Old-Fashioned German Potato Salad Recipe

Recreating a German classic at home!

What sets authentic German potato salad apart from a classic Southern potato salad recipe is that it’s usually served warm , has a tangy vinegar-based dressing (no mayo here!), and is loaded with salty crumbled bacon .

The first time I tried one at a local Austin spot, I was HOOKED. We went there weekly just for the side of potato salad, forget the double cheeseburger it came with. LOL.

Eventually, I tried recreating this German classic at home. It took many rounds to get it right: the dressing tangy but subtly sweet, the potatoes tender but not mushy, and the bacon still perfectly crisp.

But I finally nailed a version that, honestly, might rival any restaurant’s, and I’m so excited for you to try it out!

10 out of 10 for German potato salad authenticity!!!!! Delicious!!!! Will make it again and again !!!

• Ingredients and Substitutions
• Step-by-step Instructions
• FAQs
• Old-Fashioned German Potato Salad Recipe

Ingredients and Substitutions

Detailed ingredient amounts and instructions are in the recipe card below.

• Potatoes: Waxy potatoes like red or Yukon Gold work best. Peeling them ensures a smooth texture without separated skins.
• Bacon: Cooking the onions in rendered bacon fat builds deep flavor. Crispy bits are folded in at the end for crunch.
• Onion: Sweet onion balances the acidity, though white, red, or yellow varieties work as substitutes.
• Garlic: Freshly minced cloves provide the best aroma, though garlic powder is an acceptable alternative.
• Broth: Standard chicken broth is ideal. Vegetable broth works for a vegetarian option, while beef broth may overpower the dish.
• Vinegar: Distilled white vinegar creates the signature tang. White wine or apple cider vinegar can be used but will alter the final taste.
• Sugar: White sugar is standard, but brown sugar can be swapped in or omitted entirely.
• Mustard: Dijon or German mustard is required. Avoid yellow mustard, as its strong flavor will clash with the dressing.

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Step-by-step Instructions

Detailed ingredient amounts and instructions are in the recipe card below.

Boil the potatoes.

Add potatoes to a large pot and cover with cold water. Bring to a boil and cook for 15 to 20 minutes, or until they’re fork-tender. Drain and let them cool down until safe to the touch. (Rinsing cold water over them will help speed this up!)

Here are more tips on how to boil potatoes .

Pro tip: Keep an eye on them near the end! You want them to be soft, but not falling apart and mushy.

Peel and Dice

Once they’re cool enough to touch, peel off the skins (they should slide right off), then dice into ½-inch cubes. This size helps the potatoes soak up all the dressing without turning to mush!

Transfer to a large bowl and set aside.

Cook the bacon and onion.

Chop up your bacon and cook it in a skillet over medium heat for 7 to 8 minutes, until it’s golden and crisp. Scoop it out and set aside on a paper towel–lined plate, but leave all those tasty drippings in the pan.

Add diced onion and sauté for 2 to 3 minutes, then stir in the garlic and cook for another 30 seconds.

Make the vinegar dressing.

Pour in the broth and vinegar, then whisk in the mustard, sugar, salt, and pepper. Give it a good stir and scrape up all the bits stuck to the pan.

Let it come to a boil, then drop the heat and simmer for about 5 minutes, until it’s reduced half.

Pro tip: Don’t skip this simmer! Those bold, tangy flavors need a few minutes to come together and mellow out.

Mix it all together and serve warm or chilled!

Add the potatoes to the skillet, drizzle in the oil, and gently fold everything together. Let it heat through for a couple of minutes if serving warm.

Stir in that crispy bacon and sprinkle with parsley or chives for a pop of color.

FAQs

Totally your call, but I’m team hot-all-the-way. Right after it’s made is the sweet spot—when the potatoes are still warm and have soaked up just enough of the sauce to be super flavorful but still silky. If you let it sit too long, the potatoes keep absorbing and it gets a bit drier. Serving it cold? Add a drizzle of oil (1 to 2 tablespoons) before serving to bring back that smooth texture.

Yes! You can prep the whole thing a day ahead. Just store it in the fridge and reheat gently before serving. Add a splash of broth or oil to loosen it back up if needed.

Waxy potatoes like red or yellow are your best bet—they hold their shape without turning to mush. Avoid russets; they’ll fall apart in the sauce.

You can, but it won’t have that same classic flavor. If you do, simply sauté the onions in olive oil or vegan butter instead of bacon fat. It’ll still be tangy and delicious, just minus the rich, smoky vibes.

It’ll keep for 3 to 4 days in an airtight container. The potatoes will soak up more of the sauce over time, so add a little oil before serving leftovers.

