German Potato Salad

Growing up, summer picnics and family gatherings always included a big bowl of my grandma’s German Potato Salad. It wasn’t your typical mayonnaise-based potato salad; it was something special – a warm, comforting side dish featuring tender red potatoes, smoky bacon, and a tangy, sweet, and savory dressing. This recipe always steals the show!

This German Potato Salad recipe captures the essence of my grandma’s classic dish, with a few helpful tweaks for the modern kitchen. It’s incredibly easy to make and doesn’t require any complicated ingredients. Whether you’re grilling out in the backyard or celebrating Oktoberfest, this is a dish that everyone will love.

Fan-Favorite Reasons

This German Potato Salad has earned its place as a family favorite for several reasons:

• Flavorful Combination: The blend of tender potatoes, smoky bacon, and tangy dressing is simply irresistible. It’s a perfect balance of salty, sweet, and savory flavors.
• Easy to Make: This recipe is incredibly straightforward. With just a few simple steps, you can create a delicious and impressive side dish.
• Versatile Side Dish: It pairs beautifully with a wide array of main courses, from grilled meats to roasted chicken, making it a versatile option for any meal.
• Crowd-Pleaser: Whether you’re hosting a casual barbecue or a holiday feast, this German Potato Salad is guaranteed to be a hit with everyone.

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What You’ll Need

This German Potato Salad comes together with just a few simple ingredients, many of which you probably already have in your pantry. Here’s what you’ll need:

• Potatoes: 2 pounds of red potatoes are ideal for this recipe. Their waxy texture holds up well during cooking, ensuring the salad stays perfectly tender.
• Bacon: 12 ounces of bacon adds a smoky richness and satisfying chewiness. You can use thick-cut or regular bacon, depending on your preference.
• Apple Cider Vinegar: ⅓ cup of apple cider vinegar forms the base of the tangy vinaigrette. It adds a bright, slightly sweet acidity that balances the richness of the bacon and potatoes.
• Sugar: 1 to 3 tablespoons of granulated sugar helps balance the tanginess of the vinegar. Start with 1 tablespoon and adjust to taste.
• Dijon Mustard: 1 tablespoon of Dijon mustard contributes a subtle sharpness and creaminess to the dressing.
• Seasoning: ½ teaspoon of salt and freshly ground black pepper enhance the flavors of the salad.
• Garlic: 1 tablespoon of minced fresh garlic adds a pungent aroma and savory depth.
• Parsley: ½ cup of chopped fresh parsley brightens the salad with its fresh, herbaceous flavor.

From Start to Finish

Step 1: Prep the Potatoes

Scrub the potatoes and cut any large potatoes in half so that they are approximately equally sized. Place the potatoes in a large pot, cover with cold water, bring to a boil, and stir in 1 teaspoon of salt. Reduce heat and simmer for 15 to 20 minutes, or until tender when pierced with a fork. Drain the potatoes and let them steam dry in the still-hot pot.

Step 2: Cook the Bacon

Set another large pot over medium heat. Using kitchen shears, cut the bacon strips into approximately 1-inch pieces directly into the pot. Cook the bacon, stirring occasionally, until crispy. Remove the cooked bacon to a plate, leaving the bacon grease in the pot.

Step 3: Make the Dressing

While the bacon is cooking, slice the potatoes into ½-inch thick pieces, halving any extremely large slices. Set aside. Once the bacon is removed, carefully add the vinegar, sugar, Dijon mustard, salt, and pepper to the pot of bacon grease. Return the pot to the stove, bring the mixture to a simmer, and stir for a couple of minutes.

Step 4: Add Garlic and Potatoes

Stir the minced garlic into the simmering dressing and cook for 30 seconds to 1 minute, until the garlic starts to turn a light golden color. Remove the pot from the heat and gently toss in the sliced potatoes, mixing until they have absorbed all of the liquid.

Step 5: Combine and Serve

Carefully fold in the cooked bacon pieces and chopped parsley. Transfer the potato salad to a serving dish and serve it hot or warm.

Better-Than-Grandma Tips

Here are a few helpful tips to make your German Potato Salad even better:

• Start with cold water: Always start your potatoes in cold water before bringing them to a boil. This promotes more even cooking and prevents the outside from becoming mushy before the inside is cooked through. Check out our Lunch category for other pairing ideas.
• Let the potatoes steam: After the potatoes are cooked and drained, let them steam (or dry) a bit in their still-hot (but drained) pot. This will allow them to absorb the bacon grease-vinegar dressing more effectively.
• Go easy on the vinegar: Make sure that the pot is off the burner and the bacon grease has cooled slightly before slowly and carefully adding the vinegar. This prevents the mixture from bubbling up and potentially causing splattering.
• Gentle stirring: Be very gentle when stirring the potatoes into the dressing. Too much stirring can break down the potatoes, turning your salad into mashed potatoes.
• Taste and adjust: The amount of sugar you use will depend on the sweetness of your apple cider vinegar and your personal preference. Start with 1 tablespoon and add more to achieve your desired balance of tangy and sweet.

Try These Variations

• Sweet and Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the dressing for a spicy kick.
• Herby Delight: Incorporate other fresh herbs, such as dill or chives, along with the parsley.
• Onion Power: Sauté a diced yellow onion in the bacon grease until translucent before adding the other dressing ingredients.
• Mustard Lover: For those who enjoy lots of mustard, use both Dijon and yellow mustard in the dressing for an extra tang. For more simple, family-friendly recipes, try our Breakfast section.
• Vinegar Variety: Experiment with different types of vinegar, such as white wine vinegar or red wine vinegar, to create unique flavor profiles.

How to Serve

This German Potato Salad is a versatile side dish that pairs well with a wide range of main courses. Try these serving suggestions:

• Grilled Meats: It’s fantastic with grilled sausages, bratwurst, or schnitzel.
• Roasted Chicken or Pork: The hearty salad complements the richness of roasted meats perfectly.
• Sandwiches and Burgers: Add a scoop of German Potato Salad to your plate for a delicious and satisfying meal. For dessert, try our delicious Desserts section for recipes.
• Potlucks and Picnics: This salad is a potluck favorite and travels well, making it an ideal choice for picnics and outdoor gatherings.

That’s a Wrap

This German Potato Salad is a true crowd-pleaser, perfect for any gathering from casual barbecues to festive Oktoberfest celebrations. It’s a comforting dish that warms the heart and the belly. It’s the perfect balance of creamy potatoes, savory bacon, and a tangy vinaigrette. Give this classic recipe a try and watch it become a new family favorite. Share your culinary adventures with me on social media! Find me on Facebook, Instagram, Pinterest and X/Twitter. Don’t forget to check out our other delicious Dinner recipes for more inspiration.