German Potato Salad Recipe

Get ready for a burst of German comfort right in your own kitchen! German Potato Salad delivers everything you crave from a classic potato salad, but with a vibrant, tangy twist and savory bacon richness that just makes you go back for seconds (and thirds). This hearty dish is a celebration of simple ingredients coming together with zingy apple cider vinegar, two kinds of mustard, and fresh parsley, all wrapped around perfectly cooked potatoes and crispy bacon. Once you make German Potato Salad with this recipe, it might just become your go-to side for family gatherings, picnics, and cozy weeknight meals alike!

Ingredients You’ll Need

The beauty of German Potato Salad lies in its no-fuss, all-flavor lineup. Each ingredient adds something special: whether it’s creaminess, crunch, or that irresistible salty tang. Here’s what you’ll need, along with tips for best results:

• Red potatoes: Tender and hold their shape well after cooking, making them the perfect base for this salad.
• Kosher salt: Season the water for flavor-packed potatoes and adjust to taste at the end.
• Thick-cut bacon: Smoky, chewy bacon adds a satisfying savory crunch throughout the salad.
• Yellow onion: Gives the salad its subtle sweetness and a pop of color.
• Fresh garlic: Three cloves lend aromatic depth—don’t skimp!
• Apple cider vinegar: This is key for the trademark tangy bite of a great German Potato Salad.
• Whole-grain mustard: Adds texture and a gentle, peppery heat.
• Dijon mustard: Creamy sharpness balances out the sweetness and acidity.
• Sugar: Just enough to round out the vinegar’s punch—don’t worry, it won’t make things sweet.
• Freshly ground black pepper: For a subtle background kick—freshly ground really is best.
• Fresh parsley: Brightens up each bite and adds a fresh, herbal finish.

How to Make German Potato Salad

Step 1: Cook, Steam, and Chop the Potatoes

Begin by washing your red potatoes and cutting any large ones in half so they cook evenly. Place them in a big pot and cover with cold water by about an inch—this helps ensure every potato cooks at the same speed. Bring to a boil, add a tablespoon of salt, then simmer until just fork-tender (about 10 to 15 minutes). Drain immediately, return the pot to the heat, and let the residual heat steam away any excess water for a few minutes. This step keeps your potatoes from going mushy. Once cool enough to handle, chop the potatoes into bite-sized pieces, skins on for that rustic finish!

Step 2: Fry Up the Bacon

Heat a large skillet and toss in your thick-cut bacon pieces. Cook them over medium heat, stirring occasionally, until they’re gloriously chewy and crisp. Scoop them out with a slotted spoon and let them rest on a plate—you want to keep all that incredible bacon fat in the pan for the next step.

Step 3: Sauté Onion and Garlic in Bacon Goodness

With the bacon fat still shimmering in the skillet, add the chopped yellow onion. Sauté for about four minutes, stirring regularly, until the onion is soft and turning translucent. If it starts browning, dial back the heat and keep going until nicely softened. Add in the minced garlic and let it cook for just a minute more, letting the aromatics bloom.

Step 4: Whip Up the Warm Tangy Dressing

Take the skillet off the heat and stir in your whole-grain and Dijon mustards, sugar, remaining salt, and black pepper. Slowly pour in the apple cider vinegar and mix until everything’s well combined. Return the skillet to the heat and bring this mixture to a gentle simmer for 2 to 3 minutes, stirring occasionally. This melds the flavors and creates a dressing that’s both punchy and harmonious.

Step 5: Bring It All Together

Now for the magic: remove the skillet from the heat and add in the steamed potato chunks. Gently fold everything together—almost all the dressing will be absorbed by those warm potatoes. Fold in the crispy bacon, sprinkle with the last bit of salt and all the fresh parsley, then give it one final mix. Taste and adjust seasoning as needed.

Step 6: Serve It Up

Sprinkle with a little extra black pepper if you’d like. You can serve your German Potato Salad straight from the pan while warm, transfer to a serving dish for a more polished presentation, or even chill it if you’re making it ahead. This dish truly shines whether served warm, room temperature, or cold.

How to Serve German Potato Salad

Garnishes

Give your German Potato Salad a final flourish by scattering fresh chopped parsley on top, along with a crack of fresh pepper. If you’re feeling fancy, a dusting of smoked paprika or even a few thinly sliced scallions adds eye appeal and a tasty twist!

Side Dishes

While German Potato Salad is star-worthy in its own right, it pairs beautifully with classic bratwurst, grilled chicken, schnitzel, or smoky grilled vegetables. Add some tangy sauerkraut or soft pretzels on the side for the ultimate German-spirited feast!

Creative Ways to Present

Try scooping German Potato Salad into individual ramekins or small mason jars for a picnic-ready look. For parties, serve it in lettuce cups for a fresh, hand-held appetizer. A big wooden bowl with serving tongs always says “dig in!” and sets the scene for a lively gathering.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover German Potato Salad, store it in an airtight container in the refrigerator. It will stay delicious for up to four days, and the flavors deepen as it sits, making each bite potentially even better the second time around.

Freezing

Freezing isn’t recommended for this potato salad; the potatoes tend to break down and lose their lovely texture, and the dressing can separate. It’s best savored fresh or from the fridge within a few days of making it.

Reheating

To reheat German Potato Salad, simply warm it gently in a skillet over medium-low heat, stirring occasionally, until heated through. You can also microwave individual portions, but reheating on the stovetop helps preserve the texture and prevents the bacon from getting soggy.

FAQs

Can I use a different type of potato?

Yes! While red potatoes are ideal for their creamy texture and ability to hold their shape, Yukon Gold or small white potatoes also work wonderfully. Avoid Russets, as they tend to fall apart when tossed with the warm dressing.

Is German Potato Salad always served warm?

Traditionally, German Potato Salad is served warm or at room temperature, which allows the potatoes to soak up all the tangy dressing. However, it’s also perfectly tasty when served cold, especially on hot summer days or at picnics.

How do I make this salad vegetarian?

For a vegetarian twist, skip the bacon and sauté the onions and garlic in a couple tablespoons of olive oil. Try adding a handful of toasted walnuts or sunflower seeds for a bit of crunch and extra flavor.

Can I make German Potato Salad ahead of time?

Absolutely! In fact, the flavors often intensify as the salad rests. Prepare it up to a day in advance and store in the fridge. Just bring it to room temperature or gently reheat before serving for the best taste and texture.

What’s the best way to adjust the tanginess?

If you prefer a more or less tangy flavor, simply adjust the amount of apple cider vinegar to your taste. Taste the dressing before tossing with potatoes and tweak as needed; a little extra sugar can also mellow the sharpness if desired.

Final Thoughts

Homemade German Potato Salad is pure happiness in a bowl—tangy, savory, utterly satisfying, and a beautiful addition to any table. Give this vibrant dish a try for your next meal or gathering, and watch it become a new favorite among family and friends!

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