Introduction
My first experience with German potato salad was at a cozy fall dinner hosted by my dear friend Lina Vexley. Unlike the creamy versions I had grown up with, this one was tangy, warm, and full of flavor from crispy bacon and a vinegar-based dressing. Lina explained that it was a family recipe passed down through generations, often served during festive gatherings. As we sat around the table, the rich aroma of potatoes, onions, and smoky bacon filled the room, making the dish feel both hearty and comforting. That evening inspired me to learn the recipe and make it my own.
German Potato Salad
Equipment
- Large Pot
- Frying Pan
Ingredients
Potato Base
- 2 lbs Yukon gold potatoes peeled and cubed
Flavor
- 6 slices bacon diced
- 1 cup red onion sliced
Dressing
- 1/3 cup apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp sugar
- 1 tsp salt or to taste
- 1/2 tsp black pepper freshly ground
Garnish
- 2 tbsp fresh parsley chopped
Instructions
- Place cubed potatoes in a large pot, cover with salted water, and bring to a boil. Cook until tender, about 10–12 minutes. Drain and set aside.
- In a frying pan, cook the diced bacon over medium heat until crisp. Remove bacon and set aside, leaving the drippings in the pan.
- Add the sliced onion to the bacon drippings and sauté until softened.
- Whisk vinegar, mustard, sugar, salt, and pepper into the pan with onions to create a warm dressing.
- Gently toss the cooked potatoes with the warm dressing and bacon until well coated.
- Garnish with chopped parsley and serve warm.
Notes
Nutrition
How to Make German Potato Salad
German potato salad is distinctive for being served warm and featuring a tangy vinegar-based dressing rather than mayonnaise. To begin, peel and cube Yukon gold potatoes, then boil them in salted water until just tender, about 10 to 12 minutes. Be careful not to overcook, as the potatoes should hold their shape. Drain and set them aside.
Meanwhile, in a frying pan, cook diced bacon until crisp. Remove the bacon pieces and reserve them, leaving the flavorful drippings in the pan. Add sliced red onion to the drippings and sauté until softened. This step infuses the dressing with depth and richness.
Next, prepare the dressing directly in the pan. Whisk apple cider vinegar, Dijon mustard, sugar, salt, and pepper into the onions. The warm dressing will absorb the smoky flavor left behind by the bacon, creating a bold base.
Combine the boiled potatoes with the warm dressing and bacon, tossing gently to ensure every cube is coated. This step allows the potatoes to soak up the flavors while staying firm and hearty. Just before serving, sprinkle with freshly chopped parsley for color and freshness.
German potato salad is best served warm, though it can be enjoyed at room temperature. It pairs beautifully with grilled sausages, schnitzel, or roasted chicken. For a vegetarian twist, skip the bacon and use olive oil instead of drippings, still keeping the tangy essence intact. This versatile dish works for family dinners, potlucks, or festive occasions, offering a balance of smoky, savory, and tangy flavors that make it stand out from traditional creamy potato salads.
Conclusion
German potato salad is more than a side dish—it’s a taste of tradition and comfort. With its warm potatoes, smoky bacon, and zesty vinegar dressing, it offers a hearty alternative to creamy salads. Inspired by Lina Vexley’s family recipe, this version carries the essence of gatherings where food is meant to be shared and savored. Whether at a summer barbecue or a cozy winter meal, German potato salad brings warmth, flavor, and a sense of heritage to the table, making it a timeless favorite for generations to enjoy.