When I think of German potato salad, my mind goes straight to hearty family gatherings, where the table is filled with rustic, comforting dishes that bring everyone together. There’s something special about this warm, tangy, and savory side dish—it’s like a hug in every bite. Unlike the creamy mayonnaise-based salads I grew up eating at summer picnics, this version is dressed in a bacon-infused vinaigrette that’s packed with bold flavors. It’s the kind of dish that makes you forget it’s technically a side because you keep going back for “just one more forkful.”

The first time I made German potato salad, it was for a potluck with friends. I remember nervously watching everyone take their first bites, wondering if they’d love it as much as I did. Let me tell you, the empty bowl at the end of the night said it all. The combination of tender potatoes, crispy bacon, and tangy dressing made it the star of the table. Now, it’s a go-to recipe whenever I need something simple but impressive.

A little history on German potato salad

German potato salad, or “Kartoffelsalat,” has been enjoyed in Germany for centuries, with regional variations influencing its ingredients. The most well-known version comes from southern Germany, where the use of bacon, vinegar, and mustard gives the dish its signature tangy-savory flavor. Northern German potato salad, on the other hand, is often creamy and served cold. Historically, potatoes became a staple in German cuisine in the 18th century, and the dish has since evolved into the classic we know today. While it’s traditionally served warm, it tastes just as good at room temperature or chilled—versatility is key here!

Let’s talk ingredients: what makes this salad so irresistible

This dish keeps things simple, but every ingredient plays a crucial role in building layers of flavor:

Red potatoes: These waxy potatoes hold their shape beautifully when cooked, making them perfect for salads. If you’re out of red potatoes, Yukon Golds are a great substitute—they’re creamy yet sturdy. Look for potatoes with smooth skin and no blemishes for the best results. Bonus: they’re a good source of Vitamin C and potassium!
Bacon: The bacon adds a salty, smoky kick and gives the dish a rich base flavor. Opt for thick-cut bacon for heartier bites, but any variety works. For a pork-free version, try turkey bacon or even plant-based bacon alternatives.
Apple cider vinegar: This is the star of the dressing, lending its tangy brightness to the dish. If you don’t have apple cider vinegar, white wine vinegar or even rice vinegar can step in.
Dijon mustard: Dijon brings a subtle sharpness to the dressing and helps balance the richness of the bacon fat. Regular yellow mustard works in a pinch, but Dijon really elevates the flavors.
Fresh garlic: Minced garlic adds an aromatic depth to the warm dressing. If you’re not a garlic lover, you can reduce the amount, but don’t skip it entirely—it makes a difference!
Fresh parsley: This herb brightens up the dish and adds a fresh contrast to the rich dressing. If you don’t have parsley on hand, chives or dill make excellent substitutes.

Kitchen gear: what you’ll need

Large pot: You’ll need one to boil the potatoes and another to cook the bacon and make the dressing.
Slotted spoon: This is key for removing the crispy bacon from the pan without bringing along too much grease.
Sharp knife: A good knife will make slicing the potatoes and chopping the parsley a breeze.
Mixing spoon: For gently tossing the potatoes in the dressing without breaking them apart.

If you don’t have kitchen shears for cutting the bacon, a knife works just fine. And if you’re in a pinch without a second pot, you can reuse the potato pot for the dressing—just make sure it’s dry first.

Step-by-step: making the perfect German potato salad

Cook the potatoes: Start by scrubbing the red potatoes clean and cutting any large ones in half to ensure they cook evenly. Add them to a pot, cover with cold water, and bring to a boil with a teaspoon of salt. Simmer for 15-20 minutes, or until a fork easily pierces through. Drain the water and return the pot to the hot (but turned-off) burner to let the potatoes steam dry for a couple of minutes. This step helps prevent soggy potatoes.
Cook the bacon: Using kitchen shears or a knife, cut the bacon into 1-inch pieces directly into a large pot or skillet. Cook over medium heat, stirring occasionally, until the bacon is golden and crispy. Transfer the cooked bacon to a plate lined with paper towels, leaving the rendered fat in the pot (you’ll need about ¼ cup of it for the dressing).
Make the dressing: Slowly add the apple cider vinegar, sugar (start with 1 tablespoon and adjust to taste), Dijon mustard, salt, and pepper to the bacon grease. Stir the mixture and bring it to a gentle simmer for a couple of minutes. Add the minced garlic and cook for 30 seconds to 1 minute, just until fragrant and lightly golden.
Assemble the salad: Slice the potatoes into ½-inch rounds, cutting any large slices in half. Add them to the pot with the warm dressing and toss gently to coat. The potatoes will soak up all that flavorful liquid. Fold in the crispy bacon and chopped parsley, taking care not to mash the potatoes.
Serve and enjoy: Transfer the salad to a serving dish and serve warm or at room temperature.

Variations to try

Vegan version: Swap the bacon for crispy tempeh or coconut bacon, and use olive oil instead of bacon grease for the dressing.
Make it gluten-free: This recipe is naturally gluten-free, but double-check that your Dijon mustard is certified gluten-free if needed.
Add a twist: Toss in some sautéed onions or shallots for extra depth, or add a handful of chopped dill pickles for a tangy crunch.
Seasonal flair: In the summer, add fresh chives or tarragon for a lighter herbaceous flavor. In the winter, a sprinkle of smoked paprika brings a cozy warmth.

Serving and presentation tips

For a casual gathering, serve the salad in a rustic ceramic bowl to highlight its hearty, homemade vibe. Garnish with a little extra parsley for a pop of color, and consider pairing it with grilled bratwurst, roasted chicken, or even a simple green salad.

What to drink with it

A crisp, cold beer is a classic pairing for German potato salad—try a pilsner or wheat beer. If you’re more of a wine fan, go for a dry Riesling or a light-bodied red like Pinot Noir. For a non-alcoholic option, sparkling apple cider complements the tangy flavors beautifully.

Storing and reheating leftovers

Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm the salad gently in a skillet over low heat or in the microwave in short bursts, stirring occasionally. Just be careful not to overheat, as the potatoes can become too soft. If the salad seems a little dry after reheating, add a splash of apple cider vinegar to revive the flavors.

Scaling the recipe

If you’re cooking for a crowd, this recipe doubles easily—just use a bigger pot for boiling the potatoes and make sure your bacon grease is enough to coat the larger batch. For smaller portions, simply halve the ingredients but keep the dressing quantities close to the original for maximum flavor.

Final thoughts

German potato salad is one of those recipes that feels both nostalgic and exciting every time you make it. Whether you’re serving it at a barbecue, potluck, or weeknight dinner, it’s sure to win over your guests. The best part? It’s endlessly adaptable, so you can tweak it to suit your tastes or what you have on hand. I hope this recipe becomes as much of a staple in your kitchen as it is in mine—happy cooking!

FAQs

1. Can I make this salad ahead of time?
Absolutely! It tastes great warm or at room temperature, and you can refrigerate it for up to a day before serving. Just warm it slightly before serving for the best flavor.

2. What if I don’t have fresh parsley?
No problem! Use chives, dill, or even a mix of dried Italian herbs as a substitute.

3. How do I know if my potatoes are done?
Pierce them with a fork—if it slides in easily, they’re ready. Avoid overcooking, as they can become mushy.

4. Can I use pre-cooked bacon?
Yes, but you’ll miss out on the bacon grease for the dressing. If using pre-cooked bacon, replace the grease with 2-3 tablespoons of olive oil.

5. Is this dish served hot or cold?
Traditionally, it’s served warm, but it’s delicious at room temperature or even cold, making it super versatile.

German Potato Salad Recipe