German Potato Salad is a tasty variation for the non-mayonnaise eaters in your family. Tender red potatoes are dressed with a tangy bacon vinaigrette, then tossed with green onion and fresh parsley giving it a bright burst of flavor in each and every bite.
Easy German Potato Salad Recipe Makes the Perfect Side Dish
I’m certain the love of potato salad in some form is universal. While I make it year-round it’s definitely on the grilling side dish menu during the warm Summer months for it’s sheer deliciousness and versatility. Potato salad pairs incredibly well with hotdogs and hamburgers, barbecue, grilled steak, chicken or pork. Likewise, it goes well with braised meats and roast chicken or smoked meats and barbecue. When it comes to potato dishes, we all love a spud.
How to Make the Best German Potato Salad Recipe
I think German potato salad is quite scrumptious served warm, at room temperature or chilled. The fact that the dressing isn’t mayonnaise based makes it a really terrific choice for outdoor events. While Southern style mayo based potato salad is my go-to, it’s equally nice to go a different route occasionally to keep things fresh. What is German Potato Salad? What sets this potato salad apart is its sweet and tangy bacon vinaigrette-like dressing. It’s a stellar side dish to make.
- Ingredients you’ll need to make homemade German Potato Salad: Red potatoes, onion, green onions, salt, bacon, granulated sugar, apple cider vinegar, canola oil or vegetable oil, Dijon mustard, garlic, celery seeds, celery salt, black pepper and parsley.
- Kitchen tools you’ll need: A deep 4 quart or larger pot, skillet to cook the bacon, whisk, measuring cups and spoons, sharp knife and chopping board and large spoon or spatula for stirring.
- How do you make German Potato Salad? To make this potato salad, cook the sliced red potatoes in salted water just until fork tender. Be careful not to overcook or the potatoes will become mushy. Make a special effort to allow them to drain well while you make the dressing.
- To make the dressing, cook the bacon until crisp then remove it from the skillet to paper towels to drain. Once cooled, crumble it so we can add it back to the salad.
- Reserve three tablespoons of the bacon drippings in the skillet to cook the diced onion and garlic. Once softened whisk in the cider vinegar, Dijon mustard, oil, sugar, celery seeds, celery salt and black pepper. Cook over medium heat just until the sugar has dissolved and the dressing has reduced slightly.
- Pour over the potatoes and add the chopped green onions, parsley and crumbled bacon. Toss until combined.
- It’s best to use canola oil or vegetable oil for the dressing in place of olive oil in this instance.
- German Potato Salad is often served warm or at room temperature. You can enjoy it chilled as well. Please note, you’ll need to gently stir the potato slices to coat with the dressing once it’s been chilled.
- Store German Potato Salad in an airtight container in the refrigerator for up to 4 days.
More Easy Potato Salad Recipes to Make
Other potato salads you may like to try:
- Southern Potato Salad is a picnic classic.
- This chunky BLT Potato Salad is practically a meal in itself.
- Italian seasoned Roasted Rosemary Parmesan Potato Salad.
- Deli Style New Potato Salad with Mustard.
- Loaded Baked Potato Salad is the ideal side for any of your favorite grilled entrees.
- Greek Potato Salad from Food Network.
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Helpful Kitchen Items:
German Potato Salad
- 3 lb red potatoes sliced 1/4-inch thick peel intact
- 1 tsp salt
- 8 slices bacon cooked and crumbled
- 1 small sweet onion diced
- 2 garlic cloves finely minced
- 3/4 cup cider vinegar
- 1/3 cup canola or vegetable oil
- 3 Tbsp granulated sugar
- 1 1/2 Tbsp Dijon mustard
- 1 tsp celery salt more or less to your taste
- 1/2 tsp freshly ground black pepper
- 1 bunch green onions thinly sliced
- 3 Tbsp fresh Italian parsley chopped
- 1/2 tsp celery seed
- Place the potatoes and salt into a pot, and fill with enough water to cover. by 2-inches.
- Bring to a boil, and cook for about 10-12 minutes or until fork tender. Drain well then set aside.
- Meanwhile, cook the bacon in a large skillet until crisp. Remove to paper towels to drain, then crumble. Set aside.
- Reserve 3 Tbsp bacon drippings in the pan. To the skillet over medium-high heat add the diced onion to the drippings. Cook until softened and beginning to brown. Add the garlic, cook for 1 minute longer.
- Whisk in the vinegar, oil, sugar, Dijon, celery salt and black pepper. Bring to a simmer and whisk in the oil. Cook just until the sugar is dissolved and dressing is slightly thickened around 1-2 minutes. Remove from the heat and add the crumbled bacon to the dressing reserving some for garnishing.
- Use a large spoon or spatula to gently toss the potatoes with the dressing,green onion and parsley.
- Serve warm, at room temperature or chilled garnished with bacon, green onion, parsley and celery seeds. (Makes about 3 lbs )