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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.
Can you cook potatoes Day ahead then finish the next day?
They won’t soak up the dressing as well if they are cold. So I would not recommend cooking the potatoes a day ahead. You could make the whole salad a day ahead and store it in the fridge.
Hi.
The relative who never cooks yet insisted on keeping my German mother’s potato salad recipe, lost it… don’t get me started :-)
I scoured the millions of recipes and going off memory, this was the closest. What’s with all the sugar people are using? I changed a few things based on memory. Really just chunkier everything.
This is the best German potato salad I’ve ever had!
Thank you so much.
Brian
Perfect! I’ve tried many German potato salad recipes, none of which has been like we ate when living in Germany. This is the closest to what I remember.
Also, easily accessible ingredients. Will be added to my favorites.
I think the sugar is used in German potato salad to give it that contrasting flavor savory and sweet and that’s really what German potato. The German potatoe salad I ever eaten had a sweetness to it
One of the best German Potato Salads I’ve made. Family doesn’t like too much vinegar, but tip to use white vinegar was excellent. I went a little heavier on the mustard and it was just right for our tastes. One member of our family is allergic to eggs which made this recipe perfect. Just delicious. Thanks!
When in Germany in the Rheinland for 5 years the potato salad there was with a mayonnaise dressing but I must say all types of dressings taste taste good with almost any types of meat and some fish . But never with garlic as the recipe here states . Also in the Rheinland there were small chopped up pickled cucumbers (gherkins) which gave it a crunch and hard boiled eggs chopped up in pieces. But these are a matter of taste and personal likes. Do try the other salads they make in Germany tomato, beetroot, cucumber and lettuce, beautiful and Moorish.
If you use potatoes do you peel them or leave skin on
You peel them. See Step 3 of the recipe.
peel them after cooking
I’m going to try making this. along with weiner schnitzel… first try at both….nervous…..
Having spent a total of 6 years in country, with trips around Europe, I have always looked for a good potato salad, it looks like this will be a great option to the list, this also includes any German cuisine idea I can get my hands on, love a good jaegerschnitzel, have shown my wife the different types of wurst, she loves them.
I made this recipe on Saturday and was pleased. The only two things I changed was I cut back on the amount of oil used and added just a tiny bit of sugar to take a little of the edge off from the vinegar. My brother in law, whose parents were both born and raised in Germany, said that this recipe tasted just like his mother’s. He really liked it which to me was huge given that he grew-up with authentic German food. So glad I stumbled
I like it warm. Making it the day before outing. How long will it take to reheat? I’m doubling the recipe.
I have never tried reheating potato salad so I’m really not sure. Some people say you can reheat it in small portions in the microwave but that wouldn’t work well if you double the recipe and the taste might not be the same. I would either recommend making it the same day or taking it out of the fridge a few hours before you want to serve it so it can at least come to room temperature.