Old-Fashioned German Potato Salad

This old-fashioned German potato salad is a comforting side that brings a perfect balance of tangy and savory flavors to your table. It is ideal for backyard barbecues or cozy dinners with family when you want something different from the usual mayo-based potato salad.

I first made this after tasting it at a friend’s gathering and it quickly became a staple in my home especially during the warmer months when lighter sides are welcome.

Ingredients

• 2 pounds red potatoes: known for their waxy texture which holds shape well after boiling
• 6 ounces bacon: coarsely chopped to crisp up and add smoky richness
• 1 cup sweet onion: finely chopped for a mild natural sweetness that balances the tang
• 3 garlic cloves: minced to infuse the dressing with gentle aromatic depth
• ¾ cup chicken broth: provides a flavorful base for the dressing avoid low sodium for best taste
• ¼ cup distilled white vinegar: delivers the essential tang that makes this salad distinctive
• 2 teaspoons Dijon mustard: adds subtle heat and complexity to the dressing
• 2 teaspoons sugar: balances out the acidity for a harmonious flavor
• 1 teaspoon salt: essential for seasoning but adjust to your preference
• ¼ teaspoon black pepper: freshly ground adds a touch of warmth
• 2 tablespoons olive oil: helps blend the dressing and adds silkiness
• Flat-leaf parsley and chives: optional but fresh herbs add brightness and color

Instructions

Build The Potato Base:

Add whole red potatoes to a large pot and cover with an inch of water. Bring to a boil and cook for 15 to 20 minutes until tender but still firm enough to hold chunks. Drain and let cool enough to handle comfortably.

Cook The Bacon And Aromatics:

Place coarsely chopped bacon in a large skillet over medium heat and cook for 7 to 8 minutes or until crisp. Use a slotted spoon to remove bacon pieces leaving the fat in the skillet. Add finely chopped sweet onion to the hot drippings and cook for 2 to 3 minutes stirring frequently until the onions are soft and translucent. Add minced garlic and cook for 30 seconds more until fragrant but not browned.

Prepare The Dressing:

Peel the cooled potatoes and cut into half inch chunks. Return the skillet with onion mixture to medium heat and pour in chicken broth and vinegar. Stir in Dijon mustard sugar salt and pepper. Whisk continuously then bring the liquid to a boil. Reduce heat and simmer gently for 5 minutes allowing the dressing to reduce and thicken slightly. Remove from heat once it has reduced by half.

Combine And Serve:

Transfer potato chunks to the skillet or a large bowl. Pour warm dressing over the potatoes then drizzle olive oil and toss carefully to coat everything evenly. Place the potatoes on a serving platter. Chop the crispy bacon finely and scatter over the salad. Garnish with freshly chopped flat-leaf parsley or chives if using. The salad is best served warm or at room temperature.

I love how the vinegar-based dressing makes this potato salad feel lighter yet still full of flavor. It reminds me of family gatherings where everyone would fight for seconds because the tanginess balances out the richness of the bacon so well.

Storage Tips

This salad stores beautifully in the refrigerator for up to three days. Keep it in an airtight container and bring it back to room temperature before serving or enjoy it slightly chilled. The flavors deepen over time so leftovers often taste better the next day.

Ingredient Swaps

If you do not have red potatoes you can use Yukon Gold but avoid starchy varieties like Russets because they will fall apart. Swap out bacon for smoked sausage pieces or omit meat altogether for a vegetarian version and add a splash more vinegar and smoked paprika to compensate flavor.

Serving Ideas

Serve alongside grilled bratwurst or pork chops for a traditional German-style meal. It also pairs wonderfully with roasted chicken and steamed green beans for a complete weeknight dinner. A dollop of German mustard on the side really ties the meal together.

This potato salad brings a unique tangy and savory flavor that refreshes your meals while honoring tradition.

Frequently Asked Recipe Questions

→ Can I use different potatoes for this dish?

Red potatoes work best due to their firm texture, but Yukon Gold can be a good alternative for a creamy yet firm bite.

→ How do I make the dressing richer?

Adding a bit more olive oil or a splash of bacon fat can enhance the dressing’s richness and depth.

→ What’s the best way to cook the bacon?

Cook bacon slowly over medium heat until crisp to render flavorful drippings used in the dressing, enhancing the salad’s smoky notes.

→ Can I prepare this salad ahead of time?

Yes, letting it rest for an hour helps flavors meld, but serve it at room temperature or slightly warmed for best taste.

→ What herbs work well in this salad?

Flat-leaf parsley and fresh chives are traditional garnishes that add brightness and subtle herbal notes.