German Potato Salad Recipe
German potato salad has always held a special spot on my table. It’s the kind of dish that’s rustic, yet elegant in its simplicity. The warm, tangy dressing coats tender potatoes, with crisp bits of smoky bacon scattered throughout—it’s a balance of hearty and zesty that’s tough to beat. Whether it’s a cozy weeknight dinner or a summer BBQ side dish, this recipe never disappoints. And the best part? It’s delicious served warm, making it perfect for gatherings where you want something a little unexpected yet comforting.
I remember the first time I made this dish for a backyard potluck. A family friend leaned in after his second helping and said, “I don’t even like potato salad, but this… this is different.” That’s the magic of the German version—it’s not drowning in mayo, and the tangy vinegar dressing with the richness of bacon makes it completely irresistible. Plus, there’s just something about the aroma of sizzling bacon and garlic that gets people gathering in the kitchen.
What’s the story behind German potato salad?
Unlike the creamy, mayo-based potato salads we often see at American picnics, German potato salad (or Kartoffelsalat) uses a warm vinegar dressing, giving it a tangy, slightly sweet flavor. Originating in southern Germany, this dish is traditionally made with simple, rustic ingredients—potatoes, bacon, and a vinegar-based dressing. Over the years, variations have sprung up, with some adding onions, hard-boiled eggs, or even a touch of beef broth for extra depth. What’s constant is its cozy, hearty feel that pairs perfectly with everything from sausages to roast chicken.
Let’s talk ingredients: the stars of the show
- Red potatoes: These are waxy and hold their shape well after boiling, making them ideal for this recipe. Yukon Golds can be a good substitute if you prefer a slightly creamier texture. When selecting, look for firm potatoes with smooth skin—no green spots!
- Bacon: The smoky flavor is the backbone of this dish. Thick-cut bacon works best here. If you’re out of bacon, pancetta or turkey bacon can work, but you’ll miss out on some of that rich, crispy goodness.
- Apple cider vinegar: This adds the essential tanginess. You can use white wine vinegar in a pinch, but the apple cider variety gives a subtle fruity depth.
- Dijon mustard: A little sharpness rounds out the dressing. If you’re in a bind, spicy brown mustard could work, but Dijon really shines here.
- Garlic: Freshly minced garlic adds a warm, aromatic touch. Avoid pre-minced jarred garlic—it just doesn’t have the same punch.
- Fresh parsley: For a pop of color and freshness, parsley is key. Chives or dill could be fun twists if parsley isn’t on hand.

Kitchen gear you’ll need
You don’t need fancy equipment for this one—just the basics:
- Large pot: For boiling the potatoes. Make sure it’s big enough to keep them all submerged without overcrowding.
- Slotted spoon: This will help you scoop out the crispy bacon without draining all that precious grease.
- A sturdy knife: To slice the potatoes cleanly. A sharp knife ensures even cuts, which helps them cook evenly.
- Mixing spoon: A wooden or silicone spoon works great for gently tossing everything together without breaking the potatoes.
- Optional but helpful: Kitchen shears for cutting bacon directly into the pot—it’s a total game-changer for ease and less mess!
Step-by-step: Making German potato salad
- Start with the potatoes: Scrub the red potatoes well and, if needed, cut any large ones in half so they’re all roughly the same size. This ensures even cooking. Cover the potatoes with cold water in a large pot, add a teaspoon of salt, and bring it to a boil. Once boiling, reduce to a simmer and cook for 15–20 minutes, or until a fork slides in easily. Drain and return them to the pot with the heat off—this helps steam them dry so they don’t turn watery.
- Bacon time: In another large pot over medium heat, cut the bacon into 1-inch pieces directly into the pot using kitchen shears. Stir occasionally as it cooks, and stop when it’s perfectly crispy. Remove the bacon with a slotted spoon, leaving all that flavorful grease behind.
- Make the dressing: Slowly add the apple cider vinegar, sugar, Dijon mustard, salt, and pepper to the hot bacon grease. Stir well and bring the mixture to a simmer. Watch out—it might sputter a bit at first. Stir in the minced garlic and let it cook for just a minute, until fragrant and lightly golden.
- Combine it all: Toss the sliced potatoes into the pot with the dressing. Be gentle as you fold them—no one wants mashed potatoes here! Once the potatoes are coated, fold in the crispy bacon and fresh parsley.
- Serve it up: Transfer to a serving dish and enjoy it warm. The flavors really shine when the salad is freshly made, but leftovers are still fantastic.

