German Potato Salad with Bacon and a Tangy Cider Dressing

The first time I ever had German Potato Salad, I was at a church potluck years ago. I remember seeing a big bowl of it sitting next to the familiar creamy, mayo-dressed potato salad I grew up with. Being the curious cook I am, I scooped a little onto my plate. It was tangy, savory from the bacon, and completely different from anything I’d ever called “potato salad” before. I was intrigued.

While I loved the concept, I found that first taste to be just a little too sharp for my liking. My Southern palate craved just a touch of sweetness to balance all that wonderful tang from the vinegar. That’s when the lightbulb went off in my kitchen.

I went home and started tinkering. I kept the classic bacon, onion, and vinegar dressing but decided to add my own little twist. A spoonful of pure maple syrup. It was exactly what the recipe needed. It didn’t make the salad sweet, not at all. Instead, it rounded out the edges of the vinegar, creating a perfectly balanced dressing that clung to every slice of warm potato. This is that recipe, perfected over many family dinners and cookouts. It’s the German Potato Salad that converted my entire family.

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Why This German Potato Salad Recipe Works

There is a whole world of potato salads out there, and German potato salad, or Kartoffelsalat, holds a special place. Unlike its creamy American cousin, this style, popular in Southern Germany, gets its incredible flavor from a warm, tangy vinaigrette made with bacon drippings. It’s a classic for a reason. The warm, tender potatoes act like little sponges, soaking up all that delicious dressing in a way cold potatoes just can’t.

The magic of this dish lies in the balance of flavors. You have the savory, smoky bacon, the sharp bite of red onion, and the bright tang of apple cider vinegar. It’s a powerful combination that’s both comforting and exciting. It’s the kind of side dish that often steals the show from the main course.

So, what makes my version stand out? Two key ingredients. First, a touch of pure maple syrup. This isn’t about making a sweet potato salad. The maple syrup provides a subtle, complex sweetness that perfectly balances the acidity of the vinegar. It rounds out the dressing, making it more robust and less harsh. Second, I use whole grain Dijon mustard. The mustard seeds add a wonderful little pop of texture and a deeper, more rustic tang than a smooth Dijon. Together, these two additions elevate the classic recipe into something truly special and memorable.

Ingredients for German Potato Salad

The beauty of this recipe is its simplicity. It relies on a handful of powerful, flavorful ingredients to create a truly spectacular side dish. Quality matters here, so I always recommend using the best you can find, especially for the key players.

My secret to the most irresistible dressing is the combination of pure maple syrup and whole grain Dijon mustard. The maple adds a whisper of sweetness to tame the vinegar’s sharp bite, creating a beautifully balanced flavor profile. The whole grain mustard provides a zesty kick and a lovely texture that you just don’t get from smooth mustard. It’s this pairing that takes my German Potato Salad recipe from good to absolutely unforgettable.

Here’s exactly what you’ll need to make it:

• 2 ½ pounds Yukon Gold potatoes, scrubbed
• 8 slices thick-cut bacon, chopped
• 1 medium red onion, finely chopped
• ½ cup apple cider vinegar
• ¼ cup low-sodium chicken broth
• 2 tablespoons pure maple syrup
• 2 tablespoons whole grain Dijon mustard
• ¾ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ cup mixed fresh parsley and chives, finely chopped

A quick note on the potatoes. I swear by Yukon Golds for this recipe. They have a waxy texture and thin skin, which means they hold their shape beautifully after boiling and slicing. Russet potatoes, being starchier, tend to fall apart and become mushy. For the bacon, thick-cut is best as it gives you heartier, chewier bits in the final salad and renders plenty of flavorful fat for the dressing.

Step-by-Step Instructions For Making German Potato Salad

Making this German Potato Salad is a straightforward process, but a few key techniques will ensure you get perfect results every time. The most important thing is to dress the potatoes while they are still warm, as this allows them to absorb all the delicious flavors of the vinaigrette. Let’s walk through it together.

