Oh, my goodness, where do I even begin with **german potato salad**? It’s more than just a side dish in our house; it’s a memory, a tradition, a warm hug on a plate. I can almost smell the tangy vinegar and sweet bacon from here, just thinking about it. I remember the first time I attempted german potato salad, I was newly married and trying to impress my husband’s family at a summer barbeque.
Let’s just say it was a *tad* too vinegary and the potatoes were, shall we say, al dente? I was mortified! But my sweet mother-in-law, bless her heart, took me aside and shared her secret family recipe for german potato salad and the trick to perfectly cooked potatoes that aren’t mushy. That day, I not only learned how to make a mean german potato salad, but I also gained a valuable lesson in kitchen humility.
Over the years, that german potato salad recipe has evolved into my own. It’s been tweaked and perfected (mostly!) through countless family gatherings, potlucks, and weeknight dinners. It’s the kind of dish that disappears faster than I can make it. With my busy family life, I need recipes that are both delicious and relatively easy to throw together.
I’m not about spending hours in the kitchen every night! This german potato salad fits the bill perfectly. It’s a dish that everyone in my family enjoys, even my picky eaters, which is a huge win. I’ve even mastered a few shortcuts along the way to make it even easier. It’s funny, though – even with all the practice, there’s still something special about each time I make it.
The aroma fills the kitchen, the flavors mingle and deepen… it’s a little bit of magic in a bowl. So, if you’re ready to learn how to make a warm potato salad that will become a family favorite, come on and join me. I promise, it’s easier than you think and definitely worth the effort!
Ingredients for German Potato Salad
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes – I always use Yukon Golds for my german potato salad because they hold their shape well and have a creamy texture.
- 6 slices bacon, diced – Thick-cut bacon is my preference for that extra smoky flavor.
- 1 medium yellow onion, finely chopped – I always use yellow onion for the mild flavor and great texture!
- 1/2 cup apple cider vinegar – For that signature tangy bite.
- 1/4 cup granulated sugar – Balances out the vinegar and adds a touch of sweetness.
- 2 tablespoons all-purpose flour – Helps thicken the dressing.
- 1 cup water – To create the base of the dressing.
- 2 tablespoons Dijon mustard – Adds a little zing and depth of flavor.
- 1/4 teaspoon celery seed – Don’t skip this! It adds a subtle, but important, flavor.
- Salt and freshly ground black pepper, to taste – I like to use sea salt for a bolder flavor.
- Optional: 2 hard-boiled eggs, chopped – A lovely addition for extra protein and flavor if you’re feeling fancy.
- Optional: Fresh parsley, chopped – For garnish and a pop of freshness.
When making german potato salad, you can find most of these ingredients at any grocery store. Look for good quality bacon, and if you can find apple cider vinegar with “the mother,” even better! Here’s a german potato salad trick I learned from my mom: she always soaks the diced onions in cold water for about 10 minutes before adding them to the pan. This helps mellow out the onion flavor and prevents them from becoming too overpowering in the german potato salad. For a time-saving tip, you can cook the bacon ahead of time and store it in the fridge.
That way, when you’re ready to make the german potato salad, the bacon is already prepped. I also use pre-cooked bacon sometimes for an even quicker dinner! To save money, consider buying bacon in bulk when it’s on sale and freezing it. Leftover apple cider vinegar should be stored in a cool, dark place.
How To Make German Potato Salad – Step-by-Step
- Place the diced potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce heat and simmer until the potatoes are tender but not mushy, about 10-12 minutes. Don’t worry if your german potato salad potatoes look like they are starting to fall apart a little bit. We’re looking for tenderness, not rigidity!
- While the potatoes are cooking, cook the bacon in a large skillet over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate to drain. Crumble the bacon once it’s cool enough to handle.
- Pour off all but 2 tablespoons of the bacon grease from the skillet. Add the chopped onion to the skillet and cook over medium heat until softened, about 5 minutes. I learned the hard way with german potato salad that you don’t want to burn the onions. Keep an eye on them and stir frequently!
- In a small bowl, whisk together the apple cider vinegar, sugar, flour, water, Dijon mustard, celery seed, salt, and pepper.
