Old-Fashioned German Potato Salad

This old-fashioned German Potato Salad has quickly become a beloved side in my house—the potatoes soak up a sweet and tangy dressing made right in the bacon drippings, and those crisp bacon bits on top are hard to resist. It is a dish that always brings back memories of potlucks and family dinners, especially when you serve it warm right from the pan.

The first time I made this, I remember my husband hovering over the stove, drawn in by the scent of bacon and vinegar. Now it is a must-have at every family barbecue or holiday table.

Ingredients

• Red potatoes They are waxy so they soak up the dressing without turning to mush. Look for small firm potatoes with thin unblemished skins.
• Bacon Thick-cut bacon with plenty of fat for those signature salty bites. Choose a brand you love because the bacon truly flavors the whole dish.
• Sweet onion Finely chopped for gentle sweetness and texture. Fresh onions without bruising are best.
• Garlic Real cloves not jarred for a brighter punch. Pick bulbs that are firm and free of green sprouts.
• Chicken broth Helps the potatoes absorb extra flavor and gives a lush texture to the dressing. Use low sodium if you want to control the salt.
• Distilled white vinegar The classic sharp tang in German potato salad. Make sure it is clear and has no off smell.
• Dijon mustard Adds depth and a bit of gentle heat — use a smooth European style not yellow mustard for the best results.
• Sugar Just a touch balances all the brightness. A fine-grain sugar will dissolve easily into the dressing.
• Salt and black pepper Basic seasoning that highlights all the flavors. Always use fresh ground pepper for the best heat.
• Olive oil Brings the salad together at the end and keeps everything glossy. Look for extra virgin with a green color and fruity aroma.
• Flat-leaf parsley or chives Fresh herbs for garnish add color and brighten things up. Snip only what you need right before serving for the freshest touch.

Step-by-Step Instructions

Prepare the Potatoes:

Add whole red potatoes to a large pot. Cover them with an inch of cool water and bring to a gentle boil. Cook just until a fork slides in easily about fifteen to twenty minutes. Drain and let cool on a tray for at least ten minutes so they are easier to handle.

Crisp the Bacon and Sauté Aromatics:

Cook the chopped bacon in a large skillet over medium heat until crispy and deeply golden about seven or eight minutes. Scoop the bacon out with a slotted spoon but leave all the drippings in the skillet. Stir in the finely chopped onions and cook until they are soft but not browned about two minutes. Add in the garlic and let it sizzle just until fragrant which only takes half a minute.

Peel and Cut Potatoes:

Once the potatoes are cool enough to handle peel off their skins and cube them into even half-inch pieces for the perfect bite.

Build the Dressing:

Pour the chicken broth and distilled vinegar straight into the skillet with the cooked onions and garlic. Add the Dijon mustard sugar salt and black pepper. Whisk everything together scraping the bottom of the skillet to pick up all the flavor. Let the mixture bubble then turn down the heat and simmer about five minutes until reduced by half.

Combine and Toss:

Drop the potato cubes into the skillet with the warm dressing and splash in the olive oil. Carefully toss so each piece gets thoroughly coated and glossy. Taste for seasoning and adjust if needed.

Finish and Serve:

Pile the dressed potato salad onto a serving platter. Scatter the crispy bacon all over the top. Sprinkle with a generous handful of fresh chopped parsley or chives. Serve the salad warm for the very best texture and flavor.

Save

My favorite part is always the smoky bacon—it reminds me of my grandmother who insisted bacon makes everything better. We laughed so hard one Easter when someone tried to sneak extra bacon bits before dinner and got caught by the scent alone.

Storage Tips

If you have leftovers store them in an airtight container in the fridge. They last about three days. To reheat add a splash of broth or olive oil in a skillet and warm gently so the potatoes stay moist and do not dry out.

Ingredient Substitutions

If you do not have red potatoes use Yukon Golds for a similar creamy bite. For a vegetarian twist you can skip the bacon and use butter plus a smoky paprika. Apple cider vinegar gives a fruitier tang but will shift the salad’s flavor a bit.

Serving Suggestions

This salad pairs beautifully with bratwurst grilled chicken or even roast turkey. It is perfect at room temperature for potlucks and picnics but is truly best when served warm right after making.

Cultural Note

German potato salad comes from southern Germany and is usually served warm unlike the creamy mayonnaise-based American kind. Each region has its own touch but tangy bacon vinaigrette is the classic Bavarian way. It is a symbol of hospitality and is almost always found at celebratory tables.

Frequently Asked Questions About Recipes

→ What type of potatoes work best?

Waxy potatoes like red or yellow varieties are best since they hold their shape when tossed with the dressing.

→ Why should I use distilled white vinegar?

Distilled white vinegar brings a bold tang that defines the signature flavor of German potato salad.

→ How do you keep the salad from getting soggy?

Let potatoes cool slightly so they absorb the dressing without falling apart, and avoid overcooking them.

→ Can I make this ahead of time?

Yes, you can prepare the salad ahead. Reheat gently and add a splash of olive oil or broth before serving.

→ Is it necessary to peel the potatoes?

Peeling is traditional for a smoother texture, but leaving skins on adds flavor and nutrients if you prefer.

→ How do I achieve crispy bacon for topping?

Cook bacon over medium heat until thoroughly crispy before crumbling it over the finished dish.