This potato salad will be a hit whether you are making this for a summer potluck, backyard BBQ, Oktoberfest, or holiday dinner. The flavors and texture are such a delight. It goes with everything; you’ll want to make this for every meal! Want another easy side dish? Try my cucumber tomato salad recipe, corn salad recipe, or garlic bread recipe.
What You Need to Make This Recipe
Potatoes — you can use baby red or yukon gold potatoes. Waxy potatoes are ideal. I do not recommend swapping for russet potatoes as they are starchier, so they’ll fall apart as you toss them with the rest of the ingredients. Select potatoes that are similar in size as you want them to cook evenly. Bacon — do not swap for pre-cooked bacon crisps as you need the grease from the bacon to cook the onions and dressing. The bacon fat adds a ton of flavor that is hard to replicate with a substitution. If you can, use a thicker cut of bacon. Chicken broth — using chicken broth in the dressing adds much more flavor than water. You can use regular chicken broth or low sodium chicken broth. Vegetable and beef broth is an excellent alternative if you are out of chicken broth. Vinegar — white vinegar adds a tangy flavor that German-style potato salad is known for. Alternatively, you can use white wine vinegar or apple cider vinegar. Sugar — you only need a bit of sugar to help balance out the acidity from the vinegar. Dijon mustard — Dijon mustard adds flavor and creaminess to the dressing. If you can find German mustard, that is a great swap.
How to Make German Potato Salad
In a large pot, bring the potatoes, 3 teaspoons of salt, and enough water to cover potatoes by 1-inch to a boil over medium-high. Cook until the potatoes are just fork-tender. Drain well and let cool for 5 minutes.
Heat a large cast-iron skillet over medium-high heat. Add the bacon. Cook until crisp. Remove the bacon, leaving the drippings in the skillet, and drain on paper towels.
Reduce the heat to medium. Add the onion to bacon grease. Cook until tender before stirring in the garlic.
Stir in the broth, vinegar, and sugar. Bring to a simmer. Cook until reduced by half. Stir in the oil, mustard, pepper, and remaining 1¼ teaspoon salt.
Turn off the heat, and add the parsley, sliced potatoes, and cooked chopped bacon.
Toss everything until well coated in the dressing. Sprinkle with additional black pepper, if desired.
Pro Tips for Making This Recipe
Not peeling your potatoes before is helpful for this recipe where you are trying to keep the whole potato intact so that it is easier to slice. If you want to peel, you can do that after the cooking. You can chop the bacon before or after cooking them. If you are cooking them chopped, you’ll need a slotted spoon to move the bacon while leaving the grease behind. Make sure to give the potatoes a good scrub before cooking them. Boiling the potatoes in cold water instead of adding them to a pot of boiling will ensure that the potatoes cook evenly. When tossing the potatoes in the dressing, be gentle to avoid mashing the potatoes. If you have some potatoes that are larger than most, you can cut them to match the rest to ensure they all cook evenly. Make sure to salt the water. The salt will add flavor to the potatoes throughout the potatoes, whereas adding salt after the fact will only salt the exterior of the potatoes. Don’t let the potatoes sit for too long before tossing them in the dressing. While hot, the potatoes absorb much more flavor.
Can this be served cold?
If you have leftovers, you can serve them cold. It’s up to your personal preference!
How do I store leftovers?
Store leftover German potato salad in the fridge in an airtight container for up to 5 days. You can bring it to room temperature before serving.
What is the difference between German and American potato salad?
The main difference between the two types of potato salads is that American potato salad tends to be mayonnaise-based, whereas the German version uses bacon drippings, mustard, and vinegar. Also, you serve American potato salad cold, and while you can serve German potato salad cold, it is usually served warm or at room temperature.
What can I serve with this potato salad?
While this German potato salad pairs perfectly with your traditional German dishes, such as bratwurst, Schnitzel, or pork chops, it really goes with everything! It’s always a welcomed addition at any BBQ or potluck. If you’ve tried this German Potato Salad recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
