Classic German Potato Salad

Finding a potato salad that actually tastes good warm is surprisingly tricky. Most potato salads are mayo-heavy and meant to be served cold, which is fine for summer picnics, but not exactly what you want when you’re craving something more interesting alongside your grilled sausages or pork chops.

That’s where this German potato salad comes in handy. It skips the mayo entirely and uses a warm bacon vinaigrette instead, which means it’s perfect served warm or at room temperature. Plus, it comes together in about 30 minutes and has way more flavor than your typical potato salad—tangy from the vinegar, savory from the bacon, and just a little bit sweet.

What Kind of Potatoes Should I Use?

For German potato salad, you’ll want to stick with waxy potatoes like Yukon Gold, red potatoes, or fingerlings. These varieties hold their shape better after boiling and won’t turn mushy when you toss them with the warm dressing. Avoid russet or Idaho potatoes since they’re starchy and tend to fall apart too easily. If you can’t find Yukon Golds, red potatoes are a great backup option and they’re usually available at any grocery store. Just make sure to cut them into similar-sized pieces so they cook evenly.

Options for Substitutions

This German potato salad is pretty adaptable, so here are some swaps you can make:

• Potatoes: Waxy potatoes like Yukon gold or red potatoes are best here since they hold their shape after cooking. Don’t use russets – they’ll get too mushy and fall apart when you toss them with the dressing.
• Bacon: Turkey bacon works if you want a lighter option, though you’ll miss some of that smoky richness. For a vegetarian version, skip the bacon and add a teaspoon of smoked paprika to the dressing for that smoky flavor.
• Apple cider vinegar: White wine vinegar or regular white vinegar can step in if needed. The flavor will be slightly different but still tangy and good.
• Chicken stock: Vegetable stock works just fine here, or you can use water in a pinch – the other ingredients have plenty of flavor to carry the dish.
• Fresh herbs: If you don’t have fresh dill or parsley, you can use dried herbs instead. Use about 2 teaspoons of each since dried herbs are more concentrated.
• Dijon mustard: Regular yellow mustard or whole grain mustard can work, though Dijon gives the best flavor. If using yellow mustard, you might want to add a bit less since it’s milder.

Watch Out for These Mistakes While Cooking

The biggest mistake with German potato salad is overcooking the potatoes, which causes them to fall apart when you toss them with the dressing – aim for fork-tender but still firm, and always let them cool for the full 30 minutes so they hold their shape better.

Another common error is discarding all the bacon grease, but those 3-4 tablespoons are what give the warm dressing its rich, smoky flavor that makes this dish special.

Don’t add the dressing to cold potatoes either, since warm potatoes absorb the tangy vinegar mixture much better, creating that classic German potato salad taste throughout.

For the best results, taste your dressing before pouring it over the potatoes and adjust the vinegar or sugar to your liking – some people prefer it more tangy, while others like it slightly sweeter.

What to Serve With German Potato Salad?

German potato salad is perfect alongside grilled bratwurst or knockwurst, especially if you’re going for that authentic beer garden vibe. It also pairs really well with grilled chicken, pork chops, or even a simple roasted chicken since the tangy vinegar dressing cuts through richer meats nicely. If you’re hosting a backyard barbecue, serve it with burgers and hot dogs, or round out the meal with some sauerkraut and a cold beer. For a lighter option, add some steamed green beans or a cucumber salad on the side to balance out the smoky bacon flavors.

Storage Instructions

Store: German potato salad keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get better as it sits, so making it a day ahead is a great idea. Just give it a good stir before serving since the dressing might settle at the bottom.

Serve: This salad is traditionally served warm or at room temperature, which is what makes it different from mayo-based potato salads. If you’ve stored it in the fridge, just let it sit out for about 30 minutes before serving, or warm it gently in the microwave for a minute or two.

Make Ahead: You can definitely prep this the day before your gathering. The potatoes and bacon can be cooked ahead, and the dressing mixed up separately. Just toss everything together and warm it up about an hour before you’re ready to eat.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1450-1650
• Protein: 38-44 g
• Fat: 52-60 g
• Carbohydrates: 200-220 g

Ingredients

For the potatoes:

• 2 lb potatoes (I always use Yukon Gold for a creamier texture)
• 3 tbsp fresh dill
• 3 tbsp fresh parsley

For the dressing:

• 1/2 tbsp olive oil (I prefer Bertolli Extra Virgin for this)
• 8 oz bacon (chopped into 1/2-inch pieces before frying)
• 1/2 red onion (diced into 1/4-inch pieces)
• 3 garlic cloves
• 1/4 cup chicken stock (I like Swanson unsalted for better salt control)
• 1/3 cup apple cider vinegar
• 3 tbsp dijon mustard
• 1 tbsp sugar
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp red pepper flakes

Step 1: Prepare Potatoes and Mise en Place

• 2 lb potatoes
• 8 oz bacon
• 1/2 red onion
• 3 garlic cloves
• 3 tbsp fresh dill
• 3 tbsp fresh parsley

Bring a large pot of salted water to a boil and add the whole, unpeeled potatoes.

