German Potato Salad Recipe

There's something irresistibly comforting about a warm bowl of German Potato Salad—the tangy vinegar dressing, the crisp bites of bacon, the tender, perfectly cooked potatoes. With its bold, savory flavors and satisfying texture, this classic dish is a must-make whether you're serving up a hearty dinner or planning the perfect picnic side.

this Recipe

I first tasted this dish during a family trip to Bavaria, where a sweet little gasthaus served it alongside sizzling bratwurst and homemade pretzels. Since then, it’s been a regular feature on our table—especially in the cooler months when warm comfort food just hits differently.

What I love most? It's easy to throw together, loaded with pantry staples, and never fails to impress a crowd. Whether you're craving a side dish with a punch or looking for something more filling than your standard potato salad, this German classic delivers.

Let’s dive into what makes this version truly special.

Why You’ll Love This German Potato Salad

Once you try this warm, bacon-infused twist on potato salad, you’ll never go back to the mayo-heavy version again.

First off, it’s served warm—which instantly makes it more comforting and satisfying. Unlike the traditional chilled variety, this German-style potato salad is tossed in a tangy, savory dressing made right in the skillet with bacon drippings, giving it a depth of flavor that’s hard to beat.

Speaking of bacon… that’s another reason to fall in love. The crispy bacon bits scattered throughout add a salty crunch and smoky flavor that pairs perfectly with the vinegary potatoes. Every bite hits all the right notes: savory, tangy, and just the right amount of rich.

This dish is also incredibly versatile. Serve it as a hearty side with sausages, schnitzel, or roasted chicken, or enjoy it all on its own—it’s that good. You can even prep it ahead and gently reheat before serving.

And finally, it’s budget-friendly and made with real ingredients. No hard-to-find spices or pricey extras—just humble pantry staples transformed into something magical.

Ready to build some serious flavor? Let’s take a look at what you’ll need.

Ingredients Notes

The beauty of this German Potato Salad lies in how a few simple ingredients come together to create something bold and flavorful. Each component plays a key role in building the final dish.

Start with Yukon Gold potatoes. Their naturally buttery texture holds up beautifully once cooked and sliced, without falling apart. They're ideal for soaking up that warm, tangy dressing. If you can't find Yukon Golds, red potatoes make a solid substitute thanks to their waxy structure.

Next up is the bacon—and not just for the crunch. You’ll be using the bacon grease to build the base of your dressing, adding richness and a smoky depth that’s totally signature to this recipe. Thick-cut bacon works best here for extra texture.

The dressing starts with a base of apple cider vinegar, which gives the dish its signature tang. Combined with a touch of sugar and a bit of Dijon mustard, it creates a perfectly balanced bite—tangy, a little sweet, and just sharp enough to cut through the richness.

Don’t skip the onions. Sautéed in bacon fat, they add a mellow sweetness and subtle sharpness that plays beautifully with the potatoes. Yellow or white onions work best, but red onions can bring a slightly sharper flavor if you prefer.

A simple skillet or large sauté pan is all the equipment you’ll need to bring it all together. No fancy gadgets required—just good ingredients and a little stovetop magic.

How To Make This German Potato Salad

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Making German Potato Salad is a straightforward, satisfying process that rewards you with flavor in every forkful.

Start by boiling your potatoes in a large pot of salted water. You want them tender but not mushy—about 10 to 15 minutes should do it. Test with a fork; they should slide in easily but still hold their shape when sliced.

While the potatoes cook, crisp up your bacon in a large skillet. Once it's nice and golden, remove it from the pan with a slotted spoon and set it aside on a paper towel-lined plate. Don’t drain that bacon fat—you’ll use it to build the dressing right in the same pan.

Add onions to the bacon grease and sauté until soft and translucent, about 4-5 minutes. Then stir in the apple cider vinegar, sugar, and Dijon mustard, scraping up all the flavorful browned bits from the bottom of the pan. Bring it to a simmer and let the dressing reduce slightly—this helps intensify the flavor.

Once the potatoes are done, drain and let them cool just enough to handle. Slice them into thick rounds or chunks, then gently fold them into the warm dressing in the skillet. Toss until each piece is fully coated and has soaked up some of that tangy goodness.

Finally, stir the crispy bacon back in, garnish with chopped fresh parsley if you’d like, and serve it warm. From start to finish, the whole process takes about 35 minutes. Expect a deeply flavorful, hearty dish that tastes like you’ve been cooking for hours.

Storage Options

If you find yourself with leftovers (though that’s rare in our house), German Potato Salad stores beautifully.

To refrigerate, transfer the cooled salad to an airtight container. It’ll stay fresh for up to 4 days in the fridge. Because it’s made without mayonnaise, it’s a little more forgiving when it comes to temperature fluctuations.

For best results when reheating, warm it gently in a skillet over low heat. Add a splash of water or broth to loosen the dressing and keep it from drying out. You can also microwave it in 30-second bursts, stirring in between.

Freezing isn’t recommended, as potatoes tend to lose their texture after thawing—but thankfully, this dish is easy to make fresh and tastes even better the next day.

Variations and Substitutions

One of the best things about this German Potato Salad recipe is how adaptable it is. Whether you're working with dietary restrictions or just want to shake things up, there are plenty of ways to make it your own.

Want to go meatless? You can skip the bacon and sauté the onions in olive oil or plant-based butter. Add a pinch of smoked paprika to bring in that smoky flavor without the meat.

Looking to lighten things up? Use turkey bacon or pancetta instead of traditional pork bacon. You'll still get the texture and richness with a slightly leaner twist.

Not a fan of Dijon? Swap it for whole grain mustard or even a bit of German mustard for an extra layer of authenticity and texture.

Add-ins are welcome too. Try tossing in a handful of chopped pickles or capers for extra tang, or stir in a little sautéed garlic for a more robust flavor.

And if you're short on time, you can even make the dressing a day in advance and warm it back up when you're ready to assemble the salad.

At the end of the day, this recipe is a celebration of bold flavors and hearty ingredients. Don’t be afraid to play around—every kitchen experiment brings you one step closer to your perfect version.