The Classic Authentic German Potato Salad Recipe Everyone Loves

Crisp autumn winds whisper memories of my grandmother’s authentic German potato salad dancing through our kitchen.

Generations of bavarian cooks perfected this tangy side dish with surprising simplicity.

Warm bacon bits and sharp vinegar create unexpected flavor combinations that delight the palate.

Russet potatoes provide a hearty base for this classic comfort meal.

Mustard and herbs bring bright, zesty notes that wake up traditional expectations.

Each forkful tells a story of rural German culinary traditions.

Dive into this beloved recipe and savor a taste of pure comfort.

Authentic German Potato Salad: Classic and Tangy

Savor the Hearty Goodness: A traditional German potato salad that brings comfort and flavor to your table.

• Boost Flavor Complexity: Bacon and tangy dressing create a rich, multilayered taste experience that elevates this classic dish beyond ordinary salads.
• Customize with Ease: Flexible recipe allows simple adjustments like adding herbs or tweaking seasoning to match personal preferences or dietary needs.
• Crowd-Pleasing Potential: Perfect for potlucks, barbecues, and family gatherings where everyone craves a delicious side dish that sparks conversation and brings people together.

Ingredients Required for German Potato Salad

• Potatoes: Whole, unpeeled potatoes form the hearty base of this classic German potato salad.
• Bacon: Crispy bacon adds a rich, smoky flavor and delightful texture to the dish.
• Beef Broth: Provides a deep, savory foundation for the dressing.

• White Vinegar: Adds a tangy acidity that balances the rich flavors.
• Dijon Mustard: Contributes a sharp, zesty note to the dressing.
• Sugar: Helps to balance the acidity and enhance the overall flavor profile.
• Salt, Pepper: Essential seasonings that bring out the depth of the other ingredients.

• Onion, Vegetable Oil, Fresh Chives, Parsley: These ingredients add extra flavor, shine, and a fresh touch to the final dish.

Directions to Make Authentic German Potato Salad

Step 1: Boil Whole Potatoes

Place unpeeled potatoes in a large pot filled with cold, salted water. Heat the pot over medium-high until water starts bubbling, then lower to a gentle simmer.

Cook potatoes until they’re soft enough that a fork slides through easily, typically around 15-20 minutes.

Step 2: Prepare Crispy Bacon Base

Heat a large skillet and cook bacon pieces until they turn golden and crisp.

Transfer the bacon to a separate plate, keeping all the delicious fat in the skillet.

Step 3: Create Tangy Dressing

In the same bacon-fat-filled skillet, sauté chopped onions until they become translucent and slightly golden.

• Beef broth
• White vinegar
• Dijon mustard
• Sugar
• Salt
• Black pepper

Stir and simmer the mixture until it becomes slightly thickened.

Step 4: Slice and Mix Potatoes

Peel the cooled potatoes and slice them into thin, round pieces.

Transfer potato slices to a large mixing bowl. Pour the warm dressing over the potatoes and gently mix, ensuring each slice gets coated.

Step 5: Let Flavors Develop

Allow the potato salad to rest for about 20 minutes, letting the flavors blend and deepen.

Step 6: Final Touch and Serve

Fold in the crispy bacon pieces and a splash of vegetable oil.

Taste and adjust seasoning if needed. Sprinkle with fresh chives or parsley.

Serve warm or at room temperature.

Tips to Capture Authentic German Flavors

• Choose sturdy, waxy potato varieties like Yukon Gold or red potatoes that hold their shape well during cooking and won't turn mushy in the salad.
• Use the bacon fat from rendering to add rich, smoky flavor, but drain excess grease to prevent the salad from becoming too heavy or greasy.
• Add beef broth gradually and simmer the dressing to create a slightly thickened, well-integrated sauce that coats the potatoes evenly.
• Allow the potato salad to sit for at least 20 minutes after mixing to let the potatoes absorb the tangy, savory dressing completely.
• Enjoy the salad warm or at room temperature to experience the most vibrant and robust flavor profile of this traditional German dish.

Variations on Classic German Potato Salad

• Vegetarian German Potato Salad: Replace bacon with smoked tempeh or mushroom bacon, using olive oil for sautéing. Use vegetable broth instead of beef broth for a plant-based version.
• Herb-Infused Potato Salad: Add fresh rosemary, thyme, and dill to the dressing for an aromatic herb-enhanced flavor profile. Swap white vinegar with apple cider vinegar for added depth.
• Low-Sodium German Potato Salad: Use low-sodium beef broth, reduce added salt, and incorporate more herbs and spices like paprika and garlic powder to boost flavor without extra sodium.
• Gluten-Free Potato Salad: Ensure all ingredients are certified gluten-free, particularly the mustard and broth. Replace traditional vinegar with a gluten-free alternative like rice vinegar.

