Easy German Potato Salad Recipe
Buttery, salty bacon is the secret weapon in this super easy German Potato Salad recipe. The one addition that will make your summer barbecue completely over the top delish.
Seriously, is there anything better than bacon? One of the things I think there should be more of is bacon in all the recipes. It’s saltiness is always a welcome addition in so many things sweet OR savory and this German Potato Salad is no exception.
I was always a fan of potato salad and this Smashed Potato Salad was always my go-to whenever I had to make it for a party. It has everything you want in it….helllloooo briney pickles….and is smashed up to ensure that all the flavors are totally combined for a perfect bite every single time.
But even though I love it so…..this German Potato Salad recipe has stolen my heart and it’s all because I was instructed to bring a non-mayonnaise potato salad to my daughter’s cheerleading picnic many years ago. The blasphemy!
And the fear was that the mayonnaise would spoil leading to a bout of food poisoning that would later be blamed on the picnic planners. But here’s a fun fact…..it’s not actually the mayonnaise spoiling that’s the issue (although spoiled mayo is no Bueno) it’s actually the onions.
So, properly stored food is key to keeping everyone from developing a serious case of the purge…..no matter what ingredients you used to make it. *steps off soapbox*
What is German Potato Salad?
Potato Salad originated in Germany but was Americanized with the addition of pickles, mayonnaise and other ingredients. Authentic German Potato Salad is not made with mayonnaise but with a savory bacon vinaigrette that is whisked together with a grainy mustard before being tossed with the hot potatoes.
How do you make German Potato Salad?
To start your German style Potato Salad recipe, you’re going to boil your potatoes the same way you would for any potato salad recipe. Salted water is key because this step allows you to add flavor to your potatoes deep inside.
Once you have slightly fork tender potatoes, you’re going to drain them and keep them warm because warm potatoes will soak up that dressing faster than cold potatoes. I actually like to make the German Potato Salad dressing while the potatoes are boiling and pour it over top while they’re still piping hot.
For the dressing….this is the best part of all. You’re going to, basically, make a Hot Bacon Vinaigrette which is cooked, crispy bacon….the bacon drippings….onions cooked in the bacon drippings, a little mustard, apple cider vinegar and a few spices. Doesn’t that sound heavenly?
You can serve this as a Warm German Potato Salad or room temperature….but it’s even fabulous as. HOT German Potato Salad…..kinda like a winter side dish!
What do you serve with German Potato Salad?
This easy German Potato Salad with bacon dressing is just fabulous with anything really. It goes so well with grilled meats like this Carolina Style BBQ Chicken or add it to your weekend tailgating menu with this juicy Pulled Pork Sandwich.
I like to serve it up with a simple grilled chicken breast, too. It’s a great way to enjoy a bit of decadence without making a giant burger if you’re trying to rein in SOME of the calories. It’s definitely not a Weight Watchers recipe but it’s not loaded with mayo or cheese……so, dig in my friends!
Warm German Potato Salad Recipe
Quick and easy, this simple German Potato Salad recipe is the perfect addition to any picnic or barbecue. Also FABULOUS for Octoberfest!
- 3 pounds baby Yukon gold potatoes, cut in half
- 1 pound bacon, cut into 1/2 inch pieces
- 1 cup diced onion
- 1/2 cup apple cider vinegar
- 1 1/2 tablespoons whole grain mustard
- 1/4 cup olive oil
- 1/4 cup chopped chives
- salt and pepper
- 1 cup chopped fresh parsley
Place the potatoes in a large pot and cover with water. Season liberally with salt and bring to a boil. Turn the heat to low and simmer for 15-20 minutes or until fork tender.
While the potatoes are cooking, place a medium skillet over medium heat and cook the bacon until crisp. Remove the bacon from the pan with a slotted spoon and transfer to a paper towel lined plate to drain.
Add the onion to the skillet and cook until translucent, approximately 4-5 minutes. Whisk in the vinegar and mustard. Cook for an additional 1-2 minutes.
Whisk in the olive oil and season with salt and pepper, to taste. Remove from the heat.
Drain the potatoes and transfer to a large bowl. Pour the bacon dressing over the potatoes and toss to coat.
Stir in the reserved bacon, chives and parsley. Serve warm or at room temperature.