If you’ve ever found yourself craving a potato salad that bursts with tangy, savory goodness and a touch of smoky charm, this German Potato Salad Recipe is exactly what you need. It offers warm, tender baby potatoes tossed in a lively mustard and apple cider vinegar dressing, enriched by crispy bacon and fresh herbs. This classic dish stands out with its perfect balance of flavors and textures, making it an irresistible side that never fails to impress at family dinners, picnics, or any casual get-together. Trust me, once you try this German Potato Salad Recipe, it’ll become one of your favorite go-to recipes for bringing people together over great food.
Ingredients You’ll Need
Getting this German Potato Salad Recipe just right is all about simple, fresh ingredients that come together in harmony. Each component brings its own special note, from creamy baby potatoes to crisp bacon, making the salad both comforting and exciting on the palate.
- Baby potatoes: These small potatoes cook quickly and provide a tender, creamy texture that soaks up the flavors beautifully.
- Bacon strips: Crisp and smoky, bacon adds a wonderful savory crunch that elevates the whole dish.
- Garlic cloves: Minced garlic lends an aromatic punch and depth to the salad.
- Yellow onion: Diced onion softens in the bacon grease, adding a subtle sweetness and softness.
- Dijon mustard: Sharp and smooth, it enriches the dressing with a tangy warmth.
- Whole grain mustard: Adds texture and bursts of piquant flavor with its crunchy mustard seeds.
- Sugar: Just a touch balances the vinegar’s acidity.
- Apple cider vinegar: This is the heart of the dressing, bringing a bright and slightly fruity zing.
- Green onions: Fresh green onions give a mildly oniony freshness and a pop of color.
- Parsley: Finely chopped parsley lifts the dish with its bright, herbaceous notes.
How to Make German Potato Salad Recipe
Step 1: Boil the Potatoes to Perfection
Start by halving the baby potatoes and placing them in a large pot with cool water just covering them, plus a pinch of salt. This slow heat-up helps the potatoes cook evenly. Bring the water to a boil, then cook until the potatoes are tender when poked with a fork, about 10 to 15 minutes. Drain and set aside while you prepare the rest of your salad components. Getting the potatoes perfectly cooked is the foundation of any great German Potato Salad Recipe.
Step 2: Whisk the Tangy Mustard Dressing
While the potatoes cook, combine the Dijon mustard, whole grain mustard, sugar, and apple cider vinegar in a bowl. Whisk until the sugar dissolves and the mixture is smooth and punchy. This tangy dressing adds the signature bright flavor that makes this salad stand out from its creamy cousins.
Step 3: Crisp Up the Bacon
Cook the bacon strips in a skillet over medium heat until they are gorgeously crispy—this usually takes about 8 minutes. Once cooked, transfer the bacon to a paper towel lined plate to drain off excess grease and cool. The crispy bacon pieces will bring a wonderful texture and smoky depth to your German Potato Salad Recipe.
Step 4: Sauté the Onion and Garlic
Remove about half of the bacon grease from the skillet but leave roughly 2 tablespoons behind to cook the diced yellow onion and minced garlic. This step infuses the salad with mellow sweetness and aromatic flavor. Let the onion and garlic soften gently over medium heat for 4 to 5 minutes, making sure they don’t brown too much.
Step 5: Blend the Dressing with the Aromatics
Add the tangy vinegar and mustard mixture into the skillet with the onions and garlic, along with the sliced green onions. Stir and cook everything together for about a minute to meld the flavors, then turn off the heat. This quick simmer deepens the dressing’s flavor while keeping its bright character alive.
Step 6: Toss It All Together
Transfer the drained potatoes to a large bowl and pour the warm dressing mixture over them. Crumble the crispy bacon on top along with the chopped parsley, then toss everything carefully to combine. This step ensures every bite has a balanced blend of creamy potatoes, tangy dressing, and savory bacon. Serve this German Potato Salad Recipe warm for a comforting dish or chill it for later to enjoy as a refreshing cold salad.
How to Serve German Potato Salad Recipe
Garnishes
To elevate your German Potato Salad Recipe even further, sprinkle extra chopped parsley or additional sliced green onions on top before serving. For an extra touch, a few freshly cracked black peppercorns add mild heat and visual appeal. Garnishes bring freshness and a polished look that makes this classic dish feel special every time.
Side Dishes
This salad pairs beautifully with grilled sausages, roasted chicken, or a succulent pork roast, making it a dinner table favorite for any season. If you’re aiming for a lighter meal, serve it alongside crisp green salads or steamed seasonal vegetables. Its bright and savory profile complements a variety of mains and adds that delightful homey touch.
Creative Ways to Present
For a fun twist, serve this German Potato Salad Recipe in individual mason jars at picnics, layering it with fresh herbs and a few strips of bacon on top for visual appeal. Another idea is to use it as a filling for savory crepes or stuffed in roasted bell peppers for a unique presentation. The versatility of this salad means you can get creative and impress your guests with both taste and style.
