Okay, okay, okay, while I love a good rich and creamy southern-style potato salad, sometimes I want something different. I love German potato salad it’s a little bit lighter on the palate with its tangy mayo-free vinaigrette dressing, and still has plenty of body and flavor, thanks to BACON. It makes a great side dish for bratwurst and sauerkraut, grilled kielbasa, or anything you might be serving at your backyard summer BBQ!
What is German Potato Salad
German potato salad is a simple yet elegant dish featuring thickly sliced potatoes, bacon, onions, fresh herbs, and a tangy mustard vinaigrette dressing. The fat from the bacon is used to sauté the onions and acts as the fat in the vinaigrette, so everything has that wonderfully smoky bacon flavor. You can serve German potato salad hot or cold.
What Type of Potatoes are Best for Potato Salad?
Not all potatoes are equal. Russet potatoes, for instance, break down easily and are well-suited for things like mashed potatoes. Red potatoes hold up slightly better than russets, but a waxy potato like Yukon Gold will hold their shape even better. Personally, I love the color contrast of the red skins, so I went with red potatoes.
How Long Does German Potato Salad Last in the Refrigerator
You can keep this salad refrigerated for about four days. The dressing will absorb into the potatoes as it chills, so it may become slightly more dry as the days go on. You can either save some extra dressing to add just before serving, or make an extra batch to add later.
What to Serve with German Potato Salad
German potato salad can be served hot or cold and makes a great addition to any potluck or BBQ spread. This week I served mine with my Glazed Pork Chops. It also goes great with sausage, like Bratwurst or Kielbasa! Just like creamy American potato salads, German potato salad also makes a great side dish for lunch items, like sandwiches.
German Potato Salad
Servings 6 (about 3/4c each)Ingredients
- 2 lbs. small red potatoes ($2.40)
- 1.5 tsp salt, divided ($0.07)
- 4 oz. bacon ($1.33)
- 1 yellow onion, diced ($0.38)
- 1 Tbsp stone ground mustard ($0.07)
- 1 Tbsp sugar ($0.04)
- 1/4 tsp Freshly cracked pepper ($0.02)
- 1/3 cup apple cider vinegar ($0.25)
- 1/4 cup chopped fresh parsley ($0.20)
Instructions
- Wash the potatoes well, then add them to a large pot with enough water to cover the potatoes. Add 1 tsp salt to the water to season the potatoes as they cook. Place a lid on the pot, turn the heat on to high, and bring the pot to a boil. Continue to boil the potatoes until they can easily be pierced with a fork (12-15 minutes).
- Meanwhile, add the bacon to a large skillet and cook over medium heat until the bacon is brown and crispy. Remove the cooked bacon from the skillet and leave the bacon fat in the skillet to cook the onions and make the dressing.
- Add the diced onion to the skillet and continue to cook over medium heat in the bacon fat until the onions are soft and translucent.
- Once the onions are soft, turn the heat down to low and add the mustard, sugar, pepper, ½ tsp salt, and the apple cider vinegar. Whisk the ingredients together until a light sauce forms, then turn the heat off.
- When the potatoes are finished cooking, drain them in a colander and allow them to cool for a few minutes, or just until they're cool enough to handle. Once slightly cool, slice the potatoes into ¼-inch thick half-rounds.
- While the potatoes are cooling, roughly chop the cooked bacon and the fresh parsley.
- Add the sliced potatoes, bacon, and parsley to the skillet with the onions and dressing. Toss everything until evenly combined and coated in dressing. Give the potato salad a taste and adjust the salt or other seasonings to your liking. Serve warm or refrigerate until ready to eat.
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Notes
Nutrition
Scroll down for the step by step photos!
How to Make German Potato Salad – Step by Step Photos
Wash 2 lbs. of small red potatoes well. Place them in a large pot and add enough water to cover them by one inch. Add about 1 tsp of salt to the water to make sure the potatoes are well seasoned. Place a lid on the pot and turn the heat on to high. Bring the pot to a boil, then continue to boil the potatoes until they are tender enough to be easily pierced with a fork (12-15 minutes, depending on the size).
