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This warm German potato salad features tender potatoes tossed in a flavorful and tangy bacon vinaigrette. Pairs perfectly with grilled sausages or schnitzel and is always a crowd-pleaser at potlucks.
What Is German Potato Salad?
Unlike mayonnaise-based American potato salads, German potato salad is tossed in a vinegar-based dressing made with bacon drippings. It is usually served warm instead of cold, but some people prefer to serve it at room temperature.
German Potato Salad Ingredients
These are the ingredients you’ll need to make this authentic German potato salad recipe:
What to Serve With German Potato Salad
This German potato salad would be the perfect addition to any potluck or picnic spread. In need of some more inspiration? Explore our collection of 15 Best Potluck Side Dishes Are So Good Everyone Will Be Begging You for the Recipes. Here are a few of the crowd-pleasing recipes you’ll find:
How Long Does German Potato Salad Last?
You can store your leftover German potato salad in a shallow, airtight container for up to five days. Reheat gently in the oven, covered with foil, to prevent the potatoes from drying out.
Can You Freeze German Potato Salad?
German potato salads freeze better than their mayonnaise-based counterparts. Freeze the (completely cooled) potato salad for up to three months, then thaw in the fridge and reheat in the oven.
Allrecipes Community Tips and Praise
“Absolutely delicious,” raves krnanderson2901. “Some German potato salad recipes that I have tried don’t have enough tang, but this one has that tangy, bacon flavor I love!”
“I made this tonight and it was outstanding,” according to Tom McCullough Sr. “Didn’t have any white wine vinegar so I substituted plain white vinegar and a quarter cup of pinot grigio. Dicing the potatoes before cooking and it cut down on cooking time! This recipe is a keeper!”
“Our family includes picky eaters,” says one Allrecipes community member. “This was an absolute hit with everyone!! The use of the bacon fat to sauté the onions makes this so flavorful!”
Editorial contributions by Corey Williams
🛒 Ingredients
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3 cups diced peeled potatoes
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4 slices bacon
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1 small onion, diced
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0.25 cup white vinegar
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2 tablespoons water
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1.5 tablespoons white sugar, or more to taste
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1 teaspoon salt
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0.12 teaspoon ground black pepper
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1 tablespoon chopped fresh parsley
👨🍳 Step-by-Step Directions
Step 1
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Gather the ingredients.
Step 2
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Place potatoes in a large pot and add water to cover by at least 1 to 2 inches; bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes. Drain, and set aside to cool.
Step 3
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While the potatoes are cooking, place bacon in a large, deep skillet over medium-high heat. Fry until browned and crisp, 10 to 12 minutes, turning as needed. Transfer bacon to a paper towel-lined plate and crumble when cool enough to handle. Leave bacon grease in the skillet.
Step 4
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Cook onion in the bacon grease over medium heat until browned, 6 to 8 minutes. Add vinegar, sugar, water, salt, and pepper to the pan and bring to a boil.
Step 5
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Once boiling, add potatoes, and 1/2 of the crumbled bacon. Cook until heated through, 3 to 4 minutes.
Step 6
Transfer warm potato salad to a serving dish and sprinkle remaining crumbled bacon over top. Garnish with parsley and serve warm.
💡 Cook's Notes & Chef Tips
Gather the ingredients.
Place potatoes in a large pot and add water to cover by at least 1 to 2 inches; bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes. Drain, and set aside to cool.
While the potatoes are cooking, place bacon in a large, deep skillet over medium-high heat. Fry until browned and crisp, 10 to 12 minutes, turning as needed. Transfer bacon to a paper towel-lined plate and crumble when cool enough to handle. Leave bacon grease in the skillet.
Cook onion in the bacon grease over medium heat until browned, 6 to 8 minutes. Add vinegar, sugar, water, salt, and pepper to the pan and bring to a boil.
Once boiling, add potatoes, and 1/2 of the crumbled bacon. Cook until heated through, 3 to 4 minutes.
Transfer warm potato salad to a serving dish and sprinkle remaining crumbled bacon over top. Garnish with parsley and serve warm.
The original recipe calls for 3 tablespoons sugar but some reviewers think that's too sweet. Best to start with 1 ½ tablespoons and add more to suit your taste.