Fun ways to make it your own
- Vegan version: Skip the bacon and use olive oil or vegan butter as the base for the dressing. You can add smoked paprika for a hint of that smoky flavor.
- Gluten-free: This recipe is naturally gluten-free, but double-check your Dijon mustard just in case.
- Seasonal twists: Add sautéed onions or diced apples for a fall-inspired twist. In spring, toss in some fresh chives.
- International flair: Swap out the apple cider vinegar for rice vinegar and add a splash of soy sauce for an Asian-inspired take.
How to serve and impress
This salad pairs beautifully with classic German bratwurst, roast chicken, or even grilled salmon. For a pretty presentation, serve it in a rustic bowl and sprinkle a little extra parsley on top for that pop of green. Want to get fancy? Add a garnish of crispy fried onions.
Drink pairings
For drinks, a crisp Riesling or a cold German pilsner is a perfect match. Both complement the tangy dressing without overwhelming it. If you’re a fan of non-alcoholic options, a sparkling apple cider works wonderfully, echoing the flavors of the vinegar.
Storage and reheating tips
If you have leftovers, refrigerate them in an airtight container for up to 3 days. When reheating, warm the salad in a skillet over low heat, adding a splash of water or vinegar to loosen the dressing if needed. Avoid microwaving—it can make the potatoes mushy.
Adjusting for a crowd or a cozy dinner
This recipe serves about 6, but you can easily scale it up or down. If doubling, use a second pot for boiling the potatoes to avoid crowding. Just be mindful that bacon grease will only stretch so far—if doubling, you may need to add a bit of olive oil to the dressing.
Troubleshooting tips
- Potatoes falling apart? You may have overcooked them. Aim for fork-tender, not mushy.
- Too tangy? Start with 1 tablespoon of sugar and adjust to taste. You can always add more, but you can’t take it out!
- Dry salad? Add a splash of warm water to the dressing if it feels too thick.
Try it for yourself
German potato salad is one of those recipes that feels like a warm hug in food form. It’s hearty, flavorful, and endlessly adaptable. I hope you’ll give this recipe a try and make it your own—whether it’s for a casual dinner or a festive gathering. And don’t be surprised if it becomes a regular in your recipe rotation.

FAQs
1. Can I make this ahead of time?
Yes! While it’s best served warm, you can make it ahead and refrigerate it. Reheat gently on the stove before serving.
2. Can I use white potatoes instead of red?
Absolutely! Just make sure to choose waxy potatoes, as they hold their shape better.
3. How long does it keep in the fridge?
Stored in an airtight container, it will last up to 3 days.
4. Can I freeze German potato salad?
Freezing isn’t recommended—it can change the texture of the potatoes.
5. How can I make it less tangy?
Use less vinegar or add an extra tablespoon of sugar to balance the flavors.

German Potato Salad Recipe
Learn how to make the best German potato salad with bacon and a tangy vinegar dressing. Perfect for any occasion!
- Total Time: 40 minutes
- Yield: 6 1x
Ingredients
- 2 pounds red potatoes
- 1 teaspoon salt, for boiling the potatoes
- 12 ounces bacon
- ⅓ cup apple cider vinegar
- 1 to 3 tablespoons granulated sugar*
- 1 tablespoon Dijon mustard
- ½ teaspoon salt, for seasoning the potato salad
- Freshly ground black pepper
- 1 tablespoon minced fresh garlic, about 3 cloves
- ½ cup chopped fresh parsley
Instructions
- Start with the potatoes: Scrub the red potatoes well and, if needed, cut any large ones in half so they’re all roughly the same size. This ensures even cooking. Cover the potatoes with cold water in a large pot, add a teaspoon of salt, and bring it to a boil. Once boiling, reduce to a simmer and cook for 15–20 minutes, or until a fork slides in easily. Drain and return them to the pot with the heat off—this helps steam them dry so they don’t turn watery.
- Bacon time: In another large pot over medium heat, cut the bacon into 1-inch pieces directly into the pot using kitchen shears. Stir occasionally as it cooks, and stop when it’s perfectly crispy. Remove the bacon with a slotted spoon, leaving all that flavorful grease behind.
- Make the dressing: Slowly add the apple cider vinegar, sugar, Dijon mustard, salt, and pepper to the hot bacon grease. Stir well and bring the mixture to a simmer. Watch out—it might sputter a bit at first. Stir in the minced garlic and let it cook for just a minute, until fragrant and lightly golden.
- Combine it all: Toss the sliced potatoes into the pot with the dressing. Be gentle as you fold them—no one wants mashed potatoes here! Once the potatoes are coated, fold in the crispy bacon and fresh parsley.
- Serve it up: Transfer to a serving dish and enjoy it warm. The flavors really shine when the salad is freshly made, but leftovers are still fantastic.
Notes
How to serve and impress
This salad pairs beautifully with classic German bratwurst, roast chicken, or even grilled salmon. For a pretty presentation, serve it in a rustic bowl and sprinkle a little extra parsley on top for that pop of green. Want to get fancy? Add a garnish of crispy fried onions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: dinner