German Potato Salad

This warm German potato salad is a classic side dish with bold, savory flavor. Made with chopped potatoes, crispy bacon, sautéed onions, and a tangy-sweet vinegar dressing, it’s a delicious alternative to the typical mayo-based version.

It’s perfect served warm or at room temperature, making it ideal for barbecues, potlucks, or Sunday dinners. Pair it with sausages, schnitzel, roast pork, or grilled chicken—it complements just about anything!

How to Make German Potato Salad

1. Boil the potatoes until tender, then let them cool slightly and cut into bite-size pieces.
2. Cook the bacon in a skillet until crisp, then set aside to drain.
3. Sauté the onion in the bacon drippings until soft and translucent.
4. Stir in the vinegar, water, sugar, mustard, salt, and pepper, and bring to a simmer.
5. Add the potatoes and bacon to the skillet and gently stir until warmed through.
6. Finish with chopped parsley and serve warm or at room temperature.

Recipe Variations

• Add pickles. Stir in chopped dill pickles or a spoonful of pickle juice for extra tang.
• Use red potatoes. They hold their shape well and don’t need peeling.
• Try apple cider vinegar. Swap in cider vinegar for a slightly sweeter, more mellow flavor.
• Add caraway seeds. For a traditional German touch, stir in 1/4 teaspoon.
• Make it vegetarian. Use olive oil instead of bacon drippings and skip the bacon.

Serving Suggestions

• Serve warm with sausages, schnitzel, or roast pork.
• Pair with grilled chicken, burgers, or steaks at your next cookout.
• Add a side of sauerkraut or red cabbage for a classic German-inspired meal.
• Enjoy as part of a buffet alongside baked beans, coleslaw, or green salad.
• Use leftovers as a hearty lunch or side dish the next day.

German Potato Salad

Diana

This tangy German potato salad is made with bacon, onions, and a warm vinegar dressing—no mayo required!

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Servings 6 servings

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Course Salads

Cuisine German

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Ingredients

  

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• 6 strips bacon
• 2 1/2 pounds potatoes, about 10 medium potatoes
• 1 cup chopped onion
• 1/3 cup water
• 1/4 cup white vinegar
• 2 tablespoons granulated sugar
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1 to 2 tablespoons chopped fresh parsley

Instructions

• Boil the potatoes. Place the potatoes in a large saucepan and cover with water to a depth of about 1 inch above the potatoes. 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 to cool.
• Slice or dice the potatoes. When the potatoes are cool enough to handle, peel if desired, then dice or slice them into bite-size pieces. 
• Cook the bacon. Arrange the bacon strips in a large skillet and place it over medium-high heat. Fry the bacon for 6 to 8 minutes or until browned and crisp. Using a slotted spoon, remove the bacon to paper towels to drain.
• Cook the onion and add the seasonings. Add the onion to the bacon drippings in the skillet 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. 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.
• Serve and enjoy. Transfer the potato salad to a bowl and add the parsley; toss to blend the ingredients.

Keyword german potato salad

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