Old-Fashioned German Potato Salad Recipe

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Ingredients 1x 2x 3x

• ▢ 2 pounds red potatoes about 6-8 potatoes
• ▢ 6 ounces bacon coarsely chopped
• ▢ 1 cup sweet onion finely chopped
• ▢ 3 garlic cloves finely minced
• ▢ ¾ cup chicken broth
• ▢ ¼ cup distilled white vinegar
• ▢ 2 teaspoons Dijon mustard NOT yellow!
• ▢ 2 teaspoons sugar
• ▢ 1 teaspoon salt
• ▢ ¼ teaspoon black pepper
• ▢ 2 tablespoons olive oil
• ▢ Flat-leaf parsley and chives finely chopped, optional

Instructions

• Add potatoes to a large pot and cover with one inch of water. Boil for 15-20 minutes, or until fork tender. Drain and set aside to cool. 2 pounds red potatoes
• Meanwhile, cook bacon in a large skillet over medium heat for 7-8 minutes. Remove the bacon from the skillet using a slotted spoon, leaving the drippings in the skillet. Keep the skillet on medium heat and add the chopped onion. Cook until tender, about 2-3 minutes, stirring often. Add the garlic and continue cooking for an additional 30 seconds, or until the garlic becomes fragrant. 6 ounces bacon, 1 cup sweet onion, 3 garlic cloves
• Peel the potatoes and cut them into ½-inch chunks.
• Pour in the broth and vinegar and add the mustard, sugar, salt, and pepper. Whisk until well combined. Bring the sauce to a boil and then reduce heat to low. Simmer for 5 minutes, or until the liquid has reduced by half. Remove from heat. ¾ cup chicken broth, ¼ cup distilled white vinegar, 2 teaspoons Dijon mustard, 2 teaspoons sugar, 1 teaspoon salt, ¼ teaspoon black pepper
• Add the potatoes to the vinegar mixture along with the oil and toss until they are completely coated. Transfer the potatoes to a serving platter. Finely chop the cooked bacon and then sprinkle it over the potatoes along with fresh parsley or chives, if desired. 2 tablespoons olive oil, Flat-leaf parsley and chives

Video

Notes

• Potatoes: Waxy varieties, like red or yellow potatoes, are key. They hold their shape best and won’t fall apart when mixed with the sauce.
• Vinegar: Distilled white vinegar gives you that classic tangy flavor that sets German potato salad apart. Don’t swap it out unless you’re okay with changing the vibe!
• Bacon: A good quality, thick-cut bacon adds a ton of flavor here. Cook it until crispy —you want those salty bites to pop against the creamy potatoes.
• Serving Tip: For the best texture and flavor, serve it warm! If making ahead, reheat gently and stir in a little oil or broth before serving to freshen it up.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Old-Fashioned German Potato Salad Recipe

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This old-fashioned German Potato Salad recipe has quickly stolen our family’s hearts! Cubed potatoes soak up a sweet and tangy bacon drippings and vinegar dressing, topped with crispy bacon bits for incredible texture.

• Author: Maya Collins
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 mins
• Yield: 8, 8 servings 1x
• Method: Side Dish
• Cuisine: German

Ingredients

Scale 1x2x3x

• 2 pounds red potatoes (about 6–8 potatoes)
• 6 ounces bacon (coarsely chopped)
• 1 cup sweet onion (finely chopped)
• 3 garlic cloves (finely minced)
• ¾ cup chicken broth
• ¼ cup distilled white vinegar
• 2 teaspoons Dijon mustard (NOT yellow!)
• 2 teaspoons sugar
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil
• Flat-leaf parsley and chives (finely chopped, optional)

Instructions

1. Add potatoes to a large pot and cover with one inch of water. Boil for 15-20 minutes, or until fork tender. Drain and set aside to cool.
2. Meanwhile, cook bacon in a large skillet over medium heat for 7-8 minutes. Remove the bacon from the skillet using a slotted spoon, leaving the drippings in the skillet. Keep the skillet on medium heat and add the chopped onion. Cook until tender, about 2-3 minutes, stirring often. Add the garlic and continue cooking for an additional 30 seconds, or until the garlic becomes fragrant.
3. Peel the potatoes and cut them into ½-inch chunks.
4. Pour in the broth and vinegar and add the mustard, sugar, salt, and pepper. Whisk until well combined. Bring the sauce to a boil and then reduce heat to low. Simmer for 5 minutes, or until the liquid has reduced by half. Remove from heat.
5. Add the potatoes to the vinegar mixture along with the oil and toss until they are completely coated. Transfer the potatoes to a serving platter. Finely chop the cooked bacon and then sprinkle it over the potatoes along with fresh parsley or chives, if desired.

Nutrition

• Calories: 219 kcal
• Sugar: 4 g
• Sodium: 496 mg
• Fat: 12 g
• Saturated Fat: 3 g
• Carbohydrates: 22 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 14 mg