Authentic German Potato Salad Recipe

This German Potato Salad recipe will change how you think about potato salad. Tender baby red potatoes are tossed with smoky bacon, a warm sweet-and-tangy dressing and fresh herbs. Packed with flavor, it can be served warm or cold and is simple to prepare.

Why you’ll love this recipe

• This potato salad is different from creamy mayo-based versions: warm potatoes meet crispy bacon and a tangy-sweet warm dressing.
• Serve it hot, warm, or chilled — it’s excellent for picnics, cookouts and potlucks.
• Dairy- and gluten-free when prepared as shown.
• Make ahead friendly: flavors deepen after a few hours and leftovers keep well in the refrigerator for 3–4 days.

Recipe ingredients

The ingredients are easy to find and flexible; see notes below for substitutions and variations.

• Potatoes — Red baby potatoes are ideal for size, color and texture. Baby golds or larger reds cut into 1½” chunks also work.
• Bacon — Thick-cut bacon gives the best texture; reserve drippings for the dressing.
• Red onion — Adds a bright bite; white or yellow onion may be used instead.
• Vinegar — White vinegar provides a clean tang; apple cider vinegar can be substituted but will alter the flavor.
• Maple syrup — Balances the acidity; any liquid sweetener may be used.
• Grainy mustard — Offers mild mustard flavor and texture from the seeds; substitute 2–3 teaspoons Dijon if needed (Dijon is stronger).
• Herbs — Fresh parsley and dill brighten the salad; omit dill or replace it with extra parsley if desired.

See the recipe card below for exact ingredient amounts and the full recipe.

How to make this recipe

German potato salad is quick and straightforward. Plan about 10 minutes of prep and 15 minutes of active cooking.

Pro tip: Start the potatoes first, then cook the bacon and dressings while the potatoes boil so everything is warm when combined.

Instructions are summarized here; follow the recipe card below for the exact steps.

1. Boil whole baby potatoes in salted water until tender but still firm, about 8–10 minutes. Drain and let cool slightly.
2. Halve the potatoes and transfer to a large bowl while warm.
3. Cook bacon until crisp, drain on paper towels, then crumble when cool enough to handle. Reserve 1/4 cup of the bacon drippings for the dressing.
4. Sauté red onion in the reserved drippings over medium heat until softened, about 3 minutes, then stir in minced garlic for 30 seconds.
5. Add water (or broth), white vinegar, maple syrup, and mustard. Whisk and bring the dressing to a boil, then simmer until reduced and slightly thickened, about 5 minutes. Season with salt and pepper.
6. Toss the warm dressing, crumbled bacon, parsley and dill with the potatoes. Adjust seasoning to taste and serve warm or chilled.

Recipe FAQs

Serving suggestions

German potato salad pairs well with grilled and picnic-style dishes and is versatile enough for many meals.

• Serve alongside grilled chicken or hamburgers at cookouts.
• Add it to a picnic spread with simple sandwiches or egg salad.
• Make it ahead for a busy week and pair with roasted or grilled proteins like pork chops or ribs.
• Leftovers are perfect for a satisfying lunch.

Recipe notes

• Pro tip: For warm salad, assemble and serve immediately. For a chilled salad, make several hours or up to one day ahead and refrigerate.
• Use red baby or new potatoes if possible; if using larger potatoes, cut into 1½” pieces so they cook evenly.
• Grainy mustard is milder than Dijon; if substituting Dijon, start with less and taste.
• If you don’t have white vinegar, apple cider vinegar can be used but will give a slightly different flavor.

More potato side dishes you’ll love

• Crock pot mashed potatoes
• Crispy smashed baby potatoes
• Instant Pot garlic mashed potatoes
• Yukon Gold garlic mashed potatoes

Did you try this recipe? If so, leave a review below and share your photo on social media with the tag @flavorthemoments.

German Potato Salad Recipe

Servings: 6

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins

Tender potatoes tossed in a warm sweet-and-tangy bacon dressing with crisp bacon and fresh herbs. Serve warm or cold.

Ingredients

• 1.5 pounds red baby potatoes
• 4 slices thick-cut bacon
• 1/2 red onion, chopped
• 2 cloves garlic, minced
• 1/2 cup water (or chicken/vegetable broth)
• 1/3 cup white vinegar
• 2 tablespoons pure maple syrup (or preferred sweetener)
• 1.5 tablespoons grainy mustard (or 2–3 tsp Dijon)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons freshly chopped parsley
• 2 tablespoons freshly chopped dill

Instructions

1. Place potatoes in a large pot and cover with water by about 1 inch. Bring to a boil, then reduce heat and simmer 8–10 minutes until tender but still firm. Drain.
2. When cool enough to handle, halve the potatoes and place in a large bowl.
3. Cook bacon until crisp, drain on paper towels, and crumble when cool.
4. Reserve 1/4 cup bacon drippings in the skillet. Sauté the chopped onion over medium heat until softened, about 3 minutes. Add garlic and cook 30 seconds longer.
5. Add water, vinegar, maple syrup, mustard, salt and pepper. Whisk and bring to a boil, then simmer until reduced by half and slightly thickened, about 5 minutes.
6. Pour the warm dressing over the potatoes, add the crumbled bacon, parsley and dill, and toss gently to combine. Taste and adjust seasoning. Serve warm or chilled.

Notes

• If serving warm, assemble just before serving or reheat gently. For cold salad, make ahead and chill for several hours or overnight.
• Cut larger red potatoes into 1½” chunks so they cook evenly.
• Adjust mustard and sweetener to taste; Dijon is stronger than grainy mustard.
• Apple cider vinegar can substitute for white vinegar if needed.

Nutrition

Calories: 208 kcal, Carbohydrates: 24 g, Protein: 6 g, Fat: 10 g, Saturated Fat: 3 g, Sodium: 419 mg, Fiber: 2 g, Sugar: 6 g (estimated)