This warm German potato salad recipe features tender red potatoes and bites of bacon in a tangy vinegar and mustard dressing. It’s a family favorite that we enjoy all year long!
With strong German ancestry on both sides of my family, it should come as no surprise that potato soup, sauerkraut, and any variety of sausage were common dishes at our table when I was growing up. But it wasn’t until my family was on vacation in the Black Hills many years ago that I had my first experience with authentic German potato salad. Just like when I tried German rouladen for the first time, I was instantly hooked!
This German potato salad recipe is deliciously flavored with vinegar and mustard, and is served warm or at room temperature. And there’s BACON! I hope you love it, too!
What is German Potato Salad?
Here in America, when we talk about potato salad, it usually means a cold salad with a dressing that includes mayonnaise. Other typical ingredients include peeled potatoes, hard-boiled eggs, some kind of pickles, a touch of fresh celery for crunch, and a bit of yellow mustard. My dill pickle potato salad is a perfect example of this kind of salad. German potato salad flips our American ideas upside-down.
Here’s Why It’s Different:
- It’s served warm. The traditional German salad is most often served warm or at room temperature.
- No mayo to be found. Secondly, a German potato salad never includes mayonnaise, only bright and tangy vinegar.
- Bacon everywhere. Lastly, this potato salad is loaded with bacon. Sounds WONDERFUL to me!
“YUUUUUUUM!!! Made this for a Memorial Day cookout and it was a hit. Easy to put together, and omg the Apple cider vinegar was amazing. I’ll never go back to American-style potato salad again.”
Amber
Ingredients Needed
Here are the ingredients in a traditional German potato salad. Scroll down to the recipe card for the full recipe with amounts.
- Red potatoes – The best potatoes for potato salad are waxy potatoes like red potatoes, fingerlings, and Yukon Golds. Medium-sized potatoes work great. Be sure to choose ones that are fresh and mostly blemish-free. Avoid starchy or floury varieties like Idaho potatoes, which tend to crumble when they’re cooked.
- Thick-cut bacon – I prefer bacon that’s sliced on the thick side. You could also use pancetta, or use regular streaky bacon.
- Yellow onion – Red onion or another mild salad onion would also work here.
- Garlic – I prefer fresh garlic. If you don’t have it, substitute 1 tablespoon of jarred garlic for each fresh clove.
- Apple cider vinegar – For that awesome tangy flavor that German potato salad is famous for! You can use white vinegar or wine vinegar, too.
- Mustard – I like to use a combination of Dijon mustard for creaminess and whole-grain mustard to add flavor and texture to the dressing. Feel free to use all of one type of mustard if needed.
- Dijon mustard – This adds another layer of mustard goodness and lends a creaminess to the dressing.
- Sugar – Just a few spoons of sugar is delightful with the vinegar and mustard.
- Fresh parsley – For fresh green flavor and color.
How to Make German Potato Salad
The thing that makes a German potato salad so different from any that I had ever eaten before is that it’s most often served warm. At first, this felt odd to me. But after just a few bites, I was thoroughly convinced that warm German potato salad NEEDS to be a salad on regular repeat! Here are the steps:
- Prep the potatoes. Cut any larger potatoes in half so that all potatoes are approximately the same size. Then, boil them in a pot of salted water until tender. Drain and let the potatoes steam-dry on the stovetop.
- Fry the bacon. Next, chop the bacon and fry it in a large skillet. Use a slotted spoon to transfer the cooked bacon to a plate.
- Sauté the onion and garlic. In the same skillet, cook the onion and garlic in the bacon grease until softened.
- Make dressing. To the onions and garlic, add both mustards, sugar, salt, pepper, and finally the vinegar. Bring the mixture to a simmer and cook until thickened.
- Bring it altogether. Add the cooked potatoes, and fold until nearly all the dressing is absorbed. Then fold in the bacon, a bit more salt, and the parsley. I love how the potatoes soak up all of that sweet vinegar-y, bacon-y goodness. The salad is so many things all at once – tangy, savory, and sweet. Every bite is heavenly!
How Long to Boil the Potatoes
This will depend on a variety of things, such as the size of your potatoes, the size of your pot, and how much water is in the pot. But, in general, we’re looking at about 10 to 15 minutes of boiling time. I stress not to pay attention to the minutes as much as the texture of the potatoes. You’ll know the potatoes are done when a fork pierces the potatoes easily, with no resistance. When this happens, immediately drain the potatoes. Do not overcook them!
