Authentic German Potato Salad

My German Potato Salad is made with vinegar, bacon, and onion and can be served warm or cold. A perfect hearty side dish for any occasion, from holiday dinners to BBQs!

I’m German and I love potato salad! I took my Grandmother’s traditional recipe and tweaked it a little bit to make it easier for you to make an authentic German potato salad that tastes like the one you get in a Bavarian restaurant or at the Oktoberfest (Best Oktoberfest recipes). It’s tangy and loaded with bacon and onions.

A Bavarian potato salad should be moist but not wet, the dressing will have an almost creamy consistency that coats the potatoes. It should definitely not be dry! I grew up in northern Bavaria and potato salad was on the table every week and at every special occasion. When we came to Canada this was one of the first dishes we spent weeks on to make it tasted just like at my Oma’s house with the ingredients we could find here. After experimenting with different potatoes this recipe is what we make every week!

The hot potatoes soak up the flavor of the delicious dressing and the added bacon makes this simple recipe so finger-licking-good. Sprinkle the salad with chopped chives or parsley and voila: German potato salad perfection!

Ingredient Notes

Here is an overview of the ingredients you’ll need for this recipe.

• Potatoes – The potatoes you can get in Germany are different from North American potatoes. For the most authentic potato salad, I recommend using Yukon Gold potatoes, Yellow Potatoes, Charlotte, or New Red potatoes because of their waxy flesh and firm texture. This variety most closely replicates the potatoes used in Germany for this salad in my opinion. Don’t use russet or other very starchy potatoes, they will crumble and make the salad dry!
• Vinegar – I use German seasoned vinegar (affiliate link) for salads (you can get it in German stores or the international aisle at the grocery store) but you can also use white vinegar or white wine vinegar. Do NOT use balsamic or apple cider vinegar!
• Sugar – Authentic recipes are usually made with a little bit of sugar, but not more than 1 teaspoon! The sugar balances the flavor, it should not sweeten the salad.
• Mustard – The best choice would be mild German mustard, you can often find it in the international aisle in the grocery store. The next best thing is Dijon mustard, it tastes a little stronger but similar enough. I don’t like to use American mustard because it tastes too different in my opinion in this recipe.
• Beef broth – You need a quality beef broth with lots of flavor for this recipe. I like to use Better than Bouillon (affiliate link) because it lets me make a more concentrated broth.

How to make this recipe 

Detailed measurements and instructions can be found at the bottom of the page on the printable recipe card.

1. Boil potatoes: Boil the potatoes in a large pot covered with an inch of water over high heat until tender, about 20 minutes depending on the size of the potatoes.
2. Make the dressing: Meanwhile, make the dressing. Cook the bacon in a skillet over medium heat until crispy. Take out the bacon and set it aside, leave the rendered fat in the pan. Add the onion to the pan and saute until translucent but not browned, about 3-4 mins (Image 1). Add beef broth and bring to a simmer. Turn down the heat and add vinegar, mustard, oil, sugar, salt, and pepper (Image 2).
3. Prep potatoes: Let the potatoes cool slightly so you can handle them. Peel the potatoes. Cut the potatoes into 1/4-inch slices or cubes and put them in a large bowl. (Image 3)
4. Combine: Pour the hot dressing over the potatoes. Mix the salad gently then fold in the bacon pieces (Image 4). Let the salad sit at room temperature for at least 20 minutes before serving so that the potatoes can absorb the flavor of the dressing.

Expert Tips

• The type of potato makes all the difference! I recommend using Yukon Gold potatoes, Yellow Potatoes, Charlotte, or New Red potatoes because of their waxy flesh and firm texture. Don’t use starchy potatoes like russet!
• The potatoes are cooked unpeeled and are peeled while they’re still hot because this way the potatoes will better soak up the salad dressing. Some recipes leave red potato skins on, but that’s more of a North American take than the traditional way it’s made in Bavaria.
• The vinegar gives the salad its authentic taste, don’t use apple cider or balsamic vinegar! We tried it when we were perfecting the recipe and the flavor is just not the same.
• Sprinkle the salad with chopped chives or parsley before serving but don’t use more than 2 Tbsp. The potatoes should be the star of the dish!
• There are many variations of potato salad throughout Germany and each region makes it a bit differently. Some are made without bacon, some are made with a mayonnaise-based dressing, but this is the version I grew up with in Bavaria.

What to serve with it

Kartoffelsalat (Potato Salad) is a very popular side in Germany not just during BBQ season. Here are a few mains that usually get served with potato salad on the side:

• German Schnitzel: The classic combination. Schnitzel is almost always served with potato salad and a fresh salad on the side, like my German Cucumber Salad.
• (Breaded) Pork Chops: Basically Schnitzel’s thicker cousin, and just as good with it.
• Schweinshaxe (Pork Hock): Can be served with Kartoffelklösse (dumplings) or potato salad for a lighter, tangy alternative.
• Sausages: Bratwurst, Bockwurst or Wiener Würstchen are all traditionally served with it. It’s also what many German families eat on Christmas Eve, a quick dinner before the big holiday meals.
• Leberkäse: This Bavarian specialty is often eaten on a bun, but a thick slice with potato salad and a fried egg on top is just as common.
• Breaded Fish: Fried fish fillets with potato salad are a staple at beer gardens. In Franconia, fried carp with potato salad is a traditional dish during carp season.

How to serve it: Warm or cold

In Bavaria, this vinegar and oil based potato salad is usually served warm or at room temperature. Pouring the hot dressing over the freshly peeled potatoes is what makes the flavor soak in and it tastes best after about an hour while it’s still warm. We usually make it before starting the main dish and that’s also how my Oma makes it.

But don’t let it sit out for more than 2 hours. If you want to make it in advance just put it in the fridge after it has cooled down and let it then sit out for about 30 minutes before serving. Cold potatoes taste duller, and the bacon fat in the dressing firms up.

Looking for more German Recipes?

Sides & Salads

Easy German Spaetzle Recipe

Cakes

Black Forest Cake

German Recipes

Bread Dumplings

German Recipes

Kaiserschmarrn

If you want to try more food from Germany I highly recommend taking a look at my other German Recipes and please leave me a comment if you’re looking for a specific German recipe that I haven’t posted yet!