We love this German potato salad recipe, which is made with bacon drippings instead of oil and a vinegar and mustard-based dressing. Serve this hot. That’s amazing!
This German potato salad was requested by a reader. We’re forever grateful for the nudge to tackle this salad, as we’ve happily enjoyed it with dinner (and lunch) many times over the past few weeks.
Unlike creamy potato salad, it is served warm. It’s perfect for potlucks and holiday entertaining, and can also be an easy make-ahead main dish like pork chops, grilled ribs, or beer brats (I’ve created a list below).
main ingredients
Potatoes: I love creamy yellow potatoes (Yukon Gold) for this salad, but red or seedling potatoes would also be great. Leave the skin on. Bacon: Instead of making the dressing with oil, use bacon drippings (so delicious!). This recipe starts by cooking the bacon until crispy. Save the crispy bacon for the salad and the rendered bacon fat for the dressing. Onions and Garlic: A quick sauté in bacon fat sweetens the onions and adds flavor. Apple cider vinegar: This is the base for German potato salad dressing. The tangy vinegar counteracts the heaviness of the bacon fat and really makes you want to eat the salad. Mustard: Two types of mustard, Dijon mustard and whole grain mustard, are used to add a punch to the dressing. If you only use one, use Dijon. Chicken stock: Prevents potato salad from becoming dry. You don’t need much, but it will make the salad a little lighter. Also keep it on hand when reheating leftovers (remember to serve this salad warm). Salads will absorb all of their moisture if you leave them in the fridge, so adding extra moisture when reheating is a great idea. Fresh Herbs: There are no potato salad recipes on this blog without herbs, but herbs really make this salad better (again, it makes it a little lighter and adds some freshness). We love fresh dill and parsley.
See the complete recipe with measurements below.
How to make German potato salad
Tip 1: Cook potatoes whole. I do this for most potato recipes (unless I’m cooking really large potatoes). If you cook the potatoes whole, the texture inside will remain a little fluffy and less soggy. Therefore, when purchasing this recipe, choose smaller potatoes.
To cook them, place them in a large pot, cover with at least 1 inch of water, salt (be generous), and bring to a boil. Bring to a boil, then reduce heat and simmer until easily pierced with a fork. It takes a little time to make whole potatoes, but I think it’s worth it.
Tip 2: Render the bacon for the dressing. The biggest feature of German potato salad is the bacon dressing. So use good quality thick-cut bacon, chop it into pieces and cook it until it’s crispy and the fat has melted. For this recipe, you want bacon drippings, so thicker bacon cuts are better.
When cooking bacon, cook over medium-low heat. We like to look for fat bubbling around the bacon. By doing so, you can see that the fat is well represented.
Tip 3: Make the dressing in a bacon frying pan. Once you remove the crispy bits of bacon, you’ll be left with rendered bacon fat. Use this to quickly cook the onions, then add the garlic, chicken stock, vinegar, and both mustards. Turn off the heat and set aside until the potatoes are ready.
Tip 4: Soak potatoes in dressing. When you can handle the potatoes, cut them into small pieces and add them to the skillet with the dressing. Give it a quick stir and let it sit for 10 minutes to absorb the flavors of the dressing. If the skillet looks too dry as it sits, add more chicken stock.
Tip 5: Add bacon and fresh herbs at the end. Just before serving, stir in the crispy bacon and fresh herbs. Again, if the salad seems dry, add a little more chicken stock.
offer suggestions
This potato salad quickly became a year-round favorite. It’s perfect for a summer potluck, paired with classics like ribs, burgers, grilled chicken, and corn salad. But in the cooler months, it’s equally great paired with roast pork loin, grilled pork chops, roast chicken, or even meatloaf.
If you want to lean into the German theme, try either fermented sauerkraut or quick-style fresh sauerkraut. Then add grilled sausage or your favorite pork recipe and call it a day.
See more popular potato recipes
german potato salad
preparation
15 minutes
cook
25 minutes
total
40 minutes
This warm German potato salad with a tangy dressing and bacon surprises me every time I make it. We’ve served it as an accompaniment to BBQ mains, potlucks, and as an accompaniment to pork tenderloin, meatloaf, and pork chops. It’s really amazing!
Use small to medium-sized potatoes and cook them whole to avoid soggyness. If you have large potatoes or want to speed up the cooking time, cut them into 1-inch pieces and the cooking time will be shorter (10 to 15 minutes).
Serves 6 people
will be needed
2 1/2 pounds (1135 g) medium Yukon gold potatoes (7 to 8 pieces)
6 oz (170 g) thick-cut bacon, diced
1 small sweet onion (quartered and thinly sliced)
2 cloves of garlic (chopped)
1/3 cup (80ml) chicken stock
1/4 cup (60 ml) apple cider vinegar
Dijon mustard 1 and 1/2 tablespoons
2 teaspoons whole grain mustard
fine sea salt
freshly ground black pepper
sugar, optional (see tip below)
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
direction
1Place the potatoes in a large pot and cover with at least 1 inch of cold water. Season well with salt. Bring to a boil over high heat, then reduce heat to maintain a steady boil. Simmer for 20-25 minutes, until potatoes are easily pierced with a fork.
2Drain the potatoes and place in a colander to cool.
3Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until the fat has melted and the bacon is crispy. Using a slotted spoon, transfer the bacon to a small bowl, leaving the rendered fat in the skillet.
4Add the onions to the skillet and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic and sauté for another minute until fragrant.
5Stir in chicken stock, cider vinegar, Dijon mustard, and whole grain mustard. Bring the mixture to a boil and remove the skillet from the heat. Taste and adjust with salt and pepper if necessary. If the dressing is too sour, add a little sugar (see note in the Tips section below).
6Once the potatoes are cool enough, cut them into bite-sized pieces. Add the potatoes to the skillet, season generously with salt and pepper, and toss gently with the warm dressing. Leave for 10 minutes to absorb liquid.
7Stir the reserved bacon, dill, and parsley into the salad. Serve hot or warm. If the salad looks dry before serving, add a little chicken stock and stir gently.
Adam and Joan’s Tips
This salad can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a frying pan or in the microwave and add a little stock to loosen it up a bit. Optional Sugar: Some German potato salad recipes include sugar in the dressing to balance out the vinegar. If you use sweet onions, I don’t think you need to add sugar. However, if it’s too sour, add 1-3 teaspoons of sugar to the dressing. The nutritional information provided is an estimate.
Nutritional information per serving
Serving size
Generous 3/4 cup (1 serving of 6)
/
calorie
280
/
total fat
11.6g
/
saturated fat
3.8g
/
cholesterol
18.7mg
/
sodium
564.3mg
/
carbohydrates
35.4g
/
dietary fiber
5.2g
/
Total sugar content
5.3g
/
protein
7.8g
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