Here’s the IMPROVED version with all the elements that make it pop:
You know that moment when you bite into something and realize you’ve been making it wrong your whole life?
That happened to me with German potato salad.
I grew up thinking potato salad was always cold, creamy, and loaded with mayo. But German potato salad? It’s served warm, tossed in a tangy bacon vinaigrette, and has zero mayo in sight.
After trying authentic kartoffelsalat at a tiny biergarten in Munich (and then eating it three more times that week because I couldn’t get enough), I knew I had to master this at home. The beauty of this dish is how simple it is. You’re basically making the best warm bacon vinaigrette and tossing it with tender potatoes and onions.
And once you nail the technique? You’ll never want the mayo version again.
What You’ll Need
The Main Players
| Ingredient | Amount | Why It Matters |
|---|---|---|
| Yukon Gold potatoes | 3 lbs (8-10 medium) | Creamy texture, holds shape perfectly |
| Thick-cut bacon | 8 oz (8 slices) | Flavor base + rendered fat = magic |
| Yellow onion | 1 large, finely diced | Sweetness to balance the tang |
| Chicken or veggie broth | 3/4 cup | Helps thin the dressing |
| Apple cider vinegar | 1/2 cup | The signature tang |
| Dijon mustard | 2 tablespoons | Adds depth and sharpness |
| Sugar | 2 tablespoons | Balances the acidity |
The Finishing Touches
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 2 tablespoons chives, chopped (optional but recommended)
Tools You’ll Need
🍳 Large pot for boiling potatoes
🔪 Sharp knife and cutting board
🥘 Large skillet or frying pan
🥣 Large mixing bowl
🥄 Wooden spoon or spatula
📏 Measuring cups and spoons
🥄 Slotted spoon
Pro Tips
Chef’s Secret #1: Don’t overcook the potatoes.
You want them fork-tender but not falling apart. They should hold their shape when you slice them. If they’re too soft, they’ll turn to mush when you toss them with the dressing.
Chef’s Secret #2: Use the bacon fat.
This is where all the flavor lives. Don’t drain it all away. You need about 1/4 cup of that rendered fat to make the vinaigrette rich and savory.
Chef’s Secret #3: Add the dressing while everything’s hot.
The warm potatoes soak up the vinaigrette way better than cold ones. This is what makes German potato salad taste so much more flavorful than the mayo version.
Chef’s Secret #4: Let it rest before serving.
Give it at least 15 minutes after tossing. The potatoes need time to absorb all that tangy goodness. It’s still best served warm, but this resting period is key.
Chef’s Secret #5: Save some bacon for topping.
Don’t toss all your crispy bacon into the salad. Reserve a few crumbled pieces to sprinkle on top right before serving. It adds texture and makes it look way more appetizing.
How to Make German Potato Salad
Step 1: Cook the Potatoes
Place whole, unpeeled potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt.
Bring to a boil over high heat, then reduce to a simmer. Cook for 20-25 minutes until fork-tender.
Drain and let them cool just enough to handle (about 5-10 minutes). Once cool enough to touch, peel off the skins and slice into 1/4-inch rounds.
⏱️ Timing tip: Start your bacon while the potatoes are cooling. Multitask like a pro.
Step 2: Cook the Bacon
While the potatoes are boiling, cook your bacon in a large skillet over medium heat until crispy (about 8-10 minutes).
Remove the bacon and set it on a paper towel-lined plate. Don’t drain that bacon fat. You’ll need it.
💡 Why this matters: That bacon fat is liquid gold. It’s what makes this salad rich and savory instead of just acidic.
Step 3: Make the Vinaigrette
In the same skillet with the bacon fat, add the diced onion. Cook over medium heat for about 5 minutes until softened and translucent.
Add the broth, vinegar, mustard, sugar, salt, and pepper. Stir everything together and bring to a simmer. Let it cook for 2-3 minutes.
Watch it bubble: You’ll see the vinaigrette come together and slightly reduce. That’s when you know it’s ready.
Step 4: Combine Everything
Place your sliced warm potatoes in a large bowl. Pour the hot vinaigrette over them.
Crumble most of the bacon (save some for garnish) and add it to the bowl along with the parsley.
Gently toss everything together. Be careful not to break up the potatoes too much.
🚨 Common mistake: Stirring too aggressively. Think of it like folding, not mixing.
Step 5: Let It Rest and Serve
Cover the bowl with a kitchen towel and let it sit for 15-20 minutes. This lets the potatoes soak up all that flavor.
Give it one more gentle toss, then transfer to a serving dish. Top with the reserved bacon and chives if using.
Serve warm and watch it disappear.
