Savory German potato salad is a fork-tender side dish served warm or cold that’s bursting with tons of flavor featuring red potatoes, purple onions, and bacon.
Why this recipe works
This German potato salad combines apple cider vinegar with red potatoes, purple onion, dijon mustard, garlic, and bacon creating a zesty, highly flavorful potato dish you don’t want to miss out on.
Typically, in the states, when we think of potato salad, we think of cold cubed potatoes coated in a mayo or mustard dressing. However, potato salad is believed to be originated in Germany, and as time has passed the states have adopted their own version of this tasty side dish. German potato salad is typically served warm, but it can also be enjoyed cold and is truly a delicious side with loads of flavor complementing all sorts of meals.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
POTATOES – Baby red potatoes or large red potatoes will both do the trick just fine. I’d also suggest Yukon gold potatoes as a substitute.
DRESSING – The flavor profile of this salad mainly comes from its delicious dressing made from bacon fat, apple cider vinegar, dijon mustard, and beef broth. If you can’t find apple cider vinegar, you can substitute for white vinegar at a one-to-one ratio. Taste and adjust the amount you see fit if you plan to substitute with white vinegar as it’s stronger in flavor compared to apple cider vinegar. This recipe also includes garlic, you may remove the garlic to keep it more traditional.
How to Make German Potato Salad
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- If using baby red potatoes, quarter them leaving the skin on. If using large red potatoes, halve each potato then cut into three equal pieces. Cook the potatoes in a pot of boiling water for 15-20 minutes until fork tender but not mushy.
- While the potatoes are cooking, use a large skillet to fry the bacon. Set aside on a paper towel lined plate and remove all but two Tablespoons of bacon grease. Add the chopped purple onion to the skillet and cook for 2 minutes before adding the garlic. Stir and allow the garlic to cook for 30 seconds.
- Pour in the apple cider vinegar, broth, mustard, and sugar to the hot skillet and stir.
- Bring to a simmer for 7 minutes. Remove from heat and toss contents with cooked, drained potatoes.
- Add the potatoes to a serving bowl topped with the bacon pieces, parsley and/or chives for garnish. Salt and pepper to taste.
Frequently Asked Questions & Expert Tips
It’s up to you to decide if you’d like it warm or cold. We enjoy it warm when it’s freshly made, and when we reach for leftovers, we typically eat it cold straight from the refrigerator. If serving cold, you may want to add a splash of broth since the potato salad soaks up a lot of the moisture as it sits in the refrigerator.
You can store your potato salad in an air tight container kept in the refrigerator for 3-4 days.
Serving Suggestions
German potato salad complements grilled meats like grilled chicken, grilled pork chops, and also pairs beautifully with air fryer bratwurst. This side dish is great served warm, at room temperature, or chilled. Add a sprinkle of parsley or chives as a garnish as well as salt and pepper to taste.
More Side Dish Recipes
- Amish Macaroni Salad
- Summer Pasta Salad
- Mediterranean Potato Salad
- Tomato Cucumber Salad with Feta
- Roasted Potatoes with Rosemary and Garlic
- Potato Pancakes
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German Potato Salad
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 lb red potatoes
- ½ cup purple onion diced, aka red onion
- 6 strips bacon cut into 1 inch pieces, you can use anywhere between 5-8 strips of bacon
- 2 cloves garlic minced
- ¼ cup apple cider vinegar
- ¼ cup beef broth
- 1 Tbsp dijon mustard
- 2 Tbsp sugar
- ½ tsp salt
- ¼ tsp pepper
Things You’ll Need
Before You Begin
- Store in an air tight container kept in the refrigerator for 3-4 days.
Instructions
- If using baby red potatoes, quarter them leaving the skin on. If using large red potatoes, halve each potato then cut into three equal pieces. Cook the potatoes in a pot of boiling water for 15-20 minutes until fork tender but not mushy.
- While the potatoes are cooking, use a large skillet to fry the bacon. Set aside on a paper towel lined plate and remove all but two Tablespoons of bacon grease. Add the chopped purple onion to the skillet and cook for 2 minutes before adding the garlic. Stir and allow the garlic to cook for 30 seconds
- Pour in the apple cider vinegar, broth, mustard, and sugar to the hot skillet and stir.
- Bring to a simmer for 7 minutes. Remove from heat and toss contents with cooked, drained potatoes.
- Add the potatoes to a serving bowl topped with the bacon pieces, parsley and/or chives for garnish. Salt and pepper to taste.
Nutrition
Amanda Davis
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