German Potato Salad

Potato salad is one of those dishes that everyone seems to have their version of, right? Whether it’s creamy, tangy, or loaded with extras, it’s a staple at barbecues, picnics, and family gatherings.

But if you’re looking for something a little different from the classic mayo-based potato salad, I’ve got the perfect recipe for you: German Potato Salad. This dish is not only packed with flavor but also has that warm, comforting feel that’s perfect for any occasion.

I first tasted German Potato Salad during a family potluck where everyone was contributing their favorite recipes. I wasn’t sure what to expect, but after just one bite, I was hooked. It’s a little tangier, a little more savory, and a lot more exciting than the usual creamy version.

Plus, it’s served warm, which makes it feel even more like a cozy comfort food. Now, every time I make it, I’m reminded of that moment and the joy it brought to the table.

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What is German Potato Salad?

German Potato Salad is a unique twist on the classic potato salad that’s often served at barbecues and gatherings. Unlike the traditional potato salad that’s usually dressed in mayonnaise, this version uses a tangy vinaigrette made with vinegar, mustard, and bacon.

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Why You’ll Love It

• Savory and Tangy Flavor: The combination of bacon, mustard, and vinegar in the dressing creates a unique balance of savory and tangy flavors that are incredibly satisfying.
• Warm and Comforting: Unlike traditional cold potato salads, this one is served warm, making it feel like a cozy, hearty dish that’s perfect for any season.
• Quick and Easy to Make: With simple ingredients and easy-to-follow steps, you can whip up German Potato Salad in no time, making it a go-to for last-minute gatherings.
• Versatile Side Dish: Whether you’re serving it alongside grilled meats, burgers, or even a light salad, this potato salad pairs well with almost anything, making it a versatile addition to any meal.
• Perfect for Leftovers: This potato salad tastes great the next day and even gets better as the flavors continue to meld together, so don’t worry about any leftovers going to waste.

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Ingredient List

For the Salad:

• 2 pounds red potatoes (or Yukon Gold)
• 4 strips of bacon
• 1 small onion, finely chopped
• Fresh parsley (optional for garnish)

For the Dressing:

• 1 cup chicken broth
• 1/4 cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon sugar
• Salt and pepper to taste

Ingredient Notes:

• I always use red potatoes for this salad — they hold their shape well when boiled, and their creamy texture makes the salad extra smooth.
• Don’t skip the bacon! It adds a crispy, savory flavor that complements the tangy dressing perfectly.
• Apple cider vinegar is the key to that tangy bite in the dressing, so don’t swap it out for another type of vinegar.
• I use Dijon mustard for the dressing because it adds a subtle, smooth heat that enhances the flavor.
• Chicken broth gives the dressing a rich, savory base, so be sure to use low-sodium if you’re watching your salt intake.

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Kitchen Tools Needed

• Large Pot (for boiling potatoes): You’ll need this to cook your potatoes until they’re tender.
• Skillet (for cooking bacon): A good non-stick skillet is perfect for crispy bacon without too much mess.
• Sharp Knife: For chopping the onions and potatoes.
• Cutting Board: A large, durable cutting board is key for chopping everything evenly. I love my bamboo one because it’s eco-friendly and easy on the knives.
• Whisk: To blend the vinaigrette smoothly. A simple whisk works fine, but I love using a silicone whisk as it doesn’t scratch up my cookware.
• Serving Dish: I often use a large ceramic bowl because it keeps the warmth in longer while serving.

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Instructions

Step 1: Prepare the Potatoes

1. Wash the potatoes: Scrub the red potatoes under cold running water to remove any dirt. You don’t need to peel them; the skin adds extra flavor and texture.
2. Cut the potatoes: Slice the potatoes into bite-sized cubes, about 1 inch in size. Try to keep them uniform so they cook evenly.
3. Boil the potatoes: Place the chopped potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.
4. Cook the potatoes: Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for 10-12 minutes, or until they are fork-tender but not mushy. Pro Tip: Test the potatoes by piercing them with a fork. If the fork slides in easily, they’re done. Don’t overcook!
5. Drain and set aside: Once the potatoes are cooked, drain them in a colander and set them aside to cool slightly while you prepare the bacon.

Step 2: Cook the Bacon

1. Fry the bacon: Heat a large skillet over medium heat. Add the bacon strips and cook until crispy, about 5-7 minutes.
2. Crisp up the bacon: Once the bacon is crispy, remove it from the skillet and place it on a paper towel to drain any excess fat.
3. Chop the bacon: After the bacon cools for a minute, chop it into small, bite-sized pieces. Pro Tip: Save a little of the bacon fat in the skillet — it adds great flavor to the dressing!

Step 3: Prepare the Dressing

1. Heat the chicken broth: In the same skillet, pour in 1 cup of chicken broth. Heat it over medium-low heat, scraping up any brown bits left from the bacon to add more flavor.
2. Add vinegar, mustard, and sugar: Stir in the 1/4 cup of apple cider vinegar, 1 tablespoon of Dijon mustard, and 1 tablespoon of sugar. Keep stirring until the sugar dissolves completely.
3. Season the dressing: Add salt and pepper to taste. I recommend starting with a pinch of salt and freshly cracked pepper, and then adjusting based on your preference.
4. Simmer the dressing: Let the mixture simmer for 2-3 minutes to allow the flavors to combine and the dressing to thicken slightly. Pro Tip: Keep a close eye on the dressing as it simmers to make sure it doesn’t boil over. Stir occasionally to ensure even heat distribution.

