Name: Old-Fashioned German Potato Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: German
Ingredients: 2 pounds waxy potatoes; 8 slices of bacon; 1 large onion: peeled and chopped; 1/3 cup white vinegar; 1.5 teaspoons salt; 1/4 teaspoon ground black pepper; 2 teaspoons sugar; 1/2 cup beef broth; 1 tablespoon canola oil; Optional garnish: Fresh chopped parsley

Jump to Recipe

There’s something comforting about classic recipes that stand the test of time, and this old-fashioned German potato salad is one of those recipes.

There is a dark gray square plate with a scoop of potato salad and a ham sandwich on it. Plate is on a dark gray surface.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6
Prep Level: Beginner +

What You’ll Love

Simple Ingredients: Made with pantry staples like potatoes, bacon, onions, and vinegar.
Rich, Bold Flavors: This recipe is both savory and slightly tangy.
No Mayo: Unlike most American potato salads, this German potato salad skips the mayonnaise.
Versatile: A side dish that can be served warm or cold and pairs well with a variety of meats.

This is an easy recipe that’s perfect for potlucks, family dinners, or whenever you’re in the mood for some comforting, authentic flavors.

There is a small clear bowl with potato salad and a fork in it. There is a light brown cloth napkin laying next to the bowl. Items are on a dark gray surface.

Ready in no time and just a few steps, this warm German potato salad is packed with the perfect balance of tender potatoes, crispy bacon, and a tangy vinegar dressing. It’s sure to become a favorite like it is in our family!

There are multiple dishes with ingredients in them. Ingredients include: Potatoes, vinegar, beef broth, canola oil, bacon, black pepper, salt, and sugar. There is an onion and a few sprigs of fresh parsley. Items are on a dark gray surface.

Ingredient Notes

Potatoes: Waxy potatoes are best. The most common varieties are Yukon Gold and Red Bliss.
Bacon (and its bacon grease): Adds tons of meaty flavor to the hearty German potato salad.
Onion: I prefer a sweet onion. Red and yellow onion can be used.
Vinegar: I use white vinegar to create a tangy taste. Apple cider vinegar may be used. It will give the salad dressing a slightly sweeter flavor. Both add the tanginess needed to balance the bacon and potatoes.
Salt and Black Pepper
Sugar: A little white granulated sugar is used to balance all the savory flavors.
Beef Broth: Hot water and beef-bouillon can be substituted.
Oil: Vegetable or canola
Fresh Parsley: Optional

Vegetarian version of German potato salad – Omit the bacon and use olive oil to sauté the onions. If you want to keep a smoky flavor to the salad, add some smoked paprika which mimics the bacon flavor.

Step-by-Step Instructions

There is a large pot with peeled cut potatoes in it. Pot is on a dark gray surface.

There is a wooden cutting board with chopped up white onion and a food chopper on it. Board is on a dark gray surface.

Peel, rinse and dice potatoes. Place in a large pot with plenty of water. Cook until just tender. Drain the potatoes and place in a large bowl.

While the potatoes are cooking finely chop onions and set aside.

There is a large black skillet with cut up pieces of uncooked bacon in it. There is a pair of kitchen scissors cutting bacon over the skillet. The skillet is on a dark gray surface.

There is a large dark skillet with cut pieces of bacon cooking in it. Skillet is on a dark gray surface.

In a hot skillet, cook bacon pieces (see Recipe Tips) over medium-high heat until crisp.

There is a large clear bowl with pieces of cooked potatoes and bacon in it. Bowl is on a dark gray surface.

There is a dark skillet with cooked chopped onions in it. The skillet is on a dark gray skillet.

Use a slotted spoon to remove the bacon and add it to the potatoes.
Add the onions to the bacon drippings and cook until transparent.

There is a large dark skillet with a dark brown liquid with onions cooking in it. The skillet is on a dark gray surface.

