German Potato Salad
German potato salad is a no-mayo, vinegar-based potato salad that’s traditionally served warm. Baby red potatoes are gently tossed with a tangy, and savory bacon Dijon dressing that’s seriously amazing. It’s perfect for potlucks, parties, barbecues, and of course, Oktoberfest!
Whenever I want to switch up my classic potato salad routine— this authentic German potato salad with a tangy sweet dressing is a wonderful alternative. It’s perfect for when you’d like a vinegar-based, no-mayo potato salad, but with extra oomph. And that’s all thanks to the deliciously warm bacon vinaigrette, similar to the bacon Dijon dressing in my favorite sautéed carrots recipe.
I first enjoyed German potato salad (many times over) when I lived in Heidelberg, Germany in college, and I’ve been a fan ever since. Traditionally, this Bavarian “meat and potatoes” recipe combines baby red potatoes with ham or speck (German bacon) and it’s served warm. But I think it’s equally tasty served cold for potlucks and summer cookouts!
So if you need a new potato dish to obsess over, this German potato salad recipe is it. It’s tasty, full of flavor, and will satisfy all your hungry guests.
German Potato Salad Ingredients
Who doesn’t love a simple, yet flavorful side dish? Here are a few things you’ll need for this recipe:
- Potatoes: German potato salads typically use baby red potatoes as they have thinner skin. No peeling is needed here!
- Bacon: The crispy bacon bits are one of the main elements that make this salad so good. I prefer thick-cut bacon.
- Dijon Mustard Vinaigrette: This warm vinaigrette cooked in the pan is a blend of onions, garlic, honey, Dijon mustard, apple cider vinegar, salt, and pepper.
- Fresh herbs: Don’t forget to grab a bundle of parsley! It’s the finishing touch to tie this salad together.
Find the printable recipe with measurements below
How to Make German Potato Salad
Boil and slice the potatoes. Place the potatoes in a large pot and cover them with cold water. Bring to a boil and season the water with salt. Reduce the heat, cover with a lid, and simmer the potatoes for 10 to 15 minutes, or until fork tender, but not overly soft. Drain the water, leaving the potatoes in the pot, and let them steam dry and cool for 5 minutes. Once cooled, slice the potatoes into chunks and place them back in the pot. Usually, I’ll slice the potatoes into quarters for the perfect chunky texture.
Cook the bacon. While the potatoes are cooking, fry the bacon in a large skillet until it’s nice and crispy. Then use a slotted spoon to transfer the bacon to a paper towel-lined plate.
Cook the onion and garlic. Make sure you leave all the bacon grease in the pan! Then add the onion to the skillet and saute for 3 to 4 minutes. Add the garlic and saute for another minute.
Whisk together the vinaigrette ingredients. Add the honey, mustard, salt, and pepper to the skillet. While whisking those ingredients together, pour in the vinegar, and stir for 1 to 2 minutes, until it’s slightly reduced.
Toss everything together. Add the potatoes and crispy bacon back to the pot. Pour the dressing on top and gently toss together. Be careful not to over-mix, as you don’t want a mushy potato salad.
Serve. Add the salad to a large serving bowl and sprinkle the parsley over the salad before serving! Side note: this salad can be served warm or cold! If you want it chilled, just let it sit in the fridge for a few hours before serving.
Storage Tips
- To store for the week: This salad is great if you want to make it ahead of time. It will keep for 4 to 5 days in the fridge.
- Freeze for later: With how good this salad is, you’ll want to make an extra batch for the freezer! Just make sure to let it cool completely before storing it in a freezer-safe container. It will last for up to 3 months.
More Salad Recipes
There’s always room for more salads on the table. Here are a few classics that you can never go wrong with. And if you need even more inspiration, peruse my list of salad recipes!
I hope you love this tasty German potato salad as much as I do. If you make it, let me know your thoughts in the comment box below!
