Potatoes and bacon tossed with a drool-worthy vinaigrette? Sign us right up! German Potato Salad is totally different than the creamy American-style potato salad that graces potluck and backyard barbecue tables across the U.S. Instead, this potato salad is all about a dijon-vinegar dressing that utilizes the bacon grease for even more flavor. It can be eaten either hot or cold which makes it a really interesting potato side dish. Hot, it’s great for savory meals, and cold makes it perfect for all the potlucks, barbecues, and family gatherings.
Serve this up hot as part of a traditional German meal alongside schnitzel, spaetzle, and cucumber salad!
Why Our Recipe
- Uses diced red potatoes for easy preparation and a beautiful presentation.
- The most delicious bacon-dijon vinaigrette that’ll have everyone going for seconds.
- Serve it hot with savory meals, or serve it cold for potlucks and gatherings.
In Germany this dish is known as Kartoffelsalat. You’ll find variations of it throughout Germany. I’ve created my own unique twists on the authentic version for a potato salad that gets gobbled up at every event I take it to.
Traditional German potato salad typically uses peeled and sliced yellow potatoes similar to a Yukon Gold. In my version, I prefer red potatoes for their ability to hold their shape and their color. A pretty salad tends to go over better in my experience. Classic recipes might skip the onion altogether or use a different variety, but once again I love that color as well as that extra bite from a red onion.
The dressing in this recipe also takes a unique twist. While traditional recipes use just bacon drippings and vinegar, Iโve added olive oil to help prevent the dressing from solidifying when served cold. A touch of Dijon mustard adds depth and a bit of heat, creating a more complex flavor profile. Fresh parsley isnโt a traditional ingredient in German potato salad, but it adds another pop of color, because once again, it’s all about that beauty.
Ingredient Notes
- Potatoes: Red hold their shape well and have a lovely color, but you can also use Yukon Gold, Yellow, Fingerling, or Baby potatoes. Make sure they have a thin skin thatโs pleasant to eat.
- Bacon: Use good quality bacon for the best flavor. The bacon grease is essential for the dressing, so donโt skip it!
- Red Onion: Adds a nice bite and color to the salad. You can use white or yellow onions if you prefer a milder taste.
- White Vinegar: Apple cider vinegar can be used as an alternative for a less punchy flavor.
- Olive Oil: Helps dilute the bacon grease so it doesn’t solidify as it cools.
- Sugar: Just a touch to balance the acidity of the vinegar.
- Dijon Mustard: Adds depth and a bit of heat to the dressing. Use whole grain mustard for a different texture and to add more visually appealing elements.
- Fresh Parsley: Adds a little color. You can also use chives or leave it out altogether. Parsley isn’t a traditional inclusion in German potato salad anyway.
Hot or Cold
Serving it Hot: Kartoffelsalat in Germany is traditionally served hot, especially in the southern regions. This warm version is perfect for pairing with savory dishes and is especially comforting during the colder months. Itโs a great accompaniment to main courses like sausages, schnitzel, or roasted meats, bringing a touch of German tradition to your meal.
Serving it Cold: A cold version of this dish is more in line with how American potato salads are served. Chilling the salad allows the flavors to meld together. You can prepare it in advance and simply pull it out of the fridge when youโre ready to serve. Whether youโre hosting a family event or bringing a dish to a party, cold German potato salad is sure to be a hit.
Storage Instructions:
To chill, simply cover the bowl with plastic wrap and place it in the fridge. This works best for storage up to 24 hours.
Refrigerate leftovers in an airtight container for up to 4 days. No reheating is required if serving cold.
To reheat, place a serving in a skillet over medium heat until warmed through, stirring occasionally to ensure even heating. Or microwave on high in 30-second increments, stirring in between, until warmed through.
More delicious salad sides…
Mom’s Creamy Potato Salad
2 hrs 30 mins
Creamy Cucumber Salad with Garlic and Dill
1 hr 10 mins
Summer Fresh Corn Salad
30 mins
Mediterranean Chickpea Salad
15 mins
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and weโve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
I love this, have not made German potatoe salad in yrs. I am going to make this. I like mine a bit warm
This is a keeper!!Closest flavor to my favorite German potato salad from Ted Peter’s. But I used russets for a fluffier consistency .
This is so delicious, it was a big hit at Easter dinner.
Delicious!
Excellent recipe.
I did add some green onions to it and used some halved baby potatoes.
Definitely one I will put into the rotation.
Omg! Sooo good.
Recipe perfect as is!
Awesome German potato salad my sister used to make it she passed away this year unfortunately we miss her dearly hers was awesome also but I don’t have a recipe this is pretty much as good as it’s going to get with a German potato salad thank you for your recipe the only thing was I could not go to the store and I did not have Dijon mustard so I put regular mustard it did make a difference I know but I did follow the recipe exactly as printed and it was delicious again thank you it’s a keeper
Oh so delicious and it is not greasy. it has an interesting combination of ingredients that create a dance on the tastebuds. It is nourishing and wholesome and has become a requested family favorite. Thank you for sharing your talent and creativeness. Thank you for the recipe
Really easy recipe to follow with everyday ingredients. Itโs a hit with my family