German Potato Salad

Name: German Potato Salad
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: German
Ingredients: 2 ½ lbs. baby gold potatoes, washed and unpeeled.; 6-7 slices thick-cut bacon, drippings reserved; 1 small yellow onion, diced; 1 small shallot, minced; Salt/pepper; ½ cup chicken broth; ¼ cup white vinegar; 1 tablespoon Dijon mustard; 1 tablespoon honey; 1 tablespoon cold butter; 2 tablespoons fresh parsley, roughly chopped; Chives; Dill

By:

Alejandro

Published:

April 25, 2026

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German potato salad is a delightful twist on the classic picnic favorite, often served warm and featuring a tangy, savory dressing that sets it apart from the mayo-based versions. With golden baby potatoes, crispy bacon, and a dressing that embraces both sweet and sour notes, this dish is a comforting side that can accompany your best grilled meats or carry its own weight at any potluck.

My love for German potato salad started on a trip to Germany, where I first tasted it at a charming little bistro tucked away in a bustling market. The way the flavors meld together, along with the satisfying texture of newly boiled potatoes offset by crispy bacon, is simply irresistible. Now, I’ve perfected my own recipe that brings those flavors home, ensuring that when you make this German potato salad, every bite is as satisfying as sitting in that bistro tucked away in a cobblestone alleyway.

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep and an hour total cook time, it’s easy and perfect for weeknight dinners or gatherings.
Irresistible Flavor: The combination of bacon, onions, and a sharp vinegar dressing enhances the rich, buttery taste of baby potatoes.
Eye-Catching Appeal: The vibrant yellow potatoes contrasted with green herbs and savory bacon make for an inviting dish.
Flexible Serving: Perfect warm or at room temperature, this salad is great for barbecues, holidays, or even a light lunch on its own.
Diet-Friendly Options: Made without heavy creams, this recipe offers a lighter alternative that can easily be made gluten-free.

Ingredients You’ll Need

2 ½ lbs. baby gold potatoes: These waxy potatoes hold their shape when cooked, making them perfect for salads while providing a buttery texture.
6-7 slices thick-cut bacon: Fresh bacon adds a delightful crunch and fantastic flavor to the dish. If you prefer, turkey bacon can be substituted.
1 small yellow onion, diced: Onions add subtle sweetness, especially when caramelized, enhancing the overall flavor depth.
1 small shallot, minced: Shallots offer a milder, sweeter taste compared to regular onions and add sophistication to the recipe.
Salt & pepper: Essential for seasoning; don’t forget to taste as you go!
½ cup chicken broth: Broth adds seasoning and moisture to the dressing, making it rich without being heavy.
¼ cup white vinegar: Provides the tangy bite that is characteristic of German potato salad; use apple cider vinegar for a slightly sweeter version.
1 tablespoon Dijon mustard: Adds depth and balances the sweetness from the honey in the dressing.
1 tablespoon honey: Softens the acidity of the vinegar while adding a hint of sweetness.
1 tablespoon cold butter: Swirling in cold butter at the end gives the dressing a glossy finish and a richer flavor.
2 tablespoons fresh parsley, roughly chopped: Fresh herbs brighten up the dish visually and add freshness.
Chives: These bring a mild onion flavor that complements the dish beautifully.
Dill: A classic pairing with potatoes, dill enhances the overall flavor profile with its aromatic notes.

How to Make German Potato Salad

Cook the Bacon: Cut the bacon in half and arrange it in a large, high-walled skillet. Cook over medium-low heat, flipping occasionally until crispy. Transfer the bacon to a paper towel-lined plate and chop once cooled. Reserve 1 heaping tablespoon of drippings in the skillet.
Boil the Potatoes: In a large pot, add the washed baby gold potatoes and cover them with about 2 inches of water. Bring this to a gentle boil and, once boiling, generously salt the water (about 1 heaping tablespoon of kosher salt). Cook the potatoes until fork-tender, roughly 12-15 minutes.
Prepare the Potatoes: Drain the potatoes, then spread them out on a cutting board. Halve the potatoes and season them with salt and pepper while still warm, allowing the seasoning to absorb.
Caramelize the Onions: In the skillet with reserved bacon drippings over medium heat, add the diced onion. Cook for 20-25 minutes, stirring regularly, until caramelized and golden. This is vital for bringing out their natural sweetness.
Make the Dressing: Stir in the minced shallots and cook for an additional 1-2 minutes. Next, add in the chicken broth, white vinegar, Dijon mustard, and honey, mixing well. Bring this mixture to a boil, then reduce the heat to low.
Combine: Stir in half of the chopped bacon and cover the skillet partially while the potatoes finish.
Finish the Dressing: After removing the sauce from the heat, swirl in the cold butter and parsley. This will give the dressing a luxurious texture.
Toss Together: Add the warm potatoes to the sauce in the skillet, gently folding them in with a silicone spatula to ensure they are evenly coated. Transfer to a serving bowl and top with the remaining bacon, chives, and dill. Serve warm!

Storing & Reheating

For leftovers, store the German potato salad in an airtight container in the refrigerator, where it will keep well for up to four days. If you want to freeze it, this dish can be frozen for up to 3 months. When reheating, gently warm it in a skillet over low heat; adding a splash of chicken broth can help revive its creamy consistency. While the texture may change slightly, refreshing it with fresh herbs can breathe new life into your leftovers.

Chef’s Helpful Tips

Avoid overcooking the potatoes; they should be tender yet firm enough to hold their shape.
Ensure the bacon is crispy for the best texture contrast and flavor.
If you don’t have chicken broth on hand, vegetable broth is a great substitute for added flavor.
Allow the potatoes to cool barely before cutting; this keeps them from falling apart when handling.
For an even fresher taste, consider mixing in some diced celery or bell peppers.

German potato salad is a fantastic dish that is both comforting and flavorful. This warm salad showcases a delightful mix of textures and vibrant flavors, sure to steal the show at any gathering. Experiment with fresh herbs or extra spices to personalize it, and enjoy sharing this dish with family and friends!

Recipe FAQs

Can I use different types of potatoes?

Absolutely! While baby gold potatoes are recommended for their creamy texture and ability to hold their shape, fingerling or red potatoes can also work well. Just remember to adjust cooking times as needed based on the size of your potatoes.

How can I make this salad vegan-friendly?

To adapt this recipe for a vegan diet, you can replace the bacon with smoked tempeh or a vegan bacon alternative. Additionally, swapping chicken broth for vegetable broth and using plant-based butter will keep the flavor profile intact while adhering to vegan guidelines.

Can this salad be made ahead of time?

Yes, you can prepare this salad a day in advance! Simply follow the recipe, allowing it to cool completely before storing it in the refrigerator. Give it a gentle reheat or enjoy it at room temperature before serving.

What’s the best way to serve German potato salad?

While it can be enjoyed warm or at room temperature, serving it at a warm to lukewarm temperature offers the best flavor and texture. It pairs beautifully with grilled meats, making it perfect for barbecues or picnics.