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German Potato Salad is a classic side that you will absolutely love. The savory and sweet combine with the creamy potatoes and bacon dressing in the most beautiful way.
With picnic season just around the corner, a full list of delicious and easy side dishes is a must. This German potato salad is the perfect addition to that list with easily accessible ingredients and a super simple cooking method. Unlike a traditional potato salad , this great potluck recipe is perfect for your guests who don’t like mayonnaise. You will adore this hot German potato salad, and so will all your guests.
German Potato Salad Ingredients
Here are the ingredients that make up this delicious warm potato salad. Be sure to scroll to the recipe card at the bottom of the post for the full recipe, including all measurements.
- New potatoes: These small, waxy potatoes hold their shape well when boiled, making them perfect for this warm potato salad. They have a tender texture and a slightly sweet flavor that pairs beautifully with the warm, tangy dressing. If you aren’t able to find them, small yellow potatoes work well, but be careful not to over cook them.
- Bacon: Adds a rich, smoky flavor and a bit of crunch to the salad. The drippings are also used to create the hot dressing, infusing the dish with even more savory depth.
- Onion: Finely chop the onion.
- Sugar: A small amount of sugar helps balance the acidity of the vinegar and enhances the natural sweetness of the onions and potatoes. It gives the dressing that signature sweet-and-sour taste found in traditional German potato salad.
- Vinegar: Provides the tangy backbone of the dressing.
- Salt and pepper
- Parsley: Adds a pop of color and a hint of freshness that brightens up the salad just before serving.
How to Make German Potato Salad
Here is a brief overview of how this homemade potato salad recipe comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
Step 1: Cook the Potatoes
Add the potatoes to a large stockpot. Fill the pot with water so that the water is an inch above the potatoes, and bring the water to a boil. Cook the potatoes by boiling them in water and cooking until just fork tender, about 10 minutes.
Step 2: Cook the Bacon
Cook the bacon just until crisp, then remove it with a slotted spoon to a paper towel-lined plate.
Step 3: Sauté the Onion
Add the onion to the hot bacon grease and sauté until it is translucent. Then whisk the vinegar and sugar into the onion mixture, scraping up any brown bits.
Step 4: Put the Salad Together
In a large bowl, combine the potatoes with the onion mixture, stirring gently so that the potatoes can absorb the liquid from the pan. Carefully fold in the diced bacon. Garnish with parsley and serve warm.
Boiling Potatoes For Potato Salad
In this recipe, we bring the potatoes and water to a boil at the same time. Cooking them this way ensures that the potatoes hold their shape in the salad and don’t crumble.
Storing Leftovers
Store any leftover German potato salad in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave or in a skillet on the stovetop until heated through.
Other Great Salads
If you are looking for other great salads like this recipe for German potato salad, here are a few suggestions.
Creamy Cucumber Salad
Chickpea Salad
Seven Layer Salad
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Ingredients
- 5 pounds potatoes washed and cut in half
- 1 pound bacon diced
- 1 large yellow onion diced
- 1/4 cup vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt or 1/2 teaspoon table salt
- 1/8 teaspoon freshly ground black pepper
- fresh parsley diced
Instructions
- Add the potatoes to a large stockpot. Fill the pot with water so that the water is an inch above the potatoes. Bring the water to a boil. Cook the potatoes by boiling them in water and cooking until just fork tender, about 10 minutes. After the potatoes are finished cooking, drain them. Be careful not to overcook, preventing the potatoes from holding their shape. 5 pounds potatoes
- While the potatoes are cooking, in a large skillet, cook the diced bacon until it begins to crisp. Remove the bacon from the grease using a metal slotted spoon. Transfer it to a paper towel-lined plate. 1 pound bacon
- Add the onion to the hot bacon grease and sauté until it is translucent, about 5 to 7 minutes, stirring occasionally. 1 large yellow onion
- Add the vinegar and sugar to the onion mixture. Whisk to combine. Season with salt and pepper. Scrape up the brown bits and ensure that the sugar and salt completely dissolve. 1/4 cup vinegar, 2 tablespoons granulated sugar, 1 teaspoon kosher salt, 1/8 teaspoon freshly ground black pepper
- In a large bowl, combine the potatoes with the onion mixture, stirring gently so that the potatoes can absorb the liquid from the pan. Carefully fold in the diced bacon. Garnish with parsley and serve warm. fresh parsley
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German Potato Salad
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Broccoli Salad
Cobb Salad
Mediterranean Quinoa Salad
Italian Potato Salad
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German Potato Salad
Ingredients
- 5 pounds potatoes washed and cut in half
- 1 pound bacon diced
- 1 large yellow onion diced
- 1/4 cup vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt or 1/2 teaspoon table salt
- 1/8 teaspoon freshly ground black pepper
- fresh parsley diced
Instructions
- Add the potatoes to a large stockpot. Fill the pot with water so that the water is an inch above the potatoes. Bring the water to a boil. Cook the potatoes by boiling them in water and cooking until just fork tender, about 10 minutes. After the potatoes are finished cooking, drain them. Be careful not to overcook, preventing the potatoes from holding their shape. 5 pounds potatoes
- While the potatoes are cooking, in a large skillet, cook the diced bacon until it begins to crisp. Remove the bacon from the grease using a metal slotted spoon. Transfer it to a paper towel-lined plate. 1 pound bacon
- Add the onion to the hot bacon grease and sauté until it is translucent, about 5 to 7 minutes, stirring occasionally. 1 large yellow onion
- Add the vinegar and sugar to the onion mixture. Whisk to combine. Season with salt and pepper. Scrape up the brown bits and ensure that the sugar and salt completely dissolve. 1/4 cup vinegar, 2 tablespoons granulated sugar, 1 teaspoon kosher salt, 1/8 teaspoon freshly ground black pepper
- In a large bowl, combine the potatoes with the onion mixture, stirring gently so that the potatoes can absorb the liquid from the pan. Carefully fold in the diced bacon. Garnish with parsley and serve warm. fresh parsley
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