If you are searching for a comforting and flavorful side dish that will steal the show at your next gathering, this German Potato Salad Recipe is exactly what you need. With its perfectly tender red potatoes bathed in a tangy, mustard-infused vinaigrette, complemented by crispy bacon and a subtle hint of dill, this salad balances savory and bright flavors in a way that feels both nostalgic and fresh. It’s a warm, inviting dish that’s so much more than your ordinary potato salad, promising to become a beloved classic on any table.
Ingredients You’ll Need
Simple ingredients come together in this recipe to create a sensational dish. Each component plays a crucial role — from the creamy potatoes to the smoky bacon and the tangy dressing — ensuring every bite bursts with flavor and inviting textures.
- 2 pounds red potatoes: Their waxy texture holds up beautifully after boiling, giving you perfectly tender yet firm slices.
- 6 strips of bacon: Adds irresistible smokiness and a satisfying crunch that contrasts the soft potatoes.
- 1 small yellow onion: Finely chopped to infuse sweetness and depth while softening in the bacon fat.
- 3 tablespoons apple cider vinegar: The tangy backbone that brightens the entire salad.
- 1 tablespoon Dijon mustard: Offers a gentle heat and body to the dressing.
- 1 teaspoon dried dill: Provides a subtle herbaceous note that complements the vinegar perfectly.
- 1/2 teaspoon sugar: Balances out the acidity with a touch of sweetness.
- 1/4 teaspoon salt: Enhances all the flavors harmoniously.
- 1/4 teaspoon black pepper: Adds a gentle kick and warms the palate.
- 1/2 cup chicken broth (or vegetable broth): Creates a silky dressing base that ties everything together.
- 1 tablespoon fresh parsley (chopped): A fresh and colorful garnish that lifts the dish at the very end.
How to Make German Potato Salad Recipe
Step 1: Boil the Potatoes
Begin by placing your sliced red potatoes in a large pot with cold water and a pinch of salt. Bring the water to a boil, then reduce to a simmer and cook gently for 10 to 12 minutes. The goal here is a tender texture that still holds shape — not mushy! Once done, drain and set them aside to prepare for the dressing.
Step 2: Cook the Bacon
While your potatoes cook, heat a large skillet over medium heat and add the diced bacon. Let it sizzle and crisp up, releasing all its smoky flavor. Once golden and crisp, transfer the bacon to a paper towel to drain any excess fat, but keep a few tablespoons of the bacon fat in your pan — this will become the flavorful base for your dressing.
Step 3: Sauté the Onions
In the same skillet with the reserved bacon fat, add the finely chopped yellow onion. Cook gently until the onions soften and develop a lovely light golden color, about 4 minutes. This step mellows the sharpness of the onion, adding sweetness that balances the tangy dressing.
Step 4: Make the Dressing
Now it’s time to bring the dressing together! Stir in the apple cider vinegar, Dijon mustard, dried dill, sugar, salt, and black pepper with the onions. Mix thoroughly, then pour in the chicken broth. Let this mixture simmer for about 2 to 3 minutes, allowing it to thicken slightly and meld those bright, savory flavors.
Step 5: Combine Potatoes with Dressing
Place the warm potatoes into a large mixing bowl, then pour your hot dressing over them. Toss gently but thoroughly to ensure each slice is coated with that tangy, savory goodness. The warmth of the dressing helps the potatoes soak up all the vibrant flavors while keeping their perfect texture.
Step 6: Add Crispy Bacon
Sprinkle in your crispy bacon pieces and fold them carefully into the potatoes and dressing. This step adds that smoky crunch that makes the German Potato Salad Recipe stand out and makes each bite unforgettable.
Step 7: Taste and Adjust Seasoning
Give everything a taste and decide if it needs a little extra salt or pepper. This final adjustment ensures the salad is perfectly balanced for your palate.
Step 8: Serve Warm with Parsley Garnish
Serve your German Potato Salad warm, garnished with a sprinkle of fresh parsley. The parsley adds a pop of color and a hint of freshness that beautifully finishes the dish.
How to Serve German Potato Salad Recipe
Garnishes
A light sprinkle of fresh parsley is all you need to elevate the presentation and flavor of this potato salad. For an extra touch, consider some chopped chives or a few thinly sliced green onions to add a subtle oniony bite and vibrant green color.
Side Dishes
This salad shines as a side to everything from hearty grilled sausages and roasted chicken to simple pan-seared fish. Its tangy, smoky profile complements rich, savory mains perfectly and brings balance to any meal.
