This German potato salad recipe is the perfect addition to any grilled meat or veggie platter! It’s a delicious and hearty side dish made with tender potatoes, crispy bacon, tangy vinegar, and a touch of sweetness.

Recipe Science
- Cooking potatoes with their skins on retains their nutrients and prevents them from becoming waterlogged, resulting in a firmer texture for the salad.
- Tossing hot potatoes with vinegar allows them to absorb the tangy flavor more effectively, enhancing the overall taste of the salad.
- Bacon fat in the dressing adds a rich, savory flavor and helps emulsify it, creating a cohesive and creamy texture.
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Why It Works
Try this German potato salad recipe if you want something delicious to serve at your next barbecue or gathering. It’s made with buttery sliced potatoes tossed in a tangy bacon dressing. It’s an excellent alternative to Southern potato salad. Serve it warm for a hearty side dish, perfect for pairing with grilled meats or vegetables.
Grab a few pounds of Yukon gold potatoes or your favorite waxy variety, and get boiling! While the potatoes cook, crisp up pieces of savory bacon to make the warm vinaigrette. The dressing combines beef stock, vinegar, savory seasonings, and herbs to increase the flavor. It’s a simple yet flavorful potato dish to share!
Ingredients You’ll Need

- Potatoes: Use a waxy type of potato like Yukon gold, yellow potato, or red potatoes. This will hold its structure better when mixing. Russets are starchy, which will give a creamier texture.
- Bacon: Strips of classic cut or thick-cut types of bacon can add a savory and smokey flavor. Cut them up into 1/2-inch thick pieces, then saute until crispy. The grease will be used to make the dressing.
- Onion: Diced onions add an earthy flavor and slight crispness to the salad. Use Yellow, white or red onions.
- Dressing: A savory and tangy combination of ingredients, the base for the sauce is beef stock, vinegar, sugar, and Dijon mustard.
- Herbs: Traditionally, chopped parsley is used in the salad. Sliced chives or dill are an excellent addition.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This recipe for German potato salad is easy to customize! Try these delicious ways to switch up the flavor:
- Herbs: Chives, green onions, dill, or thyme for a stronger herbaceous note.
- Vinegar: Distilled white vinegar is the traditional ingredient. Use white wine, red wine, or apple cider vinegar for a milder taste. Lemon juice is a quick swap for tartness but not the fermented tanginess.
- Mustard: Whole grain Dijon mustard, stone ground German mustard, or spicy brown mustard.
- Sweetener: Brown sugar, honey, or maple syrup can be swapped for granulated sugar. The salad should not taste sweet. It’s there to balance the sharp vinegar taste.
- Spices: Sweet or smoked paprika adds a touch of color or charred flavor. For a hint of spice, add chili powder, cayenne, or chipotle powder.
How to Make German Potato Salad

Step 1: Prepare the Potatoes
I prefer Yukon gold potatoes or a similar variety to make the German potato salad. It has a rich buttery flavor and holds its shape well. The skin doesn’t need to be peeled. It’s very thin unless you prefer to remove it. If you purchase potatoes 2 inches or smaller, keep them whole.
Cut larger ones in half lengthwise for quicker cooking and better seasoning in the salted water. I wait to slice them into smaller pieces until after cooking because I don’t want them to break apart on the edges as they boil.

Step 2: Boil the Potatoes
Add the potatoes to a large pot and cover with about 1 inch of cold water. Bring to a boil.

Stir in the salt, then reduce to a simmer. Cook until fork tender but not too soft and mushy, about 15 minutes.
This process will gently cook the spuds throughout and season them well. The potatoes should hold their shape so it’s easy to slice into 1/2-inch thick pieces.

Step 3: Cook the Bacon
I use strips of bacon cut into 1/2-inch thick pieces, which makes it easy to saute. Spread the bacon pieces onto a large skillet, then turn the heat to medium.

Cook until crispy, then transfer to a paper towel-lined plate to drain.
Leave ¼ cup of the bacon drippings in the pan. They will add richness and flavor to the potato salad.

Step 4: Make the Dressing
The dressing is cooked on the stovetop to make a hot German potato salad. Saute the onions in the reserved bacon fat over medium-low heat. Add the beef stock and white wine vinegar to the pan. Reduce the sauce over medium heat to about 1 cup.
This will mellow out the acid’s tanginess and concentrate the broth’s flavor. Turn off the heat and whisk in the olive oil, Dijon mustard, and sugar to balance the intense ingredients, salt, and pepper. It will be runny in consistency.

