Go Back
Dorothy Thomas

German Potato Salad Recipe

A warm, tangy, and hearty German Potato Salad made with tender potatoes, crispy bacon, and a flavorful vinegar-mustard dressing. This classic side dish is perfect for barbecues, potlucks, or as a comforting family meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Side Dish
Cuisine: German
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs 900g Waxy potatoes (Yukon Gold or red potatoes)
  • 6 slices Thick-cut bacon, chopped
  • 1 Medium yellow onion, finely diced
  • 3 tbsp 45ml White vinegar
  • 2 tbsp 30ml Dijon mustard
  • 1 tbsp 15g Granulated sugar
  • ½ cup 120ml Chicken or vegetable broth
  • 2 tbsp 30ml Fresh parsley, chopped
  • To taste Salt & black pepper

Equipment

  • Large pot (for boiling potatoes)
  • Skillet (for cooking bacon)
  • Mixing bowl
  • Whisk

Method
 

  1. Wash and cut potatoes into ½-inch cubes (leave skin on for texture).
  2. Boil in salted water for 12–15 minutes until tender but firm. Drain and set aside.
  3. In a skillet, cook chopped bacon until crispy. Remove bacon, leaving 2 tbsp fat in the pan.
  4. Add diced onion to the bacon fat and cook until translucent (3–4 minutes).
  5. Whisk in vinegar, mustard, sugar, and broth. Simmer for 2 minutes. Season with salt and pepper.
  6. Gently fold potatoes and bacon into the warm dressing. Sprinkle with parsley.
  7. Best enjoyed immediately while warm.

Notes

  • Storage: Refrigerate leftovers for up to 3 days. Reheat gently before serving.
  • Substitutions: Use apple cider vinegar for extra tang or turkey bacon for a lighter version.
  • Vegan Option: Skip bacon, use olive oil, and swap broth for vegetable stock.