I’ve perfected an Authentic German Potato Salad made with vinegar, bacon, and onion that can be served hot or cold and stands as a hearty side for any occasion.
I never thought a potato salad could be this lively, but my take on an Authentic German Potato Salad made me a believer. With smoky bacon and a bright splash of white wine vinegar, it flips the usual mayo-salad script and wakes up the whole plate.
You can serve it warm or cold so it fits family dinners or a potluck, and somehow every bite feels a little different. Call it Bavarian Potato Salad or just German Potato Salad, either way it’s honest, a tad stubborn, and oddly comforting even when you try to be fancy and mess it up once.
Ingredients
- Potatoes: Starchy yet waxy, gives carbs and fiber, holds shape when tossed.
- Bacon: Adds protein and smokey fat, more flavor than health, salty crunchy.
- Yellow onion: Sharp, adds bite and sweetness when cooked, tiny bit of fiber.
- White wine vinegar: Gives bright sour tang, cuts richness, little to no calories.
- Dijon mustard: Adds sharp heat and depth, emulsifies dressing, small protein trace.
- Bacon fat or oil: Rich mouthfeel, carries flavor, high in fat so use sparingly.
- Chicken broth: Adds savory depth, low calories if low sodium, boosts umami.
- Sugar: Balancing sweet to vinegar, just a little, adds mellow flavor.
- Parsley and chives: Fresh herbs brighten, add vitamin C and freshness, makes salad pop.
Ingredient Quantities
- 2 lb (900 g) waxy potatoes (Yukon Gold or red)
- 6 oz (170 g) bacon, pieces
- 1 medium yellow onion finely chopped
- 1/3 cup (80 ml) white wine vinegar
- 1/2 cup (120 ml) low sodium chicken broth
- 2 tbsp granulated sugar
- 1 tbsp Dijon or German mustard
- 2 tbsp reserved bacon fat or neutral oil
- 1 tsp salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 3 tbsp chopped fresh parsley
- 2 tbsp chopped chives or green onion (optional)
- 1/2 tsp caraway seeds (optional)
How to Make this
1. Boil the potatoes whole in salted water until just fork tender, about 15 to 20 minutes depending on size, drain, let cool a few minutes then peel if you like and slice into 1/4 to 1/2 inch rounds while still warm.
2. Cook the bacon pieces in a skillet over medium heat until crisp, remove with a slotted spoon to a paper towel, reserve about 2 tbsp of the bacon fat (or use 2 tbsp neutral oil if you prefer), crumble the cooled bacon and set aside.
3. In the same skillet add the reserved bacon fat and the finely chopped yellow onion, cook over medium heat until the onion is soft and starting to brown, about 5 to 7 minutes, stirring so it doesn’t burn.
4. Pour in the white wine vinegar to deglaze the pan, scraping up any browned bits, then add the low sodium chicken broth, granulated sugar, Dijon mustard, 1 tsp salt and 1/2 tsp black pepper, stir to combine and simmer gently for 1 to 2 minutes so the sugar dissolves and the dressing warms.
5. If using caraway seeds toast them in the hot pan for 20 to 30 seconds before adding the vinegar, it brings out more flavor, otherwise just add them with the broth.
6. Taste the dressing and adjust seasoning if needed, remember the bacon adds salt so go easy, add a touch more sugar or mustard if it’s too sharp.
7. Put the warm potato slices in a large bowl and pour the hot dressing over them so they absorb the flavors, gently toss with a spatula or spoon so you don’t mash the potatoes.
8. Fold in the crumbled bacon, chopped fresh parsley and optional chopped chives or green onion, check seasoning and add more salt or pepper to taste.
9. Let the salad sit at least 10 minutes so the potatoes soak up the dressing, serve warm or chill and serve cold later, both ways are good and the flavors actually improve if it rests a bit.
Equipment Needed
1. Large pot for boiling the potatoes (big enough for 2 lb)
2. Colander for draining
3. Chef’s knife (or a sharp paring knife for peeling/slicing)
4. Cutting board
5. 10 to 12 inch skillet for bacon and dressing
6. Slotted spoon to remove bacon
7. Large mixing bowl to toss the warm potatoes
8. Silicone spatula or wooden spoon for gentle folding
9. Measuring cups and spoons
FAQ
German Potato Salad (Authentic Bavarian Recipe) Substitutions and Variations
- Potatoes: No waxy Yukon Golds? Use baby new potatoes or fingerlings. They hold together when tossed and give the same creamy bite. If you only have russets theyll break down, so boil very gently and dont overcook.
- Bacon: Swap with pancetta or smoked ham for that porky, salty hit. For a vegetarian twist try smoked tofu or thick sliced mushrooms sauteed in a little soy sauce and smoked paprika.
