If you’re craving a dish that brings together hearty comfort and vibrant tang, this German Potato Salad Recipe is an absolute must-try. Unlike the creamy versions you might be used to, this warm salad is tossed in a zesty, vinegar-based dressing with crispy bacon and fresh herbs that dance on your taste buds. It’s a celebration of simple ingredients coming together in a way that feels both rustic and refined, perfect for cozy dinners or lively gatherings. Once you master this recipe, it will quickly become one of your go-to favorites that everyone asks for again and again.
Ingredients You’ll Need
This German Potato Salad Recipe depends on straightforward ingredients that each play a crucial role in achieving that perfect balance of flavor and texture. From the creamy, tender potatoes to the smoky bacon, tangy vinegar, and fresh herbs, these components create a symphony in every bite.
- Baby red potatoes, 1 kg / 2 lb: Choose small waxy potatoes that hold their shape and provide a creamy interior.
- Salt, 2 tsp: Essential for seasoning the potatoes and enhancing all the flavors.
- Streaky bacon, 100 g / 3 oz: Cut into lardons; it adds a smoky crunch and richness to the salad.
- Red onion, 1/4 sliced: Offers a subtle sharpness and beautiful color contrast.
- Canola oil, 1/4 cup: Provides a neutral, light base for the dressing; grapeseed oil works great too.
- Apple cider vinegar, 1/3 cup: The star ingredient that gives the salad its signature tang.
- White sugar, 2 tbsp: Balances the acidity with just the right amount of sweetness.
- Green onions, 2 finely sliced: Adds a fresh, mild bite and bright green color.
- Fresh dill, 3 tbsp chopped: Fresh herbs give the salad its herbal brightness; parsley can be used as a substitute.
How to Make German Potato Salad Recipe
Step 1: Cook the Potatoes
Start by boiling the baby red potatoes in salted water until they’re just tender — about 15 to 20 minutes depending on size. You want them fork-tender but still holding together nicely, as they’ll absorb the dressing without turning mushy. Drain well and let them cool slightly so they’re easier to handle.
Step 2: Prepare the Bacon and Onions
While the potatoes are cooking, fry the chopped streaky bacon in a skillet over medium heat until crispy and the fat has rendered out. Add the sliced red onions into the pan with the bacon during the last minute or two to soften them without losing their vibrant color. This bacon-fat-infused onion mixture is what gives the salad its deep, smoky foundation.
Step 3: Make the Dressing
In a small bowl, whisk together the canola oil, apple cider vinegar, white sugar, and salt until the sugar dissolves and the dressing emulsifies slightly. This dressing is the tangy heart of the German Potato Salad Recipe, perfectly balancing sharpness, subtle sweetness, and richness from the bacon fat.
Step 4: Combine Everything
Slice the warm potatoes into bite-sized pieces and place them into a large bowl. Pour over the warm bacon and onion mixture, then drizzle with the prepared dressing while everything is still warm to allow the flavors to meld beautifully. Toss gently but thoroughly to coat every potato piece.
Step 5: Finish with Fresh Herbs and Green Onions
Sprinkle the chopped dill and finely sliced green onions over the salad for a fresh burst of color and taste. Give it one last gentle toss, then let it rest for about 10 minutes before serving so the flavors can develop even further.
How to Serve German Potato Salad Recipe
Garnishes
For a bright, inviting presentation, top your German Potato Salad Recipe with a few extra sprigs of fresh dill or chives. A light sprinkle of freshly cracked black pepper and a dusting of smoked paprika adds a pop of color and subtle spice that elevates every bite.
Side Dishes
This salad pairs wonderfully with grilled sausages, roasted meats, or even a plate of schnitzel for an authentic experience. It also stands firm on its own as a hearty vegetarian main when accompanied by crusty bread and a simple green salad.
Creative Ways to Present
Serve the salad warm in rustic ceramic bowls for a cozy feel or portion it into individual glass jars layered with herbs for a charming picnic-ready treat. For a party, use it to top endive leaves or cucumber slices for easy, bite-sized hors d’oeuvres that look as good as they taste.
