German potato salad is an amazingly delicious side dish that is perfect for potlucks, picnics, barbecues, or banquets! It is loaded with potatoes, onion, bacon, and a combination of vinegar and spices for a unique and authentic flavor. Whenever you serve this to your friends and family, everyone will be begging to know what the recipe is!
Warm German Potato Salad
If you've never tried German potato salad, it is completely delicious! It is convenient and simple to prepare and is great for bringing to potlucks!
In fact, it pairs amazingly with any other dishes you might find at a get-together. Make sure you make extra because you won't have any leftovers of this tasty side dish!
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🥘 German Potato Salad Ingredients
You can use your favorite potato variety for this recipe! I enjoy using either Russets or Yukon Gold potatoes.
- Potatoes - 3 cups of roughly chopped potatoes (*see note).
- Bacon - 4 slices of crumbled bacon (*see note).
- Onion - 1 diced small onion.
- White Vinegar - ¼ cup of white vinegar.
- Water - 2 tablespoons of water.
- Sugar - 1 tablespoon of sugar. You can add more depending on your preferences (*see note).
- Salt - 1 teaspoon of salt.
- Pepper - ⅛ teaspoon of ground black pepper.
- Chives (optional) - 1 tablespoon of chives chopped for garnish, if desired.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make German Potato Salad
There is nothing complicated or difficult about this recipe. Grab your stockpot, and cast iron (or heavy-bottomed skillet) and you are ready to begin!
As written, this recipe will yield 4 servings. However, if you are bringing it to a potluck or get-together, make sure to make extra because it will disappear quick!
- Prepare the potatoes. To begin, add your 3 cups of potatoes to a large stockpot and fill with enough water to cover the potatoes by 1 to 2 inches. Add salt and bring the water to a boil.
- Boil the potatoes. Boil the potatoes until they are tender and can easily be pierced with a fork, about 10 minutes. Then, drain the water and set the potatoes aside to cool.
- Fry the bacon. Meanwhile, while the potatoes are boiling, place your 4 slices of bacon into a large and deep skillet over medium-high heat. Fry the bacon until it has browned and is nice and crispy, about 10-12 minutes, making sure to flip halfway. Once cooked, move the bacon to a paper-towel-lined plate and set it aside.
- Cook onion. With the bacon grease still in the skillet, add in the 1 chopped onion and cook over medium heat until the onion has begun to brown, about 6-8 minutes.
- Add ingredients. Next, add ¼ cup of vinegar, 1 tablespoon of sugar, 2 tablespoons of water, 1 teaspoon of salt, and ⅛ teaspoon of pepper. Bring the mixture to a boil.
- Heat the potatoes. Once boiling, add the cooked potatoes into the skillet as well as half of your crumbled bacon. Cook until the potato salad has been thoroughly heated through, about 3 minutes.
- Garnish and serve. Finally, transfer the potato salad to a large bowl or serving dish and top it with the remaining crumbled bacon. Garnish with 1 tablespoon of chopped chives, if desired, and serve immediately.
Serve your German potato salad as a side dish to some balsamic glazed pork chops or grilled brats! For more German recipes, check out my list of the best Oktoberfest recipes! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Whether or not you want to peel your potatoes is completely up to you! Personally, I like to leave the peel on potatoes such as Yukon Gold potatoes, but prefer to peel Russets.
- When adding salt to boiling water (for boiling potatoes or pasta) use about ½ tablespoon per every 2 quarts, or every 8 cups, of water.
- Heavy-bottomed skillets, frying pans, or dishes are best at conducting heat and are preferred for this easy recipe.
- I personally love bacon and like to add more than just 4 slices (more like 6-8 slices)! No one will complain about extra bacon!
- You can adjust the amount of sugar used in this recipe to suit your preferred taste. If you're concerned about the potato salad being too sweet, start with only ½ tablespoon of sugar and add more from there.
🥡 Storing & Reheating
Place any leftovers in an airtight container and keep them in the fridge for up to 5 days. Enjoy the leftovers cold, or reheat as instructed below.
Reheating German Potato Salad
You can enjoy these leftovers cold, allow them to sit out for 30 minutes and enjoy at room temperature, or reheat individual servings in the microwave at half-power using 30-second increments.
