German potato salad is a traditional German recipe. It’s a tangy, savory combination of potatoes, onion, and bacon. Unlike the typical American potato salad, there is no mayonnaise in the dressing. The bacon drippings are usually thickened with some flour and combined with vinegar, water, mustard, and a dash of sugar.
PrintGerman Potato Salad
Mayonnaise-free German potato salad is a delicious side dish option for any meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Salads
- Cuisine: German
Ingredients
Scale
- 6 strips bacon
- 2 pounds potatoes, diced, about 4 to 5 cups (red, round white, new, or Yukon Gold)
- 1 medium onion, halved and thinly sliced
- 1/3 cup white vinegar
- 3 tablespoons water
- 2 tablespoons granulated sugar, or to taste
- 1 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Place the potatoes in a large saucepan and cover with water to a depth of about 1 inch above the potatoes. Add 1 teaspoon of salt and bring the potatoes to a boil over medium-high heat. Cover and boil for 10 minutes or until tender and easily pierced with a fork. Drain and set aside.
- Arrange the bacon strips in a large skillet and place it over medium-high heat. Fry the bacon for 9 to 11 minutes or until browned and crisp. With a slotted spoon, remove the bacon to paper towels to drain.
- Add the onion to the bacon drippings and cook over medium heat for 8 to 10 minutes or until softened and translucent. Stir frequently and turn the heat down if browning too quickly.
- Add the vinegar, water, sugar, salt, and pepper to the skillet and bring to a simmer. Add the potatoes and drained bacon to the skillet and cook, gently stirring, for 2 to 3 minutes or until hot. Taste and adjust the seasonings.
- Transfer the potato salad to a bowl and add the parsley; toss to blend the ingredients.