- Pour the vinegar mixture into the skillet with the onions. Bring to a simmer, stirring constantly, until the sauce thickens slightly, about 2-3 minutes. Your german potato salad should smell like a combination of tangy vinegar, sweet onions, and smoky bacon at this point. It’s divine!
- Drain the cooked potatoes well and immediately add them to the skillet with the vinegar sauce. Gently stir to coat the potatoes evenly. Be careful not to mash the potatoes.
- Stir in the crumbled bacon and, if using, the chopped hard-boiled eggs.
- Taste and adjust seasoning as needed. Serve the german potato salad warm or at room temperature. Garnish with fresh parsley, if desired.
In my kitchen, german potato salad usually takes me about 30-40 minutes from start to finish, depending on how quickly the potatoes cook. While the german potato salad is cooking, I usually prep the rest of the meal or clean up the kitchen. Multi-tasking is key! If you are running short on time, use instant potatoes for a quick german potato salad.
Serving Suggestions
My family goes crazy for this german potato salad! The kids love our german potato salad when I serve it alongside grilled sausages or bratwurst. It’s also a great accompaniment to pork chops, chicken, or even burgers. It adds a wonderful tangy contrast to the richness of the meat. This german potato salad is perfect for summer barbecues, potlucks, or even just a simple weeknight dinner. I often make it for picnics because it travels well and tastes great even when it’s not piping hot.
For presentation, I like to serve the german potato salad in a pretty bowl and garnish it with a sprinkle of fresh parsley and a few extra crumbled bacon bits. It just makes it look extra appealing. If you have extra german potato salad, it’s delicious the next day served cold, straight from the fridge. You can also reheat it in the microwave, but be careful not to overcook it, or the potatoes will become mushy.
I’ve tried a few seasonal variations of this german potato salad. In the fall, I sometimes add roasted butternut squash or sweet potatoes for a sweeter flavor. In the spring, I like to add some fresh dill or chives for a brighter, more herbaceous taste. My friends always ask for this german potato salad recipe whenever I bring it to a party. It’s a guaranteed crowd-pleaser! I even had one friend tell me it was the best german potato salad she had ever tasted. That made my day!
Frequently Asked Questions
Q: Can I make german potato salad ahead of time?
A: Absolutely! In fact, german potato salad often tastes even better the next day after the flavors have had a chance to meld together. You can make it a day or two in advance and store it in the refrigerator. Just be sure to bring it to room temperature or warm it up slightly before serving. You know what I do when my german potato salad recipe is finished? I put it in the fridge overnight to let the flavors mingle!
Q: What kind of potatoes are best for german potato salad?
A: I prefer Yukon Gold potatoes because they hold their shape well and have a creamy texture. Red potatoes are also a good option. Avoid using Russet potatoes, as they tend to fall apart during cooking.
Q: Can I use a different type of vinegar?
A: Apple cider vinegar is traditional for german potato salad, but you can experiment with other types of vinegar. White vinegar will give you a sharper, more tangy flavor.
Q: How do I prevent my german potato salad from being too dry?
A: Make sure you don’t overcook the potatoes, as they will absorb too much of the dressing. Also, add a little extra water or vinegar to the dressing if it seems too thick. You know what I do when my german potato salad is too dry? I add a tablespoon of warm water to loosen it up!
Q: Can I add other ingredients to german potato salad?
A: Of course! Feel free to customize it to your liking. Some popular additions include hard-boiled eggs, pickles, celery, and bell peppers. My family loves it with hard boiled eggs!
Q: How long does german potato salad last in the refrigerator?
A: German potato salad will last for 3-4 days in the refrigerator. Make sure to store it in an airtight container. You know what I do when my german potato salad has been in the fridge for a few days? I add a splash of vinegar to revive the flavor!
Q: Can I freeze german potato salad?
A: I don’t recommend freezing german potato salad, as the potatoes can become mushy and the dressing may separate. Fresh is always best! I made the mistake of freezing my german potato salad once, and it was a complete disaster!
My Final Thoughts
This german potato salad recipe is more than just a recipe to me; it’s a connection to my family, a taste of home, and a reminder of all the good times we’ve shared around the table. It’s a dish that’s evolved over the years, shaped by my family’s tastes and my own kitchen adventures. It’s the perfect example of how simple ingredients, combined with a little love and care, can create something truly special.
