If you’re looking for a light and flavorful potato salad recipe, you’ll love this version.
German potato salad recipe is delicious with a perfect balance of savory seasoned potatoes, in a sweet, tangy dressing, with crispy bacon bits.
Best of all, it’s really easy to make!
What is German Potato Salad?
This German potato salad is a version of a recipe that comes from my friend Tanja’s family, who live in Freistett, Germany.
- This German potato salad is different than the creamy potato salad we often serve at BBQs and pot lucks.
- German Potato Salad is often served hot or warm – although cold is also yummy!
- The dressing is broth and vinegar based; it’s both light and flavorful.
- Lots of smoky bacon is added for flavor.
- Make this time-saving salad the day before so all the amazing flavors can blend even more.
Ingredients for German Potato Salad
Potatoes – Red and yellow potatoes are preferred in this recipe as they don’t require peeling and hold their shape well. You can peel them if you’d like, but leaving the skins on adds a little more fiber, color, and texture and saves prep time!
Bacon – Bacon adds flavor and salt, of course. Use the bacon fat to cook the onions too. If you don’t have raw bacon, you can use real bacon bits and cook the onions in salted butter instead.
Dressing – The dressing is simmered in a skillet along with the onions, and it should be added to the potato salad while warm. I use white vinegar, but apple cider vinegar works well too.
How to Make German Potato Salad
This German potato salad recipe is deliciously hearty and filling.
- Cut potatoes into bite-sized pieces (per the recipe below). Cook and drain them well.
- Fry the bacon until crisp.
- For the dressing, cook onion in the bacon drippings. Whisk in the remaining dressing ingredients.
- Toss the warm potatoes with the warm dressing and half of the bacon. Garnish with remaining bacon and parsley.
Storing German Potato Salad
Keep leftover German potato salad in a covered container in the refrigerator for up to 4 days. Reheat portions in the microwave, or enjoy it cold!
German potato salad can be frozen because there is no sour cream or mayonnaise in it. However, the potatoes won’t be as firm once thawed.
Did you try this German Potato Salad? Be sure to leave a rating and a comment below!
German Potato Salad
- 2 pounds potatoes yellow or red
- 8 slices bacon uncooked
- 1 small onion finely chopped
- ½ cup vegetable broth or chicken broth
- ⅓ cup white vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
- pepper to taste
- 2 tablespoons parsley
- Scrub the potatoes (do not peel) and cut potatoes into bite-sized pieces. Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 10-15 minutes. Drain well.
- Meanwhile, in a 10-inch skillet over medium high heat, add the bacon and cook until crisp. Turn the heat down to medium low and transfer the bacon to a paper towel lined plate reserving the grease in the skillet. Add the onion to the bacon drippings and until tender, about 5 minutes.
- Whisk in the broth, vinegar, sugar, salt and pepper. Simmer over medium heat while whisking for 2 to 3 minutes.
- In a large bowl, combine the warm potatoes, dressing, parsley, and half of the bacon. Toss to combine, season with additional salt and pepper if desired. Rest at least 1 hour before serving.
- Top with the remaining crumbled bacon and serve warm or room temperature.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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