Boil for 15-25 minutes until a knife easily pierces the center but they’re still slightly firm—you want them tender but not falling apart.

While the potatoes cook, chop the bacon into 1/2-inch pieces, dice the red onion into 1/4-inch pieces, mince the garlic cloves, and finely chop the fresh dill and parsley.

Having everything prepped and ready will keep the cooking process smooth and efficient.

Step 2: Cook Bacon and Build the Dressing Base

• 1/2 tbsp olive oil
• 8 oz bacon
• 1/2 red onion
• 3 garlic cloves

Heat the olive oil in a large skillet over medium-high heat and add the chopped bacon.

Cook for 8-10 minutes, stirring occasionally, until the bacon is crispy and has rendered its fat.

Remove the bacon with a slotted spoon and set aside on a paper towel, keeping 3-4 tablespoons of the bacon grease in the pan.

Reduce heat to medium, add the diced red onion to the remaining grease, and sauté for 3-4 minutes until soft and translucent.

Add the minced garlic and cook for just 30 seconds until fragrant—I find that quick timing prevents the garlic from becoming bitter.

Step 3: Create the Warm Vinaigrette

• 1/3 cup apple cider vinegar
• 1/4 cup chicken stock
• 3 tbsp dijon mustard
• 1 tbsp sugar
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp red pepper flakes

To the softened onion and garlic in the skillet, add the apple cider vinegar, chicken stock, Dijon mustard, sugar, salt, pepper, and red pepper flakes.

Stir well to combine and simmer for 2 minutes to allow the flavors to meld and the sugar to dissolve completely.

The mixture should be warm but not boiling—this preserves the brightness of the vinegar and ensures the dressing coats the potatoes evenly.

Step 4: Finish and Serve

• potatoes from Step 1
• warm vinaigrette from Step 3
• crispy bacon from Step 2
• 3 tbsp fresh dill
• 3 tbsp fresh parsley

Drain the cooked potatoes and let them cool for 5-10 minutes just until they’re cool enough to handle.

Cut them into 1/2-inch thick slices (I prefer slices to chunks for better vinaigrette absorption) and transfer to a large bowl.

Pour the warm vinaigrette from Step 3 over the potatoes, add the crispy bacon from Step 2, and sprinkle with the chopped fresh dill and parsley.

Toss everything together gently but thoroughly until the potatoes are well coated.

Serve warm or at room temperature—this salad actually tastes better after sitting for 15-20 minutes as the flavors continue to develop.

Classic German Potato Salad

Delicious Classic German Potato Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 6 servings

Calories 1550 kcal

Ingredients

  

For the potatoes::

• 2 lb potatoes (I always use Yukon Gold for a creamier texture)
• 3 tbsp fresh dill
• 3 tbsp fresh parsley

For the dressing::

• 1/2 tbsp olive oil (I prefer Bertolli Extra Virgin for this)
• 8 oz bacon (chopped into 1/2-inch pieces before frying)
• 1/2 red onion (diced into 1/4-inch pieces)
• 3 garlic cloves
• 1/4 cup chicken stock (I like Swanson unsalted for better salt control)
• 1/3 cup apple cider vinegar
• 3 tbsp dijon mustard
• 1 tbsp sugar
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp red pepper flakes

Instructions

 

• Bring a large pot of salted water to a boil and add the whole, unpeeled potatoes. Boil for 15-25 minutes until a knife easily pierces the center but they're still slightly firm—you want them tender but not falling apart. While the potatoes cook, chop the bacon into 1/2-inch pieces, dice the red onion into 1/4-inch pieces, mince the garlic cloves, and finely chop the fresh dill and parsley. Having everything prepped and ready will keep the cooking process smooth and efficient.
• Heat the olive oil in a large skillet over medium-high heat and add the chopped bacon. Cook for 8-10 minutes, stirring occasionally, until the bacon is crispy and has rendered its fat. Remove the bacon with a slotted spoon and set aside on a paper towel, keeping 3-4 tablespoons of the bacon grease in the pan. Reduce heat to medium, add the diced red onion to the remaining grease, and sauté for 3-4 minutes until soft and translucent. Add the minced garlic and cook for just 30 seconds until fragrant—I find that quick timing prevents the garlic from becoming bitter.
• To the softened onion and garlic in the skillet, add the apple cider vinegar, chicken stock, Dijon mustard, sugar, salt, pepper, and red pepper flakes. Stir well to combine and simmer for 2 minutes to allow the flavors to meld and the sugar to dissolve completely. The mixture should be warm but not boiling—this preserves the brightness of the vinegar and ensures the dressing coats the potatoes evenly.
• Drain the cooked potatoes and let them cool for 5-10 minutes just until they're cool enough to handle. Cut them into 1/2-inch thick slices (I prefer slices to chunks for better vinaigrette absorption) and transfer to a large bowl. Pour the warm vinaigrette from Step 3 over the potatoes, add the crispy bacon from Step 2, and sprinkle with the chopped fresh dill and parsley. Toss everything together gently but thoroughly until the potatoes are well coated. Serve warm or at room temperature—this salad actually tastes better after sitting for 15-20 minutes as the flavors continue to develop.