German Potato Salad
40 min
|
easy
|
lactose-free
Recipe by Eunice
Introduction
This warm German potato salad is my go-to for cookouts, potlucks, and steak nights because it travels well and never turns to mayo mush.
I fell for the real deal at Andy’s Krablergarten in Munich in June 2025, a huge, delicious side to an equally good chicken schnitzel, and this version nails that vibe.
Baby Yukon Golds soak up a hot bacon vinaigrette with apple cider vinegar, Dijon, red onion, and parsley for a salty, tangy, smoky bite that stays glossy and eats like a champ warm or room temp.
Ingredients (6 servings)
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Ingredients
- 2 lb baby Gold potatoes, quartered baby gold potatoes 2 lb
- 6 slices bacon, cooked, crumbled bacon 6.67 oz
- ½ cup red onions, finely chopped red onions 0.17 lb
- ½ cup apple cider vinegar apple cider vinegar 4 fl oz
- 2 Tbsp Dijon mustard Dijon mustard 1.14 oz
- 1 tsp granulated sugar granulated sugar
- 1 tsp salt salt
- ¼ tsp black pepper black peppercorns (for black pepper)
- ½ cup olive oil olive oil
- ¼ cup fresh parsley, finely chopped fresh parsley 0.53 oz
How to Make German Potato Salad
-
Cook the bacon and save the good stuff
Cook the bacon in a skillet over medium heat until crisp, then transfer to a paper towel and crumble when cool.
Pour off and reserve 2 to 3 tablespoons of the bacon fat for the dressing, leaving the browned bits in the skillet for flavor.
-
Prep and cook the potatoes
Scrub and quarter the baby Yukon Golds into even pieces so they cook at the same pace.
Place potatoes in a pot, cover with cold water by 1 inch, salt the water generously, and bring to a simmer over medium heat.
Simmer until just fork-tender, 10 to 12 minutes, then drain and let them steam-dry in the colander for 2 minutes.
-
Build the hot dressing
Return the skillet with browned bits to medium heat and add 1 tablespoon of the reserved bacon fat.
Add the red onion and cook, stirring, until just softened and fragrant, about 2 minutes.
Whisk in the apple cider vinegar, Dijon, sugar, salt, and black pepper, and let it bubble for 30 to 60 seconds to dissolve the sugar and mellow the bite.
Remove from heat and slowly whisk in the olive oil along with another 1 to 2 tablespoons bacon fat until lightly emulsified.
-
Dress the potatoes while hot
Place the warm, steam-dried potatoes in a large bowl.
Pour the hot dressing over them and gently toss so every piece drinks it in.
Let the potatoes sit for 5 minutes to absorb flavor like they mean it.
-
Finish and season like you mean it
Fold in the crumbled bacon and parsley.
Taste and adjust with a pinch more salt, pepper, or a splash of vinegar if you want extra snap.
Serve warm or at room temperature, not cold.
Substitutions
- Bacon -> Crispy smoked mushrooms
- Roast torn oyster or shiitake mushrooms tossed with olive oil, salt, and smoked paprika at 425 F until crisp for a smoky, chewy bite that keeps the salad vegetarian while still giving you that savory depth.
- Apple cider vinegar -> Sauerkraut brine
- Use the tangy brine from a good kraut jar for authentic German-style acidity with a subtle fermented complexity that makes the dressing taste more layered and lively.
- Dijon mustard -> Whole grain German mustard
- Swapping in a coarse grain German mustard adds gentle pops of texture and a rounder, maltier heat that plays beautifully with bacon and potatoes.
Tips
- Salt the water like you mean it
- Well-salted boiling water seasons the potatoes from the inside, so the salad tastes bold without needing to drown in dressing.
- Steam-dry for absorption
- After draining, let the potatoes steam off excess moisture in the colander so the dressing clings instead of sliding off.
- Warm dressing is non-negotiable
- Tossing warm potatoes with a hot dressing gives you that glossy, fully absorbed flavor that cold-dressed salads never achieve.
- Tame the onion bite
- A quick 2-minute sauté in bacon fat softens the onion’s harshness and infuses it with smoky richness without turning it sweet or jammy.
- Balance the acidity
- If the salad tastes sharp, stir in a teaspoon more olive oil or a tiny pinch of sugar, and if it tastes flat, add a splash of vinegar and a pinch of salt.
- Hold warm like a pro
- Keep the finished salad in a warm bowl covered with a clean towel, and refresh with a spoon of hot water if it tightens up before serving.
- Optional garlic nudge
- If you like it bold, microplane half a small clove into the dressing off heat for a subtle garlicky glow without overpowering the classic profile.
Nutrition Facts *
| Energy | 454 | kcal |
|---|---|---|
| Protein | 14 | g |
| Total Fat | 34 | g |
| Carbohydrates | 26 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My potatoes turned mushy. What went wrong?
- They likely boiled too hard or too long, so keep the pot at a gentle simmer and start checking at 10 minutes, then drain and steam-dry immediately.
- The salad tastes too vinegary. How do I fix it?
- Whisk in another tablespoon of olive oil, add a tiny pinch of sugar, and toss again while warm to round out the edges without blunting the flavor.
- Can I make this ahead?
- Yes, keep the potatoes and bacon separate, store the dressing in a jar, and rewarm the dressing before tossing so it soaks in like fresh-made.
- My onions are too sharp. Any quick rescue?
- Sauté them a minute longer, or briefly rinse chopped onions under cold water and pat dry before they hit the pan.
- How do I reheat leftovers without drying them out?
- Warm gently in a skillet with a tablespoon of water to loosen the dressing, then refresh with a pinch of salt and a little parsley.
- Is this gluten-free and dairy-free?
- It is naturally dairy-free, and it is gluten-free as long as your Dijon is certified GF.
Serving Suggestions
This salad loves good bratwurst, grilled kielbasa, or a seared salmon filet, and a cold pilsner never hurt anybody.
For a brat-topper vibe, add a pinch of celery seed or caraway and a handful of chopped cornichons for tart little bursts that cut through the richness.
More pairings:
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