35-Minute German Potato Salad That Will Steal the Show

Name: Authentic German Potato Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: German
Ingredients: 2 lbs waxy potatoes (like Yukon Gold); 6 slices thick-cut bacon, diced; 1 small onion, finely chopped; 1/4 cup apple cider vinegar; 1/4 cup chicken broth; 1 tbsp Dijon mustard; 1 tsp sugar; Salt and pepper to taste; 2 tbsp fresh parsley, chopped

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I still remember my first bite of authentic German potato salad at a tiny beer garden in Bavaria. The steam rising from the bowl, the tangy vinegar scent hitting my nose before I even took a forkful – it was nothing like the cold, mayo-heavy versions I’d tried back home. That first warm, bacon-laden forkful changed everything for me. The potatoes held their shape perfectly, the dressing was just tart enough with a hint of sweetness, and oh, that crispy bacon!

This Bavarian-style kartoffelsalat became my obsession. I begged the recipe from the cook (after buying three more portions), and now it’s my go-to for every Oktoberfest party or summer cookout. Forget what you know about potato salad – this warm, vinegar-based beauty with its crispy bacon bits is the real deal. Trust me, once you try it, you’ll never go back to the cold stuff.

Table of Contents

Why You’ll Love This German Potato Salad
Ingredients for Authentic German Potato Salad
- Ingredient Notes & Substitutions
Equipment You’ll Need
How to Make German Potato Salad
Tips for the Best German Potato Salad
Serving Suggestions
Storage & Reheating
Nutritional Information
FAQs About German Potato Salad
Share Your Creation!

Why You’ll Love This German Potato Salad

This isn’t just any potato salad – it’s the kind that makes people hover around the serving bowl, sneaking extra forkfuls when they think no one’s looking. Here’s why it’s special:

Authentic Bavarian flavor – Just like what you’d get at a Munich beer hall, with that perfect tangy-sweet balance from vinegar and bacon fat
Ready in 35 minutes – Faster than roasting potatoes, but way more impressive
No mayo means no worries – Perfect for outdoor gatherings since it doesn’t need refrigeration
Crowd-pleaser magic – I’ve watched picky eaters and food snobs alike go back for thirds
Better as it sits – The flavors meld beautifully if you make it ahead (though good luck having leftovers!)

My favorite part? That moment when someone takes their first bite and their eyes light up – that “Oh wow, this is different!” reaction never gets old.

Ingredients for Authentic German Potato Salad

Here’s everything you’ll need to make potato salad like they do in Bavaria – simple ingredients that create magic together:

2 lbs waxy potatoes (Yukon Gold or red potatoes work perfectly), peeled and sliced about 1/4-inch thick
6 slices thick-cut bacon, diced into small pieces (trust me, you want those big bacon bits!)
1 small yellow onion, finely chopped (about 1/2 cup)
1/4 cup apple cider vinegar – this gives that signature tang
1/4 cup chicken broth (vegetable broth works too if you’re going meat-free)
1 tbsp Dijon mustard – my secret for extra depth of flavor
1 tsp sugar to balance the acidity
Salt and freshly ground black pepper to taste
2 tbsp fresh parsley, chopped (for that bright green finish)

Ingredient Notes & Substitutions

Potatoes: Waxy potatoes hold their shape when cooked – starchy ones like russets will turn to mush. No Yukon Golds? Red potatoes or even fingerlings work great.

Bacon: Thick-cut gives the best texture, but regular works in a pinch. For a vegetarian version, skip the bacon and use 2 tbsp olive oil to sauté the onions.

Vinegar: Apple cider vinegar is traditional, but white wine vinegar makes a nice substitute if that’s all you have. Just avoid balsamic – too sweet!

Pro tip: Measure everything before you start cooking – this recipe moves fast once the bacon hits the pan!

Equipment You’ll Need

You won’t need anything fancy for this German potato salad – just the basics every kitchen should have:

Large pot for boiling the potatoes
10-inch skillet (cast iron works great for the bacon)
Mixing bowl big enough to toss everything together

That’s it! No special gadgets required – just good old-fashioned cooking.

How to Make German Potato Salad

Now for the fun part – transforming these simple ingredients into that magical Bavarian potato salad you’ve been dreaming about! Follow these steps carefully, and you’ll have restaurant-quality results right in your own kitchen.

