German Potato Salad

Prep Time	Cook Time	Total Time
20 min	20 min	40 min

Introduction

This warm German potato salad is tangy, bacon-studded, and so comforting, with tender Yukon Golds soaking up all that flavor.

I fell in love with the real deal at Andy’s Krablergarten in Munich, served next to an incredible chicken schnitzel.

It makes an easy side dish for cookouts, Oktoberfest-style dinners, or any night you want something a little special.

How to Make German Potato Salad

Prep mode (keeps screen active)

Prep the potatoes and aromatics

Scrub the baby Yukon Gold potatoes well, then quarter them into even bite-size pieces for uniform cooking.
Finely chop the red onion and parsley, and set them aside in separate small bowls.
Cook the bacon

Cook the bacon in a skillet over medium heat until crispy, then transfer it to a paper towel lined plate.
Once cool enough to handle, crumble the bacon into small pieces and reserve for finishing the salad.

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Boil the potatoes

Place the quartered potatoes in a large pot, cover with cold water, and add a generous pinch of salt.
Bring to a boil, then reduce to a gentle simmer and cook until fork tender, about 10 to 15 minutes.
Drain the potatoes well, then return them to the warm pot so excess moisture can steam off.
Whisk the warm bacon vinaigrette

In a bowl, whisk together the apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until smooth.
Slowly stream in the olive oil while whisking, so the dressing emulsifies and looks slightly thick and glossy.
For extra bacon flavor, whisk in a spoonful of warm bacon drippings, if you saved some from the skillet.
Dress the warm potatoes

Add the chopped red onion to the warm potatoes in the pot, then pour the warm vinaigrette over everything.
Gently toss with a spatula or large spoon until all the potatoes are coated but not breaking apart.

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Finish with bacon and parsley

Fold in the crumbled bacon and chopped parsley, reserving a small handful of each for garnish if you like.
Taste the salad and adjust with a pinch more salt, pepper, or vinegar, depending on your preference.
Serve the potato salad warm or at room temperature, topped with the reserved bacon and parsley.

Tips

Dress the potatoes while hot: Warm potatoes absorb the vinaigrette better, so always toss them with the dressing shortly after draining.
Salt the cooking water generously: Season the potato water like pasta water, because this is your best chance to flavor the potatoes all the way through.
Keep the potatoes from falling apart: Use a gentle simmer, not a hard boil, and stop cooking as soon as the potatoes are just fork tender.
Make it ahead the right way: If making ahead, slightly undercook the potatoes, then warm the salad gently before serving and freshen with extra parsley.
Use the right knife for clean cuts: Use a sharp chef's knife to quarter the potatoes so the edges stay neat and do not shred during tossing.

Energy	467	kcal
Protein	14	g
Total Fat	34	g
Carbohydrates	26	g
Dietary Fiber	4	g

FAQ

Why did my potatoes turn mushy?: They likely cooked too long or boiled too hard, so next time simmer gently and start checking doneness early.
Can I make this German potato salad the day before?: Yes, but for the best texture, undercook the potatoes slightly and rewarm gently with a splash of vinegar before serving.
How can I fix a salad that tastes too acidic?: Whisk in a little more olive oil and a pinch of sugar, then toss again and taste before adding more.
Is it okay to serve this salad cold?: You can serve it cold, but the flavors shine more when the salad is warm or closer to room temperature.