Step 1: Boil the Potatoes

Place your whole, scrubbed Yukon Gold potatoes in a large pot or Dutch oven. Cover them with cold water by at least an inch and be sure to generously salt the water. Salting the cooking water seasons the potatoes from the inside out. Bring the pot to a rolling boil and then reduce the heat slightly to maintain a steady simmer. Cook for about 20-25 minutes, or until you can easily pierce the largest potato with a fork. Be careful not to overcook them, or they’ll be too soft to slice neatly.

Step 2: Cook the Bacon

While the potatoes are happily boiling away, you can get started on the bacon. In a large skillet, preferably cast iron for even heat, cook your chopped bacon over medium heat. Let it cook slowly, stirring occasionally, until it’s wonderfully crisp and golden brown. This usually takes about 8 to 10 minutes. Use a slotted spoon to remove the bacon and place it on a plate lined with paper towels to drain. Don’t discard that liquid gold in the pan! Leave about a quarter cup of the rendered bacon fat in the skillet. This is the foundation of our dressing.

Step 3: Build the Warm Dressing

Add your finely chopped red onion to the skillet with the warm bacon fat. Cook over medium heat, stirring frequently, until the onion softens and becomes translucent, which should take about 5 minutes. Now, whisk in the apple cider vinegar, chicken broth, whole grain mustard, and my secret ingredient, the pure maple syrup. Bring this mixture to a lively simmer and let it cook for about a minute. Use your whisk or a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Those are pure flavor! Remove the skillet from the heat and season the dressing with kosher salt and freshly ground black pepper.

Step 4: Prepare the Potatoes

Once your potatoes are tender, drain them carefully in a colander. Let them sit for just a few minutes until they are cool enough to handle, but still quite warm. The peels should slip off easily with your fingers or a paring knife. After peeling, slice the warm potatoes into rounds about a quarter-inch thick and place them in a large mixing bowl.

Step 5: Toss and Serve

Now for the best part. Pour the warm, fragrant dressing from the skillet all over the warm potato slices. Add about three-quarters of your crispy bacon bits and all of the freshly chopped parsley and chives. Using a large spatula, gently fold everything together until the potatoes are evenly coated in the dressing. Try to be gentle to keep the potato slices intact. Let the salad sit for at least 15 minutes before serving. This resting time is crucial for the potatoes to soak up the dressing. Just before you bring it to the table, garnish with the remaining crispy bacon. It’s best served warm or at room temperature.

How To Serve German Potato Salad

One of the things I love most about this German Potato Salad is how versatile it is. It feels right at home at a casual summer BBQ, a cozy fall dinner, or even as part of an Oktoberfest celebration. Because it’s served warm or at room temperature, you don’t have to worry about keeping it chilled, which makes it perfect for potlucks and gatherings.

Traditionally, this salad is the perfect partner for classic German fare. The tangy, savory flavors cut through the richness of meats beautifully. It’s a match made in heaven. But don’t feel limited to just that. It’s a fantastic side dish for so many of our Southern favorites as well.

Here are a few of my favorite ways to serve it:

• Classic German Pairings: Serve it alongside grilled bratwurst, pork schnitzel, or a juicy roasted chicken. The acidity in the salad is the perfect counterpoint to these rich, savory dishes.
• At a Cookout: This salad is a showstopper next to grilled steak, juicy hamburgers, or even smoked pork shoulder. It’s a welcome change from the usual mayo-based salads.
• With Simple Weeknight Dinners: It elevates a simple meal of pan-seared pork chops or baked fish. It makes any weeknight meal feel a little more special.
• Brunch Star: Believe it or not, the leftovers are fantastic served alongside scrambled eggs or as a base for a brunch hash with a fried egg on top.

No matter how you serve it, I recommend a final sprinkle of fresh herbs right before it hits the table. That little touch of green parsley and chives adds a fresh brightness that really makes the dish pop. It’s a simple step that adds a lot of visual appeal and flavor.

How To Store & Reuse German Potato Salad Leftovers

While this German Potato Salad is absolutely phenomenal served warm right after it’s made, the leftovers are something to look forward to as well. As it sits, the flavors continue to meld and deepen, and the potatoes soak up even more of that delicious dressing. Storing it properly is key to enjoying it for days to come.

