Easy & Traditional Homemade German Potato Salad (Healthy-ish, Comforting, and Simple)

There’s something about a steaming bowl of German Potato Salad that always brings me back to my grandmother’s kitchen — the clink of spoons, the warm vinegar-scented air, and everyone crowding the table while the potatoes soaked up the tangy dressing. This easy German Potato Salad recipe is my go-to for weeknight dinners, Sunday family meals, backyard barbecues, and holiday potlucks. It’s a traditional German potato salad done at home, hearty yet fresh, and perfect served warm or at room temperature.

🧂 Ingredients:

• 2 pounds (about 1 kg) waxy potatoes (Yukon Gold or red), scrubbed
• 6 slices bacon (or 6 oz smoked tempeh/vegan bacon for vegan version)
• 1 medium yellow or sweet onion, finely chopped (about 1 cup)
• 1/2 cup apple cider vinegar
• 1/4 cup water
• 2 tablespoons granulated sugar (or honey/maple syrup)
• 1 tablespoon Dijon mustard
• 2 tablespoons bacon drippings (or olive oil for vegetarian)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped green onions (optional)
• 1 teaspoon smoked paprika (optional, for depth)

Optional add-ins:

• 2 teaspoons capers or 1/4 cup chopped dill pickles for tang
• 1/2 cup celery or roasted red pepper for crunch/color

👩‍🍳 Directions

1. Place whole potatoes in a large pot and cover with cold, salted water. Bring to a boil, then simmer 15–20 minutes until fork-tender (time depends on potato size).
2. While potatoes cook, heat a large skillet over medium heat. Add bacon and cook until crispy (~8–10 minutes). Remove bacon to a paper towel-lined plate and reserve 2 tablespoons drippings in the pan. (For vegan: sauté smoked tempeh or mushrooms in 2 Tbsp olive oil until browned.)
3. Add chopped onion to the bacon drippings and sauté 4–5 minutes until translucent and slightly golden. Stir occasionally.
4. Pour in apple cider vinegar, water, sugar, and Dijon mustard. Bring to a gentle simmer and cook 2–3 minutes until the dressing loosens and the sugar dissolves. Taste and season with salt and pepper.
5. Drain the potatoes and let them cool just until you can handle them (5 minutes). Slice into 1/4–1/2 inch rounds or chop into bite-sized pieces. Keeping the potatoes warm helps them absorb the dressing.
6. Place warm potatoes in a large bowl. Pour the hot dressing over the potatoes and gently toss to coat. Let rest 3–5 minutes so flavors meld.
7. Stir in chopped bacon (or vegan substitute), parsley, and green onions. Adjust seasoning with salt and pepper. If the salad seems dry, add an extra tablespoon of olive oil or a splash more vinegar.
8. Serve warm or at room temperature. Leftovers taste great cold or gently reheated.

Cooking tips:

• Don’t overcook potatoes — they should hold their shape. Check at 12 minutes if they’re small.
• Keep the potatoes warm when adding the dressing for the best absorption and flavor.
• If you prefer a creamier version, stir in 2–3 tablespoons of plain Greek yogurt or mayonnaise at the end (this shifts it away from the traditional vinegar-only style).

💡 Tips & Variations

• Vegan swap: Skip bacon and use smoked tempeh, marinated seared tofu, or sautéed smoked mushrooms. Use olive oil instead of bacon drippings and add 1/4 tsp liquid smoke or smoked paprika for that smoky note.
• Gluten-free: This recipe is naturally gluten-free if you use gluten-free mustard (most are) and check labels on any substitutes.
• Low-carb option: Substitute cauliflower florets (blanched) for potatoes to make a lower-carb version — follow the same dressing and toss gently.
• Lighter/healthier: Use olive oil instead of bacon fat, reduce sugar to 1 tablespoon, or replace sugar with a small amount of honey or maple syrup.
• Add-ins: Toss in halved cherry tomatoes for color, chopped dill for brightness, or a few hard-boiled egg slices for extra protein.
• Serving ideas: Serve alongside bratwurst, grilled chicken, schnitzel, or as part of a picnic spread. It’s lovely with mustard, pickles, and good crusty bread.
• Make-ahead & storage: Store in an airtight container in the fridge for up to 3–4 days. Reheat gently in a skillet or microwave; the salad can also be served cold. If the dressing stiffens after refrigeration, loosen it with a splash of warm water or extra vinegar before serving.

🩺 Health & Lifestyle Tie-in

Potatoes are a good source of potassium and vitamin C, and this vinegar-based dressing keeps the salad lighter than mayonnaise-heavy versions. Swapping bacon for smoked tofu or reducing added sugar will make it even healthier. Small changes like choosing olive oil and adding extra veggies can boost heart-healthy fats and fiber — eating well now can help you feel better and may even reduce future healthcare costs. (A little mindful cooking goes a long way for your wallet and your well-being.)

❤️ Conclusion

This warm, tangy German Potato Salad is the kind of recipe that feels like a hug on a plate — simple, comforting, and full of memories. If you make this dish, let me know in the comments or tag me on social — I’d love to see your version and any twists you try. Happy cooking!

#fblifestyle

Homemade German Potato Salad

A warm, tangy German Potato Salad that is comforting and simple, perfect for weeknight dinners and potlucks.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: German

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 pounds waxy potatoes (Yukon Gold or red), scrubbed
• 6 slices bacon (or 6 oz smoked tempeh/vegan bacon for vegan version) Substitute with smoked tempeh for a vegan option.
• 1 medium yellow or sweet onion, finely chopped (about 1 cup)
• 1/2 cup apple cider vinegar
• 1/4 cup water
• 2 tablespoons granulated sugar (or honey/maple syrup) Optional sweeteners.
• 1 tablespoon Dijon mustard
• 2 tablespoons bacon drippings (or olive oil for vegetarian) Use olive oil for a vegetarian option.
• to taste Salt and freshly ground black pepper
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped green onions (optional)
• 1 teaspoon smoked paprika (optional, for depth)

Optional Add-ins

• 2 teaspoons capers or 1/4 cup chopped dill pickles For tang.
• 1/2 cup celery or roasted red pepper For crunch/color.

Method

 

Cooking the Potatoes

1. Place whole potatoes in a large pot and cover with cold, salted water. Bring to a boil, then simmer for 15–20 minutes until fork-tender.

Preparing the Dressing

1. While potatoes cook, heat a large skillet over medium heat. Add bacon and cook until crispy (~8–10 minutes). Remove bacon to a paper towel-lined plate and reserve 2 tablespoons drippings.
2. Add chopped onion to the bacon drippings and sauté for 4–5 minutes until translucent and slightly golden.
3. Pour in apple cider vinegar, water, sugar, and Dijon mustard. Bring to a gentle simmer and cook for 2–3 minutes until the dressing loosens and the sugar dissolves.
4. Taste and season with salt and pepper.

Combining Ingredients

1. Drain the potatoes and let them cool just until you can handle them (about 5 minutes). Slice into 1/4–1/2 inch rounds or chop into bite-sized pieces.
2. Place warm potatoes in a large bowl. Pour the hot dressing over the potatoes and gently toss to coat. Let rest for 3–5 minutes.
3. Stir in chopped bacon (or vegan substitute), parsley, and green onions. Adjust seasoning with salt and pepper.
4. Serve warm or at room temperature.

Notes

Don’t overcook potatoes. Keep potatoes warm when adding dressing for better absorption. For a creamier version, stir in plain Greek yogurt or mayonnaise at the end.