Tips for A Perfect Potato Salad
- Scrub the potatoes before you boil them. Get them good and clean!
- Cut any large potatoes into chunks. Try to make them approximately the same size. This helps all the potatoes to cook evenly.
- Start the potatoes in cold water. Do this before bringing them to a boil. This helps the potatoes to cook evenly. If you add the potatoes to water that’s already boiling, the outsides will cook much faster than the insides.
- Don’t forget to salt the water. When adding the potatoes to the boiling water, throw in some salt. This will add flavor to the potatoes.
- Let the potatoes steam-dry. After they are cooked and drained, let the potatoes sit on the still-hot stovetop for a few minutes, until any excess moisture evaporates. This allows the potatoes to absorb the dressing more easily.
- Gently fold the potatoes into the dressing. If you stir vigorously, the potatoes will break down more and take on a different appearance and texture. But maybe you’ll like it that way?!
What Goes with German Potato Salad?
When it’s just our family eating this potato salad, I most often serve it straight from the skillet, hot and fragrant from the stovetop. I love to pair this salad with juicy grilled bratwurst from our local Hagberg’s butcher shop. Just add a side of sauerkraut!
But, really, this salad is a perfect side for so many meals. It goes with any backyard gathering, with a main entrée from the grill. Think about serving it with my famous beer can chicken, these easy grilled pork chops, a flavorful grilled turkey tenderloin, or these sugar grilled beef kebabs. For a non-grilling idea, try a mustard pork loin roast.
Storage
- Refrigerate. Store any leftovers airtight in the fridge for up to 5 days. I have to admit, this German potato salad is still pretty darn wonderful straight from the fridge! Just know that when the salad sits in the refrigerator, it absorbs more of the dressing. So you may want to spritz a bit more vinegar (or a little water or chicken broth) over the top, and then stir it to loosen it back up.
More Salad Recipes
German Potato Salad
Ingredients
- 2 pounds medium-sized red potatoes
- 1 tablespoon + 1/2 teaspoon kosher salt divided
- 1 pound thick-cut bacon cut into 1/2″ pieces
- 1 large yellow onion diced
- 3 large cloves garlic minced
- ¾ cup apple cider vinegar
- 1 tablespoon whole-grain mustard use a bit more if you really like mustard
- 1 tablespoon Dijon mustard
- 3 tablespoons sugar
- ½ teaspoon freshly ground black pepper
- ¼ cup chopped fresh parsley
Instructions
- Cut any larger potatoes in half so that all potatoes are approximately the same size. Place potatoes in a large pot and cover with cold water by 1". Bring to a boil and stir in 1 tablespoon of the salt. Reduce heat to medium, so the water is just gently bubbling. Cook potatoes until they are easily pierced with a fork, about 10 to 15 minutes. Immediately drain the water so they don't overcook. Leaving the potatoes in the pot, return the pot to the still-hot burner. With the lid off, let the potatoes steam-dry for a few minutes. Then remove to a cutting board. When cool enough to handle, cut potatoes into 3/4-inch sized pieces (leave the skins on).
- In a large skillet with tall sides, fry the bacon pieces over medium heat until chewy-crisp. With a slotted spoon, transfer cooked bacon to a plate.
- Return skillet with bacon grease to the stove top, over medium heat. Add onion and stir to coat. Cook for about 4 minutes, or until onion is nicely softened, stirring regularly. If onion starts to brown, turn heat down a little bit and continue cooking until softened. Stir in garlic and cook 1 minute more.
- Remove skillet from heat and stir in whole grain mustard, Dijon mustard, sugar, salt, and pepper. Then slowly pour in the vinegar and stir to combine. Return skillet to medium heat and bring mixture to a simmer. Cook for 2 to 3 minutes, stirring occasionally.
- Remove skillet from heat and add potatoes. Fold the potatoes until nearly all the dressing is absorbed. Then fold in the bacon. Add remaining 1/2 teaspoon of kosher salt (use more or less, to taste) and parsley, and fold again.
