This German Potato Salad is savory, tangy, and full of hearty flavor—perfect served warm or chilled.
Growing up, I only had cold potato salads. Then, I married a man who was half-German. My husband brought German potato salad to my attention; it was so different from any potato salad I had ever had. He’d tell childhood stories of his Oma and the traditional potato salad she’d make when he visited her: the tangy vinegar-based dressing, the crispy bacon, the zip of the Dijon mustard, the slight crunch of the onions. It seemed like a foreign concept. That is, until I tried it.
My whole perspective on potato salad changed. It was no longer a side meant for barbecues and picnics. German potato salad became a side to round out practically any meal, the perfect staple. We’d still enjoy the salad at barbecues and picnics, but we also enjoyed it over the holidays. While this may not be Oma’s recipe, it is the closest I have been able to find, and my husband has never complained. In fact, I once made this recipe when his Oma visited us, and to my delight, it got her seal of approval!
Is German Potato Salad Healthy?
Traditional recipes rarely prioritize healthfulness, going instead for taste and comfort. Because of my love for traditional recipes, I subscribe to the adage, “everything in moderation.” However, this recipe is healthier than the standard American potato salad since it uses vinegar over mayonnaise as its primary ingredient. Bacon has fat, but as long as you don’t overdo it, you’re fine (see the adage above). That said, it is possible to make this recipe vegan by removing the bacon. Use a vegan alternative like mushroom bacon or tempeh.
Is There A Specific Kind Of Potato That Should Be Used?
You have a few options. First, I have to recommend German butterball potatoes. They feature golden skins and a slightly buttery flavor. They’re the traditional choice, though not the easiest to find in America. Baby potatoes are also a great choice; their thin and creamy skin works well in this recipe. Another worthy pick is fingerling potatoes, which also have an edible thin skin similar to baby potatoes. Red potatoes are a popular choice as well. They are waxier than the others I mentioned. Their smooth skin turns soft and chewy when cooked.
How To Make Ahead And Store
To store your leftover German potato salad, let it cool to room temperature. Then, transfer it to a sealed container and refrigerate for up to 5 days. To reheat it, transfer it to an oven-safe dish, cover it with foil, and bake it at 325°F for 15 minutes or until warmed through.
Serving Suggestions
German potato salad can be a side to just about anything. I love serving a traditional bratwurst or Beer-Battered Fish. If you want to enjoy your potato salad with a beverage, it pairs nicely with a German pilsner or lager. You can also serve it as my family does and pair it with Air-Fryer Turkey Breast or ham. Lemon Roasted Chicken is delicious, too!
Recipe
Ingredients
- 2 pounds small potatoes washed and halved
- 6 slices of bacon chopped
- 1 medium red onion finely chopped
- 1/3 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt plus more for seasoning
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup fresh parsley chopped
Instructions
- Place the potatoes in a large pot, cover with water, and bring to a boil. Add a pinch of salt and cook until fork-tender, about 15-20 minutes. Drain and set aside.
- In a skillet over medium heat, cook the bacon until crispy. Remove the bacon and set aside on a paper towel to drain, reserving the bacon fat in the skillet.
- Sauté the chopped onion in the reserved bacon fat until translucent and slightly browned, about 5 minutes.
- Stir in the apple cider vinegar, Dijon mustard, sugar, salt, and pepper through the onions. Cook for another 2 minutes to combine the flavors.
- Add the cooked potatoes to the skillet and toss to coat with the dressing. Cook for an additional 3-5 minutes, until the potatoes have absorbed the dressing.
- Remove from heat, gently fold in the crispy bacon and fresh parsley. Adjust seasoning with salt and pepper to taste.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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