German Potato Salad
Tender, warm potatoes tossed in a tangy bacon-vinegar dressing. This classic German side dish swaps mayo for a savory blend of crispy bacon, sautéed onion, and a sharp vinegar kick. Perfect with sausages, schnitzel, or any hearty meal.
For 4 servings
- boil · ~10 min
Boil the potatoes until just tender.
Place sliced potatoes in a large pot and cover with water. Add 1/4 tsp salt. Bring to a boil and cook until potatoes are fork-tender but still hold their shape, about 8-10 minutes. Drain well and transfer to a large mixing bowl.
TIPWaxy potatoes like Yukon Gold hold their shape best. Avoid starchy russets that crumble. - fry · ~7 min
Render the bacon until crisp.
In a large skillet over medium heat, cook the bacon pieces until crispy and golden, about 5-7 minutes. Transfer bacon with a slotted spoon to a paper towel-lined plate. Leave the rendered bacon fat in the skillet.
- saute · ~5 min
Sauté the onion in bacon fat.
Add chopped onion to the same skillet with the bacon drippings. Cook over medium heat, stirring occasionally, until soft and translucent, about 4-5 minutes. Do not let them brown too much.
- simmer · ~3 min
Build the warm vinaigrette.
Add water, vinegar, sugar, mustard, remaining 1/4 tsp salt, and black pepper to the skillet with the onions. Stir well and bring to a gentle simmer. Cook 2-3 minutes until the sugar dissolves and the dressing is hot.
- mix · ~5 min
Toss the warm dressing with potatoes.
Pour the hot vinaigrette over the drained potatoes in the bowl. Add the reserved crispy bacon pieces. Gently toss everything together until the potatoes are evenly coated. Let the salad sit 5 minutes to absorb the flavors.
TIPToss gently with a spatula rather than stirring so the potato slices stay intact. - garnish · ~1 min
Garnish with fresh parsley and serve warm.
Transfer the salad to a serving dish and sprinkle with chopped fresh parsley. Serve warm or at room temperature.
TIPThis salad is best served warm, but it keeps well and can be gently reheated or served at room temp.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use waxy potatoes like Yukon Gold or red potatoes; they hold their shape and don't turn mushy.
- 2Slice potatoes evenly (1/4-inch thick) so they cook at the same rate and absorb dressing consistently.
- 3Don't rinse the cooked potatoes; the surface starch helps the dressing cling for better flavor.
- 4Let the dressed salad rest 5 minutes so the potatoes absorb the tangy bacon-vinegar dressing.
- 5Reserve a few crispy bacon bits to sprinkle on top for texture contrast.
- 6Warm the serving bowl or plate to keep the salad from cooling down too quickly.
Adapt it for your goals.
Herbaceous
Add 1 tablespoon of fresh dill and 1 teaspoon of caraway seeds along with the parsley for a more aromatic, classic German variation.
low fatLow-fat
Replace bacon with 2 tablespoons of olive oil and use turkey bacon; sauté onions in the oil and reduce vinegar to 2 tablespoons for a lighter version.
sweet sourSweet-sour
Double the sugar to 2 teaspoons and add 1 tablespoon of white wine vinegar for a sweeter, tangier dressing that pairs well with smoked sausages.
gluten freeGluten-free
Ensure your mustard is certified gluten-free and substitute the bacon with gluten-free bacon or smoked turkey; otherwise, the recipe is naturally gluten-free.
veganVegan
Omit bacon, use 2 tablespoons of olive oil, add 1/4 teaspoon smoked paprika for a smoky flavor, and use a vegan-friendly sweetener like maple syrup instead of sugar.
Why this is on our healthy list.
Rich in Potassium
Potatoes are a good source of potassium, which supports healthy blood pressure and muscle function.
Moderate Protein from Bacon
Bacon adds a modest amount of protein, while the small portion keeps saturated fat in check.
Contains Antioxidants
Fresh parsley provides vitamin C and antioxidants that help reduce oxidative stress.
Lower Fat than Mayo-Based Salads
This vinegar-based dressing uses far less fat and no mayonnaise, making it lighter than traditional potato salads.
Frequently asked questions
Not recommended. Russets are starchy and will fall apart during boiling, resulting in a mushy salad. Stick with Yukon Gold or red potatoes.