Here are my german potato salad Pro Tips for success:
- Don’t overcook the potatoes! Slightly undercooked is better than mushy.
- Taste and adjust the seasoning as you go. The balance of sweet, sour, and salty is key.
- Don’t be afraid to experiment! Add your favorite ingredients to make it your own.
Some german potato salad variations I’ve tried include adding a touch of brown sugar instead of white sugar for a deeper flavor, using smoked paprika for a smoky kick, and adding some chopped pickles for extra tanginess. My son loves the bacon potato salad version the best. My daughter is a big fan of the classic sweet and sour potato salad recipe, too!
I hope you’ll try this recipe and make it your own. I’m confident that it will become a family favorite in your house, just like it has in mine. Don’t be intimidated by the ingredients or the steps. It’s much easier than it looks, and the results are well worth the effort. So, go ahead, give it a try! I can’t wait for you to taste this warm potato salad!
If you love potato salad, you might also enjoy my potato and green bean salad or these air fried potato wedges!
Here are some related recipes you might find interesting:
Give it your own personal touch, and most importantly, have fun in the kitchen! You’ll be making memories and enjoying delicious german potato salad in no time.
German Potato Salad
Discover three incredibly delicious German potato salad recipes, each offering a unique and authentic taste of Germany. From classic vinegar-based to creamy variations, there’s a perfect recipe for every palate.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiled
- Cuisine: German
Ingredients
- Classic German Potato Salad:
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 1/2 cup bacon, cooked and crumbled
- 1/2 cup onion, finely chopped
- 1/4 cup apple cider vinegar
- 2 tablespoons sugar
- 1 tablespoon Dijon mustard
- 1/4 cup chicken broth
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
- Swabian Potato Salad (Schwäbischer Kartoffelsalat):
- 2 lbs waxy potatoes (like fingerling or new potatoes), cooked, peeled, and sliced
- 1 large onion, finely chopped
- 1/4 cup vegetable broth
- 3 tablespoons white wine vinegar
- 2 tablespoons sunflower oil
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Optional: chives, finely chopped
- Bavarian Potato Salad (Bayerischer Kartoffelsalat):
- 2 lbs waxy potatoes (like fingerling or new potatoes), cooked, peeled, and sliced
- 1/2 cup beef broth
- 1/4 cup white vinegar
- 1 tablespoon sunflower oil
- 1 tablespoon Dijon mustard
- 1/4 cup finely chopped onion
- Salt and pepper to taste
- Optional: 2 tablespoons chopped pickles
Instructions
- Classic German Potato Salad:
- Boil the potatoes until tender. Drain and let cool slightly.
- While the potatoes are cooling, cook the bacon until crisp and crumble.
- In a large bowl, combine the apple cider vinegar, sugar, Dijon mustard, and chicken broth. Season with salt and pepper.
- Add the slightly cooled potatoes, crumbled bacon, and chopped onion to the bowl. Gently toss to combine.
- Stir in the chopped parsley. Serve warm or at room temperature.
- Swabian Potato Salad (Schwäbischer Kartoffelsalat):
- While the potatoes are still warm, slice them thinly.
- In a large bowl, whisk together the vegetable broth, white wine vinegar, sunflower oil, and Dijon mustard. Season with salt and pepper.
- Add the sliced potatoes and chopped onion to the bowl. Gently toss to combine.
- Let the salad sit for at least 30 minutes to allow the flavors to meld.
- Garnish with chopped chives, if desired, before serving. Serve warm or at room temperature.
- Bavarian Potato Salad (Bayerischer Kartoffelsalat):
- Slice the cooked potatoes while they are still warm.
- In a saucepan, heat the beef broth and vinegar.
- Pour the warm broth mixture over the sliced potatoes in a large bowl.
- Add the sunflower oil, Dijon mustard, and chopped onion. Season with salt and pepper.
- Gently toss to combine. Add chopped pickles, if desired.
- Let the salad sit for at least 30 minutes before serving. Serve warm or at room temperature.
Notes
For a richer flavor, use bacon fat instead of oil in the classic version. You can also add hard-boiled eggs to any of the variations.