German Potato Salad Recipe (VIDEO)

There’s something incredibly satisfying about a well-made potato salad, and German potato salad takes this humble dish to a whole new level. Unlike its mayo-laden American cousin, German potato salad features a tangy, bacon-infused vinegar dressing that’s served warm, creating a comforting dish perfect for any occasion.

I’ve spent years perfecting this recipe, tweaking it until it matched the authentic flavor I remember from my grandmother’s kitchen. Today, I’m excited to share my secrets for creating the most delicious German potato salad you’ve ever tasted.

What Makes German Potato Salad Different?

German potato salad (or Kartoffelsalat as it’s called in Germany) stands apart from the American version in several key ways:

• It’s typically served warm or at room temperature
• Uses a vinegar-based dressing instead of mayonnaise
• Includes bacon as a key flavor component
• Features fresh herbs, particularly parsley and sometimes chives
• Has a tangy, savory profile rather than a creamy one

What many people don’t realize is that “German potato salad” actually varies significantly across different regions of Germany. The southern regions, particularly Bavaria, are known for the warm, vinegar-dressed version I’m sharing today. Northern German regions often make potato salads with mayonnaise, more similar to American-style versions.

The Best Potatoes for German Potato Salad

Choosing the right potatoes makes all the difference in this recipe. You’ll want to use waxy potatoes rather than starchy ones. Here’s why:

Waxy potatoes: : Hold their shape after cooking : Have a creamy, firm texture : Absorb dressing while maintaining integrity : Examples include red potatoes, Yukon Golds, or fingerlings

Starchy potatoes: : Break down too easily when mixed : Create a mushier texture : Examples include Russets or Idaho potatoes

I prefer red potatoes or Yukon Golds for this recipe. Their firm texture stands up to the mixing process and they have just enough starch to absorb the flavorful dressing without falling apart.

Ingredients You’ll Need

For this authentic German potato salad recipe, gather these ingredients:

For the Salad Base:

• 2 pounds (about 900g) waxy potatoes (red or Yukon Gold)
• 8 slices thick-cut bacon
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped (plus more for garnish)
• 1 tablespoon fresh chives, chopped (optional)

For the Dressing:

• 1/4 cup (60ml) apple cider vinegar
• 2 tablespoons bacon fat (reserved from cooking)
• 1 tablespoon Dijon mustard
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon celery seed (optional but recommended)
• 3 tablespoons chicken or vegetable broth

Nutritional Information

Here’s a breakdown of what you can expect nutritionally from this German potato salad. Values are approximate per serving (recipe serves 6):

*Based on a 2,000 calorie diet

Step-by-Step Instructions

Preparing the Potatoes

1. Wash the potatoes thoroughly but leave the skins on for authentic texture and flavor.
2. Place the potatoes in a large pot and cover with cold water, adding 1 tablespoon of salt.
3. Bring to a boil over medium-high heat, then reduce to a simmer.
4. Cook until the potatoes are fork-tender but still firm, about 15-20 minutes depending on size.
5. Drain the potatoes and let them cool just enough to handle (but still warm).
6. Slice the warm potatoes into 1/4-inch rounds or bite-sized chunks, depending on your preference.

Making the Bacon Base

1. While the potatoes are cooking, cut the bacon into 1/2-inch pieces.
2. In a large skillet over medium heat, cook the bacon until crispy, about 8-10 minutes.
3. Using a slotted spoon, remove the bacon to a paper towel-lined plate, leaving the fat in the pan.
4. Measure out 2 tablespoons of the bacon fat and reserve for the dressing. Leave about 1 tablespoon in the pan.

Creating the Flavor Base

1. Add the diced onion to the pan with the remaining bacon fat.
2. Sauté until translucent and beginning to caramelize, about 5-7 minutes.
3. Add the minced garlic and cook for an additional 30 seconds until fragrant.

Making the Dressing

1. To the pan with the onions and garlic, add the apple cider vinegar, reserved bacon fat, Dijon mustard, sugar, salt, pepper, and celery seed if using.
2. Stir to combine, scraping up any browned bits from the bottom of the pan.
3. Add the chicken or vegetable broth and bring to a simmer for about 1 minute.

Assembling the Salad

1. Place the warm sliced potatoes in a large mixing bowl.
2. Pour the hot dressing over the potatoes.
3. Add the cooked bacon pieces and fresh herbs.
4. Gently toss everything together, being careful not to break the potatoes.
5. Let the salad rest for at least 5 minutes to absorb the flavors before serving.

Pro Tips for Perfect German Potato Salad

After years of making this recipe, I’ve discovered some tricks that elevate it from good to exceptional:

• Dress the potatoes while they’re warm: This is crucial! Warm potatoes absorb the dressing much better than cold ones.
• Don’t overcook the potatoes: They should be tender enough to pierce with a fork but still hold their shape when sliced.
• Balance the vinegar: German potato salad should be tangy but not mouth-puckeringly sour. Adjust the sugar to balance the acidity if needed.
• Let it rest: Allow the salad to sit for at least 5-10 minutes before serving to let the flavors meld together.
• Cook the bacon properly: Rendering the fat slowly gives you both crispy bacon and flavorful fat for the dressing.