Substitutions and Variations
| If You Don’t Have This | Use This Instead | Notes |
|---|---|---|
| Bacon | 1/4 cup olive oil + smoked paprika | For vegetarian version |
| Yukon Gold potatoes | Red potatoes | Avoid russets (too starchy) |
| Apple cider vinegar | White wine vinegar or red wine vinegar | Adjust to taste |
| Fresh parsley | Dried parsley (1 tbsp) | Or skip entirely |
| Chicken broth | Vegetable broth or water | Veggie broth adds more flavor |
Fun Twists to Try
🥒 Pickle Lovers: Add 1/4 cup chopped dill pickles or cornichons
🌶️ Spicy Version: Add red pepper flakes or use spicy brown mustard
🧀 Extra Savory: Crumble in some sharp cheddar or Gruyere
🥚 Classic Addition: Top with sliced hard-boiled eggs
Make Ahead Tips
| Task | When to Do It | Storage Method |
|---|---|---|
| Cook potatoes | Up to 24 hours ahead | Store in fridge, bring to room temp before using |
| Make vinaigrette | Up to 24 hours ahead | Store in fridge, reheat before tossing |
| Fully assembled salad | 2-3 hours before serving | Keep at room temp, covered with towel |
⚠️ Important: This salad is best the day it’s made. The potatoes absorb the dressing over time and it loses some of that punchy tanginess if it sits too long.
Leftovers and Storage
Fridge life: 3 days in an airtight container
Reheating options:
- 🔥 Microwave: 1-2 minutes, stirring halfway
- 🍳 Stovetop: Low heat in a skillet, add splash of broth
- ❄️ Cold: Actually tasty straight from the fridge (controversial but true)
💡 Revival trick: If it seems dry the next day, add a splash of warm broth or a drizzle of olive oil when reheating.
Nutritional Breakdown
Per serving (serves 8)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 245 | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Carbohydrates | 28g | 9% |
| Fiber | 3g | 12% |
| Protein | 7g | 14% |
| Sodium | 520mg | 22% |
What to Serve With German Potato Salad
Classic German Pairings
🌭 Sausages: Bratwurst, knockwurst, or weisswurst
🍖 Schnitzel: Pork or chicken, doesn’t matter
🥩 Grilled meats: Pork chops, ribeye, or chicken thighs
🥨 Pretzels & mustard: For a full German spread
BBQ Pairings
| Main Dish | Why It Works |
|---|---|
| Grilled chicken | Light protein balances the richness |
| Ribs | Sweet BBQ sauce + tangy potatoes = perfection |
| Burgers | Better than regular potato salad, fight me |
| Hot dogs | Classic summer combo |
Lighter Options
🥗 Crisp green salad with lemon vinaigrette
🥖 Crusty sourdough bread
🥒 Pickled vegetables
🍺 Cold German lager (obviously)
Timing Guide for Entertaining
| Task | Time Needed |
|---|---|
| Boil potatoes | 25 minutes |
| Cool & slice potatoes | 10 minutes |
| Cook bacon | 10 minutes |
| Make vinaigrette | 8 minutes |
| Toss & rest | 20 minutes |
| Total active time | 30 minutes |
| Total time | 73 minutes |
FAQ
Can I make this ahead for a party?
Yes, but with a caveat. Make it a few hours ahead and keep it at room temperature. Don’t refrigerate it if you plan to serve it warm. If you must make it the day before, reheat gently and add a splash of broth to revive it.
Why are my potatoes falling apart?
You either overcooked them or used the wrong type of potato. Stick with waxy potatoes like Yukon Gold or red potatoes. They hold their shape better than starchy russets.
Can I use turkey bacon?
You can, but it won’t have the same rich flavor. Regular bacon fat is what makes this salad so good. If you’re avoiding pork, the vegetarian version with olive oil and smoked paprika is your better bet.
Should I peel the potatoes?
Most traditional recipes peel them, and I prefer it that way. The potatoes absorb the dressing better without the skins. But if you like the texture and nutrients of potato skins, leave them on. Just scrub them well.
How do I keep the potatoes warm until serving?
Cover the bowl with a kitchen towel or aluminum foil. It’ll stay warm for about 30 minutes. If you need longer, you can place the bowl in a warm oven (around 200°F) but watch that it doesn’t dry out.
Is this gluten-free?
Yes, as long as you use gluten-free broth and check that your bacon doesn’t have any additives. Most basic bacon is naturally gluten-free.
Can I double this recipe?
Absolutely. It scales really well. Just make sure you have a large enough bowl for tossing and a big enough skillet for the vinaigrette.
Why does mine taste bland?
You probably need more salt or vinegar. Potatoes absorb a lot of flavor, so you need to be generous with seasoning. Taste and adjust before serving. A splash more vinegar or a pinch more salt can make all the difference.
Common Mistakes (And How to Avoid Them)
| Mistake | The Fix |
|---|---|
| Potatoes too mushy | Don’t overcook. Test with a fork at 20 minutes. |
| Dressing too thick | Add more broth, 1 tablespoon at a time. |
| Not enough flavor | Season generously. Potatoes need more salt than you think. |
| Salad too dry | Add dressing while potatoes are still warm. They absorb better. |
| Bacon not crispy | Cook longer on medium-low heat. Don’t rush it. |
Wrapping Up
German potato salad is one of those dishes that seems intimidating until you make it once.
Then you realize it’s actually easier than the mayo version and tastes about a hundred times better.
The warm bacon vinaigrette, the tender potatoes, the sharp tang of the mustard and vinegar? It’s comfort food that doesn’t feel heavy.
Make this for your next BBQ or potluck and prepare for everyone to ask for the recipe. I’m not exaggerating when I say people will go back for seconds and thirds.
Drop a comment below if you try it! I’d love to hear how it turns out for you and what you served it with. And if you have any German potato salad secrets from your own family, share those too. 🥔