German Potato Salad Recipe (2024)

Potato Salad
Red Potatoes
Summer

Joshua Bousel

Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.

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Updated February 14, 2022

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Why It Works

Browning the onions in the bacon fat adds depth to the finished salad.
Fresh parsley and chives balance the earthiness of the potatoes and onions.

Barbecue sides can be as much of an art as slow smoking meat itself. It's confounding to me then why so many joints treat sides as an afterthought, thinking it's ok to serve sorry items like bland mayo-drenched potato salads alongside masterful pieces of beef and pork. I know the meat is the main attraction, but there's something to be said for a more robust meal, one that is only enhanced by seriously delicious sides like this German potato salad.

What's commonly referred to as "German potato salad" in the United State has its origins in Southern Germany. There, mayo is dropped in favor of vinegar and oil, and the whole thing is laden with crispy bacon. It just so happens that this combo of salty smoked meat and tangy vinegar is a perfect complement to American barbecue.

For this recipe, I like to use a waxy variety of potatoes rather than starchy since they hold their shape better when mixed with bacon, sautéed onions, vinegar, and mustard. Traditionally it's finished with a dose of parsley, but because I find too much parsley starts to overpower and taste a little bitter, I add a mixture of parsley and chives to give the right amount of freshness with a bonus light oniony flavor.

Now this is a side worthy of a seat next to a stack of fatty brisket. The tartness of the vinegar and slight bite of mustard flavor the potatoes well. Add to that the smoky bacon and slightly sweet onions, and the usual bases of barbecue flavor are covered. This potato salad fits seamlessly into a barbecue meal and offers a nice change when you need a break from chomping down on meat alone.

August 29, 2013

Recipe Details

German Potato Salad Recipe

Active35 mins

Total35 mins

Serves6 servings

Ingredients

2 pounds red potatoes, scrubbed and cut into 1-inch cubes
1 tablespoon plus 2 teaspoons kosher salt, divided
1/2 pound bacon, cut into 1/2-inch dice
3/4 cup finely minced yellow onion (about 1 small)
1/3 cup white vinegar
2 tablespoons white sugar
1 tablespoon whole grain Dijon mustard
1 teaspoon freshlyground black pepper
2 tablespoons finely chopped fresh parsley leaves
1 tablespoonfinely chopped fresh chives

Directions

Place potatoes and 1 tablespoon salt in a large pot and cover with cold water until water level is 1 inch above potatoes. Set over medium-high heat until boiling. Reduce heat to medium and simmer until a paring knife can be inserted into potatoes with no resistance, 10-15 minutes. Strain potatoes and set aside.
While potatoes are cooking, place bacon in a large skillet and cook over medium-high heat until crisp. Remove bacon to a paper towel-lined plate, leaving as much rendered fat in the pan as possible. Pour out all but about 3 tablespoons of fat from pan.
Add onions to pan with bacon fat and cook over medium heat until lightly browned, about 5 minutes. Remove from heat and set aside.
In a small bowl, whisk together vinegar, sugar, mustard, 2 teaspoons of salt, and pepper to make the dressing.
Place potatoes, bacon, onions, parsley, and chives in a large bowl. Add dressing and toss gently to combine. Let sit for 10 to 15 minutes to allow flavors to meld, then serve immediately while still warm.

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Nutrition Facts (per serving)
342	Calories
14g	Fat
37g	Carbs
17g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 6
Amount per serving
Calories	342
% Daily Value*
Total Fat 14g	17%
Saturated Fat 5g	23%
Cholesterol 37mg	12%
Sodium 1143mg	50%
Total Carbohydrate 37g	13%
Dietary Fiber 3g	12%
Total Sugars 7g
Protein 17g
Vitamin C 22mg	110%
Calcium 29mg	2%
Iron 2mg	9%
Potassium 1063mg	23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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FAQs

Does Walmart have German potato salad? ›

Product details

Great Value Warm German Style Potato Salad is made with real potatoes and has a delicious sweet and tart Bavarian taste. This potato salad delivers mouthwatering, authentic German flavors. It is perfect for dozens of occasions whether it be a summer barbecue or a romantic picnic at the park.

How to keep potatoes from falling apart when making potato salad? ›

Texture: Allowing the potatoes to cool helps them firm up slightly, preventing them from becoming too mushy or breaking apart when you mix them with other ingredients. Flavor Absorption: As the potatoes cool, they have the opportunity to absorb some of the flavors from the dressing or other ingredients in the salad.

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Who makes canned German potato salad? ›

Read's brand canned German potato salad.

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Why don't you peel potatoes for potato salad? ›

There's no reason at all, so my advice is to leave the skins on. The skin on a potato adds a nice texture and flavor to the potato salad and it's also the healthiest part.

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Can I freeze homemade German potato salad? ›

A: Without mayonnaise, a vinaigrette flavored potato salad such as the traditional German potato salad can be placed in the freezer. How it comes out, is another story. When thawed, the liquids tend to separate from the potato and some have described the results as a chilled, soupy salad.

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Why do Germans eat potato salad on Christmas Eve? ›

Martin's Day on 11 December until 24 December was a time of fasting. That's why a simple dish is often served on Christmas Eve - such as carp for example, as fish was allowed to be eaten during the fasting period. Potato salad with sausages is also a very popular dish.

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Should I cut potatoes before boiling for potato salad? ›

Drop a whole russet into the pot and by the time the outside has cooked through, the inside will still be raw. Larger potatoes should be cubed to ensure they cook evenly (peeled first if desired). Smaller potatoes tend to have thin skins and can be boiled whole, no peeling required.

Should potatoes be cool before adding mayonnaise? ›

When using vinaigrette, don't let the potatoes cool before dressing them. And when making a mayonnaise-based potato salad, stay away from dressing warm potatoes. The hot potatoes will cause the mayonnaise to melt and become oily.

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What is the history of German potato salad? ›

American style “German Potato Salad” originated from German immigrants based upon the German Kartoffelsalat. But the true origin of this recipe may be southern Poland. Cuisine doesn't recognize countries borders so who knows for sure.

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What is German salad made of? ›

German Potato Salad Ingredients

Bacon: Bacon (and its grease) adds tons of meaty flavor to the hearty German potato salad. Onion: An onion, cooked in bacon grease, lends even more complexity and flavor. Vinegar: White vinegar adds tanginess that cuts through the richness from the potatoes and bacon.