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Bowl of creamy German potato salad topped with crispy bacon, chives, and red onion slices

German Potato Salad Recipe

This traditional Bavarian favorite delivers a perfect balance of acidity, sweetness, and richness, making it a comforting yet bold side dish. Serve it warm with grilled bratwurst, schnitzel, roast pork, or even a fried egg for a hearty, satisfying meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Side Dish
Cuisine: German
Calories: 245
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 lbs  Yukon Gold potatoes or other waxy variety
  • 6 slices  thick-cut bacon chopped
  • 1 medium yellow onion finely diced
  • 2/3 cup  chicken broth low sodium
  • 1/3 cup  apple cider vinegar
  • 1 tbsp Dijon mustard
  • 2 tbsp sugar
  • Salt and black pepper to taste
  • 2 tbsp chopped fresh parsley optional, for garnish

Equipment

  • Large pot for boiling potatoes
  • Frying pan or skillet for bacon and dressing
  • Mixing bowl
  • Cutting board
  • Sharp knife
  • Slotted spoon or spatula
  • Measuring cups and spoons
  • Use a Dutch oven in place of a large pot; a nonstick skillet works well for the bacon and dressing. Alternative

Method
 

  1. Boil Potatoes: Place whole potatoes (skin-on) in a large pot, cover with water, and bring to a boil. Cook for 15-20 minutes until fork-tender. Drain and let cool slightly.
    Close-up of whole yellow potatoes boiling in a stainless steel pot
  2. Cook Bacon: While potatoes are cooling, cook chopped bacon in a skillet over medium heat until crispy. Use a slotted spoon to transfer the bacon to a plate lined with paper towels. Leave about 2–3 tablespoons of bacon fat in the pan.
    Sauté Onion: In the same pan with bacon fat, add diced onion. Sauté for about 4–5 minutes until softened and lightly golden.
    Close-up of chopped bacon cooking in a black cast iron skillet with a wooden spatula
  3. Make the Dressing: Pour in the chicken broth, apple cider vinegar, Dijon mustard, and sugar. Stir well and bring to a simmer. Cook for 2–3 minutes, allowing the mixture to reduce slightly. Season with salt and pepper.
    Slice Potatoes: While still warm, peel and slice the potatoes into 1/4-inch rounds. Place them in a large mixing bowl.
    Close-up of a wooden spoon lifting warm, golden-brown dressing from a white pot on the stove
  4. Assemble Salad: Pour the hot dressing over the sliced potatoes. Gently toss to coat evenly. Add the cooked bacon and parsley (if using), and toss again. Let sit for 10–15 minutes to absorb flavors.
    Serve Warm: Serve the salad while warm or at room temperature. Reheat gently before serving if needed.
    Close-up of German potato salad on a white plate, garnished with crispy bacon, chopped herbs, and a sprig of rosemary

Video

Notes

Cooking Tips

  • Use waxy potatoes like Yukon Gold or red potatoes — they hold their shape better than russets.
  • Slice potatoes while they’re still warm to help them soak up the dressing.
  • Adjust the sugar and vinegar balance to your taste — more sugar makes it sweeter, more vinegar adds tang.
  • Leftovers can be stored in the fridge and gently reheated in the microwave or on the stove.