German Potato Salad
This homemade German Potato Salad is the perfect side dish. It blends traditional Potato Salad with savory flavors from the added garlic, bacon, and red onion, all tossed in a warm mustard vinaigrette dressing rather than mayonnaise.
We love how versatile potato salad can be, whether it’s a Classic Potato Salad, a warm and comforting Smashed Potato Salad, or the flavorful Eastern European version, Olivye. If you are a fan of Potato Salad, this hot German Potato Salad is an absolute must-try!
Authentic German Potato Salad
Growing up in a Ukrainian family, potatoes were a staple in our kitchen, from Pierogi to loaded soups such as Borscht or Sauerkraut Soup. I love how different cultures put their unique spin on potato salad, allowing us to enjoy endless variations without it ever feeling repetitive.
We first discovered authentic German Potato Salad at the Post Hotel in Leavenworth, and it was love at first bite. Determined to recreate that unforgettable flavor at home, we came up with this copycat recipe that’s close to what I remember— and seriously delicious.
Unlike the cold, mayonnaise-based American potato salads, German potato salad is served warm and is tossed and tossed in a tangy vinegar-based dressing made with Dijon mustard and savory bacon drippings.
German Potato Salad Video
Watch the video tutorial above, where I share all of my best tips for making authentic German Potato Salad.
Ingredients for German Potato Salad
- Potatoes – Provide the main texture and bulk of the salad. Use whole, unpeeled Yukon or red potatoes, which hold their shape after cooking to create a satisfying base.
- Olive Oil – Use for sautéing other ingredients like the bacon and onions.
- Bacon – Chopped into 1/2 inch pieces, contributes a smoky, savory flavor and a crispy texture.
- Aromatics – Red onion and garlic add depth of flavor and aroma to the dressing.
- Herbs – Fresh parsley and dill add vibrant flavors and color.
Dressing Ingredients
- Chicken Stock – (or vegetable stock or water) balances the tanginess of the vinegar and adds extra moisture.
- Apple Cider Vinegar – adds a tangy acidity
- Mustard – We love Dijon or stone ground mustard (see more options below), which add a sharp, tangy flavor to the dressing.
- Sugar – (or honey) balances the acidity of the vinegar and adds a touch of sweetness.
- Salt and Pepper – Season to taste.
What are the Best Potatoes for German Potato Salad?
Waxy potatoes like red or Yukon gold are ideal for this salad, as they hold their shape well after boiling. After cooking, you can either chunk them or slice them into rings. If you’re using larger potatoes, it’s a good idea to cut them in half before boiling so they cook evenly. It’s best if the potatoes are even in size when they go into the pot.
Variations
- Vinegar Options: We love using apple cider vinegar, but you can easily substitute it with white wine vinegar for a milder taste or distilled white vinegar for a clean, straightforward flavor, often found in traditional recipes. For a hint of sweetness, sherry vinegar is a great alternative to try.
- Mustard Options: Dijon mustard is our go-to for this recipe, but whole-grain mustard or ground mustard would also work wonderfully. Each type will bring a unique flavor profile to the salad, so feel free to experiment with what you like best.
- Herbs: For the most traditional flavor, use dill, but you can add just one herb or a mix, whether it’s dill, parsley, green onion, or even bite-sized pieces of pickles.
How to Make German Potato Salad
- Boil the Potatoes – Place the potatoes in a large saucepan and cover them with 2 inches of water. Bring to a boil, then reduce the heat to a low boil and cook for 15-25 minutes (depending on their size), until the potatoes are easy to pierce with a fork. Drain and set aside, uncovered, to cool for 30 minutes.
Pro Tip:
Don’t overcook your potatoes—cook them just until they are fork-tender. If they become too soft, they’ll turn mushy, be difficult to slice, and won’t hold their shape when you fold in the other ingredients.
- Sauté Bacon – Heat 1 Tbsp olive oil in a large skillet over medium heat. Add the bacon and sauté until crisp and browned, stirring occasionally, about 8-10 minutes. Remove the bacon with a slotted spoon and transfer it to a paper towel-lined plate. Reserve 3-4 Tbsp of bacon grease in the pan.