Make Ahead and Storage
Storing Leftovers
Leftover German Potato Salad keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually intensify as everything melds together, so leftovers can be even better the next day. Just give it a gentle toss before serving to redistribute the dressing.
Freezing
Because of the vinegar-based dressing and bacon, freezing this salad isn’t ideal as it can cause texture changes in the potatoes and separation in the dressing. For best results, enjoy your German Potato Salad Recipe fresh or refrigerated rather than frozen.
Reheating
If you prefer to enjoy it warm after storage, gently reheat the salad in a skillet over low heat, stirring frequently to avoid drying out. You can add a splash of apple cider vinegar or a small drizzle of olive oil to revive the dressing’s brightness. Avoid microwave reheating, as this can make the texture less pleasant.
FAQs
Can I use regular potatoes instead of baby potatoes?
Absolutely! While baby potatoes have a tender texture and quick cooking time, you can substitute with Yukon Gold or red potatoes cut into evenly sized chunks. Just adjust boiling time until fork-tender.
Is it necessary to use two kinds of mustard?
Using both Dijon and whole grain mustard adds complexity in flavor and texture. Dijon gives smooth tanginess, while whole grain mustard offers a pleasant crunch. You can experiment if you want, but this mix really makes the dressing stand out.
Can this salad be made vegan or vegetarian?
Yes! To make a vegetarian or vegan version, simply omit the bacon and use a plant-based bacon alternative or smoked paprika for that smoky flavor. The rest of the ingredients remain the same and still result in a delicious salad.
Should I peel the baby potatoes?
No need to peel; leaving the skins on adds earthy flavor, color, and extra nutrients. Plus, the skins hold the potatoes together when tossed with the dressing nicely.
Can I serve this German Potato Salad Recipe cold?
Definitely! This salad is wonderfully versatile and tastes great served warm or chilled. If served cold, allow it to rest for at least an hour in the fridge so the flavors can fully develop.
Final Thoughts
I can’t recommend this German Potato Salad Recipe enough if you want a dish that’s packed with flavor, texture, and a bit of nostalgia. It’s simple to make, full of personality, and sure to become one of those comforting recipes you turn to time and again. So go ahead and give it a try—your taste buds and your friends will thank you!
Print
German Potato Salad Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: German
Description
This classic German Potato Salad recipe features tender baby potatoes tossed in a tangy mustard and apple cider vinegar dressing, enhanced with crispy bacon, sautéed onions, and fresh herbs. Perfect served warm or chilled, it’s a flavorful accompaniment for any meal.
Ingredients
Potatoes
- 1 ½ pounds baby potatoes
Bacon and Aromatics
- 4 strips bacon
- 2 cloves garlic, minced
- 1 small yellow onion, diced
Dressing
- 1 tablespoon dijon mustard
- 1 tablespoon whole grain mustard
- 2 teaspoons sugar
- 1/4 cup apple cider vinegar
Garnish
- 3 green onions, sliced
- 1 tablespoon parsley, chopped
Instructions
- Cook the Potatoes: Half the baby potatoes and place them in a large pot. Cover with cool water just enough to submerge the potatoes and add a pinch of salt. Cover the pot and heat over medium-high until it reaches a boil. Boil for 10-15 minutes or until the potatoes are tender when pierced with a fork. Drain the potatoes and set aside.
- Prepare the Dressing: In a bowl, whisk together dijon mustard, whole grain mustard, sugar, and apple cider vinegar until fully combined to create the tangy dressing.
- Cook the Bacon: In a skillet over medium heat, cook the bacon strips until crispy, about 8 minutes. Remove the bacon and set it on a paper towel-lined plate to drain and cool.
- Sauté Onion and Garlic: Pour off about half of the bacon grease from the skillet, leaving roughly 2 tablespoons for flavor. Add diced onion and minced garlic to the skillet and cook over medium heat until softened and tender, approximately 4 to 5 minutes.
- Add Dressing and Green Onions: Stir the prepared vinegar dressing and sliced green onions into the skillet with the cooked onions and garlic. Cook the mixture for about 1 minute to meld the flavors, then remove from heat.
- Toss Salad and Serve: Add the drained potatoes to the skillet with the dressing, then crumble the cooled bacon over the top along with chopped parsley. Toss carefully to combine all ingredients evenly. Serve the salad warm, or allow it to cool and refrigerate for a cold potato salad option.
Notes
- Use baby potatoes for quicker cooking and a tender texture.
- Adjust sugar in the dressing according to your preferred balance of sweetness and tang.
- This salad can be served warm for a comforting side or chilled for a refreshing dish.
- Leftovers keep well refrigerated for up to 3 days.
- For a vegetarian version, omit the bacon and use olive oil instead of bacon grease for sautéing.