There is a large clear bowl with pieces of cooked potatoes and bacon in it. There is an onion sauce poured over the top. Bowl is on a dark gray surface.

Reduce to medium heat. Add the vinegar, sugar, salt, pepper, and beef broth. Bring to a boil.
Remove from heat. Pour a little bit of canola oil and the hot dressing over potatoes and bacon. Gently toss until completely incorporated.
Serve warm. Optional: Sprinkle with chopped fresh parsley.

See the recipe card below for complete measurements and cooking times.

There is a large clear glass bowl with a potato salad in it. There is a spoon resting in the bowl. Bowl is on a dark gray surface.

Laura Belle’s Tips

Cut up the bacon with kitchen shears prior to cooking. This speeds up the cooking process and the messiness of chopping hot cooked bacon.
Peel and dice the potatoes before boiling them. Hot potatoes are hard to handle when peeling and dicing. You can boil the potatoes before you peel and dice them, it’s totally a preference thing.
For an extra tangy kick, increase the amount of vinegar to taste.

Storage

Allow the potato salad to cool to room temperature before storing it in the fridge. This helps prevent condensation and keeps the salad from becoming soggy. Place the potato salad in an airtight container and refrigerate up to 4 days.

There is a small clear bowl with potato salad in it. There is a light brown cloth napkin laying next to the bowl. Items are on a dark gray surface.

Make Ahead

German potato salad usually tastes better the next day as the flavors have more time to meld.

Reheating (if serving warm) – Warm it gently on the stovetop or in the microwave. Add a splash of vinegar or water if it seems dry.

What to Serve with German Potato Salad

Pair this warm salad with:

A few common dishes that pair well with German potato salad – traditional German sausages, breaded fried pork or chicken (schnitzel), pork chops from Back To My Southern Roots, and grilled or roasted chicken.
Popular side dishes – sauerkraut, braised red cabbage, or greens.
A cold German beer such as a Plisner or Hefeweizen complements the flavors of the tangy potatoes.

Yield: 4 to 6 servings

Old-Fashioned German Potato Salad

Ready in no time and just a few steps, this warm German potato salad is packed with the perfect balance of tender potatoes, crispy bacon, and a tangy vinegar dressing.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

2 pounds waxy potatoes
8 slices of bacon
1 large onion: peeled and chopped
1/3 cup white vinegar
1.5 teaspoons salt
1/4 teaspoon ground black pepper
2 teaspoons sugar
1/2 cup beef broth
1 tablespoon canola oil
Optional garnish: Fresh chopped parsley

Instructions

Place peeled, rinsed, and diced potatoes in plenty of water. Boil for 8 to 10 minutes, or until they are just tender. Drain and let stand for a few minutes. Transfer to a large bowl. (see Recipe Tips)
While the potatoes are cooking, chop the onions and set aside.
Heat a large skillet over medium-high heat. Add the bacon (see Recipe Tips) and fry until crisp. Use a slotted spoon to remove the bacon from the skillet and add to the potatoes.
Add the chopped onions to the bacon drippings. Sauté for 3 to 4 minutes or until transparent.
Reduce the stove flame to medium. Add the vinegar, sugar, salt, ground pepper and beef broth. Bring to a boil while stirring a few times.
Pour 1 tablespoon of canola or vegetable oil and the hot dressing over the potatoes and bacon. Gently stir until completely incorporated.
Serve warm. Optional: Sprinkle top with frresh chopped parsley.

Notes

Recipe Tips

Cut up the bacon with kitchen shears prior to cooking. This speeds up the cooking process and the messiness of chopping hot bacon.

I peel and dice the potatoes before boiling them. Hot potatoes are hard to handle when peeling and dicing. You can boil the potatoes before you peel and dice them, it's totally a preference thing.

For an extra tangy kick, increase the amount of vinegar to taste.

How To Store

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 242Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 15mgSodium: 877mgCarbohydrates: 34gFiber: 3gSugar: 3gProtein: 9g