This German Potato Salad is made with red potatoes, bacon, and a homemade dressing made of sauteed onion, cider vinegar, bacon drippings. Serve it warm or chilled!
See the step by step recipe down in the recipe card.
Table of Contents
This recipe is generously sponsored by The Little Potato Company and I was compensated for my time creating it. Thank you for supporting the brands that make The Recipe Rebel possible!
It’s picnic and cookout season, and I couldn’t be more excited!
We love making a bunch of cold salads (they’re perfect for making ahead!) and grilling up a bunch of meat, like this Grilled Chicken and this Grilled Pork Tenderloin. A big glass of this Homemade Lemonade or a refreshing Milkshake is also a must!
This recipe is perfect for serving alongside almost anything, and we love it because it can be served warm or chilled.
I always use a bag of Little Potatoes (this time I chose Blushing Belles), because it means no washing, no peeling and little prep!
They come washed and ready to cook, so I just halve or quarter them before boiling and our salad is well on its way to being on the dinner table.
What is German Potato Salad?
Since I am not German, I’m no authority on German Potato Salad.
However, we’ve been enjoying this Potato Salad at our summer cookouts for a long time now, and I wanted to share my version!
German Potato Salad is lighter and fresher than your typical mayo-laden potato salad (although I love those, too!).
It’s made with boiled red potatoes, crispy bacon, and a homemade vinaigrette comprised of apple cider vinegar, bacon drippings, (many add Dijon mustard, but it’s not our favorite) and I love adding a sprinkling of fresh chopped parsley or green onions.
Quarter potatoes before cooking 
Boil just until tender 
Simmer the dressing before tossing 
Stir together potatoes, bacon, dressing and parsley
Do you serve German Potato Salad warm or cold?
Either!
Since you toss the boiled potatoes with the dressing immediately after draining, you can serve right away, or chill to serve later.
Chilled is a great option for a large gathering because you can make it in advance and not sacrifice any quality.
It is delicious both ways!
Just keep in mind that when completely chilled the dressing does sort of firm up (that’s the bacon fat in it) — so I prefer to serve room temperature or slightly warm for this reason.
What kind of potatoes are best for this potato salad?
Red potatoes are traditionally used in German Potato Salad, but any kind will work fine.
I prefer to choose Little Potatoes because they have a smooth, thin skin, that doesn’t have to be peeled or washed (they come ready to cook!).
With how busy summer days can get, we love any shortcut that helps us get dinner on the table!
Can I make it ahead?
Absolutely!
Because the potatoes are cooked, this potato salad can be made ahead and stored up to 4 days before serving.
This is great because you can pair leftovers with a variety of grilled dinners throughout the week!
What to serve with this German Potato Salad:
Almost anything! But here are some of our favorite pairings:
- Crock Pot Pulled Pork
- Slow Cooker BBQ Chicken
- Instant Pot BBQ Chicken (can also be prepped ahead!)
- Baked Chicken Breast — because potato salad isn’t just for grilling season!
German Potato Salad
written by Ashley Fehr
Ingredients
- 1 ½ lb Little potatoes (quartered)
- 4 slices thick cut bacon (chopped)
- 1 red onion (finely chopped)
- 3 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 pinch black pepper
- 1 tablespoon fresh parsley (chopped)
Instructions
- Quarter potatoes and cook in a large pot of boiling, salted water for 6-8 minutes, until tender. Drain and set aside.
- Meanwhile, in a medium skillet, cook chopped bacon on medium heat until crispy, about 4-5 minutes. Remove bacon with a slotted spoon and drain on paper towel, leaving bacon fat in the pan.
- Place pan back on the heat and cook onion in bacon fat until tender, about 4-5 minutes.
- To the onions, add vinegar, sugar, salt and pepper. Bring to a simmer over medium heat and cook for 2-3 minutes.
- Remove dressing from heat and pour over potatoes. Add cooked bacon and parsley to potatoes and toss.
- Serve immediately or allow to cool.
Nutrition Information
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Riki Decman says
Hello Ashley, i love this salat. But here in germany we dont use any sucker in it, because it should be slightly sour as a contrast to the mostly sweet BBQ.
Tanks for your great recipes
Carrie Robinson says
What a great side dish for a backyard BBQ! Definitely a change from the usual potato salad. 🙂
Ashley Fehr says
Thanks Carrie!
Lindsay says
it’s been a long time since I had a german potato salad, I almost forgot about it! Lots of restaurants near me serve it with friday fish fries. I’ll be trying this recipe soon.
Ashley Fehr says
Thanks Lindsay!
Alex says
I finally got around to making this today – it’s terrific. Even my friend, who usually doesn’t like potato salads, likes this one. it’s much lighter than mayo-based potato salads!
Thanks!
Ashley Fehr says
Thanks Alex! We love it too!
Toni says
This salad is seriously amazing! It quickly became a favorite side dish at my house!
Ashley Fehr says
Here too! Thanks Toni!
Tracy Herbert says
Where does the honey mustard come in for this recipe? Thank you
Ashley Fehr says
I apologize! That was a typo