Creative Ways to Present
Think outside the bowl by serving the German Potato Salad Recipe in hollowed-out bell peppers or atop a bed of leafy greens for a fresh twist. For gatherings, individual ramekins or mason jars make charming, portable portions that guests will love.
Make Ahead and Storage
Storing Leftovers
Leftover German Potato Salad keeps well in an airtight container in the refrigerator for up to 3 days. Because this salad is best enjoyed warm, store the dressing and potatoes together so the flavors continue to meld overnight.
Freezing
Freezing this potato salad is not recommended, as the potatoes tend to become grainy and mushy when thawed. It’s best enjoyed fresh or refrigerated if you’re saving leftovers.
Reheating
Reheat gently in a skillet on low heat or in the microwave, stirring occasionally to warm it evenly without breaking down the potatoes too much. This will bring back the lovely warmth and ensure the bacon stays crispy.
FAQs
Can I use other types of potatoes in this German Potato Salad Recipe?
Absolutely! While red potatoes are preferred for their waxy texture and ability to hold shape, Yukon Gold or new potatoes can work well too. Avoid starchy potatoes like Russets, as they tend to crumble easily.
Is it necessary to use bacon fat for the dressing?
Using bacon fat adds authentic, smoky depth to the dressing that you simply can’t replicate with other fats. However, if you want a lighter version, you can substitute with olive oil or butter but expect a milder flavor.
Can this salad be served cold?
Traditional German potato salad is typically served warm to highlight the vibrant dressing and keep the potatoes tender yet firm. That said, it can be enjoyed at room temperature or chilled according to your preference.
How long does it take to prepare this German Potato Salad Recipe?
From start to finish, including prep and cook time, you’re looking at about 40 minutes. It’s a quick and rewarding recipe perfect for weeknight dinners or weekend gatherings.
Is there a vegetarian version of this potato salad?
Definitely! Simply omit the bacon and substitute the chicken broth with vegetable broth. You might also add smoked paprika or sautéed mushrooms to replicate the smoky flavor.
Final Thoughts
I can’t recommend this German Potato Salad Recipe enough for anyone who loves a comforting, tangy, and crave-worthy side dish. Its simplicity and depth of flavor make it a go-to for casual dinners or festive occasions alike. Grab those red potatoes and bacon, and prepare to wow your friends and family with a salad that feels like a warm hug on a plate. Trust me, once you try it, you’ll want to make it again and again.
Print
German Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: German
Description
This German Potato Salad features tender red potatoes tossed in a warm, tangy dressing made with apple cider vinegar, Dijon mustard, and savory bacon. Enhanced with sautéed onions and a hint of dill, this salad offers a perfect balance of smoky, sweet, and tart flavors. It’s an ideal side dish for gatherings, comfort food lovers, or anyone craving a traditional, hearty salad served warm.
Ingredients
Main Ingredients
- 2 pounds red potatoes (washed and sliced into 1/4-inch rounds)
- 6 strips of bacon (diced)
- 1 small yellow onion (finely chopped)
Dressing & Seasonings
- 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
- Cook the Potatoes: Place sliced potatoes in a large pot and cover 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.
- Cook the Bacon: 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, leaving 2-3 tablespoons of bacon fat in the skillet.
- Sauté the Onions: Add the chopped onion to the skillet with the bacon fat. Cook until soft and slightly golden, stirring occasionally, about 4 minutes.
- Prepare the Dressing: Stir in apple cider vinegar, Dijon mustard, dried dill, sugar, salt, and black pepper into the skillet. Mix well. Pour in the chicken broth and cook for 2-3 minutes, letting the mixture heat through and thicken slightly.
- Toss Potatoes with Dressing: Place the cooked potatoes in a large mixing bowl. Pour the warm dressing over them and gently toss to coat evenly.
- Add Bacon: Add the crispy bacon to the potatoes and mix gently until combined.
- Season to Taste: Taste and adjust seasoning, adding more salt or black pepper if needed.
- Serve: Serve warm, optionally garnished with fresh parsley for a bright, fresh touch.
Notes
- Use red potatoes as they hold their shape well when boiled.
- For a vegetarian version, omit the bacon and use vegetable broth, and consider adding smoked paprika for a smoky flavor.
- Serve the salad warm or at room temperature; refrigeration may change the texture and flavor.
- You can substitute fresh dill for dried if preferred—use about 1 tablespoon fresh dill.
- Adjust sugar to balance acidity according to your taste.