The best way to store leftovers is in an airtight container in the refrigerator. This will keep it fresh and prevent it from drying out. It will last for up to four days, although in my house, it rarely makes it past day two. The texture will change slightly as it chills, with the bacon fat in the dressing solidifying a bit, but that’s easy to fix when you’re ready to eat it again.

Here are my favorite ways to handle leftovers:

• Serve it Chilled: You can absolutely enjoy it cold, straight from the fridge. It’s more like a traditional potato salad this way, with a firm texture and a zesty, marinated flavor. It’s a quick and easy lunch.
• Reheat it Gently: To bring it back to its warm, freshly-made glory, I recommend reheating it gently. You can warm it in the microwave in 30-second intervals, stirring in between, until it’s heated through. Or, my preferred method, warm it in a skillet over low heat with a splash of chicken broth or water to loosen up the dressing.
• Create a Breakfast Hash: This is my husband’s favorite way to use leftovers. Chop up the potato salad and fry it in a skillet until the edges get a little crispy. Top it with a sunny-side-up egg for a hearty and incredibly flavorful breakfast.

No matter how you choose to enjoy the leftovers, you might want to refresh it with a little sprinkle of fresh parsley or chives to bring back some of that fresh herb flavor. It’s a simple trick that makes leftovers taste just as good as the first day.

Substitutions & Variations For German Potato Salad

One of the best things about a classic recipe like this is how easy it is to adapt to your own tastes or what you happen to have in your pantry. This German Potato Salad recipe is a fantastic starting point for your own culinary creativity. Whether you need to accommodate a dietary preference or just feel like trying something new, there are plenty of simple swaps and additions you can make.

Feel free to play around with the components. Changing the type of vinegar can give the dressing a whole new personality, while adding some crunchy vegetables can introduce a new texture. Think of this recipe as a delicious template. As long as you keep the core elements of warm potatoes and a tangy dressing, you really can’t go wrong.

Here are some of my favorite substitutions and variations:

• Potato Swaps: While I prefer Yukon Golds, red potatoes or any other waxy potato variety will work wonderfully. They also hold their shape well and have a lovely, creamy texture.
• Vinegar Variations: No apple cider vinegar? White wine vinegar or even red wine vinegar can be used instead. Each will lend a slightly different kind of tang to the dressing.
• Sweetener Options: If you don’t have pure maple syrup, you can substitute it with an equal amount of honey or even a tablespoon of light brown sugar dissolved into the dressing.
• Add a Little Crunch: For extra texture, try adding some finely chopped celery or a bit of diced dill pickle to the salad when you add the herbs. The briny pop from the pickles is especially delicious.
• Make it Vegetarian: To make a vegetarian version, simply omit the bacon. Sauté the onions in a few tablespoons of olive oil or butter instead of bacon fat, and add a pinch of smoked paprika to the dressing to mimic that smoky flavor.

Don’t be afraid to experiment. Cooking should be fun, and making a recipe your own is part of the joy. Try one of these variations or come up with your own to create your family’s perfect German Potato Salad.

5 FAQs About German Potato Salad

Here are some straightforward answers to the most common questions I receive about this German Potato Salad recipe.

Why is my German Potato Salad mushy?

Oh, the dreaded mushy potato salad. It’s a common problem, but thankfully, it’s an easy one to avoid. The number one culprit is usually the type of potato you’re using. For a vinegar-based salad like this, you need a waxy potato variety, such as Yukon Gold, red potatoes, or fingerlings. These potatoes are lower in starch and hold their shape beautifully after being boiled and tossed with dressing. Starchy potatoes, like Russets, are fantastic for mashed potatoes or baked potatoes because they are fluffy and fall apart easily, but that’s exactly what you don’t want here.

The other potential issue is overcooking the potatoes. Even waxy potatoes will turn to mush if they are boiled for too long. You want to cook them until they are just tender enough to be easily pierced with a fork. It’s better to err on the side of slightly undercooked, as they will continue to soften a bit as they sit in the warm dressing. Keep a close eye on them while they boil, and start checking for doneness a few minutes before the recipe suggests, as cooking times can vary based on the size of your potatoes.

