If you have a craving for something hearty, tangy, and packed with flavor, this German Potato Salad Recipe is absolutely the way to go. It strays beautifully from the traditional mayo-based potato salads by embracing a warm, vinegar-based dressing that perfectly complements tender red potatoes and smoky bacon. Every bite offers a delightful combination of tang, savoriness, and a touch of sweetness, making it a wonderfully satisfying dish for gatherings, family dinners, or even as a comforting side on any day.
Ingredients You’ll Need
The magic behind this German Potato Salad Recipe lies in its straightforward, quality ingredients. Each element plays a special role in building layers of flavor and texture that contrast beautifully.
- 2 pounds red potatoes: Their waxy texture holds up well, and the skins add great color and nutrients, so no peeling necessary.
- 1 medium red onion (diced): Adds sharpness and crunch to balance the soft potatoes perfectly.
- 1 tablespoon garlic (minced): Brings a subtle, aromatic bite that infuses the dressing with warmth.
- ½ cup beef stock: Enhances the dressing with deep, savory richness.
- â…“ cup white wine vinegar: Provides the characteristic tang that brightens the entire salad.
- 1 tablespoon Dijon mustard: Offers a subtle heat and depth, tying the dressing ingredients together.
- 1 teaspoon granulated sugar: Balances acidity with a whisper of sweetness.
- ½ cup chopped parsley: Adds a burst of fresh color and a slight herbaceous note.
- 2 tablespoons olive oil: Brings everything together with a smooth, fruity richness.
- Salt and pepper to taste: Essential for seasoning and enhancing all the flavors.
- 4 slices bacon (cooked and chopped): Adds irresistible crunch and smoky umami undertones.
How to Make German Potato Salad Recipe
Step 1: Boil the Potatoes until Fork Tender
Start by halving your red potatoes and placing them in a pan. Cover with water and bring to a boil over medium heat. Cook them until they are just fork tender, about 15 to 20 minutes. Be careful not to overcook as you want the potatoes to hold their shape perfectly for that ideal salad texture.
Step 2: Slice the Potatoes
Once cooked, drain and cool the potatoes slightly before slicing them into bite-sized pieces. The choice to peel or leave the skins on is yours, but those skins add a lovely rustic look and extra nutrients.
Step 3: Make the Dressing
In a small bowl, whisk together the diced red onion, minced garlic, beef stock, white wine vinegar, Dijon mustard, granulated sugar, salt, pepper, and olive oil. This tangy, flavorful dressing is the heart of this salad, packing incredible flavor into every bite.
Step 4: Combine Potatoes and Dressing
Pour the warm dressing over the potatoes while they are still warm. This allows them to soak up all those amazing flavors more deeply. Toss gently and sprinkle generously with chopped parsley for a fresh pop of color and taste.
Step 5: Add Bacon Before Serving
Just before serving, fold in the crispy chopped bacon. This adds that irresistible crunch and smoky richness that elevates the entire dish. It is truly the finishing touch your German Potato Salad Recipe deserves.
How to Serve German Potato Salad Recipe
Garnishes
Fresh parsley is a classic; its bright green flecks make the salad visually inviting. For a little extra, you might sprinkle some chopped chives or finely sliced green onions for added freshness and color contrast.
Side Dishes
This potato salad pairs beautifully with grilled sausages or bratwurst for an authentic German meal. It’s also fantastic alongside roasted chicken, pork chops, or even a vibrant green salad to balance the heartiness.
Creative Ways to Present
Serve this salad warm or at room temperature in a rustic wooden bowl for a traditional vibe, or create individual portions in small mason jars or mini cast iron skillets for casual entertaining. Adding some whole grain mustard on the side can invite guests to customize their tang factor.
Make Ahead and Storage
Storing Leftovers
Store any leftover German Potato Salad Recipe in an airtight container in the refrigerator. It will keep well for up to 3 days. The flavors often develop even further after sitting, so leftovers can be quite delicious the next day.