- Sprinkle with additional freshly ground black pepper, if desired. Serve straight from the pan or transfer the salad to a serving bowl. This dish is known for being served warm or at room temperature, but can also be served chilled.
Video
Notes
Nutrition Information:
A little bit of history with this recipe! This is where I first tasted German Potato Salad, on a family trip to the Black Hills.
While my family was waiting for our turn to board the 1880 Train, a vintage steam locomotive near Mt. Rushmore, it was recommended that we eat lunch at the Alpine Inn.
Located just across the street from the train depot, we were seated at a sweet little table on the restaurant’s covered porch, giving our daughters a front row seat to all the locomotive action.
As I perused a menu that included spaetzle, schnitzel, and loads of red cabbage, my eyes caught sight of the German potato salad that accompanied the smoked bratwurst. When the waitress explained this new-to-me rendition of potato salad, I knew I had to try it. And as they say, the rest is history!
This post was originally published in 2016, and then updated in 2021.
I made with center cut bacon. Did not drain any fat, added a dash of red wine vinegar to the sauce and topped with sour cream and green onions. Cilantro would add even more taste. I used monk fruit sugar to keep it lower carb. Delicious.
Hi Teri – I’m so glad to hear this. Thank you for coming back here to let me know and to rate the recipe!
This is awesome, thank you!
So glad you like this, Rebekah – thank you for coming back here to let me know + rate the recipe!
My mom was born in Germany, came here as a young wife and mother. This recipe sounds close to hers but she also added a little powdered chicken bouillon for extra flavor. Sadly she is not with me anymore and I didn’t write down her recipe.Will try and recreate this weekend.
That’s an interesting recipe addition! Thank you for sharing about your mom. :)
I first had German Potato salad at The Alpine too! I have been trying to find a similar recipe ever since- so thank you for posting this! I work part time on the 1880 train in the summer, so it’s always fun to see someone has visited and has the same standards as The Alpine! Such a wonderful place!!Â
This was good, but I prefer my moms/grandmothers Hot German Potato Salad recipe. Â Regular potatoes, white vinegar, no mustard, done in the crockpot all day. Prior to this I never had a HGPS done in a skillet.
This potato salad is delicious. We don’t normally love vinegar so I toned it down with about a quarter of a cup of mayo added in and it was delicious. Thanks for the recipe!
So glad you liked this!
YUUUUUUUM!!! Made this for a Memorial Day cookout and it was a hit. Easy to put together, and omg the Apple cider vinegar was amazing. I’ll never go back to American-style potato salad again.
I LOVE to hear this, Amber! Thank you for coming back to let me know. :)
This is delicious. My hubby and I went to our 1st German restaurant a few weeks ago and we are hooked. I love the ease of this recipe and more importantly the taste. It went well with our red cabbage and brats. Thanks for a great recipe.
So glad you like this recipe, Denise! Thanks for coming back to let me know. :)
Turned out great! Whole family loved it!
I LOVE to hear this!!
I love Alpine Inn! My family is from Rapid City. I can’t wait to try this salad.
1
Should this have some flour stirred in to thicken the dressing?
I lost my recipe for hot German potato Salad and yours came close.  I remember mine had dry mustard and not regular mustards like this one, but really no difference, and  my mother always put celery seed in hers which I added and it was wonderful.  Thank you so much for your post.  I think the celery seed adds a wonderful flavor to this salad.  Try adding it and see what you think, ok. Â
Your picture of the wurst, kraut and salad was a picture of many childhood dinners in my family. Loved it then, love it now.
Yay! Me, too! :)
Another great way to eat potatoes
This is too good!! Funny thing is I just roasted about 10 red potatoes in the oven last night because they needed to be cooked. Now I can use them to make this!! <3
Beautiful. Hope you like this, Lauren!
I love non-mayo based potato salads… and this one looks fabulous. My mother-in-law has German routes and I’ve really grown to love some of the dishes she’s made, including a pickled herring salad (with potatoes and beets).
Now I’ve had plenty of pickled herring, but never a pickled herring salad. That sounds awesome!
Having spent 5 1/2 years in country, love agood dish of potato salad, this dish was as I remember, served with knockwurst great dinner
This is a great looking potato salad!
Thank you, Taylor!
This potato salad is on point!Â
Thanks Lauren!
The classic salad!! I love this meal :)
Thanks Gerry!