- White wine vinegar: Apple cider vinegar works 1 to 1 and is the closest everyday swap. Sherry vinegar adds a slightly sweeter, nuttier note. Out of vinegar? A squeeze of lemon plus a splash of white wine will do.
- Chicken broth: Use vegetable broth to keep it meat free, or water plus a low sodium bouillon cube if thats what you got. For richer flavor use beef broth but taste and cut back on added salt.
Pro Tips
– Keep the potatoes a little underdone and slice them while still warm; they hold their shape better and soak up the dressing more. If you wait till they’re cold you’ll end up with a gluey texture, so slice right after draining and let them rest only briefly.
– Use the reserved bacon fat to cook the onions and finish the dressing, it adds way more flavor than plain oil. Warm the mustard into the hot vinegar/chicken broth mix so it emulsifies a bit, then toss with the potatoes so the dressing clings instead of pooling.
– Taste and tweak the balance of acid, sugar and salt as you go. Bacon adds salt so go easy, and if the dressing is too sharp add a little more sugar or a tiny splash more broth, not a ton of mustard.
– Toast caraway seeds for just a few seconds to wake them up, and fold in fresh herbs at the end so they stay bright. Let the salad sit at least 10 minutes before serving so flavors settle; it actually tastes better after a short rest, whether you serve it warm or cold.
German Potato Salad (Authentic Bavarian Recipe)
I've perfected an Authentic German Potato Salad made with vinegar, bacon, and onion that can be served hot or cold and stands as a hearty side for any occasion.
6
servings
333
kcal
Equipment: 1. Large pot for boiling the potatoes (big enough for 2 lb)
2. Colander for draining
3. Chef’s knife (or a sharp paring knife for peeling/slicing)
4. Cutting board
5. 10 to 12 inch skillet for bacon and dressing
6. Slotted spoon to remove bacon
7. Large mixing bowl to toss the warm potatoes
8. Silicone spatula or wooden spoon for gentle folding
9. Measuring cups and spoons
Ingredients
2 lb (900 g) waxy potatoes (Yukon Gold or red)
6 oz (170 g) bacon, pieces
1 medium yellow onion finely chopped
1/3 cup (80 ml) white wine vinegar
1/2 cup (120 ml) low sodium chicken broth
2 tbsp granulated sugar
1 tbsp Dijon or German mustard
2 tbsp reserved bacon fat or neutral oil
1 tsp salt, plus more to taste
1/2 tsp freshly ground black pepper
3 tbsp chopped fresh parsley
2 tbsp chopped chives or green onion (optional)
1/2 tsp caraway seeds (optional)
Directions
- Boil the potatoes whole in salted water until just fork tender, about 15 to 20 minutes depending on size, drain, let cool a few minutes then peel if you like and slice into 1/4 to 1/2 inch rounds while still warm.
- Cook the bacon pieces in a skillet over medium heat until crisp, remove with a slotted spoon to a paper towel, reserve about 2 tbsp of the bacon fat (or use 2 tbsp neutral oil if you prefer), crumble the cooled bacon and set aside.
- In the same skillet add the reserved bacon fat and the finely chopped yellow onion, cook over medium heat until the onion is soft and starting to brown, about 5 to 7 minutes, stirring so it doesn’t burn.
- Pour in the white wine vinegar to deglaze the pan, scraping up any browned bits, then add the low sodium chicken broth, granulated sugar, Dijon mustard, 1 tsp salt and 1/2 tsp black pepper, stir to combine and simmer gently for 1 to 2 minutes so the sugar dissolves and the dressing warms.
- If using caraway seeds toast them in the hot pan for 20 to 30 seconds before adding the vinegar, it brings out more flavor, otherwise just add them with the broth.
- Taste the dressing and adjust seasoning if needed, remember the bacon adds salt so go easy, add a touch more sugar or mustard if it's too sharp.
- Put the warm potato slices in a large bowl and pour the hot dressing over them so they absorb the flavors, gently toss with a spatula or spoon so you don't mash the potatoes.
- Fold in the crumbled bacon, chopped fresh parsley and optional chopped chives or green onion, check seasoning and add more salt or pepper to taste.
- Let the salad sit at least 10 minutes so the potatoes soak up the dressing, serve warm or chill and serve cold later, both ways are good and the flavors actually improve if it rests a bit.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 240g
- Total number of serves: 6
- Calories: 333kcal
- Fat: 16.7g
- Saturated Fat: 4.3g
- Trans Fat: 0.17g
- Polyunsaturated: 2.2g
- Monounsaturated: 7g
- Cholesterol: 31mg
- Sodium: 743mg
- Potassium: 822mg
- Carbohydrates: 32.1g
- Fiber: 3.6g
- Sugar: 5.3g
- Protein: 13.7g
- Vitamin A: 50IU
- Vitamin C: 32.5mg
- Calcium: 18mg
- Iron: 1.53mg