While the potatoes are boiling, cook 4 oz. of bacon in a skillet over medium heat until the bacon is brown and crispy. Remove the cooked bacon from the skillet. Leave the bacon fat in the skillet as it will be used to cook the onions and make the dressing.
Add one diced yellow onion to the skillet with the bacon fat. Continue to cook over medium heat until the onions are soft and translucent. The moisture from the onions should dissolve all the browned bits of flavor stuck to the bottom of the skillet from the bacon.
Once the onions are soft, reduce the heat in the skillet to low and add 1 Tbsp grainy mustard, 2 tsp sugar, ½ tsp salt, ¼ tsp freshly cracked pepper, and ⅓ cup apple cider vinegar.
Whisk the ingredients in the skillet until they form a light sauce, then turn the heat off.
Once the potatoes are tender, drain them in a colander and let them cool for just a few minutes or until they are cool enough to handle. Slice the potatoes into 1/4-inch thick half-moons.
Roughly chop the cooked bacon and ¼ cup of fresh parsley. Add the sliced potatoes, bacon, and parsley to the skillet with the dressing.
Toss the ingredients together until everything is evenly coated in dressing and parsley. Give the potato salad a taste and adjust the salt or other ingredients to your liking.
Serve hot and enjoy!
My husband loves this recipe only changes I did I use red onions and I put light garlic powder in it and I use spicy brown mustard it’s his favorite salad
I have made this a couple of times for my family. Easy to put together and so YUM!!
This is easy to make and tastes fantastic. I followed the recipe as written except I used Yukon Gold potatoes. I will definitely be making this again. WOW!!!!
Will Spicy Brown Mustard work in place of the Stone Ground Mustard? That’s not something I use.
Yes, I think that would be enjoyable.
Yes that’s what I use
Can. I. Order. A. Recipe. Books.
It reminds me also of the wilted lettuce salad my part-German grandma used to make with bacon, vinegar, and hot grease (bacon fat or Crisco) with green onions, all over iceberg lettuce. She could make her own sauerkraut too.
I made this for a potluck and got so many compliments on it. I did have to make it earlier in the day but I dressed it and then popped the whole thing in the fridge and served cold a couple hours later and it was still delicious. I’ll be keeping this one in my recipe for binder for another time for sure!
I love this potato salad! It’s a great side for any season. It really gives you that potato fix without being heavy, thanks to the tanginess of the mustard/vinegar and the parsley gives it that nice Earthiness. And, I mean, BACON!!!
I didn’t have any bacon, so I made it vegan by using olive oil to cook the onions, and then added a teaspoon of smoked paprika before adding the vinaigrette. Delicious!
Yes! I also replace the bacon with smoked paprika and it works fabulously.
This is a great salad for the Pandemic! Everyone at my house loves it and it goes with summer food: ribs, sausages, burgers, and all things grilled. Even my picky husband loves it!
I’m making it ahead but only adding dressing before we eat at the function good rule of thumb for any salad really
Microwave a bit and the dressing will help surface from the potatoes. Won’t be as dry.
I can’t believe how incredible this turned out. I made it for a BBQ earlier this summer and have been specifically requested to make it again twice since then. Total hit and it’s one of my go-to recipes now if I’m going over somewhere. Thanks so much for sharing this!
Any suggestions or advice when making this ahead for a crowd?
Also wanted to add that I discovered your website about a year ago and recommend it to friends young and old alike. So many great ideas and your recipes always turn out. We entertain a lot and your recipes work for small dinner parties, for when I feed ex-offenders and their families for READ (family literacy night for 70), and for family dinners when I’m looking for inspiration with produce from the farmers mkt. Appreciate your creativity and talent for great flavor combinations.
Hmmmm, honestly I’m not sure how this would work out when made ahead for a crowd. The dressing may get absorbed by the potatoes as its stored, so it might get a bit more dry.
I would leave dressing off until maybe half a day prior to serving. I’ll be doing the same for my crowd