potatoes and Dressing: Add the warm, drained potatoes to the skillet and gently stir them to coat with the hot dressing and onions.
  6. Finish the Salad: Fold in the crispy bacon pieces and chopped fresh parsley until evenly distributed. Serve the salad warm or at room temperature.

Notes

  • For a vegetarian version, omit the bacon and substitute the bacon fat with olive oil.
  • This potato salad is traditionally served warm but also tastes delicious when chilled.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: German

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