German Potato Salad Recipe

There's something deeply comforting about a warm bowl of German potato salad, with its tangy, smoky flavor and hearty texture. This classic dish swaps out the creamy mayo found in American versions for a bold vinegar-based dressing, allowing every bite to sing with rich, savory depth.

this Recipe

The first time I had authentic German potato salad was at a backyard Oktoberfest celebration hosted by a family friend. I still remember the way the warm potatoes soaked up the sharp, slightly sweet dressing, perfectly balanced by the salty crunch of crispy bacon. It’s been a staple at our family cookouts ever since, and now I’m excited to share this simple, satisfying recipe with you. Let’s dive into what makes this dish truly special.

Why You'll Love This German Potato Salad

Get ready to fall head over heels for your new favorite side dish. This German potato salad delivers big flavor with simple ingredients, making it a must-try for any meal—holiday or everyday.

First off, it's incredibly easy to make. You’ll only need one pot and a skillet, and it comes together in just about 30 minutes. No fancy equipment, no complicated steps—just real, straightforward cooking.

If you’re watching your budget, this salad is a winner. Potatoes, onions, and vinegar are some of the most affordable pantry staples, yet they create such a complex and satisfying flavor when combined with just a bit of bacon.

It’s also naturally gluten-free and doesn’t rely on mayo, which makes it perfect for serving at outdoor gatherings or potlucks where food may sit out a bit. No need to worry about spoilage in the sun.

And perhaps best of all, this recipe is wonderfully adaptable. Whether you want to use different types of potatoes or adjust the seasoning to your taste, it’s a flexible dish that welcomes experimentation.

Ready to get cooking? Let’s talk ingredients.

Ingredients Notes

This dish shines because of its simple ingredients that come together to create bold, memorable flavors. Each one plays a crucial role in achieving the perfect balance of tart, savory, and just a touch of sweet.

Red potatoes are the ideal choice here. They hold their shape well after boiling and have a naturally buttery flavor that complements the tangy dressing. You can also use Yukon Golds, but avoid russets—they tend to fall apart too easily.

Bacon adds a smoky richness that elevates the entire dish. After frying, the rendered fat becomes the base for the dressing, infusing every bite with deep, savory notes. Choose thick-cut bacon if you want extra texture.

Apple cider vinegar is what gives this salad its signature zing. It cuts through the richness of the bacon and balances the sweetness of the onions and sugar. You can use white vinegar in a pinch, but apple cider vinegar offers a gentler, fruitier tang.

Yellow onions, finely chopped and sautéed in the bacon grease, add sweetness and depth. They mellow out as they cook and help tie together the strong vinegar and salty bacon.

You won’t need much in the way of special equipment—just a sturdy pot for boiling the potatoes and a skillet to cook the bacon and onions. A wooden spoon and a good knife are all you really need to make magic happen.

How To Make This German Potato Salad

Making this warm German potato salad is simple, and it comes together in just a few steps. Here’s how to make it perfectly every time.

Start by placing your potatoes in a large pot of salted cold water. Bring it to a boil, then reduce to a simmer and cook until the potatoes are fork-tender, about 10–15 minutes depending on size. You want them soft, but not falling apart. Drain and let them cool just enough to handle, then slice them into thick rounds or bite-sized chunks.

While the potatoes are boiling, cook your bacon in a large skillet over medium heat. Let it get nice and crispy, then transfer it to a paper towel-lined plate, keeping the rendered fat in the pan. You’ll use this flavorful fat as the base of your dressing.

Next, sauté the onions in the bacon grease until they’re soft and translucent, about 4–5 minutes. Once they’re fragrant and golden, sprinkle in a little sugar, and let it dissolve to help mellow the acidity of the vinegar.

Now it’s time to bring it all together. Add the apple cider vinegar, a bit of Dijon mustard if desired, and some salt and pepper. Stir well and let the mixture simmer for a couple of minutes to blend the flavors. This warm dressing will soak into the potatoes beautifully.

Toss the warm potatoes gently with the hot dressing and crumbled bacon. You want them to absorb the liquid while still holding their shape. Let everything sit for a few minutes so the flavors can meld before serving.

From start to finish, this recipe takes about 30 minutes. The result is a hearty, deeply flavorful side dish that’s best enjoyed warm, straight from the bowl.

Storage Options

German potato salad is best served warm, but it stores beautifully for later meals. If you have leftovers, let them cool completely before transferring to an airtight container.

You can store it in the refrigerator for up to 4 days. Just be sure to give it a good stir before reheating to redistribute the dressing and bacon.

To reheat, place the salad in a skillet over low heat, stirring gently until warmed through. You can also microwave it in short bursts, but reheating on the stove helps maintain the texture.

If you’d like to make this ahead of time for a gathering, prepare all the components, store them separately, and combine them just before serving. That way, the bacon stays crispy and the potatoes don’t get mushy.

Variations and Substitutions

One of the things I love most about this dish is how easy it is to tweak based on what you have or what you're craving. Here are some delicious ways to mix things up.

For a vegetarian version, simply skip the bacon and use olive oil or butter to sauté the onions. You can still add a smoky note by tossing in a bit of smoked paprika or using liquid smoke.

Want to add extra veggies? Try mixing in chopped celery, diced pickles, or even green beans for added crunch and freshness. Just be sure not to overwhelm the delicate balance of the dressing.

If you're after a little more heat, stir in a pinch of crushed red pepper flakes or a finely chopped jalapeño. It’s a great way to give the dish a subtle kick.

For a slightly creamier texture without using mayo, try stirring in a spoonful of whole grain mustard or a drizzle of olive oil at the end. It adds richness and a nice tangy twist.

Don’t be afraid to experiment with different types of vinegar. While apple cider vinegar is traditional, white wine vinegar or sherry vinegar can give the dish a different, more nuanced profile.

No matter how you customize it, German potato salad is a satisfying, crowd-pleasing side that deserves a regular spot in your recipe rotation. Try it once, and I bet it’ll be making frequent appearances at your table too.

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