Go Back

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
Cook Time 30 minutes
Total Time 50 minutes
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.