German Potato Salad Recipe

There's something irresistibly comforting about a warm bowl of German Potato Salad. With tender potatoes soaked in a tangy, savory bacon vinaigrette and speckled with crispy bacon and sweet sautéed onions, every bite feels like a warm hug from Oma’s kitchen.

this Recipe

I first fell in love with this dish during a family trip to Bavaria, where it was served alongside bratwurst and sauerkraut at nearly every stop. Since then, it’s become a staple at our family gatherings, beloved for its bold flavors, comforting warmth, and make-ahead convenience. Whether you’re bringing it to a potluck or serving it at home, this dish always earns rave reviews.

The beauty of this recipe lies in how simple ingredients come together to create something deeply satisfying. Let's dive into why this dish deserves a permanent spot in your recipe rotation.

Why You'll Love This German Potato Salad

Get ready to fall in love with this hearty, flavorful twist on a classic side dish. Unlike its creamy American cousin, German Potato Salad is served warm and tossed in a tangy, bacon-infused dressing that truly sets it apart.

First, it’s perfect for any season. Served warm in the winter or at room temperature during a summer cookout, it adapts beautifully to every occasion. No mayo means it also travels well — ideal for potlucks and picnics!

It’s also surprisingly quick to throw together. You only need about 30 minutes from start to finish, making it a go-to side when you’re short on time but still want to impress.

Not to mention, it’s budget-friendly. With humble pantry staples like potatoes, vinegar, and onions, this dish feeds a crowd without straining your grocery budget.

Finally, it’s a flavor bomb. The combination of smoky bacon, sharp vinegar, and sweet onions delivers a punchy, mouthwatering bite that keeps you coming back for more.

Now that you're craving a spoonful, let’s take a closer look at the ingredients that make this dish shine.

Ingredient Notes

The magic of German Potato Salad lies in its thoughtful simplicity. Each ingredient plays a key role in creating that iconic savory-tangy profile.

Yukon Gold potatoes are my go-to for this recipe. Their creamy texture holds up well when sliced and tossed in warm dressing. Red potatoes are a solid alternative, but I find Yukon Golds absorb the flavors better while still holding their shape.

Thick-cut bacon adds both flavor and texture. As it cooks, it releases rendered fat that forms the base of our warm dressing — rich, salty, and smoky. Be sure to reserve the bacon grease; it’s liquid gold for this recipe!

Apple cider vinegar gives this dish its signature tang. It’s bright without being overpowering and balances beautifully with the sweetness of the onions and sugar. If you’re out of cider vinegar, white wine vinegar is a decent stand-in, but I highly recommend sticking with cider vinegar if possible.

Yellow onions add a gentle sweetness when sautéed in bacon drippings. They soften just enough to become tender and aromatic without losing their bite. For extra zing, a spoonful of Dijon mustard blends into the dressing, adding depth and a subtle bite.

To make this dish, you’ll need a large pot for boiling the potatoes, a skillet for the bacon and dressing, and a heatproof bowl for tossing everything together. Nothing fancy — just good, classic tools doing their job.

How To Make This German Potato Salad

Making this dish is all about timing and layering flavor. With a little coordination, you’ll have a warm, delicious salad ready in under an hour.

Start by placing your potatoes (whole and unpeeled) in a large pot and covering them with cold, salted water. Bring them to a gentle boil and cook until just fork-tender — about 15–20 minutes depending on size. You want them soft but not falling apart. Drain and let them cool slightly before slicing.

While the potatoes boil, cook your bacon in a large skillet over medium heat until crisp. Remove the bacon to a paper towel-lined plate and reserve about 3 tablespoons of the bacon fat in the pan. This is your flavor base!

To the hot bacon grease, add your diced onions and cook until soft and lightly golden — about 4–5 minutes. Then stir in apple cider vinegar, a bit of sugar, and Dijon mustard. Let it simmer for a minute or two until everything is well combined and slightly thickened.

Now it’s time to bring it all together. Slice your warm potatoes into ¼-inch rounds and add them to a large heatproof mixing bowl. Pour the hot dressing over the top, tossing gently to coat without breaking up the potatoes too much.

Finally, crumble the bacon over the top and toss once more. The potatoes will absorb that savory dressing beautifully as they sit. The result? A dish that’s greater than the sum of its parts.

From start to finish, you’re looking at about 40 minutes — totally manageable even on a busy evening. It’s ready to serve warm but holds up well at room temperature, too.

Storage Options

If you’re lucky enough to have leftovers, German Potato Salad stores surprisingly well — and may taste even better the next day.

Store any leftovers in an airtight container in the refrigerator. It will keep for up to 4 days, though the potatoes may absorb more dressing over time. A splash of vinegar or a drizzle of olive oil can help revive the texture before serving.

Because this salad doesn’t contain dairy or mayo, it’s safer for outdoor events. Just keep it out of direct sun and chill any leftovers promptly.

To reheat, simply microwave in 30-second intervals until warmed through, or reheat gently on the stovetop in a skillet over low heat. Add a splash of water or vinegar to loosen the dressing if needed.

Variations and Substitutions

One of the best things about German Potato Salad is how flexible it is. You can easily tailor it to your preferences or whatever you’ve got in the fridge.

For a vegetarian version, skip the bacon and use olive oil as your base. Add a little smoked paprika or liquid smoke to mimic the bacon's rich depth.

Want a little kick? Stir in a teaspoon of horseradish or some finely chopped pickles for a briny edge that complements the sweetness of the onions.

Switch up your herbs! A sprinkle of fresh dill or parsley adds brightness and color. Chives also work wonderfully and offer a mild onion flavor.

If you’re out of Yukon Golds, red potatoes are a great sub. Just avoid Russets — they tend to fall apart too easily when tossed warm.

Feel free to bulk this salad up with sliced radishes, steamed green beans, or even a few spoonfuls of sauerkraut for a super German twist.

No matter how you spin it, this salad is endlessly adaptable. Don’t be afraid to make it your own — you might just stumble upon your new signature side dish.

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