Easy German Potato Salad
If you’ve never tried German Potato Salad, then this is the recipe for you. It’s super simple to make, is packed with flavor, and tastes even better the next day. Grab your taters and get cooking, ’cause everyone is going to love this sweet and tangy warm German Potato Salad!
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I love making this dish whenever I want a warm, satisfying side to serve with grilled meats or roast chicken. The vinegar and mustard dressing is bright and flavorful, the bacon adds richness, and parsley ties it all together with a fresh finish.
You can use any kind of potato for this recipe. I love using waxier potatoes, like reds, but gold potatoes and russets are also fine. Just don’t overcook the potatoes! They shouldn’t be crunchy, but they should still be firm. This way, they soak up all that yummy dressing!
Ingredients
- Yukon Gold – You can also use red potatoes. The red skin adds color to the dish.
- Salt
- Bacon – Regular cut bacon is fine. There’s no need to use thick-cut bacon, and don’t use flavored bacon.
- Red onion – You want about 1 cup tightly packed sliced red onion. Don’t worry, the astringent bite cooks out.
- Apple cider vinegar – Apple cider is key to this recipe. You could sub regular white vinegar, but it won’t have quite the same flavor.
- Vegetable broth – Or chicken broth. I cook with low or no-sodium-added broth to control the salt.
- Grainy German mustard – Or any whole grain mustard. The idea is you want to see the grains of mustard.
- White sugar – You can add more to adjust to your liking, but start with a smaller amount.
- Ground black pepper
- Fresh parsley – I find parsley essential in this recipe not just for color but for the pop of fresh flavor.
How To Make Warm German Potato Salad
Scroll down for the full recipe card with exact measurements and printable instructions.
Begin by cooking the potatoes in a multi-cooker with a steamer insert. Steaming them this way makes it easy to lift the potatoes out at once without struggling with a heavy pot of boiling water. Steam for 10 to 15 minutes until they are just fork-tender, then drain and set aside.
In the meantime, place a enameled cast-iron braiser on the stove and cook the bacon until it is golden and crisp. The wide surface of this pan allows the bacon to brown evenly. Move the bacon to a plate and keep the flavorful fat in the pan.
Add the onions to the pan and cook until softened. For the dressing, use a silicone-coated flat whisk, which is perfect for reaching into corners so no flavor is left behind. Whisk in the vinegar, broth, mustard, sugar, and pepper, letting it simmer for a couple of minutes to blend.
Return the cooked potatoes to the pan. A heat-safe silicone fish spatula works well for gently tossing the slices since its flexible edge prevents them from breaking apart. Let the potatoes warm in the dressing for a few minutes so they absorb the flavor.
Finally, stir in the bacon, adjust seasoning if needed, and finish with a sprinkle of parsley. For serving, place the salad in a shallow serving dish with a warming base to keep it hot and inviting at the table.
Chef Jenn’s Tips
- Keep the potatoes tender but not mushy so they hold their shape in the salad.
- Prepare the dressing while the potatoes cook to serve everything hot and fresh.
- Add a clove of garlic or a pinch of red pepper flakes for extra flavor.
Recommended
Serving Suggestions
This salad makes a perfect side for sausages, schnitzel, or roasted chicken. It also works beautifully at a cookout with barbecue dishes. For an Oktoberfest-style spread, pair it with pretzels, mustard, and a tall glass of beer.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of broth or use the microwave for a quicker option.
Easy German Potato Salad
Equipment
Ingredients
- 2 pounds Yukon Gold scrubbed and cut into ½ inch slices
- 1 tablespoon salt
- 6 slices bacon chopped
- 1 small red onion thinly sliced
- 1/4 cup apple cider vinegar
- 1/4 cup vegetable broth or chicken broth
- 1 tablespoon grainy german mustard
- 1 ½ tablespoon white sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh parsley chopped for garnish
Instructions
- Steam potatoes in a stock pot or multi-cooker with a strainer insert until fork-tender, about 10 minutes. Drain and set aside.
- In a skillet, cook bacon until crisp. Remove and set aside, leaving fat in the pan.
- Add onion to the pan and cook until softened. Turn off the heat.
- Whisk vinegar, broth, mustard, sugar, and pepper into the pan. Let it simmer briefly.
- Add potatoes back to the pan and gently fold with a silicone spatula. Cook 2–3 minutes.
- Stir in bacon, season, garnish with parsley, and serve warm.
Notes
Chef Jenn’s Tips
- Keep the potatoes tender but not mushy so they hold their shape in the salad.
- Prepare the dressing while the potatoes cook to serve everything hot and fresh.
- Add a clove of garlic or a pinch of red pepper flakes for extra flavor.
