German potato salad, or “Kartoffelsalat,” is a beloved dish that brings the perfect balance of flavors — tangy, savory, and slightly sweet. Unlike creamy American-style potato salad, the German version features a warm, vinegar-based dressing with crispy bacon, making it a hearty and satisfying side dish. Whether served at a summer cookout, an Oktoberfest celebration, or a cozy winter meal, this authentic German potato salad recipe to sure to impress.

The Best Potato Salad Recipe

My approach to potato salad is to roast whole potatoes, a little bit. In my opinion, whole potatoes retain a better mouthfeel and flavor than sliced ​​ones. I boiled the potatoes in salted water before I poked a blunt object into the center of the whole potato. Small to medium potatoes, like the ones in the picture, took 15 to 20 minutes to cook.

I like to use the skins on baked potatoes but I take them with me for potato salad. I chose to peel them after grilling instead of before because it’s a really easy way. I usually wash my potatoes after they’ve been cooked and cooled. The skins come off easily as the potatoes cook (watch our video to see how potato skins come off so quickly).

We got this recipe from Godfrey One of my best-kept secrets for the perfect potato dressing is that it was brown years ago! When combined with vinegar and a creamy sauce, our potatoes are slightly crunchy and enhance their flavor. Salty pickles or other vinegars are good alternatives.

Ingredients for German Potato Salad

To make the perfect German potato salad, we need a combination of simple yet flavorful ingredients that come together beautifully:

For the salad:

2 pounds (900 grams) waxy potatoes (such as Yukon Gold or red potatoes)

6 slices thick-cut bacon, chopped.

1 small yellow onion, finely chopped.

2 tablespoons fresh parsley, finely chopped.

1/2 teaspoon salt, or to taste

1/4 teaspoon black pepper, freshly ground

For the dressing:

1/3 cup apple cider vinegar

1/4 cup water

1 tablespoon Dijon mustard

1 tablespoon granulated sugar

1/4 cup olive oil or bacon grease (for better flavor)

Step-by-step guide to making German potato salad

Cook the potatoes.

To start, place the potatoes in a large saucepan and cover with cold water. Bring to a boil without adding a pinch of salt. Cook for fifteen to twenty minutes or until the potatoes are soft when poked with a fork. Lower the temperature to a simmer. Remove as well as let cool, then peel and cut into small rounds or cubes.

Prepare the bacon and onion.

Place the diced bacon in a large skillet over medium heat and cook until crisp, 5 to 7 minutes. Using a slotted spoon, remove the bacon from the pan, along with the drippings, to a plate lined with paper towels. Add the chopped onion to the bacon grease and cook until softened, about 3 to 4 minutes.

Make the hot dressing

Add the apple cider vinegar, water, Dijon mustard, and sugar to the pan with the onion. Stir well, being careful to scrape up any browned bits from the bottom of the pan. Simmer the mixture for 2 to 3 minutes to allow the flavors to blend.

Assemble the salad.

In a large mixing bowl, combine the hot potatoes, crispy bacon, and freshly chopped parsley. Pour the hot dressing over the salad and toss gently to coat evenly. While serving, give the flavors at least ten minutes to mingle.

Serve and enjoy.

German potato salad is best served warm but can also be enjoyed at room temperature. Garnish with additional parsley and black pepper for a finishing touch.

Why this German potato salad stands out.

Authentic flavor: The combination of vinegar, mustard, and bacon creates a traditional complex flavor.

No mayo required: Unlike American potato salad, this version is light but incredibly flavorful.

Perfect for any occasion: Whether as a side dish for bratwurst, schnitzel, or BBQ, this dish pairs wonderfully with a variety of foods.

Easy to make ahead: The flavors intensify even more when allowed to sit for a few hours or overnight.

Tips for the best German potato salad

Use waxy potatoes for the best texture and to avoid mushy potatoes.

Don’t overcook the potatoes; they should be soft but firm enough to hold their shape.

Allow the dressing to soak into the potatoes while they are warm for the best flavor infusion.

For extra richness, use bacon grease instead of olive oil in the dressing.

Adjust seasoning to taste; adding a little more vinegar or mustard will enhance the tangy profile.

Variations on German Potato Salad.

Swabian-Style Potato Salad

This variation comes from southern Germany and uses broth instead of bacon grease. The potatoes are left to soak in a hot vinegar-mustard broth, giving them a soft, slightly creamy texture.

Bavarian Potato Salad

Bavarian-style potato salad often includes pickles or hard-boiled eggs for extra texture and flavor. It is sweeter and milder than other variations.

Vegan German Potato Salad

For a plant-based version, skip the bacon and use smoked paprika or coconut bacon for a smoky flavor. Replace the bacon fat with extra virgin olive oil or vegetable broth.

What to Serve with German Potato Salad

Pair your authentic German potato salad with these classic German dishes:

Bratwurst or Sausages – a traditional pairing for a hearty meal.

Schnitzel – Crispy cutlets make a tangy salad.

Butter and crackers are ideal for an Oktoberfest meal.

Grilled chicken or pork – is a great option for BBQ gatherings.

Frequently Asked Questions About G.P.S.R?