I make an Authentic German Potato Salad with tangy vinegar, smoky bacon and punchy onion that’s just as good hot or chilled and always steals the side-dish show.
I adore this Authentic German Potato Salad because it’s loud, tangy, and honest. I grew up stealing bites straight from the bowl, obsessed with the bacon crisp and the bite of yellow onion.
But it’s not sweet or fussy like some potato recipes. I love that it can sit at the table warm or get pulled out cold and still sing.
It’s the kind of Bavarian Potato Salad that fights for attention next to sausages and pickles. I want another fork.
No pretending. Just vinegar, bacon, onion, and a lot of attitude.
Seriously, bring extra and be ready for seconds.
Ingredients
- Potatoes: Creamy, firm bite that soaks up the tangy dressing.
- Bacon: Salty, meaty crunch that makes it feel like comfort food.
- Yellow onion: Sharp sweetness when warm, cuts richness without being harsh.
- White wine vinegar: Bright, tangy kick that wakes the whole bowl up.
- Chicken broth: Adds savory depth so it’s not just vinegar and fat.
- Sugar: Balances the acid, keeps flavors rounded and friendly.
- Whole grain mustard: Little spicy pop and grainy texture, rustic and fun.
- Unsalted butter: Adds silkiness and richness without overpowering the dressing.
- Parsley: Fresh, grassy note that lightens each bite pleasantly.
- Kosher salt: Brings out every other flavor, can’t skip it.
- Black pepper: Gentle heat and complexity, not overpowering at all.
- Chives: Basically a mild onion lift, pretty on top.
Ingredient Quantities
- 2 pounds waxy potatoes (Yukon Gold or red), scrubbed
- 6 ounces bacon (about 6 slices), diced
- 1 medium yellow onion, thinly sliced
- 1/3 cup white wine vinegar
- 1/2 cup chicken broth
- 1 tablespoon granulated sugar
- 1 tablespoon whole grain mustard
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped chives or green onion (optional)
How to Make this
1. Put the potatoes in a large pot, cover with cold water and a generous pinch of salt; bring to a boil and simmer until just tender, about 15 to 20 minutes depending on size. Drain and let them cool just enough to handle, then slice 1/4 inch thick while still warm.
2. While the potatoes cook, fry the diced bacon in a large skillet over medium heat until crisp and the fat is rendered. Use a slotted spoon to transfer bacon to a paper towel lined plate, leaving the bacon fat in the pan.
3. Add the thinly sliced onion to the hot bacon fat and cook over medium heat, stirring often, until soft and lightly browned, about 5 to 7 minutes. If the pan looks dry, add 1 tablespoon butter to prevent burning.
4. Pour in the white wine vinegar and chicken broth to the onions, scraping up any browned bits from the bottom of the pan. Stir in the granulated sugar and whole grain mustard, then simmer for 2 to 3 minutes until the mixture is slightly reduced.
5. Turn off the heat and whisk in the remaining 1 tablespoon butter until melted, then season the dressing with 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning if needed.
6. Put the warm sliced potatoes into a large bowl, pour the hot onion and vinegar dressing over them so the potatoes absorb the flavors. Gently toss to coat, breaking a few potato slices so the dressing clings better.
7. Fold in the reserved crisp bacon and 2 tablespoons chopped fresh parsley. If you want extra color and mild bite, add 2 tablespoons chopped chives or green onion now.
8. Serve warm straight away for the classic Bavarian feel, or chill for a few hours and serve cold. Both are good; warming it briefly before serving brings the flavors back to life if it’s been refrigerated.
9. Quick hacks: use Yukon Golds for creamy texture, slice potatoes while warm so they soak up more dressing, and don’t rinse potatoes after boiling or you’ll wash away starch that helps the dressing stick.
10. Leftovers keep well covered in the fridge for 3 to 4 days. Reheat gently on the stove or eat cold, and add a splash of vinegar or a little melted butter to refresh the taste if it seems dull.
Equipment Needed
1. Large pot (for boiling the potatoes)
2. Colander or strainer (to drain the potatoes)
3. Chef’s knife and cutting board (for slicing potatoes, dicing bacon and chopping herbs)
4. Large skillet or frying pan (to cook the bacon and soften the onions)
5. Slotted spoon (to transfer crisp bacon and drain fat)
6. Measuring cups and spoons (for vinegar, broth, sugar, mustard, salt and pepper)
7. Large mixing bowl (to toss potatoes with the hot dressing)
8. Whisk (to finish and emulsify the dressing with butter)
9. Paper towels and tongs or a spatula (for draining bacon and handling hot slices)
FAQ
German Potato Salad (Authentic Bavarian Recipe) Substitutions and Variations
- Potatoes: swap waxy Yukon Gold for small fingerling or new potatoes, they hold shape similarly and taste just as buttery, if all you have are russets it will still work but the salad might get a bit mealy.