Common Mistakes to Avoid

I’ve made these mistakes so you don’t have to:

• Using cold potatoes: The warm potatoes are essential for proper dressing absorption.
• Choosing the wrong potato variety: Starchy potatoes will fall apart and create a mushy salad.
• Overdressing: Start with less dressing than you think you need—you can always add more.
• Skimping on the bacon: The bacon adds essential flavor; use good quality thick-cut bacon for best results.
• Not balancing flavors: The perfect German potato salad has a balance of tangy, savory, and slightly sweet notes.

Regional Variations

German potato salad varies significantly across regions:

The recipe I’m sharing today is inspired by the Bavarian style, which is what most Americans recognize as “German potato salad.”

Serving Suggestions

German potato salad makes a fantastic side dish for many meals. Here are some of my favorite pairings:

• Grilled bratwurst or other German sausages
• Schnitzel (breaded pork or chicken cutlets)
• Roasted chicken
• Pork chops or tenderloin
• German-style meatballs
• Sauerbraten (German pot roast)

For a complete German-inspired meal, serve alongside:

• Sauerkraut
• Soft pretzels
• Red cabbage (Rotkohl)
• Cucumber salad

Make-Ahead and Storage Tips

While German potato salad is traditionally served warm or at room temperature, it’s still delicious when made ahead and stored properly:

• Immediate storage: Let cool completely, then refrigerate in an airtight container for up to 3 days.
• Reheating: Gently warm in a skillet over medium-low heat, adding a splash of broth or water if needed to refresh the dressing.
• Microwave method: Heat individual portions for 30-60 seconds, stirring halfway through.
• Room temperature: For the best flavor, remove from refrigerator 30 minutes before serving if you don’t want to reheat it.

Note: The flavor actually improves after a day in the refrigerator as the potatoes continue to absorb the dressing.

Watch the Video

For a visual guide to making this German potato salad, check out my step

In the video, I walk through each step of the process, showing you exactly how to achieve the perfect texture and flavor balance that makes this potato salad so special.

Frequently Asked Questions

Can I make German potato salad without bacon? Yes, you can make a vegetarian version by omitting the bacon and using 2-3 tablespoons of olive oil instead. Add 1/2 teaspoon of smoked paprika to mimic some of that smoky bacon flavor.

Why is my German potato salad dry? This typically happens when the potatoes are too cold when adding the dressing. Make sure to dress the potatoes while they’re still warm, and if needed, you can make a little extra dressing to refresh the salad before serving.

Can I use a different type of vinegar? While apple cider vinegar provides the traditional flavor, white wine vinegar or red wine vinegar can work as substitutes. I don’t recommend balsamic vinegar as it’s too sweet and will change the color of the salad.

How long can German potato salad sit out at room temperature? For food safety, don’t leave it out for more than 2 hours. If you’re serving at an outdoor event in hot weather, limit it to 1 hour.

Is German potato salad gluten-free? Yes, this recipe is naturally gluten-free, but always check your specific ingredients, particularly the Dijon mustard, which occasionally may contain trace gluten.

Can I make this in advance for a party? Absolutely! Make it up to a day ahead and reheat gently before serving. The flavors actually develop nicely with time.

What makes this authentic? The warm serving style, vinegar-based dressing, and bacon are all traditional elements of southern German potato salad. The addition of broth in the dressing is a particularly authentic touch that many recipes miss.

Adapting for Dietary Needs

This classic recipe can be modified to accommodate various dietary restrictions:

Vegetarian Version

• Omit bacon
• Substitute 2-3 tablespoons olive oil for bacon fat
• Add 1/2 teaspoon smoked paprika for flavor
• Use vegetable broth instead of chicken broth

Lower-Sodium Option

• Reduce salt to 1/4 teaspoon
• Use low-sodium bacon or turkey bacon
• Choose low-sodium broth

Lower-Fat Variation

• Use turkey bacon instead of pork bacon
• Reduce bacon fat to 1 tablespoon, supplementing with olive oil
• Use more broth and less fat in the dressing

The History Behind German Potato Salad

The potato arrived in Germany in the late 16th century but wasn’t widely accepted as a food crop until the late 18th century. German potato salad as we know it today likely developed in the southern regions during the 19th century.

Bacon and onions were common flavoring ingredients for German cooks, who were skilled at making the most of affordable, accessible ingredients. The vinegar dressing was practical in a time before refrigeration, as vinegar helps preserve foods and made the dish safer to serve at room temperature.

German immigrants brought their potato salad recipes to America in the 19th century, particularly to the Midwest region where German cultural influence remains strong today. The dish has evolved slightly in American kitchens but maintains its core characteristics of being vinegar-based and bacon-infused.

Why You’ll Love This Recipe

After making this German potato salad countless times for family gatherings, potlucks, and holiday meals, I can confidently say it’s always a hit. Here’s why I think you’ll love it too:

• The tangy, savory flavor profile is a delightful change from typical creamy potato salads
• The warm serving style makes it perfect for cooler weather meals
• It pairs beautifully with so many main dishes
• It’s naturally gluten-free and can be adapted for various dietary needs
• The leftovers taste even better the next day
• It travels well for potlucks and picnics
• The recipe uses simple, affordable ingredients

I hope you enjoy this authentic German potato salad as much as my family does. It’s become our go-to side dish for special occasions and casual family dinners alike. The combination of tender potatoes, crispy bacon, and that irresistible tangy dressing never fails to bring smiles to the table.

Happy cooking!