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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 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. 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!
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!
Why make this recipe
- Uses only a few, simple ingredients
- So easy to put together
- Authentic German recipe from my grandmother in Germany
- Tastes great with everything
- Perfect to make ahead
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. Don’t use russet or other very starchy potatoes, they will crumble and make the salad dry!
- Vinegar – I like to use German seasoned vinegar 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 tsp! 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. Don’t use American mustard!
- Beef Stock – You need a quality beef stock with lots of flavor for this recipe. I like to use Better than Boullion (affiliate link) because it lets me make a more concentrated stock.
How to make this recipe
Detailed measurements and instructions can be found at the bottom of the page on the printable recipe card.
- 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.
- 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).
- 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)
- 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.
What to serve with German Potato Salad
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!
- Potato salad can be served warm, at room temperature, or cold. The salad should not sit at room temperature for more than 2 hours for food safety reasons.
- 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.
- The vinegar gives the salad its authentic taste, don’t use apple cider or balsamic vinegar!
- 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.
Recipe FAQs
American potato salad is usually mayonnaise-based, German potato salad, especially in Bavaria, is made with bacon drippings and vinegar dressing. What Americans typically think of as “German Potato Salad” (unpeeled red potatoes, lots of parsley, sometimes garlic, lots of sugar) is not actually found in that form in Germany.
It’s better to boil potatoes whole and with the peel on. They are peeled while they’re still hot because this way the potatoes will better soak up the dressing and the salad will be more flavorful.
In Germany, Potato Salad is often served as a side dish with Schnitzel, sausages, pork chops, or breaded fish. It’s also a popular dish to bring to a BBQ or potluck! Fun fact: Many Germans eat potato salad on Christmas Eve.
Leftovers
This salad keeps for about 2 days in the fridge, let it come to room temperature for about 30 minutes before serving.
Looking for more German Recipes?
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!
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German Potato Salad
Ingredients
- 2 pounds waxy potatoes
- 6-8 slices bacon, finely diced
- ½ cup finely chopped onion
- ¾ cup beef stock
- 6 Tbsp white vinegar
- 1 tsp mustard, Dijon or mild German mustard
- 2 Tbsp vegetable oil, sunflower or avocado oil work best
- 1 tsp sugar
- ½ tsp salt, or more to taste
- ¼ tsp black pepper, freshly ground
- 2 Tbsp chopped parsley, or chives
Instructions
- 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.
- 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).
- 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)
- 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.
Notes
- 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!
- Potato salad can be served warm, at room temperature, or cold. The salad should not sit at room temperature for more than 2 hours for food safety reasons.
- 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.
- The vinegar gives the salad its authentic taste, don’t use apple cider or balsamic vinegar!
- 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.
Cooking potatoes in the Instant Pot
Place a trivet in the instant pot, add one cup of cold water, and place the potatoes on top of the trivet. Close the lid and cook at high pressure for 9-12 minutes depending on the size of the potatoes. Quick-release the pressure.Nutrition
German Potato Salad recipe originally published in 2017. New photos, updated recipe, and updated post in December 2020.
First time making German potato salad. Easy and very good. Will make again and again!
Just like my German grandmother made! Perfect balance of savory and tangy. I tossed the chopped bacon it at the last minute because I like the potato salad with a bit of crunch. Also added one stalk of minced celery.
Thank you for this recipe. Brought tears of joy since we haven’t been able to visit our relatives during these past 2 years. Tastes just like the one at the renowned Bratwurst Häusle in Nürnberg am Marktplatz. Can’t wait to try the other German recipes.
That makes me so happy to hear, Heidi!
This recipe was a hit! I tripled it for an 8-seat dinner and made beer brats and my wife’s homemade sauerkraut to go along with it.
I did make some alterations to the recipe:
I added 6 fl oz. (177 mL) of pilsner beer into the beef stock and reduced it down to the 2.25 cups (532 mL) that a tripled recipe called for, added a couple pinches of rosemary, thyme and ground bay leaf, used seasoned rice wine vinegar instead of white wine vinegar for increased flavor, and used brown sugar (and doubled the amount) to temper the vinegar bite. I used a fine-ground mild chardonnay Dijon mustard, even though I had imported course-ground mustard from Germany to not accentuate the vinegar more than I wanted it to.
I let the yellow/gold potatoes soak in the broth overnight, and stirred in the bacon crumbles before baking until warm, and broiling until the top was bubbly, browned and caramelized.
The chopped parsley was added fresh by the guests at the table instead of mixed-in since I was browning it in the oven.
My wife is allergic to onions. So, instead of adding onions to the recipe, I cooked a big plate of them separately as a garnish for the potatoes and bratwurst and used about 80% yellow onions and 20% leeks; simmered until slightly caramelized in cast iron with minced garlic, bacon grease, a little sugar (to temper), seasoned salt, beef broth, a little beer, and finished with a white wine reduction.
Wow, I liked the alterations you made! Sounds delicious!
Amazing 🤩 one of the best German potato salads I have ever had.. so simple to make, this is definitely going to be a go to winter salad 🥰🥰
I made this today because I wanted to try something a little different as my mother always made this dish in her own way by adding garlic and skipping the vinegar entirely. I cut the vinegar in half, (I didn’t measure my potatoes and was worried it would be too strong of a flavor) added garlic, and used stone ground mustard instead of Dijon. It was delicious and my uncle especially enjoyed it as he had two servings of the potatoes. That’s saying a lot since he’s on chemo and hasn’t had much of an appetite so I will definitely be keeping this recipe. I fried up some sausage to go with it on the side and it was the perfect lunch!
Amazing everyone loves it
I don’t cook, I consume. This is the potatoe salad I grew up with in northern IL. From an early age I wouldn’t eat mayonnaise or anything made with it. This recipe filled that void in barbecue menu. I have even found this recipe in a can from READ foods.
I love your german recipes, I married a controlling Irishman so my heritage took second priority, finally divorced & can get back to my dna I was born with & so proud of it, my maiden name is Krems.
Thank you so much for your comment, it really made my day! I’m so happy for you and wish you all the best! – Julia
Love German potato salad and the cucumber salad. Thank you sharing. I have been trying to find a Liebecucken recipe like the Nurnberger ones. We buy them at Christmas when we can find them. Do you have a really good recipe for them? If so would you share it? My husband was in the military and stationed in Bavaria region, we fell in love with the area and the food. Since we are unable to go for a visit I try to cook what we can remember most about the food. I will be making the cucumber salad in a few minutes so it will be ready by evening meal. Thank you thank you. Ps signing up for your webpage.
Your comment made my day, Sandra! I’m so happy you like my recipes and I hope you like the cucumber salad! I have a recipe for Lebkuchen on my site, here is the link: https://platedcravings.com/german-gingerbread-elisenlebkuchen/ These are traditional Elisenlebkuchen from Nuremberg. Please let me know if you have any questions or if you are looking for any other German Recipes, my email is julia@platedcravings.com! My family comes from Bavaria :-) – Julia