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German Bacon Potato Salad

Category: Fresh and Flavorful Salads For Any Meal

Enjoy a classic German favorite made with tender waxy potatoes, crispy bacon, and a tangy-sweet mustard dressing. The potatoes are cooked until just fork-tender, then tossed warm with gently sautéed onions and a mixture of apple cider vinegar, Dijon mustard, and broth for extra depth. Crispy bacon pieces and fresh chopped parsley finish it off, bringing a satisfying smoky bite and a burst of herby freshness. Serve this salad warm or at room temperature for a side dish everyone will love, perfect for picnics or cozy evenings alike.

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Barbara Chef
Updated on Wed, 04 Jun 2025 01:32:19 GMT
Ein Schälchen mit Bacon, Zwiebeln und Kartoffeln. Pin
Ein Schälchen mit Bacon, Zwiebeln und Kartoffeln. | cookwithcarla.com

This German potato salad delivers that warm-tangy bite everyone loves with tender potatoes, crisp bacon, and a punchy dressing. It is my go-to for family cookouts and cozy fall suppers because it holds up beautifully and only gets better as the flavors settle.

I first made this as a way to jazz up picnic spreads and now friends demand I bring it to every gathering

Ingredients

  • Small waxy potatoes: choose Yukon Gold or Red since they keep their shape and give a creamy bite
  • One medium onion: finely chopped for gentle sweetness and depth always check for tight skins for freshness
  • Bacon: for that iconic smoky crisp note buy thick-cut if you can for bigger flavor
  • Fresh parsley: chopped to brighten the salad go for flat leaf parsley for the best taste
  • Salt and pepper: for balancing and flavor use flaky sea salt for a savory boost
  • Chicken broth or vegetable broth: this adds body to the dressing opt for low sodium if you control seasoning
  • Apple cider vinegar: it creates that classic tang I look for a raw unfiltered version for deeper flavor
  • Dijon mustard: sharpens everything up and ties the dressing together choose a smooth Dijon
  • Sugar: just enough to mellow the acidity a little use organic if available
  • Olive oil: to give richness and help the dressing cling to the potatoes go for a robust extra virgin
  • Salt and black pepper: to round out the dressing grind pepper fresh for the best kick

Step-by-Step Instructions

Cook the Potatoes:
Place scrubbed unpeeled potatoes cut into bite-sized pieces in a large pot with cold salted water. Bring to a boil then simmer gently for about ten to twelve minutes until just fork tender not mushy. Drain and let them cool slightly. This step gives you perfectly cooked tender potatoes that hold their shape in the salad
Crisp the Bacon:
Lay bacon slices in a large skillet and cook over medium heat until golden and crisp about five to seven minutes. Set the bacon on paper towels to drain reserving about one tablespoon of bacon fat in the skillet. Once cooled crumble the bacon into small pieces. The bacon fat is flavor gold it is worth saving for the next step
Make the Dressing:
Add finely chopped onion to the reserved bacon fat. Cook gently for three to four minutes until soft and translucent. In another bowl whisk together chicken broth apple cider vinegar Dijon mustard sugar olive oil salt and black pepper. Pour this into the skillet stir with onions and bring to a simmer for three to four minutes until everything smells amazing and the dressing thickens a bit. This builds a rich tangy base for the salad
Combine the Salad:
With the potatoes still a bit warm tip them into a big bowl. Pour the hot onion dressing right over and gently fold everything together so the spuds soak up the flavors. Add the crumbled bacon and chopped parsley toss gently. Taste and season further if needed. Warm potatoes will pull in every bit of the dressing
Serve Warm or at Room Temperature:
Dish up right away while still warm or let the salad sit for ten to fifteen minutes to deepen flavors. Finish with a little extra parsley or chives for a fresh punch. This salad is forgiving and tasty at any temperature
Eine Schüssel mit Bacon, Zwiebeln und Kartoffeln. Pin
Eine Schüssel mit Bacon, Zwiebeln und Kartoffeln. | cookwithcarla.com

I always look forward to the smell of onions softening in bacon fat it reminds me of my grandmother cooking this recipe when I was a kid She used to sneak me the crispiest bacon bits while the salad was still coming together

Storage Tips

German potato salad can be cooled completely and stored in an airtight container in the fridge for up to three days. Warm gently on the stovetop or let it return to room temperature before serving.

Ingredient Substitutions

No bacon Try smoky tempeh strips or sautéed mushrooms for a vegetarian spin. Red onions swap in for yellow for a bit more color and bite. If you are out of apple cider vinegar white wine vinegar works in a pinch.

