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The Best German Potato Salad

German Potato Salad

Course Appetizer, Main Course, Side Dish
Cuisine American
Keyword german-potato-salad
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings 3 lbs
Author Melissa Sperka


  • 3 lb red potatoes sliced ¼-inch thick peel intact
  • 1 tsp salt
  • 8 slices bacon cooked and crumbled
  • 1 small sweet onion diced
  • 2 garlic cloves finely minced
  • ¾ cup cider vinegar
  • cup canola or vegetable oil
  • 3 Tbsp granulated sugar
  • 1 ½ Tbsp Dijon mustard
  • 1 tsp celery salt more or less to your taste
  • ½ tsp freshly ground black pepper
  • 1 bunch green onions thinly sliced
  • 3 Tbsp fresh Italian parsley chopped
  • ½ 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.