Satisfy your summer cravings with GERMAN POTATO SALAD – a tangy, savory, and sweet dish made with perfectly boiled red potatoes, tossed in a tangy dressing, and sprinkled with crispy bacon slices!
Ohhh… Potatoes. From your favorite fast-food fries to share with your friends to the mashed potato side dish of your family’s favorite steak recipe, potatoes are always there.
This demand for potatoes made them the most important non-crop cereal in the world! It is also ranked as 4th important crop in the world just right after corn, wheat, and rice.
So this is one of the reasons I’ve created and shared many potato-related recipes, aside from satisfying everyone’s potato cravings. Aaaannnnddd I can’t wait to share with you one of my personal favorite potato recipes – German Potato Salad! Happy cooking!
What is German Potato Salad?
We all know that potato salads are basically made of boiled potatoes. However, they vary on additional ingredients to make a yummy dish.
Most of the people thought of potato salads as side dishes made with peeled boiled white or Russet potatoes, mixed with mustard, hard-boiled eggs, mayonnaise, and of course, served cold.
But then, there’s this version, a German version of potato salad that I’m sure you’ll love as I did! It is made up of unpeeled, boiled red potatoes loaded with crispy bacon (sounds heavenly right?!) and tossed in salad dressing – a mixture of vinegar, mustard, and bacon fat, and is known to be served warm.
Trust me, it’s so yummy that even by just describing it makes me hungry.
German Potato Salad Ingredients
You won’t be needing many ingredients to make this delicious dish – just 10 simple ingredients (so simple that I’m sure it’s always available in your fridge and pantry!)
To make German Potato Salad, you’ll be needing:
- Red potatoes
- Thick-cut bacon
- Diced onions
- Minced Garlic
- Apple Cider Vinegar
- Granulated Sugar
- Dijon mustard
- Salt & Pepper
- Diced Green Onions
- Chopped Parsley
- (Optional) Pepper Flakes
So easy to find, right? Better prepare these ingredients for another outstanding side dish to serve!
What are the Best Potatoes for Potato Salad?
Potatoes have so many varieties to choose from. And I am sure you’re kinda confused on what kind of potatoes are best to use if you’re making salads (especially when the variety of potato that your recipe calls is not available in the market)
Potatoes are divided based on texture; WAXY, IN-BETWEEN, and STARCHY
When dealing with potato salads, it is best to look for WAXY potatoes like New Potatoes, French fingerling, Red Bliss, baby potatoes, creamers, Red Adirondack, and Russian Banana. These kinds of potatoes retain their shapes well even when boiled and they have thinner skins which make peeling optional.
If not available, you can always use IN-BETWEEN or ALL-PURPOSE potatoes like White and Yukon Golds. They are starchier than waxy potatoes but works well in salads.
Do You Serve it Hot or Cold?
This German Potato Salad recipe is traditionally served warm. I like to eat and serve it warm too since I don’t want the bacon fat to solidify.
But, it’s still up to you if you want it cold or cooled down to room temperature. Just make sure you won’t leave it out for more than two hours before refrigerating to prevent it from spoiling.
What to Serve with it?
Potatoes are rich in nutrients such as Vitamin C, Carbohydrates, Potassium, and Fiber. Thus, potato salads are best and often paired with protein-packed dishes like barbecues, steaks, grilled pork or chicken, and meatloaves.
You can also try these recipes I served my family with German Potato Salad as a side dish:
- Spicy Grilled Steak
- Pan-Seared Oven Roasted Steak
- Caribbean Jerk Barbecue Ribs
- Hawaiian Grilled Chicken Thighs
- Easy Meatloaf
More Salad Recipes
Summer wouldn’t be fun without having a simple picnic or camping in your yard or at the park with your family. Make it more fun and memorable with these perfect summer salad recipes!
How To Make German Potato Salad
Season a large pot with salt and boil the potatoes for about 12 to 14 minutes or until potatoes are tender. Drain the water from the pot and allow the potatoes to cool.
Cut the potatoes into ½-inch thick slices. Set aside.
In a large skillet, cook the bacon while stirring occasionally, about 7-8 minutes, or until crispy.
Put it in a small bowl and set aside.
Remove excess bacon fat from the skillet, leaving 2-3 tablespoons. Saute onion and garlic until translucent, about 2-3 minutes. In another small bowl, whisk together apple cider vinegar, Dijon mustard, sugar, and salt and pepper. Pour the mixture into the sauteed onion and garlic and simmer for about 2 minutes while stirring. Toss in the sliced potatoes and green onions and cook for another 2 minutes. Remove the potatoes from the pan and sprinkle with crispy bacon and fresh parsley on top. Best served when warm. Sprinkle it with pepper flakes, if desired.
German Potato Salad
- 2 lbs red potatoes
- ½ lbs bacon , cut into 1-inch thick pieces
- 1 cup onion , diced
- 2 teaspoons minced garlic
- ⅓ cup apple cider vinegar
- 2 tablespoons dijon mustard
- 3 tablespoons granulated sugar
- ½ tsp salt
- freshly ground black pepper to taste
- 1 green onions , diced
- ¼ cup fresh parsley , chopped
- pepper flakes , optional
- Season a large pot with salt and boil the potatoes for about 12 to 14 minutes or until potatoes are tender.
- Drain the water from the pot and allow the potatoes to cool. Cut the potatoes into ½-inch thick slices. Set aside.
- In a large skillet, cook the bacon while stirring occasionally, about 7-8 minutes, or until crispy. Put it in a small bowl and set aside.
- Remove excess bacon fat from the skillet, leaving 2-3 tablespoons. Saute onion and garlic until transluscent, about 2-3 minutes.
- In another small bowl, whisk together apple cider vinegar, Dijon mustard, sugar, and salt and pepper. Pour the mixture into the sauteed onion and garlic and simmer for about 2 minutes while stirring.
- Toss in the sliced potatoes and green onions and cook for another 2 minutes. Remove the potatoes from the pan and sprinkle with crispy bacon and fresh parsley on top.
- Best served when warm. Sprinkle it with pepper flakes, if desired.
Tips & Notes:
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.