Serving Suggestions

Pair with roast sausages grilled chicken or tangy sauerkraut for a German-inspired meal. I also love scooping leftovers into a lunch wrap with leafy greens.

Cultural Context

German potato salad is typically dressed warm with vinaigrette instead of mayonnaise a tradition from southern Germany. Its tangy smoky profile stands in contrast to classic American creamy styles and is beloved at festive tables and biergartens.

Ein Bild von einer Mischung aus Kartoffeln, Zwiebeln und Bacon. Pin
Ein Bild von einer Mischung aus Kartoffeln, Zwiebeln und Bacon. | cookwithcarla.com

Recipe Questions & Answers

→ Why use waxy potatoes?

Waxy potatoes like Yukon Gold hold their shape after cooking, preventing mushiness and giving a pleasant, creamy texture in salads.

→ Can I make this vegetarian?

Yes, substitute vegetable broth for chicken broth and omit bacon, or use a vegetarian bacon alternative for added flavor.

→ Is the salad best served hot or cold?

It's traditionally served warm or at room temperature, allowing the potatoes to better absorb the flavorful dressing.

→ How long does it keep?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently for best results.

→ What can I add for extra flavor?

Try adding sliced chives, a touch of smoked paprika, or extra herbs like dill or tarragon for a fresh twist.

German Bacon Potato Salad

Hearty potatoes with bacon and tangy mustard dressing for a flavorful, versatile side served warm or at room temp.

Preparation Time
20 mins
Cook Time
20 mins
Total Time
40 mins

Category: Salads

Difficulty Level: Intermediate

Cuisine Type: German

Yield: 6 Servings (Serves 6 as a side dish)

Dietary Preferences: Gluten-Free, Dairy-Free

What You'll Need

→ Salad

01 900 g small waxy potatoes (Yukon Gold or Red), scrubbed, skins on, cut into 2.5 cm pieces
02 1 medium onion, finely chopped
03 4 slices bacon
04 2 tablespoons fresh parsley, chopped
05 Salt, to taste
06 Black pepper, to taste

→ Dressing

07 240 ml chicken broth (or vegetable broth for vegetarian version)
08 120 ml apple cider vinegar
09 2 tablespoons Dijon mustard
10 1 tablespoon sugar
11 2 tablespoons olive oil
12 1 teaspoon salt
13 0.5 teaspoon black pepper

Steps to Follow

Step 01

Place the prepared potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 10–12 minutes, or until the potatoes are fork-tender yet hold their shape. Drain and allow to cool slightly.

Step 02

In a large skillet, cook the bacon slices over medium heat for 5–7 minutes until crisp. Remove to a paper towel-lined plate to drain, then crumble into small pieces when cooled. Reserve 1 tablespoon of bacon drippings in the skillet.

Step 03

Add the finely chopped onion to the reserved bacon drippings in the skillet. Sauté over medium heat for 3–4 minutes until translucent and softened.

Step 04

In a bowl, whisk together chicken broth, apple cider vinegar, Dijon mustard, sugar, olive oil, salt, and black pepper. Pour the dressing over the sautéed onions in the skillet and stir well. Bring to a gentle simmer for 3–4 minutes, allowing the flavors to combine and the dressing to slightly thicken.

Step 05

Transfer the warm, drained potatoes to a large mixing bowl. Pour the hot onion dressing over the potatoes and gently toss to coat. Add the crumbled bacon and fresh parsley, folding carefully to combine. Taste and adjust salt and pepper as needed.

Step 06

Serve the salad warm or at room temperature, garnished with additional chopped parsley if desired. Allow to rest for 10–15 minutes to deepen the flavors before serving, if time permits.

Additional Notes

  1. For a vegetarian option, substitute vegetable broth for chicken broth and omit bacon or use vegetarian bacon alternatives.
  2. It is important to dress the potatoes while they are warm so they absorb the full flavor of the dressing.

Tools You'll Need

  • Large pot
  • Large skillet
  • Mixing bowl
  • Sharp knife
  • Cutting board
  • Colander
  • Whisk

Allergy Information

Check every ingredient for potential allergens. Consult a healthcare professional for concerns.
  • Contains mustard.

Nutrition Info (Per Serving)

These details are for informational purposes and don’t replace medical advice.
  • Calories: 220
  • Fats: 7 g
  • Carbohydrates: 33 g
  • Proteins: 6 g