Published: · Modified: by Anna 17 Comments · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
Jump to Recipe Print Recipe Rate this Recipe
This German Potato Saladis made with warm red potatoes, crispy bacon and tangy mustard onion dressing. It makes for a perfect summer side dish!
Serve this salad with grilled chicken or as a side to pork schnitzel and braised red cabbage for a truly German meal.
Potato salad is always my go-to side dish for summer BBQ. If you stop by our house during any summer weekend, it is almost guaranteed I will have a big bowl of potato salad waiting to be served. We love them all: creamy and well-chilled or warm with a tangy dressing. Potato salads make for a great side dish and the combinations are limitless.
This German Potato Salad is tangy, hearty and so tasty thanks to the mustard dressing and crispy bacon. It goes so well with grilled chicken, burgers or sausage. If you are looking to switch things up from the classic creamy American potato salad, try the recipe below. It's bound to be a hit!
Ingredients:
- red potatoes
- salt and pepper
- bacon
- onion
- apple cider vinegar
- water
- mustard
- sugar
- fresh parsley or dill
Instructions:
- Start the salad by washing red potatoes and cutting them into quarters.
- Place in a pot, cover with water, add a generous amount of salt and bring to boil. Cook for 10 to 15 minutes OR until the potatoes are done. Check with a fork. They should not fall apart but the fork should be able to go through a piece easily. Cut big pieces into smaller bite-size cubes.
- Next, cook chopped bacon in a skillet. I recommend cast iron pan. Once crispy, remove bacon into a bowl. If your bacon is very fatty, feel free to drain some of the grease.
- Add chopped onion (and garlic, if using) to grease. Stir often and cook until translucent.
- In a small measuring cup, whisk together apple cider vinegar, water, mustard and sugar.
- Add to cooked onion. Simmer for 3 to 4 minutes, then remove from heat.
- In a bowl with bacon, toss potatoes with dressing. Garnish with chopped parsley or dill and serve while still warm. You can make the potatoes ahead of time and cook the dressing before serving.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Should I serve it warm or cold?
Traditionally, German potato salad is served warm. It is recommended to make the mustard dressing in the skillet, pour over potatoes and bacon and serve. You can always refrigerate it and serve later, but cold bacon is not as tasty as crispy!
Variations:
- Beer:You can add your favorite German beer to the apple cider vinegar and mustard mixture and reduce in the skillet. Don't forget to serve a tall frosty glass of it alongside the ready dish!
- Pickles:Yep, feel free to toss in chopped pickles to the salad. They will go well since the dressing is tangy and vinegary.
- Dill:This herb is made to go with potatoes. Skip the parsley and stir in a tablespoon of chopped fresh dill with potatoes and dressing. So tasty!
More salad recipes:
- Dill Pickle Potato Salad
- Green Bean and Potato Salad
- Easy Broccoli Salad
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
German Potato Salad
Author: Anna
This German Potato Salad is made with warm red potatoes, crispy bacon and tangy mustard onion dressing. It makes for a perfect summer side dish!
4.75 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Salad
Cuisine German
Ingredients
- 3 lb red potatoes
- ½ lb bacon chopped
- 1 medium sweet onion
- 1 teaspoon minced garlic optional
- ⅓ cup apple cider vinegar
- 2 tablespoons water
- 1 teaspoon granulated sugar
- 3 tablespoons Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons chopped fresh parsley
Instructions
Wash potatoes and cut into quarters. Place in a pot and cover with water. Add a teaspoon of salt and bring to boil. Cook over medium heat for 10 to 15 minutes OR until the potatoes are done. They should not fall apart but the fork should easily pierce each piece. Drain and place in a large bowl.
In a large skillet, cook chopped bacon until crispy. Remove from pan and add to potatoes in a bowl. If your bacon is very fatty, drain half the fat from the skillet. To remaining bacon grease in skillet, add garlic and onion and saute until the onion is translucent.
In a measuring cup, whisk together vinegar, water, sugar and mustard. Add to onion in skillet and simmer, stirring often, until slightly reduced and thickened.
Pour warm mustard dressing over potatoes and bacon and gently toss to coat.
Garnish with chopped parsley and serve, while still warm.
Notes
You can use red, yellow or young potatoes in this recipe, Traditionally, the recipe calls for red potatoes.
To easily chop bacon, place it in the freezer for 5 minutes. It should be very easy to slice.
To make ahead: cook potatoes and keep in a bowl in the fridge. Bring the room temperature while you make the dressing. Serve warm.
Nutrition
Calories: 346kcal | Carbohydrates: 42g | Protein: 9g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 770mg | Potassium: 1203mg | Fiber: 4g | Sugar: 6g | Vitamin A: 200IU | Vitamin C: 25mg | Calcium: 43mg | Iron: 2.2mg
Tried this recipe?Leave a comment with rating below!
More Salad Recipes
- Chickpea Quinoa Salad
- Olive Garden Salad Dressing
- Homemade Ranch Dressing and Dip
- Leftover Turkey Salad
Reader Interactions
Comments
Marilyn says
I tried it tonight. It is really tart. But good with Bush’s Grilling beans.Reply
Anna says
Thank you, Marilyn!
Reply
Nancy Arasmith says
My grandma made a similar salad... but she used white vinegar and sugar in equal amounts... that way sweet, not tart, but really really tasty!
See AlsoTwice Baked PotatoesReply
Barbara says
How many servings ?
Reply
Anna says
Hi Barbara! This recipe makes about 6 servings.
Reply
Doreen Chan says
Can I use different kind of potatoes instead of the red skin potatoes?
Reply
Anna says
Yes, you can use Yukon gold potatoes, baby potatoes or even Russet potatoes. I hope this helps!
Reply
Sandra says
Anything with bacon looks perfect to me!Reply
Anna@CrunchyCreamySweet says
Right? It just makes everything better! 😀
Reply
Catalina says
WOW! This salad looks so perfect for me!
Reply
Jacque Hastert says
This sounds amazing. I love a classic summer staple.Reply
Krista says
What a great potato salad! Great for a side dish!
Reply
Sabrina says
I love german style potato salad! Can't wait to try your recipe!
Reply
Katerina @ diethood .com says
This is my kind of potato salad!! Its perfect in every way!!Reply
Dorothy says
This looks tasty! I loved reading your suggestions on what else can be added! So good!
Reply
Amanda says
Now this is comfort food! This is so tasty!!
Reply
Anna@CrunchyCreamySweet says
Thanks, Amanda!
Reply
