Potatoes, bacon, and dill are tossed in a tangy vinegar-based dressing in this German Potato Salad recipe. Easy to make and perfect for potlucks and gatherings!
My family loves this German potato salad. It’s the perfect contrast to other creamy salads, like macaroni salad. The vinegar-based dressing is so tangy and Dijon mustard adds a bit of earthy bite. I often take this to potlucks but it’s fantastic as a side dish anytime too. The leftovers store for several days, so this is a great one to make ahead.
Why This Salad Is Always A Hit
Here are a few reasons why I (and everyone who has ever tried it) love this salad.
- Light, tangy dressing. The dressing for this potato salad is made with apple cider vinegar, Dijon mustard, and dill. It’s tangy and refreshingly light compared to other creamy mayo-based salads.
- The bacon! Bacon is a huge part of this salad. Crispy bacon is mixed into the salad and the onions are cooked in the drippings.
- Served warm. One of my favorite things about this salad is that it’s served warm. I don’t need to remember to make the potatoes hours in advance. I have served it at room temperature before but warm or hot is ideal.
What Is German Potato Salad?
There are two popular types of potato salad in the US – creamy potato salad and German potato salad. Unlike its mayo-based counterpart, German potato salad is made with a light dressing made with vinegar and bacon drippings and served warm. Whether or not this Americanized version is actually German is up for debate, though it is said to originate from the Bavaria region specifically.
Recipe Ingredients
Potatoes, bacon, and vinegar are the primary ingredients in this salad. Scroll down to the recipe card below for the exact measurements.
- Potatoes – I prefer to use red potatoes in my German potato salad. However, Yukon gold potatoes can also be used. They do not need to be peeled, just washed and sliced.
- Bacon – Diced bacon adds a salty, savory component to the salad.
- Yellow onion – Be sure to chop the onion finely to avoid biting into a big chunk of raw onion.
- Apple cider vinegar – The base of the dressing for this potato salad. It adds the classic tangy flavor.
- Dijon mustard – Adds a bit of creaminess and bite to the salad.
- Dill – Dried dill works well here, but if I have fresh dill on hand, I like to use 1-2 teaspoons for a more vibrant taste.
- Sugar – Helps to balance the acidity of the other ingredients.
- Salt & pepper
- Broth – Chicken and vegetable broth both work here. Water can also be used, though the flavor will be less rich.
- Fresh parsley – For garnish.
How To Make German Potato Salad
This potato salad is easy to make and since it’s served warm, it doesn’t need to be prepared in advance! The printable version of the instructions can be found in the recipe card below.
- Cook the potatoes. Cover the sliced potatoes with cold water in a pot. Add a pinch of salt and bring to a boil. Low the heat and simmer for 10-12 minutes, until tender.
- Cook the bacon. Cook the diced bacon over medium heat for 7-8 minutes, until crisp. Transfer to a paper towel to drain. Leave 2-3 tablespoons of bacon fat in the skillet.
- Make the dressing. Cook the chopped onion in the bacon fat until soft and slightly golden, about 4 minutes. Stir in the vinegar, mustard, dill, sugar, salt, and pepper. Pour in the broth and cook for 2-3 minutes, until heated through and slightly thickened.
- Assemble. Place the potatoes in a large bowl. Pour the dressing over them, tossing gently to coat. Mix in the crispy bacon. Give the potatoes a taste and add more salt or pepper as needed.
- Enjoy. Serve warm with fresh parsley.
Tips & Variations
Here are a few things to keep in mind when making this German potato salad, as well as a few easy variations.
- Don’t overcook the potatoes. Boil the potatoes until tender but not mushy. Since they’re already sliced into smaller pieces, it may not take as long as you expect.
- Cook the onions in bacon grease. The bacon drippings are actually a hallmark of German potato salad so be sure to not toss it all away! It really adds flavor to the dressing and is perfect for cooking the onions.
- Add more flavor. For extra flavor, add a teaspoon of caraway seeds to the dressing. This is common in some German recipes.
- Add some crunch. If you’d like more crunch, try adding a handful of chopped celery or diced pickles to the salad right before serving.
Serving Suggestions
German potato salad is usually served hot or warm, though serving it at room temperature is also okay. I love serving this at potlucks as it’s such an easy dish to share. However, it also makes a great side dish for almost any dinner! I’ve served it with entrees like sausage and peppers and grilled chicken skewers before.
How To Store Leftovers
- Fridge. German potato salad can be stored in an airtight container in the fridge for up to 4-5 days.
- Reheat. The best way to reheat this hot potato salad is in the oven. Cover the baking dish with foil to prevent the potatoes from drying out and heat until warm.
More Side Salad Recipes
- Shrimp Salad
- 7 Layer Salad
- Big Mac Pasta Salad
- Three Bean Salad
- Easy Macaroni Salad
- Italian Pasta Salad
German Potato Salad
Ingredients
- 2 pounds red potatoes washed and sliced into 1/4-inch rounds
- 6 strips of bacon diced
- 1 small yellow onion finely chopped
- 3 Tablespoons apple cider vinegar
- 1 Tablespoon Dijon mustard
- 1 teaspoon dried dill
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth or vegetable broth
- 1 tablespoon fresh parsley chopped (for garnish)
Instructions
- Place sliced potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil. Lower the heat and simmer for 10-12 minutes until the potatoes are tender but not mushy. Drain and set aside.
- Heat a large skillet over medium heat. Add diced bacon and cook until crisp, about 7-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel to drain. Leave about 2-3 tablespoons of bacon fat in the skillet.
- Add the chopped onion to the skillet with the bacon fat. Cook until soft and slightly golden, stirring occasionally, about 4 minutes.
- Stir in the vinegar, Dijon mustard, dried dill, sugar, salt, and black pepper. Mix well. Pour in the broth and cook for 2-3 minutes, letting the mixture heat through and thicken slightly.
- Place the cooked potatoes in a large mixing bowl. Pour the warm dressing over them and gently toss to coat evenly.
- Add the crispy bacon to the potatoes and mix gently until combined.
- Taste and adjust the seasoning, adding more salt or black pepper if needed.
- Serve warm, optionally garnished with parsley for a fresh touch.
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4 comments on “German Potato Salad”
Made this for one of my side dishes and everyone loved it!
Thanks Debra!
This sounds fabulous. You mention taking it to potlucks, do you have to make it once you get there, to have it served warm? I’m hoping there’s a way to make it and take it. There’s often not an extra oven to use. Thank you.
Thanks Cooking Mom. I understand your concern and yes it may not be as potluck friendly as a traditional potato salad. That said. using an insulated casserole carrier directly after making and/or a chaffing dish at the event may work.