Freezing
Because of the texture change potatoes may experience, freezing is not recommended for this salad. Best to enjoy it fresh for optimal taste and texture.
Reheating
If you prefer the salad warm, gently reheat it in a pan over low heat, stirring occasionally to redistribute the dressing and keep the potatoes tender but intact. Avoid microwaving vigorously, as this can make the potatoes mushy.
FAQs
Can I use other types of potatoes?
While red potatoes are ideal for this salad because they hold their shape well, waxy potatoes like Yukon Gold can work too. Avoid starchy potatoes like Russets as they tend to fall apart during cooking.
Is this recipe gluten-free?
Yes! The German Potato Salad Recipe as written is naturally gluten-free. Just ensure your beef stock and mustard do not contain any hidden gluten ingredients.
What makes this potato salad German?
This salad features a warm, vinegar-based dressing instead of mayonnaise, combined with bacon and onions, which is a traditional preparation style in Germany. Its tangy and savory profile is very different from the creamy American potato salads.
Can I make this salad vegetarian?
Absolutely! Omit the bacon and use vegetable stock instead of beef stock. You could also add smoked paprika or sautéed mushrooms for an extra smoky flavor.
How long can this salad sit at room temperature?
Since it contains cooked potatoes and bacon, it’s best not to leave the German Potato Salad Recipe out for more than two hours to avoid food safety risks.
Final Thoughts
There is something truly satisfying about a well-made German Potato Salad Recipe—it’s a comforting balance of flavors and textures that feels like a warm, delicious hug. Whether you’re unfamiliar with German cuisine or looking to add a beloved classic to your recipe collection, this salad delivers from the very first bite. Give it a try and watch it become a favorite in your home too!
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German Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: German
Description
This classic German Potato Salad recipe features tender red potatoes tossed in a tangy dressing made with white wine vinegar, Dijon mustard, and beef stock, enhanced with red onion, garlic, and crispy bacon pieces. It’s a warm, flavorful side dish perfect for gatherings, offering a comforting blend of savory and slightly sweet notes with fresh parsley for a bright finish.
Ingredients
Potatoes
- 2 pounds red potatoes (washed, skins on or peeled as preferred)
Dressing
- 1 medium red onion, diced
- 1 tablespoon garlic, minced
- ½ cup beef stock
- â…“ cup white wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon granulated sugar
- 2 tablespoons olive oil
- Salt and pepper to taste
Finishing Touches
- 4 slices bacon, cooked and chopped
- ½ cup chopped parsley
Instructions
- Boil Potatoes: Cut the red potatoes in halves and place them in a pan. Cover with water and bring to a boil over medium heat. Cook until they are fork tender, about 15 to 20 minutes. Be careful not to overcook to avoid the potatoes falling apart.
- Slice Potatoes: Drain the potatoes and let them cool slightly. Slice into bite-sized pieces. You may peel the potatoes if desired, but leaving the skins on adds texture and nutrients.
- Prepare Dressing: In a small bowl, whisk together the diced red onion, minced garlic, beef stock, white wine vinegar, Dijon mustard, granulated sugar, salt, pepper, and olive oil until well combined.
- Toss Potatoes with Dressing: Pour the dressing over the warm potato slices while still warm to allow absorption of the flavors. Sprinkle the chopped parsley over the salad and gently toss to combine everything evenly without breaking the potatoes.
- Add Bacon and Serve: Just before serving, sprinkle the chopped cooked bacon pieces on top for a savory, crispy finish. Serve the salad warm or at room temperature.
Notes
- Do not overcook the potatoes to avoid a mushy texture.
- The salad is best served warm or at room temperature to fully enjoy the flavors.
- Red potatoes work well as their firm texture holds up in the salad.
- To make it vegetarian, omit the bacon and use vegetable broth instead of beef stock.
- This potato salad does not require refrigeration if served within a few hours, but can be chilled if desired.