You can make this dish the day before you need it, simply storing the entire cooked dish in the fridge. When ready to reheat, place the potato salad in an oven-safe dish and cover it with foil. Bake in the oven at 325°F (165°C) until heated thoroughly. *Note: The potatoes will continue to absorb the dressing while sitting in the fridge, making them slightly drier than if you were to enjoy them immediately after making.
❓ Recipe FAQs
American potato salad is tossed in a mayonnaise or mustard based sauce. Additionally, it is typically served while it is cold. German potato salad, on the other hand, is served warm and uses a vinegar-based sauce!
German potato salad tastes great with so many things! It is commonly enjoyed alongside Schnitzel, sausages, or pork chops!
Waxy potato varieties are great for potato salad because they hold their shape after being cooked! These include potatoes like red potatoes, fingerling potatoes, and new potatoes.
Additionally, you could use your favorite all-purpose potatoes like Yukon gold.
🥔 More Potato Side Dishes
- Instant Pot Mashed Potatoes - This is a classic mashed potato recipe that everyone knows and loves, but made using the convenience of your Instant Pot!
- Roasted Red Potato Wedges - These wedges have a nice and crispy exterior while maintaining a wonderfully fluffy inside!
- Duck Fat Fried Potatoes - You won't find a potato recipe that is as rich and flavorful as this one!
- Dauphinoise Potatoes - This is a rich and creamy side dish that is loaded with delightful herbs and spices!
- 4 Ingredient Potato Soup - Potato soup is the perfect side dish for any entree!
- Smoked Baked Potato - This baked potato has a twist because it is made in the smoker!
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📖 Recipe Card
German Potato Salad
Ingredients
- 3 cups potato (roughly chopped - *see note)
- 4 slices bacon (*see note)
- 1 small onion (diced)
- ¼ cup white vinegar
- 2 tablespoon water
- 1 tablespoon sugar (or more, to taste - *see note)
- 1 teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon chives (chopped for garnish, optional)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- To begin, add your potatoes to a large stockpot and fill with enough water to cover the potatoes by 1 to 2 inches. Add salt and bring the water to a boil.
- Boil the potatoes until they are tender and can easily be pierced with a fork, about 10 minutes. Then, drain the water and set the potatoes aside to cool.
- Meanwhile, while the potatoes are boiling, place your bacon into a large and deep skillet over medium-high heat. Fry the bacon until it has browned and is nice and crispy, about 10-12 minutes, making sure to flip halfway. Once cooked, move the bacon to a paper-towel-lined plate and set it aside.
- With the bacon grease still in the skillet, add in the onion and cook over medium heat until the onion has begun to brown, about 6-8 minutes.
- Next, add the vinegar, sugar, water, salt, and pepper. Bring the mixture to a boil.
- Once boiling, add the cooked potatoes into the skillet as well as half of your crumbled bacon. Cook until the potato salad has been thoroughly heated through, about 3 minutes.
- Finally, transfer the potato salad to a large bowl or serving dish and top it with the remaining crumbled bacon. Garnish with chopped chives, if desired, and serve immediately.
Notes
- Whether or not you want to peel your potatoes is completely up to you! Personally, I like to leave the peel on potatoes such as Yukon Gold potatoes, but prefer to peel Russets.
- When adding salt to boiling water (for boiling potatoes or pasta) use about ½ tablespoon per every 2 quarts, or every 8 cups, of water.
- Heavy bottomed skillets, frying pans, or dishes are best at conducting heat and preferred for this easy recipe.
- I personally love bacon and like to add more than just 4 slices (more like 6-8 slices)! No one will complain about extra bacon!
- You can adjust the amount of sugar used in this recipe to suit your preferred taste. If you're concerned about the potato salad being too sweet, start with only ½ tablespoon of sugar and add more from there.
- To store: Place any leftovers in an airtight container and keep them in the fridge for up to 5 days.
- To reheat: You can enjoy these leftovers cold, allow them to sit out for 30 minutes and enjoy at room temperature, or reheat individual servings in the microwave at half-power using 30-second increments.
- To make in advance: You can make this dish the day before you need it, simply storing the entire cooked dish in the fridge. When ready to reheat, place the potato salad in an oven-safe dish and cover it with foil. Bake in the oven at 325°F (165°C) until heated thoroughly. *Note: The potatoes will continue to absorb the dressing while sitting in the fridge, making them slightly drier than if you were to enjoy them immediately after making.
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