If you’re looking for a light and flavorful potato salad recipe, you’ll love this version.

German potato salad recipe is delicious with a perfect balance of savory seasoned potatoes, in a sweet, tangy dressing, with crispy bacon bits.

Best of all, it’s really easy to make!

plated German Potato Salad

What is German Potato Salad?

This German potato salad is a version of a recipe that comes from my friend Tanja’s family, who lives in Freistett, Germany.

  • This German potato salad is different from the creamy potato salad we often serve at BBQs and pot lucks.
  • German Potato Salad is often served hot or warm – although cold it is also yummy!
  • The dressing is broth and vinegar based; it’s both light and flavorful.
  • Lots of smoky bacon is added for flavor.
  • Make this time-saving salad the day before so all the amazing flavors can blend even more.
ingredients to make German Potato Salad

Ingredients for German Potato Salad

Potatoes – Red and yellow potatoes are preferred in this recipe as they don’t require peeling and hold their shape well. You can peel them off if you’d like, but leaving the skins on adds a little more fiber, color, and texture and saves prep time!

Bacon – Bacon adds flavor and salt, of course. Use the bacon fat to cook the onions too. If you don’t have raw bacon, you can use real bacon bits and cook the onions in salted butter instead.

dressings The dressing is simmered in a skillet along with the onions, and it should be added to the potato salad while warm. I use white vinegar, but apple cider vinegar works well too.

cooking dressing for German Potato Salad

How to Make German Potato Salad

This German potato salad recipe is deliciously hearty and filling.

  1. Cut potatoes into bite-sized pieces (per the recipe below). Cook and drain them well.
  2. Fry the bacon until crisp.
  3. For the dressing, cook onions in the bacon drippings. Whisk in the remaining dressing ingredients.
  4. Toss the warm potatoes with the warm dressing and half of the bacon. Garnish with remaining bacon and parsley.
adding dressing to potatoes to make German Potato Salad

Storing German Potato Salad

Keep left over German potato salad in a covered container in the refrigerator for up to 4 days. Reheat portions in the microwave, or enjoy it cold!

German potato salad can be frozen because there is no sour cream or mayonnaise in it. However, the potatoes won’t be as firm once thawed.

More Potato Salad Favorites

Potato salad is a classic side dish that’s perfect for any occasion, from picnics to family gatherings. There are so many great variations from creamy to tangy ones. Here are some of our favorites. rnrnrn

Did you try this German Potato Salad? Be sure to leave a rating and a comment below!

plated German Potato Salad

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German Potato Salad

German potato salad is a delicious main dish or tasty side with any entrée. Serve it warm, at room temperature, or even cold!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

  • Scrub the potatoes (do not peel) and cut the potatoes into bite-sized pieces. Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 10-15 minutes. Drain wells.

  • Meanwhile, in a 10-inch skillet over medium high heat, add the bacon and cook until crisp. Turn the heat down to medium low and transfer the bacon to a paper towel lined plate reserving the grease in the skillet. Add the onion to the bacon drippings and until tender, about 5 minutes.

  • Whisk in the broth, vinegar, sugar, salt and pepper. Simmer over medium heat while whisking for 2 to 3 minutes.

  • In a large bowl, combine the warm potatoes, dressing, parsley and half of the bacon. Toss to combine, season with additional salt and pepper if desired. Rest at least 1 hour before serving.

  • Top with the remaining crumbled bacon and serve warm or room temperature.

Optional additions: Add ½ teaspoon of dry mustard, 1 teaspoon of grainy mustard or 1/2 cup of chopped celery or sweet pickles to this recipe if desired.
Use waxy potatoes such as red or Yukon gold. Baking potatoes or russets are too starchy and will soak up all of the dressing.
Sweet pickles can be added, and in place of vinegar and sugar, you can use sweet pickle juice.
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat portions in the microwave, or enjoy it cold!

Calories: 255 | Carbohydrates: 29g | Proteins: 9g | Fats: 12g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 410mg | Potassium: 873mg | Fibers: 5g | Sugar: 3g | Vitamin A: 125IU | Vitamin C: 24.7mg | Calcium: 63mg | Iron: 6.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Lunch, Salad, Side Dishes
Cuisine American, German
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ingredients to make German Potato Salad with plated dish with writing