- Bacon: use pancetta or smoked ham for a more Italian vibe, or turkey bacon to cut fat, but expect less porky depth and a lighter mouthfeel.
- White wine vinegar: apple cider vinegar or a mild white wine both work, apple cider adds a fruitier tang while white wine keeps the brightness without changing flavor much.
- Chicken broth: use vegetable broth for a vegetarian option or low-sodium beef broth for a richer flavor, adjust salt because beef broth can be saltier.
Pro Tips
1. Slice the potatoes while theyre still warm, like the recipe says, but dont cut them paper thin. Aim for about 1/4 inch so they hold up when you toss them but still soak up the dressing.
2. Save and use the bacon fat for the onions, and if the pan looks dry add a little butter early so the onions caramelize evenly. Burnt onions taste bitter, so keep the heat medium and stir more than you think you need to.
3. After you toss the hot dressing with the potatoes, press down gently with the back of a spoon to break a few pieces. That helps the sauce cling and makes the salad taste richer the next day.
4. If you refrigerate leftovers, bring them back to near room temp before serving or warm them briefly on the stove with a splash of vinegar or a bit of butter to revive the flavors. Without that little refresh it can taste flat.
German Potato Salad (Authentic Bavarian Recipe)
I make an Authentic German Potato Salad with tangy vinegar, smoky bacon and punchy onion that’s just as good hot or chilled and always steals the side-dish show.
6
servings
308
kcal
Equipment: 1. Large pot (for boiling the potatoes)
2. Colander or strainer (to drain the potatoes)
3. Chef’s knife and cutting board (for slicing potatoes, dicing bacon and chopping herbs)
4. Large skillet or frying pan (to cook the bacon and soften the onions)
5. Slotted spoon (to transfer crisp bacon and drain fat)
6. Measuring cups and spoons (for vinegar, broth, sugar, mustard, salt and pepper)
7. Large mixing bowl (to toss potatoes with the hot dressing)
8. Whisk (to finish and emulsify the dressing with butter)
9. Paper towels and tongs or a spatula (for draining bacon and handling hot slices)
Ingredients
2 pounds waxy potatoes (Yukon Gold or red), scrubbed
6 ounces bacon (about 6 slices), diced
1 medium yellow onion, thinly sliced
1/3 cup white wine vinegar
1/2 cup chicken broth
1 tablespoon granulated sugar
1 tablespoon whole grain mustard
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped chives or green onion (optional)
Directions
- Put the potatoes in a large pot, cover with cold water and a generous pinch of salt; bring to a boil and simmer until just tender, about 15 to 20 minutes depending on size. Drain and let them cool just enough to handle, then slice 1/4 inch thick while still warm.
- While the potatoes cook, fry the diced bacon in a large skillet over medium heat until crisp and the fat is rendered. Use a slotted spoon to transfer bacon to a paper towel lined plate, leaving the bacon fat in the pan.
- Add the thinly sliced onion to the hot bacon fat and cook over medium heat, stirring often, until soft and lightly browned, about 5 to 7 minutes. If the pan looks dry, add 1 tablespoon butter to prevent burning.
- Pour in the white wine vinegar and chicken broth to the onions, scraping up any browned bits from the bottom of the pan. Stir in the granulated sugar and whole grain mustard, then simmer for 2 to 3 minutes until the mixture is slightly reduced.
- Turn off the heat and whisk in the remaining 1 tablespoon butter until melted, then season the dressing with 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning if needed.
- Put the warm sliced potatoes into a large bowl, pour the hot onion and vinegar dressing over them so the potatoes absorb the flavors. Gently toss to coat, breaking a few potato slices so the dressing clings better.
- Fold in the reserved crisp bacon and 2 tablespoons chopped fresh parsley. If you want extra color and mild bite, add 2 tablespoons chopped chives or green onion now.
- Serve warm straight away for the classic Bavarian feel, or chill for a few hours and serve cold. Both are good; warming it briefly before serving brings the flavors back to life if it’s been refrigerated.
- Quick hacks: use Yukon Golds for creamy texture, slice potatoes while warm so they soak up more dressing, and don’t rinse potatoes after boiling or you’ll wash away starch that helps the dressing stick.
- Leftovers keep well covered in the fridge for 3 to 4 days. Reheat gently on the stove or eat cold, and add a splash of vinegar or a little melted butter to refresh the taste if it seems dull.
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: 200g
- Total number of serves: 6
- Calories: 308kcal
- Fat: 29g
- Saturated Fat: 12.3g
- Trans Fat: 0.08g
- Polyunsaturated: 1.7g
- Monounsaturated: 13.3g
- Cholesterol: 36mg
- Sodium: 759mg
- Potassium: 761mg
- Carbohydrates: 29.3g
- Fiber: 3.6g
- Sugar: 2.8g
- Protein: 9.2g
- Vitamin A: 250IU
- Vitamin C: 38mg
- Calcium: 30mg
- Iron: 1.7mg
