If you’re searching for a side dish that’s guaranteed to make every gathering memorable, German Potato Salad is your golden ticket. This beloved classic features tender potatoes, crispy bacon, and a tangy, savory dressing—all tossed together while still warm so every bite bursts with bold flavor. Unlike mayonnaise-based potato salads, this recipe has a bracing brightness from vinegar and mustard that keeps things fresh and lively. Whether you’re hosting a backyard BBQ or a cozy holiday dinner, German Potato Salad fits right in and always disappears quickly!

German Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

The charm of German Potato Salad lies in how a few humble ingredients can create such an irresistible dish. Each component brings its own special touch to the table, from color and crunch to smokiness and a hint of acidity.

Red Potatoes: These hold their shape well and have a creamy texture that soaks up the tangy dressing beautifully.
Thick-Cut Bacon: Bacon adds smoky, savory depth and a satisfying crunch—don’t skip this!
Yellow Onion: Sautéed onion brings sweet, aromatic flavor and a touch of color to the salad.
Apple Cider Vinegar: This gives the dressing its signature tang, balancing the richness of the bacon and potatoes.
Dijon Mustard: Adds just the right kick and subtle heat to the dish.
Sugar: Just a small spoonful enhances the overall flavor and tames the vinegar.
Salt: Essential for bringing out all the savory notes in the potatoes and dressing.
Black Pepper: Adds a little warmth and zing to each forkful.
Fresh Parsley: Chopped parsley gives a pop of color and freshness to finish the salad.

How to Make German Potato Salad

Step 1: Boil and Prep the Potatoes

Start by placing your halved or quartered red potatoes in a large pot and covering them with cold water. Bringing them up to a boil with the water ensures even cooking and helps prevent overcooked exteriors. Simmer the potatoes for 10 to 15 minutes, until they’re fork-tender but not falling apart. Drain your potatoes and let them cool slightly, which makes them easier to handle. If any pieces are still too large for bite-sized enjoyment, cut them down to size—you want every mouthful to have the perfect potato-to-dressing ratio.

Step 2: Crisp the Bacon

While the potatoes cook, grab a skillet and scatter in your chopped thick-cut bacon. Cook over medium heat, stirring now and then, until the bacon is golden and crispy. Remove the bacon with a slotted spoon, leaving behind about 2 to 3 tablespoons of the delicious bacon drippings for the next step. This step infuses the salad with that classic smoky-salty flavor everyone loves in German Potato Salad.

Step 3: Sauté the Onion

In the same skillet with the reserved bacon drippings, add your finely chopped yellow onion. Sauté for 3 to 4 minutes, stirring occasionally, until the onion is soft and fragrant. The bacon fat helps mellow the onion and delivers an incredible layer of flavor you’d miss with just raw or plain sautéed onions.

Step 4: Make the Warm Dressing

Turn down the heat and stir in the apple cider vinegar, Dijon mustard, sugar, salt, and black pepper. Let this mixture simmer together for a minute or two. The vinegar will help deglaze the pan, loosening up any flavorful browned bits from the skillet—the secret to a rich, complex dressing that really sets German Potato Salad apart from other versions.

Step 5: Toss It All Together

Transfer your slightly cooled, chopped potatoes to a big bowl and pour over your warm dressing. Add the crispy bacon and gently toss everything together until the potatoes are evenly coated. While the salad is still warm, the potatoes soak up all those vibrant flavors. Finish with a generous sprinkle of fresh chopped parsley and serve immediately or at room temperature—it’s irresistible either way!

How to Serve German Potato Salad

Garnishes

A little garnish goes a long way in making your German Potato Salad look as good as it tastes. I love scattering extra fresh parsley on top for a splash of green. If you want to punch up the color even more, try thinly sliced radishes or a few twists of freshly ground black pepper just before serving. These little extras make the salad pop on the table and hint at all the flavors inside.

Side Dishes

German Potato Salad is right at home alongside grilled bratwursts, juicy pork chops, or roasted chicken. It’s excellent with schnitzel, and I’ll often serve a crisp green salad or steamed vegetables for contrast. If you’re planning a cookout or picnic, pile German Potato Salad next to baked beans or coleslaw for a feast that feels both comforting and celebratory.

Creative Ways to Present

Elevate your presentation by scooping German Potato Salad into small mason jars for individual servings—a fun touch for picnics or potlucks. Or, layer it in a beautiful shallow platter so everyone can see all the bacon and parsley on top. For a modern twist, nestle a scoop into lettuce cups for an appetizer that’s both retro and chic.

Make Ahead and Storage

Storing Leftovers

Have leftovers? Lucky you! German Potato Salad will keep covered in an airtight container in the refrigerator for up to four days. The flavors actually deepen with time, making those next-day bites extra tasty. Just be sure to cool the salad completely before storing.

Freezing

I wouldn’t recommend freezing German Potato Salad. The potatoes can become mealy and lose their lovely texture, and the dressing may separate. For best results, enjoy this salad fresh or within a few days from the fridge.

Reheating

If you’d like to serve the salad warm again, gently reheat it in a skillet over low heat, stirring occasionally until just heated through. You can also microwave it in short bursts, stirring between each one. Avoid overheating to keep the potatoes from turning mushy.

FAQs

Can I use Yukon gold potatoes instead of red potatoes?

Absolutely! Yukon gold potatoes also have a creamy texture and hold their shape beautifully after boiling, making them a great substitute in German Potato Salad.

Is German Potato Salad gluten-free?

Yes, this recipe is naturally gluten-free, provided that your bacon and mustard are both certified gluten-free. It’s a perfect option for guests with dietary restrictions.

Should I peel the potatoes?

It’s not necessary to peel red potatoes—the skins add color and nutrients. Just be sure to scrub them well before cooking. If you prefer a smoother texture, you can peel them after boiling.

Can I make German Potato Salad ahead of time?

Definitely! You can make the salad a day in advance and keep it in the fridge. Warm it up gently before serving, or let it come to room temperature for a less fussy option that still tastes great.

Why is German Potato Salad traditionally served warm?

Serving it warm allows the potatoes to absorb the vibrant dressing more fully, creating a salad with maximum flavor in every bite. Plus, it’s especially comforting alongside hearty main dishes and on cool evenings.

Final Thoughts

There’s just something undeniably special about bringing a big bowl of German Potato Salad to the table. It’s cozy, packed with flavor, and fits right in at nearly any gathering. If you haven’t tried this recipe yet, let today be the day—your family and friends will thank you!

German Potato Salad Recipe