- Red Onions – Into the hot bacon grease, add the red onion and cook, stirring, until softened, about 3-4 minutes. Add the minced garlic and sauté for another 30 seconds.
- Prepare the Dressing – Add the vinegar, 1/4 cup of chicken stock, mustard, and sugar to taste. Start with 1 Tbsp of sugar and add more as needed to balance the vinegar. Season with salt and pepper. Continue stirring for about 2 minutes, or until the mixture has reduced slightly.
- Combine and Garnish -While the potatoes are still warm, cut them into bite-size chunks. You can peel the potatoes, but I prefer to keep the skins on. Place the potatoes in a large mixing bowl and top with the dressing. Add the bacon and herbs, and toss to combine. Garnish with more parsley or dill if desired.
Pro Tip:
Peeling the potatoes is optional—we love leaving the skins on for a more rustic appearance and the added nutritional benefits- hello, fiber!
Is German Potato Salad Served Warm or Cold?
It’s traditionally served warm so it’s ideal for both summer barbecues and cozy family dinners on a cold night. That said, you can serve it warm or cold, and interestingly, it tastes like a completely different salad the next day after the flavors meld in the refrigerator, but it’s just as delicious the next day.
What to Serve With German Potato Salad
When serving German Potato Salad, we love to pair it with dishes that complement its tangy, savory flavors. Some of our favorites include:
- Proteins such as Roasted Chicken, Pork Schnitzel, Chicken Schnitzel, or Pork Tenderloin
- For a traditional German meal: Sauerkraut and Sausage
- BBQ favorites like Cheeseburger Sliders, Corn on the Cob, or Smash Burgers
- Sandwiches like our Reuben Sandwich, Chicken Bacon Avocado Sandwich or Pulled Chicken Sandwiches
Make-Ahead
Authentic German potato salad is usually served warm or even hot, but leftovers are just as good if they are cold. My husband loves it even more after the flavors meld in the refrigerator overnight.
- To Refrigerate: Transfer to an airtight container and refrigerate for up to 3-4 days.
- To Reheat: Microwave in 30-second increments until warm, or place in an oven-safe dish covered with foil (to prevent the potatoes from drying out) and bake at 350°F for about 15 minutes or until heated through.
Give this recipe a try, and you might make this warm, tangy German potato salad all year long. If Germany feels too far to travel to, bring a taste of its classic flavors right to your family’s table.
More Potato Side Recipes
If you love potatoes as much as we do, you will love these potato side dish recipes:
- Breakfast Potatoes
- Garlic Mashed Potatoes
- Latkes
- Baked Potatoes
- Boiled Potatoes
- Loaded Mashed Potato Casserole
- Greek Lemon Potatoes
- Creamy Mashed Potatoes
German Potato Salad Recipe
Ingredients
Method
- Place the potatoes in a large saucepan and cover them with 2 inches of water. Bring to a boil, then reduce the heat to a low boil and cook for 15-25 minutes (depending on their size), until the potatoes are easy to pierce with a fork. Drain and set aside, uncovered, to cool for 30 minutes.
- Heat 1/2 Tbsp olive oil in a large skillet over medium heat. Add the bacon and sauté until crisp and browned, about 8-10 minutes, stirring occasionally. Remove the bacon with a slotted spoon and transfer it to a plate. Reserve 3-4 Tbsp of bacon grease in the pan.
- Into the hot bacon grease, add the red onion and cook, stirring, until softened, about 3-4 minutes. Add the minced garlic and sauté for another 30 seconds.
- Add the vinegar, 1/4 cup of chicken stock, mustard, and sugar to taste. Start with 1 Tbsp of sugar and add more as needed to balance the vinegar. Season with salt and pepper. Continue stirring for about 2 minutes, or until the mixture has reduced slightly.
- While the potatoes are still warm, cut them into bite-size chunks. You can peel the potatoes, but I prefer to keep the skins on. Place the potatoes in a large mixing bowl and top with the dressing. Add the bacon and herbs, and toss to combine. Garnish with more parsley or dill if desired.
