Recreating a German classic at home!
What sets authentic German potato salad apart from a classic Southern potato salad recipe is that it’s usually served warm, has a tangy vinegar-based dressing (no mayo here!), and is loaded with salty crumbled bacon.
The first time I tried one at a local Austin spot, I was HOOKED. We went there weekly just for the side of potato salad, forget the double cheeseburger it came with. LOL.
Eventually, I tried recreating this German classic at home. It took many rounds to get it right: the dressing tangy but subtly sweet, the potatoes tender but not mushy, and the bacon still perfectly crisp.
But I finally nailed a version that, honestly, might rival any restaurant’s, and I’m so excited for you to try it out!
10 out of 10 for German potato salad authenticity!!!!! Delicious!!!! Will make it again and again !!!
– Raelee
Ingredients and Substitutions
Detailed ingredient amounts and instructions are in the recipe card below.
- Potatoes. Opt for a waxy variety like red or Yukon gold. Peeling is recommended so you don’t get chunks of separated potato skin.
- Bacon. A ton of the flavor comes from cooking onions in the bacon fat. Then the crispy bits are added on at the end so they stay nice and crunchy!
- Onion. Sweet is used to balance the vinegar, but a white, red, or yellow onion can be subbed.
- Garlic. Freshly minced garlic cloves are best, but garlic powder can be used.
- Broth. Regular sodium chicken broth is recommended. Vegetable broth can be used, but avoid using beef broth as it may overwhelm the dish.
- Vinegar. Distilled white vinegar is best. (Like the kind you use to make overnight dill pickles!) If you don’t have that, you can use white wine vinegar or even apple cider vinegar, but it will have a pretty big impact on the finished taste.
- Sugar. Regular white sugar is recommended, but brown sugar can be subbed. It can also be left out if you’re watching your sugar.
- Mustard. Pay attention here–use Dijon or German mustard. Do NOT use yellow mustard as it will be way too strong and pungent.
Step-by-step Instructions
Please see the recipe card below for ingredient amounts and more detailed instructions.
Boil the potatoes.
Add potatoes to a large pot and cover with cold water. Bring to a boil and cook for 15 to 20 minutes, or until they’re fork-tender. Drain and let them cool down until safe to the touch. (Rinsing cold water over them will help speed this up!)
Here are more tips on how to boil potatoes.
Pro tip: Keep an eye on them near the end! You want them to be soft, but not falling apart and mushy.
Peel and Dice
Once they’re cool enough to touch, peel off the skins (they should slide right off), then dice into ½-inch cubes. This size helps the potatoes soak up all the dressing without turning to mush!
Transfer to a large bowl and set aside.
Cook the bacon and onion.
Chop up your bacon and cook it in a skillet over medium heat for 7 to 8 minutes, until it’s golden and crisp. Scoop it out and set aside on a paper towel–lined plate, but leave all those tasty drippings in the pan.
Add diced onion and sauté for 2 to 3 minutes, then stir in the garlic and cook for another 30 seconds.
Make the vinegar dressing.
Pour in the broth and vinegar, then whisk in the mustard, sugar, salt, and pepper. Give it a good stir and scrape up all the bits stuck to the pan.
Let it come to a boil, then drop the heat and simmer for about 5 minutes, until it’s reduced half.
Pro tip: Don’t skip this simmer! Those bold, tangy flavors need a few minutes to come together and mellow out.
Mix it all together and serve warm or chilled!
Add the potatoes to the skillet, drizzle in the oil, and gently fold everything together. Let it heat through for a couple of minutes if serving warm.
Stir in that crispy bacon and sprinkle with parsley or chives for a pop of color.
FAQs
Totally your call, but I’m team hot-all-the-way. Right after it’s made is the sweet spot—when the potatoes are still warm and have soaked up just enough of the sauce to be super flavorful but still silky. If you let it sit too long, the potatoes keep absorbing and it gets a bit drier.
Serving it cold? Add a drizzle of oil (1 to 2 tablespoons) before serving to bring back that smooth texture.
Yes! You can prep the whole thing a day ahead. Just store it in the fridge and reheat gently before serving. Add a splash of broth or oil to loosen it back up if needed.
Waxy potatoes like red or yellow are your best bet—they hold their shape without turning to mush. Avoid russets; they’ll fall apart in the sauce.
You can, but it won’t have that same classic flavor. If you do, simply sauté the onions in olive oil or vegan butter instead of bacon fat. It’ll still be tangy and delicious, just minus the rich, smoky vibes.
It’ll keep for 3 to 4 days in an airtight container. The potatoes will soak up more of the sauce over time, so add a little oil before serving leftovers.
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Old-Fashioned German Potato Salad Recipe
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Ingredients
- 2 pounds red potatoes
- 6 ounces bacon coarsely chopped
- 1 cup sweet onion finely chopped
- 3 garlic cloves finely minced
- ¾ cup chicken broth
- ¼ cup distilled white vinegar
- 2 teaspoons Dijon mustard NOT yellow!
- 2 teaspoons sugar
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- Flat-leaf parsley and chives finely chopped, optional
Instructions
- Add potatoes to a large pot and cover with one inch of water. Boil for , until fork tender, about 15-20 minutes. Drain and set aside to cool, 10-15 minutes.2 pounds red potatoes
- Meanwhile, cook bacon in a large skillet over medium heat for 7-8 minutes. Remove the bacon from the skillet using a slotted spoon, leaving the drippings in the skillet. Keep the skillet on medium heat and add the chopped onion. Cook until tender, about 2-3 minutes, stirring often. Add the garlic and continue cooking for an additional 30 seconds, or until the garlic becomes fragrant.6 ounces bacon, 1 cup sweet onion, 3 garlic cloves
- Peel the potatoes and cut them into ½-inch chunks.
- Pour in the broth and vinegar and add the mustard, sugar, salt, and pepper. Whisk until well combined. Bring the sauce to a boil and then reduce heat to low. Simmer for 5 minutes, or until the liquid has reduced by half. Remove from heat.¾ cup chicken broth, ¼ cup distilled white vinegar, 2 teaspoons Dijon mustard, 2 teaspoons sugar, 1 teaspoon salt, ¼ teaspoon black pepper
- Add the potatoes to the vinegar mixture along with the oil and toss until they are completely coated. Transfer the potatoes to a serving platter. Finely chop the cooked bacon and then sprinkle it over the potatoes along with fresh parsley or chives, if desired.2 tablespoons olive oil, Flat-leaf parsley and chives
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Notes
- Potatoes: Waxy varieties, like red or yellow potatoes, are key. They hold their shape best and won’t fall apart when mixed with the sauce.
- Vinegar: Distilled white vinegar gives you that classic tangy flavor that sets German potato salad apart. Don’t swap it out unless you’re okay with changing the vibe!
- Bacon: A good quality, thick-cut bacon adds a ton of flavor here. Cook it until crispy—you want those salty bites to pop against the creamy potatoes.
- Serving Tip: For the best texture and flavor, serve it warm! If making ahead, reheat gently and stir in a little oil or broth before serving to freshen it up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have made this several times for bbq’s and it is always a hit. Watch it disappear!!!
Yay! So happy to hear you enjoyed the recipe, Barbie! I love watching dishes disappear 🙂 Thanks so much for taking the time to leave a comment and rating!