235

1.30k

Jump to Recipe Print Recipe

I first learned this warm, tangy German potato salad at a summer cookout where everyone kept coming back for more—crispy bacon, tender yellow potatoes, and a sharp vinegar dressing that clings to each bite. This version is fast enough for weeknights, sturdy enough for potlucks, and honest-tasting enough to make it a regular in the rotation. If you want something similar but creamier, compare it with this classic red potato salad to see how texture and dressings change the experience.

Why you’ll love this dish

German potato salad is different from the mayo-heavy kind many people know. It’s warm, slightly sweet, and tangy — the bacon fat carries the dressing so every potato is glossy and flavorful. This recipe is:

Fast: Potatoes cook in about 15–20 minutes; dressing comes together on the stovetop in minutes.
Budget-friendly: Pantry staples (vinegar, mustard, sugar) and simple produce.
Crowd-pleasing: Familiar flavors that suit picnics, weeknight dinners, BBQs, and holiday sides.
Flexible: Easily adapted for vegetarian or lighter versions without losing the core tang.

“A perfect balance of tang and smoke — the kind of potato salad you want in summer and fall.” — a friend who’s sampled this at multiple gatherings

How this recipe comes together

Boil bite-sized yellow potatoes until tender. Drain and keep warm.
Crisp thick-cut bacon; save the rendered bacon grease for the dressing.
Sauté diced white onion in bacon grease, add a little flour to thicken, then stir in vinegar, water, mustard, and sugar to make a glossy, tangy dressing.
Toss warm potatoes and chopped celery with the dressing so they absorb flavor.
Finish with crumbled bacon and dried parsley for texture and color.

This overview prepares you: no complicated techniques, just timing—cook potatoes until tender but not falling apart, and make the dressing while they drain.

Gather these items

2 1/2 lbs. yellow potatoes, chopped into bite-sized pieces (Yukon Gold works well)
16 slices thick-cut bacon, cooked and crumbled (reserve the grease)
1 small white onion, diced
1 tablespoon all-purpose flour
1/3 cup white vinegar
1/2 cup water
1/2 tsp. ground mustard
1 Tbsp. granulated sugar
1/4 cup chopped celery
Salt and black pepper, to taste
2 Tbsp. dried parsley

Substitution notes: If you prefer less sodium, use low-sodium bacon or reduce added salt. Apple cider vinegar can be swapped for white vinegar for a fruitier tang. For a gluten-free version, replace the flour with 1 tsp cornstarch mixed with 1 Tbsp water.

For a contrast in style—if you like the Southern, creamy approach—see this classic Southern potato salad.

Step-by-step instructions

Bowl of traditional German Potato Salad garnished with fresh herbs

Fill a large pot with salted water and bring to a boil.
Add the chopped yellow potatoes and cook 15–20 minutes, until a fork slides in easily but the potatoes hold shape. Drain and set aside, keeping them warm.
Cook the bacon until crispy in a skillet; transfer to paper towels to drain and reserve the bacon grease (about 2–3 tablespoons).
In the same skillet over medium heat, sauté the diced onion in the reserved bacon grease for 3–5 minutes, until soft and translucent.
Sprinkle in the tablespoon of flour and stir continuously for 1 minute to remove the raw flour taste.
Carefully add the white vinegar and 1/2 cup water while stirring. Add ground mustard, granulated sugar, and salt and pepper to taste.
Reduce heat and simmer the dressing for about 2 minutes, until slightly thickened and glossy.
In a large bowl, combine the warm potatoes and chopped celery. Pour the dressing over the potatoes and gently toss so the potatoes absorb the dressing.
Top with crumbled bacon and sprinkle with dried parsley. Serve warm.

Short, clear action steps help you move through the recipe without surprises—just keep an eye on the potatoes so they don’t overcook.

Best ways to enjoy it

German potato salad is versatile:

Serve warm as a side with grilled bratwurst, roasted pork loin, or pan-seared chicken.
Add a small green salad and crusty bread for a simple weeknight meal.
For a picnic or BBQ spread, plate it in a shallow bowl so the dressing is visible and everyone can scoop portions easily.
Garnish ideas: thinly sliced green onions, chopped chives, or a sprinkle of smoked paprika for extra color.
You can also pair it with heavier mains—try it alongside smoked meats or a bean salad. If you want a creamy pairing, this creamy potato and ham salad offers a nice contrast.

Storage and reheating tips

Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Because this is a warm salad with bacon, refrigerate within 2 hours of serving to follow food safety guidelines.
Reheating: Gently reheat portions in the microwave for 30–60 seconds or warm in a skillet over low heat, stirring occasionally. The potatoes will absorb more dressing as they sit; you can loosen it with a splash of warm water or additional vinegar.
Freezing: Not recommended—potato texture degrades when frozen and thawed.
Safety note: Reheat only the portion you plan to eat; repeated cooling and reheating increases food-safety risk.

Pro chef tips

Chop potatoes uniformly so everything cooks evenly; bite-sized pieces are best.
Keep potatoes slightly underdone if you’ll toss them aggressively—carryover heat will finish them.
Reserve bacon grease—the flavor lift is worth a tablespoon or two. If you need less fat, use half bacon grease and half butter or oil.
Toast the flour briefly to remove raw taste but don’t brown it—this keeps the dressing light-colored and clean-tasting.
Taste the dressing before tossing: a tiny extra pinch of sugar can balance the sharpness of vinegar if needed.
Use warm potatoes with the dressing for best absorption; chilling first makes them less receptive.

Flavor swaps

Vegetarian: Skip bacon and sauté onions in olive oil; add a tablespoon of smoked paprika or liquid smoke for that smoky note.
Lighter: Use turkey bacon or reduce the bacon and add extra celery and chopped pickles for crunch.
Herb-forward: Swap dried parsley for 2 tbsp fresh parsley and 1 tbsp chopped dill.
Mustardy kick: Replace ground mustard with 1 tbsp Dijon for a sharper mustard flavor.
Sweet-and-spicy: Add a teaspoon of honey and a pinch of cayenne for a sweet-heat balance.

Your questions answered

Q: Can I make this ahead of time?
A: Yes — you can cook potatoes and bacon a few hours ahead. Store potatoes and dressing separately at room temperature up to 2 hours, then refrigerate. Warm potatoes before tossing with the dressing for the best texture.

Q: What potatoes work best?
A: Yellow potatoes (like Yukon Gold) are ideal because they hold shape and have a naturally buttery flavor. Red potatoes also work; avoid starchy russets, which fall apart.

Q: How do I prevent mushy potato salad?
A: Cut even pieces, start checking doneness at 12 minutes, and drain immediately when tender. Slightly undercooking by 1–2 minutes helps if you’ll be tossing vigorously.

Q: Can I reduce the bacon?
A: Yes — reduce to 8–10 slices and add a tablespoon of olive oil for enough fat to sauté the onion. You’ll have less crumbled bacon for topping, but the flavor remains.

Q: Is dried parsley fine, or should I use fresh?
A: Dried parsley is fine and convenient; fresh parsley gives brighter color and flavor if available. Use about three times the amount of fresh if substituting.

Conclusion

If you want more takes on potato salads for different tastes, check this Authentic German Potato Salad Recipe – Allrecipes for a classic reference and technique differences. For another warm, bacon-forward version with extra tips, this The BEST Hot German Potato Salad (EASY, too!) – FIVEheartHOME is a helpful resource. For a modern home-cook’s spin and plating ideas, see German Potato Salad – RecipeTin Eats.