Step 1: Cook the Potatoes

Start by boiling your peeled and sliced potatoes in well-salted water – think ocean salty! Cook them for about 15 minutes until they’re tender when pierced with a fork but still hold their shape. Drain immediately (don’t let them sit in hot water or they’ll get mushy) and transfer to your mixing bowl. The potatoes should still be warm when you dress them – that’s when they soak up all that delicious flavor best!

Step 2: Crisp the Bacon

While the potatoes cook, heat your skillet over medium and add the diced bacon. Cook slowly, stirring occasionally, until the pieces are crispy and all that glorious fat has rendered out. Use a slotted spoon to transfer the bacon bits to a paper towel-lined plate, but keep every drop of that precious bacon fat in the pan – that’s liquid gold for our dressing!

Step 3: Make the Dressing

In that same skillet with the bacon fat, sauté the chopped onions until they’re soft and translucent – about 3 minutes. Now the magic happens! Pour in the vinegar (stand back – it’ll sizzle!), broth, mustard, and sugar. Let this simmer for about 2 minutes until slightly reduced. Taste and adjust – you want that perfect balance of tangy and slightly sweet. The dressing should coat the back of a spoon nicely.

Step 4: Combine and Serve

Working quickly while everything’s still warm, pour the dressing over the potatoes in the bowl. Gently toss with a rubber spatula – you want to coat every slice without breaking them up. Fold in the crispy bacon bits and sprinkle with fresh parsley. Serve immediately while it’s warm, or let it sit for 15 minutes to let the flavors meld even more. Either way, prepare for compliments!

Tips for the Best German Potato Salad

After making this recipe dozens of times (and tweaking it based on many happy taste-testers), here are my can’t-miss tips:

Taste as you go! The vinegar amount is perfect for us, but you might want more tang. Add it 1 tbsp at a time until it makes your taste buds sing.
Warm, not hot is the sweet spot. If the potatoes are steaming hot when dressed, they’ll absorb too much liquid. Let them cool just slightly first.
Too dry? A splash of warm broth brings it right back to life. I keep extra broth heating on the stove just in case.
Bacon timing is everything – add it right before serving so it stays crispy. Nothing worse than soggy bacon bits!

My biggest tip? Make extra. This stuff disappears faster than you’d believe!

Serving Suggestions

This German potato salad was born to be served alongside juicy bratwurst or crispy schnitzel – it cuts through the richness perfectly. At our Oktoberfest parties, I always make a double batch because it disappears fast next to pretzels and beer. But honestly? I’ve been known to eat it straight from the bowl with just a fork!

Storage & Reheating

Here’s the beautiful thing about this German potato salad – it actually gets better as it sits! Store leftovers in the fridge for up to 3 days (though mine never lasts that long). When reheating, I splash in a tablespoon or two of warm broth and gently stir it over low heat. The potatoes soak up that extra moisture and taste just-made. Pro tip: If you’re taking it to a potluck, pack it in a thermos to keep it perfectly warm!

Nutritional Information

Just a quick note – these numbers are estimates since ingredients vary. But for those curious, one serving (about 1 cup) of this German potato salad has roughly 220 calories and 10g fat. Not bad for something this delicious! Remember, the bacon fat is where most of the flavor lives – that’s why we don’t skimp on it.

FAQs About German Potato Salad

Can I make German potato salad ahead?

Absolutely! I often prep everything separately, then combine while the potatoes and dressing are still warm about an hour before serving. The flavors meld beautifully as it sits.

Can I use red potatoes instead of Yukon Gold?

Yes! Red potatoes work wonderfully – just make sure they’re the waxy kind that hold their shape. My Bavarian friend actually prefers them for their slightly firmer texture.

Is this served cold like American potato salad?

Oh goodness no! The magic happens when it’s warm (but not piping hot). That’s when the potatoes soak up all that tangy bacon goodness. Room temperature is okay too, but never straight from the fridge!

Can I skip the bacon?

You can, but you’ll miss that smoky depth. For vegetarians, I recommend sautéing the onions in butter or olive oil and adding a pinch of smoked paprika to mimic the bacon flavor.

I’d love to see your German potato salad masterpiece! Tag me @SophiasKitchen on Pinterest so I can cheer you on. Nothing makes me happier than seeing your delicious recreations!

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35-Minute German Potato Salad That Will Steal the Show

Why You’ll Love This German Potato Salad