German Potato Salad
Recipe Video
Ingredients
- 2 pounds baby red potatoes, washed and scrubbed
- 8 slices bacon, cut into ½-inch pieces
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons honey
- 2 tablespoon Dijon mustard
- ⅓ cup apple cider vinegar
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup chopped fresh parsley
Instructions
- Cook the potatoes. Place the potatoes in a large pot and cover them with cold water. Bring to a boil and season the water with salt (about a tablespoon). Reduce the heat, cover with a lid, and simmer the potatoes for 10 to 15 minutes, or until fork tender, but not overly soft. Drain the water, leaving the potatoes in the pot, and let them steam dry and cool for 5 minutes. Once cool to the touch, cut the potatoes into chunks and place them back in the pot.
- Fry the bacon. While the potatoes are cooking, fry the bacon in a large skillet over medium heat. Use a slotted spoon to transfer the bacon to a paper towel-lined plate.
- Saute the onion and garlic. Add the onion to the skillet, and saute for 3 to 4 minutes, until softened. Add the garlic and saute for another minute.
- Whisk the dressing together. Add the honey, mustard, salt, and pepper to the skillet. While whisking those ingredients together, pour in the vinegar, and stir for 1 to 2 minutes, until slightly reduced.
- Toss together. Pour the dressing over the chopped potatoes in the pot, add the crispy bacon, and gently toss together (you want the potatoes to stay chunky, and not get too mashed).
- Garnish. Serve warm and garnish with fresh parsley.
Lisa’s Tips
- Here are a few substitutions: You can swap the Dijon mustard with wholegrain mustard, and the baby red potatoes with baby white potatoes. Traditionally, processed sugar is also used, but I prefer honey. Maple syrup also works! And for the vinegar, you can also use white vinegar or white wine vinegar.
Fan-freaking-tastic! I made chicken drumsticks, red cabbage vinegrette coleslaw, and this potato salad and it was the best dinner I have made in a long time that wasn’t a 1 pot meal. Can’t wait to try the potato salad tomorrow! I bet it’s delicious after melding together overnight. Thank you so much, Lisa! ♥️♥️♥️
I’m so glad you loved this potato salad Virginia!
How many days in advance do you think this could be made? I’m thinking it would be perfect for a camping trip next week!
You could probably make it a day or two in advance. Have fun!
I made this just as the recipe instructed and it was a huge hit. My husband said he usually doesn’t like warm potato salad, but lapped it up and even took seconds!
Glad this German potato salad was such a hit Jan!
My daughter does not like mayo (!) Even my delicious homemade mayo-is she even my child ? However, she loves this potato salad! and the chimichurri version, so thank you for these delicious options!! They are great recipes!!
Oh, wonderful! I’m happy she loves this version (and the chimichurri one). It’s always fun to switch it up!
Tried just making the potatoes, without any bacon – as I couldn’t be bothered to go to the supermarket hehe – and it still turned out super yummy!
Glad this recipe turned out great Cristina!
Looks so good. If I make this the day before, how do I reheat it?
I reheat it in the microwave. :) Hope you enjoy it, Teresa!
Hello ….I was wondering what you could substitute the bacon with? Something that would taste as good. I do not like the bacon that’s not “real” bacon.
I don’t eat red meat. Just chicken and fish. If you could recommend a substitute, I would appreciate it.
Thank you…
Congratulations on your cookbook .
I recently bought it , and look forward to trying your recipes. 🤗
Hi Barbie – how about turkey bacon? Otherwise, it would be hard to replicate the same flavor of the bacon, especially given the bacon grease in the dressing. I’d recommend my regular potato salad or chimichurri potato salad for alternatives. :)
I always enjoy German potato salad!
I agree, it always hits the spot. :)
Hi Lisa
Can I replace the bacon and if yes whwhat is your suggestion….th
I think the bacon is pretty integral to this recipe. If you’d like another potato salad recipe, check out my classic version or my chimichurri version. Just use the search function at the top of the page. :)
Wow! This hits the spot. With summer on the way, I am glad that I’ve added this to my recipe repertoire. Don’t leave out the dijon. It adds a spark of tang that goes with the honey.
I might be partial, but I agree with the Dijon. ;) So happy you loved the recipe!