German Potato Salad Recipe

German Potato Salad is a warm and tangy classic that brings together bites of tender potato, crispy turkey bacon, and a punchy vinaigrette—all perfectly seasoned for irresistible flavor. With its roots in German cuisine, this dish skips the mayo and instead leans into a zesty, savory dressing that hugs each potato chunk. The result is a salad that’s just as comforting as it is bold, making it a favorite whether you’re serving it at a backyard barbecue, an Oktoberfest feast, or a cozy weeknight dinner. Once you try German Potato Salad, you’ll understand why it steals the spotlight on any table!

Ingredients You’ll Need

The ingredients for German Potato Salad are simple but truly essential—each one plays a key role in building layers of crave-worthy flavor, texture, and color. From the creamy red potatoes to the smoky turkey bacon, every element brings something special to the party.

• Red potatoes: Their waxy texture holds up perfectly to tossing and absorbing the vinaigrette, without falling apart.
• Kosher salt: Adds just the right seasoning to both the boiling water and the salad itself so each bite pops.
• Thick-cut turkey bacon: Smoky, chewy, and crispy,turkey bacon makes this salad downright unforgettable.
• Yellow onion: When softened in turkey bacon fat, onion brings incredible aroma and sweet depth.
• Garlic: A little garlic goes a long way—its bite adds a subtle, delicious heat.
• Apple cider vinegar: The tangy backbone of the dressing that brings the whole dish to life.
• Whole-grain mustard: Adds texture and a signature mustard-y zing; feel free to increase if you adore mustard!
• Dijon mustard: Smooth and sharp, it rounds out the vinaigrette for that signature sharp flavor.
• Sugar: Gently balances the vinegar’s tang, making the dressing pleasantly complex.
• Freshly ground black pepper: Plenty of pepper gives the salad warmth and gives depth to every bite.
• Fresh parsley: A final flourish that brings freshness and vibrant color to the finished salad.

How to Make German Potato Salad

Step 1: Cook the Potatoes

Begin by cutting any large red potatoes in half so they’re all about the same size. Place them in a big pot and cover with cold water by an inch. Bring to a boil and add 1 tablespoon of kosher salt; this seasons the potatoes from within! Drop the heat to medium and cook until the potatoes are fork-tender, about 10 to 15 minutes. Drain the hot water right away so they don’t get mushy, then return the potatoes to the empty pot, letting them steam-dry for a couple of minutes. Once they’re just cool enough to handle, chop into 3/4-inch pieces—keep those skins on for extra flavor and color.

Step 2: Fry the turkey Bacon

While the potatoes cool, reach for a large skillet with tall sides and fry your turkey bacon pieces over medium heat. You want them chewy-crisp, not too crunchy. Once they’re perfectly cooked, use a slotted spoon to move the smoky turkey bacon to a plate, keeping as much of that flavorful fat in the skillet as you can.

Step 3: Sauté the Onion and Garlic

Still using that glorious turkey bacon fat, return the skillet to medium heat. Toss in the diced yellow onion, stirring to coat every piece. Let them soften for about 4 minutes—if you notice them browning, dial the heat back a bit. The softened onions bring sweet complexity. Now toss in the minced garlic, and let it cook for just a minute, until everything smells deeply inviting.

Step 4: Make the Vinaigrette

Take the skillet off the heat and stir in your whole-grain mustard, Dijon mustard, sugar, the rest of your kosher salt, and black pepper. Slowly pour in the apple cider vinegar—stand back and inhale that tangy aroma! Return the skillet to medium and let the mixture simmer for 2 to 3 minutes, which brings the flavors together.

Step 5: Assemble the German Potato Salad

With the vinaigrette simmered and ready, take the skillet off the heat and gently fold in the cut potatoes. Keep tossing until the potatoes drink up nearly all the flavorful dressing. Next, fold in that irresistible turkey bacon, plus the remaining 1/2 teaspoon of kosher salt (taste and adjust if you like). Finish by folding in a shower of fresh parsley for a burst of color and herbaceous lift.

Step 6: Serve and Savor

German Potato Salad is traditionally served warm or at room temperature, but honestly, it’s delicious straight from the pan, in a bowl, or even after some fridge time. Sprinkle extra black pepper on top if the mood strikes, and get ready for everyone to ask for seconds.

How to Serve German Potato Salad

Garnishes

For the perfect finishing touch, try sprinkling a handful of chopped fresh parsley over the top before serving. If you want even more color and crunch, thinly sliced green onions or extra-black pepper work wonders. A handful of crisp turkey bacon bits just before plating can also make every spoonful extra-special.

Side Dishes

This German Potato Salad pairs beautifully with all sorts of mains. It’s a dreamy partner for bratwurst, grilled sausages, roast pork, or simple roasted chicken. You could also pair it with picnic fare like grilled vegetables or a bright slaw to balance the warmth and richness of the salad.

Creative Ways to Present

If you want to get playful, serve German Potato Salad in a big rustic platter for family-style gatherings, or scoop portions into individual mason jars for a picnic-ready treat. You can even top it with a poached egg for brunch, or stack it on little crostini for an inventive appetizer!

Make Ahead and Storage

Storing Leftovers

Leftover German Potato Salad stores beautifully in an airtight container in the fridge for up to 4 days. The flavors actually deepen as they mingle, so don’t be surprised if you think it tastes even better the next day!

Freezing

Because this salad is made with a vinaigrette and not mayo, it technically can be frozen, but the potatoes may lose some of their texture when thawed. For the best results, enjoy it fresh or refrigerated, and try to avoid freezing unless you don’t mind a softer salad.

Reheating

To enjoy German Potato Salad warm, gently reheat leftovers in a skillet over low heat or in the microwave, stirring occasionally until warmed through. Just be sure not to overheat, as that can make the potatoes a bit mushy.

FAQs

Can I use other types of potatoes?

Yes, you can swap in Yukon gold or small white potatoes. Just avoid starchy varieties like Russets, as they tend to fall apart and can make the salad less toothsome.

Is German Potato Salad gluten-free?

Absolutely! There’s no flour or gluten-based ingredients here—just double-check your mustards and vinegar to ensure they’re certified gluten-free if needed.

Can I make it vegetarian?

Definitely. Skip the turkey bacon and use olive oil or a plant-based alternative for sautéing the onions and garlic. You’ll miss a bit of smokiness, but a little smoked paprika can add a nice flavor boost.

Can I serve German Potato Salad cold?

You bet! While traditional German Potato Salad is served warm or at room temperature, it’s just as tasty when chilled—especially on a hot summer day.

How spicy will it be?

This recipe isn’t very spicy—the mustard brings a gentle heat and depth rather than burn. If you love spice, try adding a pinch of red pepper flakes or an extra spoonful of mustard.

Final Thoughts

If you haven’t made German Potato Salad from scratch yet, this is your sign to give it a try. It’s the kind of dish that brings people together with every bite, whether at a festive gathering or a cozy dinner at home. I know you’ll fall for its tangy, savory magic—so grab your potatoes and let’s make something truly delicious!

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