Step 5: Cut the Potatoes
Use a colander to drain the potatoes and then cut them into ½-inch thick rounds, semi-circles, or diced pieces.

Step 6: Toss the Salad
Add the warm sliced potatoes to a large bowl and pour the hot dressing on top.

Add half of the crispy bacon and some of the chopped parsley. Give the mixture a gentle toss, then let it marinate for 15 to 20 minutes.
Unlike mayonnaise-based potato salads, the dressing is very thin. Over time, the potatoes will absorb the liquid, further flavoring the spuds.

Step 7: Ready to Serve
After mixing the salad, garnish with the remaining bacon and parsley. If not served within 2 hours, refrigerate it.
Frequently Asked Questions
German potato salad is sliced waxy potatoes tossed in a hot vinegar-style dressing, bacon, and herbs, served warm or cold. American potato salad typically uses diced waxy potatoes coated in a creamy mayonnaise dressing with freshly chopped vegetables and is served cold.
Speck is a European cured, lightly smoked, but uncooked ham traditionally used in German potato salad. It can be found at specialty markets. The bacon can be omitted; however, use ¼ cup of olive oil to saute the onions.
It can be prepared and left at room temperature for up to 2 hours. It can then be refrigerated for up to 2 days or frozen for up to 1 month. If you prefer to serve it warm, it can be reheated in the microwave.
German potato salad is different from most styles of the side dish. Instead of a rich mayonnaise dressing, hot and thin beef stock and vinegar sauce are added. To maximize the flavor of the dressing, marinate the warm sliced potatoes until they soak up the liquid. This will season the potatoes throughout, allowing their flavor to shine through. All you need is about 15 minutes, and the starches in the potatoes will soak up the dressing like a sponge.
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German Potato Salad

Ingredients
- 2 pounds Yukon gold potatoes, yellow, or red
- 4 teaspoons kosher salt, divided
- 8 slices bacon, cut into ½" pieces, 8 ounces
- ½ cup diced yellow onion, ¼" dice
- ¾ cup beef stock, or broth
- ⅓ cup distilled white vinegar
- 2 tablespoons olive oil, or vegetable oil
- 2 teaspoons Dijon mustard
- 1 teaspoon granulated sugar
- ½ teaspoon black pepper
- 2 tablespoons chopped parsley
Instructions
- Prepare the Potatoes – Cut the potatoes in half lengthwise if larger than 2 inches in size.
- Boil the Potatoes – Add potatoes to a large saucepan. Add enough cold water to cover them by 1 inch. Bring the water to a boil over high heat. Once it starts to bubble, add 1 tablespoon salt and stir to dissolve.Reduce to a simmer over medium heat, adjusting as needed. Stir occasionally and cook until the potatoes are fork-tender but not falling apart, about 13 to 15 minutes. Meanwhile, cook the bacon and dressing.
- Cook the Bacon – Add the bacon pieces to a large skillet and turn the heat to medium. Saute until crispy, about 6 to 8 minutes. Transfer bacon to a paper towel-lined plate to drain excess grease. Reserve ¼ cup of the grease in the pan.
- Make the Dressing – Add the diced onions to the pan with the bacon grease. Cook over medium-low heat until translucent, about 3 to 4 minutes. Add the beef broth and vinegar to the pan, and bring to a simmer over medium heat. Reduce the mixture to 1 cup, cooking for about 2 to 3 minutes. Turn off the heat and whisk in the olive oil, mustard, sugar, 1 teaspoon salt, and pepper.
- Cut the Potatoes – Drain the potatoes and cut them into ½-inch thick rounds, semi-circles, or dice. Transfer to a large bowl.
- Toss the Salad – Pour the dressing over the sliced potatoes. Add half of the cooked bacon and 1 tablespoon of parsley. Toss to combine. Allow to marinate for 15 minutes before serving. It will still be warm. Refrigerate if a cold salad is preferred.
- To Serve – Gently mix, then garnish the potato salad with the remaining bacon and some parsley.
Recipe Video

Notes
- Recipe Yield: 6 cups
- Serving Size: ½ cup
- Storing: Cover and refrigerate for up to 3 days.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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