Make Ahead and Storage
Storing Leftovers
Leftover German Potato Salad Recipe keeps wonderfully in an airtight container in the fridge for up to 3 days. Because it’s best enjoyed warm or at room temperature, simply bring it to room temp before serving. If you enjoy the flavors more deeply absorbed, it can also be served cold but may need a quick re-toss.
Freezing
This particular potato salad is not ideal for freezing. The vinegar dressing combined with boiled potatoes can lead to a change in texture and separation upon thawing. To keep the integrity of this delicious salad, it’s better to consume fresh or refrigerate only.
Reheating
Reheat gently on the stovetop over low heat or warm in the microwave in short bursts, stirring occasionally. Adding a splash of apple cider vinegar or fresh herbs when reheating refreshes the flavors and keeps the salad vibrant.
FAQs
Can I use regular potatoes instead of baby red potatoes?
Yes, you can substitute with other waxy potatoes like Yukon Gold. Just make sure to cut them into smaller pieces to ensure even cooking and maintain the right texture for the salad.
Is there a vegetarian version of this German Potato Salad Recipe?
Absolutely! Replace the bacon with smoked paprika or smoked tofu to recreate that smoky flavor, and use a vegetable oil or butter in place of bacon fat for the dressing base.
How long can I store German Potato Salad in the refrigerator?
It’s best eaten within 3 days when stored properly in a sealed container, as the potatoes may start to break down and the flavors won’t be as fresh past that point.
Can this salad be served cold?
Yes, while traditionally served warm, many enjoy this salad chilled or at room temperature. Just keep in mind that the texture and flavor intensity can change slightly when cold.
What can I use instead of apple cider vinegar?
White wine vinegar or rice vinegar are good substitutes that provide a similar brightness without overpowering the other ingredients.
Final Thoughts
This German Potato Salad Recipe is a true treasure that makes the humble potato shine in the best possible way. Its irresistible balance of smoky, tangy, and fresh notes hits the spot every time. Whether you’re cooking for friends, family, or just yourself, this recipe promises to bring warmth and joy to the table. Don’t wait to give it a try and watch it become one of your favorite dishes to share around any meal.
Print
German Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: German
Description
This traditional German Potato Salad features tender baby red potatoes tossed in a tangy and sweet vinegar-based dressing with crispy bacon, fresh dill, and green onions. Served warm or at room temperature, it’s a perfect side dish for gatherings, offering a delightful balance of smoky, savory, and fresh flavors.
Ingredients
Potatoes & Seasoning
- 1 kg / 2 lb baby red potatoes or other small waxy potatoes
- 2 tsp salt
Bacon & Aromatics
- 100g / 3oz streaky bacon, chopped into 2cm x 4mm lardons
- 1/4 red onion, sliced
- 2 green onions, finely sliced
- 3 tbsp fresh dill, finely chopped (can substitute parsley)
Dressing
- 1/4 cup canola oil (or grapeseed oil)
- 1/3 cup apple cider vinegar
- 2 tbsp white sugar
Instructions
- Cook the Potatoes: Wash the baby red potatoes thoroughly and place them in a large pot. Cover with water and add 2 tsp salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain and set aside to cool slightly.
- Prepare the Bacon and Aromatics: In a large skillet over medium heat, cook the chopped streaky bacon until it’s crispy and the fat has rendered, about 5-7 minutes. Add the sliced red onion to the skillet and sauté with the bacon until softened, approximately 2-3 minutes. Remove the skillet from heat.
- Make and Toss with Dressing: In a small bowl, whisk together the apple cider vinegar, white sugar, and canola oil until the sugar is dissolved. Slice the warm potatoes into bite-sized pieces and add them to the skillet with the bacon and onions. Pour the dressing over the potatoes and gently toss to combine and coat evenly. Finally, stir in the finely sliced green onions and chopped fresh dill. Serve warm or at room temperature.
Notes
- Use waxy potatoes such as baby red or fingerling potatoes to maintain firmness after boiling.
- Adjust the amount of vinegar and sugar to taste if you prefer a more tangy or sweet dressing.
- Fresh dill adds a traditional flavor, but parsley can be a mild substitute.
- This salad can be served warm, at room temperature, or chilled according to preference.
- If preparing ahead, dress the potatoes just before serving to keep them from soaking up too much dressing and becoming mushy.