Step 4: Combine the Ingredients

1. Add the cooked potatoes: Once the dressing is ready, carefully pour it over the cooked potatoes in a large mixing bowl.
2. Toss gently: Use a spatula or spoon to gently toss the potatoes, making sure the warm dressing soaks into every piece.
3. Add the bacon: Sprinkle the chopped bacon pieces over the salad and give it another gentle toss to mix everything.
4. Garnish: If desired, sprinkle some fresh chopped parsley on top for a burst of color and a fresh flavor. Pro Tip: Toss the potatoes while they’re still warm so they absorb more of the dressing and flavor!

Step 5: Serve

1. Serve warm: German Potato Salad is best served immediately while it’s still warm, but it also holds up well at room temperature for a while.
2. Enjoy! Dig in and enjoy the savory, tangy goodness of your homemade German Potato Salad. It pairs wonderfully with grilled meats, burgers, or a fresh green salad. Pro Tip: If you’re serving it at a picnic or gathering, keep it warm in a thermal container to maintain the comforting texture.

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Tips and Tricks for Success

• Use fresh, high-quality potatoes: For the best texture and flavor, choose firm, waxy potatoes like red potatoes or Yukon Gold. They hold up better when boiled and don’t get mushy.
• Don’t overcook the potatoes: Boiling the potatoes just until fork-tender ensures they hold their shape and absorb the dressing better.
• Crisp bacon just right: For the perfect crispy bacon, cook it slowly over medium heat. Avoid cooking it on high heat, which can burn it quickly.
• Make the dressing extra flavorful: Let the dressing simmer for a few minutes to bring out the flavors, but don’t let it reduce too much. You want a slightly thickened, but not dry, dressing.
• Serve it right away: German Potato Salad is best enjoyed warm, so try to serve it immediately after mixing it. If you need to prepare it ahead of time, reheat it gently on the stove before serving.
• Taste and adjust: Taste the dressing before adding it to the potatoes, and adjust the seasoning (salt, pepper, mustard) to your preference. Every batch is a little different, so this ensures it’s always delicious.

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Ingredient Substitutions and Variations

• Potatoes: You can use Yukon Gold potatoes for a creamier texture or fingerling potatoes for a more rustic feel.
• Bacon: For a lighter version, you can substitute turkey bacon or vegetarian bacon. It won’t have the same smoky richness, but it still adds some texture and flavor.
• Chicken Broth: For a vegetarian version, use vegetable broth instead of chicken broth. It still gives the dressing depth without the meat.
• Vinegar: Swap out apple cider vinegar for white wine vinegar or red wine vinegar for a different tangy flavor profile.
• Mustard: If you don’t have Dijon mustard, yellow mustard works well, though it will be slightly milder.
• Add-ins: For an extra burst of flavor, toss in hard-boiled eggs, dill pickles, or chopped green onions. These additions add both texture and a pop of flavor.
• Herbs: If you’re not a fan of parsley, try adding chives or dill for a fresh, herbal twist.

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Serving Suggestions

• Grilled Meats: German Potato Salad pairs wonderfully with grilled chicken, pork chops, or sausages.
• BBQ Ribs: If you’re hosting a BBQ, serve this salad alongside some tender, smoky ribs for a satisfying meal.
• Steak or Burger Night: This potato salad is a great side dish for steak or burgers. Its warm, hearty texture makes it the perfect accompaniment to your favorite grilled meats.
• Picnics and Potlucks: Bring this dish to your next gathering! It holds up well at room temperature, making it a great choice for outdoor picnics or potlucks.
• Light Salad: I love serving this potato salad with a crisp, refreshing green salad. The freshness of the greens balances the richness of the salad, making it feel like a complete meal.

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Storage and Reheating Instructions

• Store in an airtight container: If you have leftovers, store the potato salad in an airtight container in the fridge for up to 3 days.
• Reheat gently: To reheat, place the potato salad in a pot over low heat. Add a little bit of chicken broth or water to loosen up the dressing if it thickens. Stir occasionally to ensure it heats evenly.
• Serve at room temperature: You can also serve this dish at room temperature, which is how it’s traditionally enjoyed. If you prefer, let it sit for about 30 minutes before serving to allow the flavors to come together.
• Freezing is not recommended: This potato salad doesn’t freeze well due to the texture of the potatoes and the dressing. It’s best enjoyed fresh or within a few days of making it.

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Frequently Asked Questions

Can I make German Potato Salad ahead of time?

Yes, you can make it a day in advance! Just store it in an airtight container in the fridge. When ready to serve, reheat gently or serve at room temperature.

Can I use a different type of potato?

Definitely! While red potatoes are ideal, you can also use Yukon Gold or fingerling potatoes. Just make sure to choose a waxy variety to maintain texture.

Is this recipe vegetarian?

The traditional version of German Potato Salad includes bacon and chicken broth, but you can easily make it vegetarian by substituting the bacon for vegetarian bacon or skipping it altogether and using vegetable broth instead of chicken broth.

Can I make the dressing without mustard?

If you’re not a fan of Dijon mustard, you can leave it out, but I highly recommend keeping it for that zesty flavor. Alternatively, you can use yellow mustard for a milder taste.

How long does this potato salad last in the fridge?

German Potato Salad will last for up to 3 days in the fridge. Just make sure it’s stored in an airtight container to keep it fresh.

Can I add other ingredients to the salad?

Absolutely! You can mix in hard-boiled eggs, pickles, or fresh herbs like dill or chives to customize the flavor. Just be sure to balance the flavors so it complements the tangy dressing.

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I’d love to hear how you make this dish your own or any tips you have! Feel free to connect with me in the comments or share your thoughts on social media.

Tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!