Can I make German Potato Salad ahead of time?

Absolutely! In fact, this is one of those wonderful dishes that can actually taste even better the next day. Making it ahead of time gives the potatoes more time to soak up all the tangy, savory flavors of the dressing, resulting in a more flavorful salad. I often make it in the morning for a party I’m hosting that evening. This frees up my time and stove space right before guests arrive.

If you plan to make it ahead, prepare the recipe as directed and then let it cool to room temperature. Once cooled, store it in an airtight container in the refrigerator for up to 2-3 days. When you’re ready to serve, you have a few options. You can serve it chilled straight from the fridge, which is perfectly delicious. Or, if you want to serve it warm, you can gently reheat it in a skillet over low heat with a splash of chicken broth to loosen the dressing, or warm it in the microwave until it’s heated through. Just be sure to stir it gently to avoid breaking up the potatoes.

What’s the difference between German Potato Salad and American potato salad?

This is a great question because the two dishes share a name but are worlds apart in flavor and texture. The most significant difference lies in the dressing. American potato salad, the kind most of us grew up with at picnics and potlucks, features a creamy, mayonnaise-based dressing. It’s typically served chilled and often includes ingredients like hard-boiled eggs, celery, and sweet pickle relish.

German Potato Salad, on the other hand, skips the mayo entirely. Its dressing is a vinaigrette made from vinegar, bacon fat, and sometimes broth. This gives it a tangy, savory flavor profile that is much lighter than its American counterpart. Another key difference is that German potato salad is traditionally served warm or at room temperature. This allows the potatoes to fully absorb the dressing, creating a wonderfully flavorful and comforting side dish that is completely distinct from the cold, creamy American version.

Do I have to peel the potatoes for this German Potato Salad recipe?

Traditionally, the potatoes are peeled for German Potato Salad to give it a more uniform and tender texture. The peels on some potato varieties can be a bit tough or fibrous. However, this is one of those rules I believe is made to be broken, depending on your preference and the type of potatoes you are using. I use Yukon Gold potatoes specifically because their skin is very thin and delicate.

If you’re using Yukon Golds or small red potatoes, you can absolutely leave the skins on. Just be sure to scrub them very well before boiling. Leaving the skins on can add a bit of rustic texture and color to the salad, not to mention some extra nutrients. If you’re using a potato with thicker skin, I would recommend peeling them after they are boiled. The peels will slip off very easily once the potatoes are cooked and slightly cooled, so it isn’t a difficult step.

Is German Potato Salad served warm or cold?

The classic way to serve German Potato Salad is warm or at room temperature. Serving it warm is essential to its character. When the potatoes are warm, their starches are relaxed, making them more absorbent. This allows them to soak up the warm bacon vinaigrette like little sponges, which is what makes the dish so incredibly flavorful. The warmth also enhances the savory aroma of the bacon and onions, making it a very comforting dish.

That being said, there’s no rule that says you can’t enjoy the leftovers cold. I often eat it straight from the refrigerator the next day for a quick lunch. When chilled, the dressing thickens slightly and the flavors become more concentrated and tangy. While the texture is different, it’s still absolutely delicious. So, the short answer is: it’s traditionally served warm, but it’s wonderful cold, too. It’s all a matter of personal preference.

Try These Recipes Next

If you loved the tangy, savory flavors of this potato salad, I have a few other recipes I think you’ll really enjoy.

• Tangy Red Potato & Bacon Salad: A zesty, mayo-based salad that’s packed with flavor from bacon, red onion, and a secret tangy dressing.
• Southern Style Red Potato Salad: Another take on a classic, this one is creamy, comforting, and perfect for any Southern-style cookout.
• Grilled Herbed Potatoes: If you’re firing up the grill, these herby, smoky potatoes in a foil pack are the easiest and most delicious side you can make.

I hope you give them a try and let me know what you think!