German Potato Salad – Warm, Tangy, and Packed with Smoky Bacon Goodness!
This isn’t your typical creamy potato salad! German Potato Salad is served warm, tossed in a tangy vinegar-based dressing with crispy bacon and sautéed onions—every bite is rich, bold, and unforgettable.
I remember the first time I tasted this at a neighbor’s summer BBQ. Unlike the mayo-heavy salads I grew up with, this one had a sharp, savory flavor that cut through grilled meats like magic. It instantly became a must-make at every family cookout and winter dinner alike.
Ingredients:
- 2½ pounds red or Yukon gold potatoes
- 8 slices bacon, chopped
- 1 small yellow onion, finely diced
- â…“ cup apple cider vinegar
- 3 tablespoons sugar
- 1 tablespoon Dijon mustard
- Salt and black pepper to taste
- ½ cup chopped fresh parsley (optional for garnish)
Instructions:
- Boil the potatoes whole in salted water until fork-tender (about 15–20 minutes). Drain and let cool slightly.
- While potatoes cool, cook the bacon in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside.
- In the bacon grease, sauté the diced onion until soft and translucent (about 5 minutes).
- Lower the heat and stir in vinegar, sugar, and mustard. Let it simmer for 2–3 minutes.
- Slice or dice the warm potatoes and gently add them to the skillet. Toss to coat evenly in the dressing.
- Stir in the crispy bacon and season with salt and pepper. Garnish with chopped parsley before serving.
Nutrition Facts (Per Serving – Serves 6)
| Calories | 320 kcal |
| Fat | 15 g |
| Carbohydrates | 35 g |
| Protein | 9 g |
| Sodium | 480 mg |
| Sugar | 5 g |
Printable Recipe Summary
| German Potato Salad | |
|---|---|
| Ingredients | Red potatoes, bacon, onion, vinegar, sugar, mustard |
| Instructions | Boil potatoes, cook bacon and onion, mix with vinegar dressing, toss with potatoes and bacon |
FAQs
Q: Can I make it ahead of time?
Yes! Reheat gently before serving to enjoy the full flavor.
Q: What’s the best vinegar to use?
Apple cider vinegar is traditional, but white vinegar works too.
Q: Is it really served warm?
Yes! That’s the signature difference—this salad is best enjoyed warm or room temperature.
Q: Can I add hard-boiled eggs?
Sure! Chopped hard-boiled eggs add extra richness and texture.