Serving Ideas for German Potato Salad

Select a crisp, malty Bavarian-style lager that complements the richness of bacon and cuts through the tangy vinegar dressing.

Serve alongside grilled bratwurst to create a classic German-inspired meal that highlights the potato salad’s savory profile and traditional flavors.

Choose a slightly dry Riesling that balances the salad’s acidity and provides a refreshing counterpoint to the warm, robust dish.

Add rustic sourdough bread to soak up the delicious dressing and provide textural contrast to the soft potatoes and crispy bacon.

Storing German Potato Salad Properly

• Store the potato salad in an airtight container and keep it in the refrigerator for up to 3-4 days. Ensure the container is sealed tightly to prevent moisture and maintain freshness.
• Warm the salad in a skillet over low heat, stirring occasionally to distribute heat evenly. Add a splash of beef broth to prevent drying out and restore the original moisture.
• Not recommended due to potatoes' texture changes. Freezing can make the potatoes mushy and separate the dressing, compromising the salad's quality.
• Let the salad sit at room temperature for no more than 2 hours to prevent bacterial growth. Discard if left out longer to ensure food safety.

FAQs

• Why is beef broth used in the dressing?

Beef broth adds depth and richness to the dressing, creating a more complex flavor profile typical in traditional German potato salad. It provides a savory undertone that complements the tangy vinegar and crispy bacon.

• Can I make this recipe vegetarian?

To make it vegetarian, replace beef broth with vegetable broth and substitute bacon with smoked paprika or liquid smoke for a similar smoky flavor. You can also use plant-based bacon alternatives.

• What type of potatoes work best for this recipe?

Waxy potatoes like Yukon Gold or red potatoes are ideal because they hold their shape well and don’t break apart when mixed with the warm dressing. They absorb flavors nicely without becoming mushy.

Authentic German Potato Salad Recipe

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4.5 from 19 reviews

• Total Time: 55 minutes
• Yield: 6 1x

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Description

Crisp bacon and tangy vinegar elevate this Authentic German Potato Salad into a mouthwatering comfort classic from Bavaria. Warm, herb-infused potatoes mingle with smoky bacon bits, creating a rustic dish that beckons you to savor each delightful forkful.

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Ingredients

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Main Ingredients:

• 2.5 pounds waxy potatoes (Yukon Gold or red potatoes)
• 6 slices bacon
• 1 medium yellow onion

Liquid and Seasoning Ingredients:

• 1/2 cup beef broth
• 1/4 cup white vinegar
• 2 tablespoons vegetable oil

Herbs and Spices:

• 1 tablespoon Dijon mustard
• 1 teaspoon granulated sugar
• Salt and freshly ground black pepper
• 2 tablespoons fresh chives or parsley (for garnish)

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Instructions

1. Submerge whole, unpeeled potatoes in a pot of cold, salted water, ensuring complete coverage.
2. Heat the water to a rolling boil, then reduce temperature to a gentle simmer for 15-20 minutes until potatoes become fork-tender.
3. Drain potatoes and allow them to cool until manageable.
4. In a skillet over medium heat, crisp the bacon pieces until golden brown and crunchy.
5. Transfer bacon to a separate plate, reserving the rendered fat in the skillet.
6. Sauté chopped onions in the bacon fat until they become translucent and fragrant, approximately 3-4 minutes.
7. Introduce beef broth, white vinegar, Dijon mustard, sugar, salt, and pepper to the skillet, creating a vibrant dressing.
8. Simmer the dressing, stirring intermittently to blend flavors.
9. Carefully peel cooled potatoes and slice into uniform, thin rounds.
10. Transfer potato slices to a large mixing bowl.
11. Pour warm dressing over potatoes, gently folding to ensure complete and even coating.
12. Allow salad to rest for 20 minutes, enabling flavors to intermingle and develop.
13. Incorporate crispy bacon and vegetable oil just before serving.
14. Taste and adjust seasoning as needed.
15. Sprinkle with fresh chives or parsley for a bright, herbaceous finish.
16. Serve immediately, enjoying warm or at ambient temperature.

Notes

• Choose waxy potatoes like Yukon Gold or red potatoes for the best texture and flavor absorption.
• Slice potatoes while still slightly warm to help them better absorb the tangy dressing.
• Keep the bacon fat for an extra layer of authentic German flavor that adds richness to the dish.
• Make it vegetarian by replacing bacon with smoked paprika and using vegetable broth instead of beef broth for a similar depth of flavor.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Simmering
• Cuisine: German

Nutrition

• Serving Size: 6
• Calories: 190 kcal
• Sugar: 2 g
• Sodium: 300 mg
• Fat: 9 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 15 mg