German Potato Salad is a tasty twist on classic potato salad and a terrific option for the non-mayonnaise eaters in your family. Tender red potatoes are tossed with a sweet and tangy warm bacon vinaigrette, then finished with green onions and fresh parsley for a bright burst of flavor in each and every bite. It’s a hearty, flavor-packed side dish that’s right at home alongside barbecue, grilled meats, or just about anything coming hot off the grill.
Easy German Potato Salad Recipe
I’m pretty certain the love of potato salad in one form or another is universal. While I make potato salad year-round, it definitely earns a regular spot on the menu during the warm summer months. It’s delicious, versatile, and the perfect side dish for everything from hot dogs and hamburgers to barbecue, grilled steak, chicken, pork, smoked meats, and roast chicken. When it comes to a comforting potato side dish, we all love a good spud!
German Potato Salad is especially scrumptious because it can be served warm, at room temperature, or chilled. Since the dressing isn’t mayonnaise-based, it’s also a terrific option for cookouts, picnics, potlucks, and casual outdoor gatherings. While classic Southern-style mayonnaise-based potato salad will always be my go-to, it’s fun to switch things up every now and then and serve something a little different.
Key ingredients to make German Potato Salad: (Scroll down for full printable recipe card and quantities.)
- Potatoes – Red potatoes form the base for this salad.
- Onion and Garlic – A combination of sweet Vidalia onions and green onions along with garlic for an earthy flavor.
- Bacon – Crispy bacon for a smoky flavor.
- Spices – Salt, celery seeds, celery salt, black pepper. and parsley.
- Vinegar Dressing – Apple cider vinegar, oil, Dijon mustard.
- Sugar – Granulated sugar balances the flavor of the vinegar dressing.
- Fresh Herbs – Fresh parsley for color and freshness.
How to Make German Potato Salad Recipe
- Prep Potatoes – Place the potatoes and salt into a pot, and fill with enough cold water to cover.
- Boil – Bring to a boil, and cook until fork tender. Drain well.
- Cook Bacon – Cook the bacon in a large skillet until crisp. Remove to paper towels to drain, then crumble. Set aside.
- Saute Onion – Reserve bacon drippings in the pan. To the skillet over medium-high heat add the diced onion to the drippings. Cook until softened and beginning to brown. Add the garlic, cook for 1 minute longer.
- Make the Vinegar Dressing – Whisk in the vinegar, oil, sugar, Dijon, celery salt and black pepper. Bring to a simmer and whisk in the oil. Cook just until the sugar is dissolved and dressing is slightly thickened.
- Add Bacon – Remove from the heat and add the crumbled bacon.
- Combine – Use a large spoon or spatula to gently toss the potatoes with the dressing, green onion and parsley.
- Serve – Enjoy warm, at room temperature or chilled garnished with bacon, green onion, parsley and celery seeds.
Kitchen Equipment to Make German Potato Salad
- Large pot to cook potatoes.
- Large skillet to cook the bacon.
- Large bowl.
- Measuring cups and measuring spoons.
- Balloon whisk.
- Knife and chopping board.
- Large spoon or spatula for stirring.
Recipe Variations, Tips and Substitutions
- Potatoes – Red potatoes are classic for German potato salad. You could adapt using Yukon golds or russets. When doing so, keep in mind that each variety have different textures and starch content which affects the amount of time it take to cook. Test the center with the tip of a knife, it should easily glide through when the potatoes are done.
- Vinegar – You could use white vinegar, rice wine vinegar, white wine vinegar or balsamic vinegar for the dressing.
- Oil – For this potato salad recipe, I recommend using a mild flavored oil like vegetable oil for the dressing in place of olive oil, which could overpower the taste.
- Onion – You could use yellow onion for a stronger onion flavor.
- Fresh Herbs – You could use fresh dill or chives in place of parsley.
- Serving Options – German Potato Salad is often served warm or at room temperature. You can enjoy it chilled as well. Please note, you’ll need to gently stir the potato slices to coat with the dressing once it’s been chilled.
Storage and Leftovers
- Leftovers – Store leftover German Potato Salad in an airtight container or covered with plastic wrap or foil in the refrigerator for up to 4 days.
- Freezer – I don’t recommend freezing potato salad. The potatoes can become mushy when thawed even if it’s thawed in the fridge.
More Easy Potato Salad Recipes to Make
- Southern Potato Salad is a picnic classic.
- This chunky BLT Potato Salad is practically a meal in itself.
- Italian seasoned Roasted Rosemary Parmesan Potato Salad.
- Deli Style New Potato Salad with Mustard.
- Loaded Baked Potato Salad is the ideal side for any of your favorite grilled entrees.
- Greek Potato Salad from Food Network.
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Helpful Kitchen Items:
German Potato Salad
Ingredients
- 3 lb red potatoes sliced 1/4-inch thick peel intact
- 1 tsp salt
- 8 slices bacon cooked and crumbled
- 1 small sweet onion diced
- 2 medium garlic cloves finely minced
- 3/4 cup cider vinegar
- 1/3 cup vegetable oil
- 3 Tbsp granulated sugar
- 1 1/2 Tbsp Dijon mustard
- 1 tsp celery salt more or less to your taste
- 1/2 tsp freshly ground black pepper
- 1 medium bunch green onions thinly sliced
- 3 Tbsp fresh Italian parsley chopped
- 1/2 tsp celery seeds
Instructions
- Place potatoes and salt into a pot, and fill with enough water to cover. by 2-inches.
- Bring to a boil, and cook for about 10-12 minutes or until fork tender. Drain well then set aside in a large bowl.
- Meanwhile, cook the bacon in a large skillet until crisp. Remove to a paper towel-lined plate to drain, then crumble. Set aside.
- Reserve 3 Tbsp bacon grease in the pan. To the skillet over medium-high heat add the diced onion to the drippings. Cook until softened and beginning to brown. Add the garlic, cook for 1 minute longer.
- Whisk in the vinegar, oil, sugar, Dijon, celery salt and black pepper. Bring to a simmer and whisk in the oil. Cook just until the sugar is dissolved and dressing is slightly thickened around 1-2 minutes. Remove from the heat and add the crumbled bacon to the dressing reserving some for garnishing.
- Pour over potatoes. Use a large spoon or spatula to gently toss the potatoes with the dressing, green onions and parsley.
- Serve warm, at room temperature or chilled garnished with bacon, green onion, parsley and celery seeds. (Makes about 3 lbs )
Notes
- Potatoes – Red potatoes are classic for German potato salad. You could adapt using Yukon golds or russets. When doing so, keep in mind that each variety has different starch content and texture, which affects the amount of time it take for them to cook. Test the center with the tip of a knife, it should easily glide through when the potatoes are done.
- Vinegar – You could use white vinegar, rice wine vinegar, white wine vinegar or balsamic vinegar for the dressing.
- Oil – For this potato salad recipe, I recommend using a mild flavored oil like vegetable oil for the dressing, not olive oil, which could overpower the taste.
- Onion – You could use yellow onion for a stronger onion flavor.
- Fresh Herbs – You could use fresh dill or chives in place of parsley.
- Serving Options – German Potato Salad is often served warm or at room temperature. You can enjoy it chilled as well. Please note, you’ll need to gently stir the potato slices to coat with the dressing once it’s been chilled.
Nutrition
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