I’m sharing my Quick German Potato Salad that pairs tender red potatoes with a tangy mustard and bacon dressing, and the recipe works equally well served cold for summer cookouts.

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I thought potato salad was a boring side until a German Red Potato Salad flipped my idea. I love how waxy potatoes like Yukon Gold hold their shape, and bits of bacon give a salty crunch that keeps you coming back.

You can serve it warm or cold which is perfect for summer cookouts when plans change and people arrive late. Its simple but not dull, and I always find myself tweaking it, sometimes it works, sometimes it doesnt, but guests keep asking for more and trading secrets by the grill.

Ingredients

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Potatoes: waxy ones give creamy texture, lots of carbs and some fiber, filling.
Bacon: smoky, salty, adds protein and fat, makes the salad truly savory.
Apple cider vinegar: bright acidic tang, gives sour punch and balances richness.
Yellow onion: sharp, sweet when cooked, adds crunch and savory depth.
Chicken broth: adds meaty, salty background, thins dressing and boosts flavor.
Sugar: small sweet note that softens the vinegar, not overly sugary.
Dijon mustard: sharp, slightly spicy, helps emulsify and adds tangy complexity.
Parsley: fresh herb finish, adds color, light herbaceous note and freshness.

Ingredient Quantities

2 lbs waxy potatoes (Yukon Gold or red), scrubbed and cut into 1 inch pieces

6 slices bacon (about 6 oz), diced

1 medium yellow onion, finely chopped (about 1 cup)

3/4 cup chicken broth

1/3 cup apple cider vinegar

2 tbsp granulated sugar

1 tbsp Dijon mustard

1 tsp kosher salt, plus more to taste

1/4 tsp freshly ground black pepper, plus more to taste

2 tbsp unsalted butter (optional)

2 tbsp chopped fresh parsley

2 tbsp chopped chives or green onions (optional)

How to Make this

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1. Put the potatoes in a large pot, cover with cold water, add a big pinch of salt, bring to a boil and simmer until fork tender about 10 to 12 minutes; drain well and let them sit a minute so steam escapes.

2. Meanwhile cook the bacon in a large skillet over medium heat until crisp, remove with a slotted spoon to a paper towel, reserve about 2 tablespoons of the bacon fat in the pan and crumble the bacon when cool.

3. Add the chopped onion to the hot bacon fat and cook over medium heat until soft and translucent, about 5 minutes; if the pan is dry add the 2 tablespoons butter now for a milder flavor.

4. Pour in the chicken broth, apple cider vinegar, sugar, Dijon mustard, 1 teaspoon kosher salt and 1/4 teaspoon black pepper to the skillet with the onions; bring to a simmer and let it reduce a few minutes so it thickens slightly.

5. Taste the dressing and adjust with more salt, pepper, a splash more vinegar or a pinch more sugar if it needs balance; remember flavors will mellow a bit when tossed with the potatoes.

6. Put the drained potatoes back into the warmed pot or a large bowl, pour the hot onion-vinegar dressing over them so the potatoes soak it up, gently toss with a spatula so you don’t smash them.

7. Fold in most of the crumbled bacon, reserving a little for garnish, plus the chopped parsley and the chives or green onions; taste and correct seasoning one more time.

8. Serve warm right away for the classic style, or let it cool to room temp then chill for at least an hour if you want it cold; both ways are authentic and tasty.

9. If chilling, bring back to room temp before serving or rewarm gently in a pan with a splash of chicken broth so it doesn’t dry out; garnish with the reserved bacon.

10. Quick hacks: use Yukon Gold for creamier texture, don’t overboil the potatoes or they turn mealy, save some bacon fat for max flavor and toss the potatoes while both are still warm so they absorb the dressing better.

Equipment Needed

1. Large pot (for boiling potatoes)
2. Colander or fine mesh strainer
3. Large skillet or frying pan
4. Slotted spoon
5. Chef’s knife
6. Cutting board
7. Measuring cups and spoons
8. Spatula or wooden spoon for gentle tossing
9. Mixing or serving bowl

FAQ

Q: Which potatoes should I use and why?

A: Use waxy potatoes like Yukon Gold or red, they hold their shape when boiled and stay creamy not mealy. Russets fall apart, so skip them unless you want mash not salad.

Q: Do I need to peel the potatoes and what size should I cut them?

A: You don’t have to peel them, the skins add texture and flavor and save time, but peel if you prefer a smoother look. Cut into 1 inch pieces so they cook evenly, and start them in cold salted water so the insides cook through.

Q: Can I make this ahead of time and how do I store or reheat it?

A: Yes, you can make parts ahead: cook potatoes and bacon, keep dressing separate, then toss warm before serving for best texture. Store leftovers in the fridge up to 3 to 4 days, reheat gently in a skillet so the dressing and bacon get warm again, or microwave briefly but don’t overcook or it gets soggy.

Q: I don’t eat pork, what’s a good bacon substitute?

A: Use smoked tempeh, smoked mushrooms, or coconut bacon for a smoky bite, or just add smoked paprika and a splash of liquid smoke to the dressing. It won’t be totally "traditional" but you’ll keep that savory, smoky flavor.

Q: How do I make sure the potatoes absorb the dressing?

A: Pour the warm dressing over hot potatoes so they soak it up, and toss gently. Let the salad sit 5 to 10 minutes before serving so flavors meld; undercook the potatoes a little if you want them to take on more dressing without getting mushy.

Q: My salad is too sharp or too sweet, how do I fix the balance?

A: Taste and adjust a little at a time, add 1 tsp sugar or a small pat of butter to tame excess acid, or add a splash more vinegar if it’s too sweet. Dijon mustard and salt help round everything out, so tweak those too until it tastes right to you.

Authentic German Potato Salad Recipe Substitutions and Variations

Potatoes: swap Yukon Golds for fingerling or new red potatoes (same waxy texture); if you only have russets, cut bigger pieces and boil gently since they tend to fall apart.
Bacon: use pancetta or smoked ham for similar smoky-salty flavor, or turkey bacon to cut fat; for a vegetarian version use olive oil + a pinch of smoked paprika and extra salt.
Chicken broth: replace with vegetable broth or low-sodium beef broth, or use water plus 1 tsp chicken bouillon; taste and adjust salt.
Apple cider vinegar: substitute white wine vinegar or red wine vinegar in equal measure, or fresh lemon juice (use about 3/4 the lemon juice amount for less sharpness).

Pro Tips

1) Cut the potatoes into even pieces and pull them off the heat as soon as a fork slides in, otherwise they go mealy and fall apart, nobody wants a mushy salad.

2) Save some bacon fat and use it to cook the onions or finish the dressing, it gives a smoky richness that butter alone cant match, add butter later if you want it softer.

3) Toss the potatoes while everything is still warm so they soak up the dressing, if you plan to chill it first let it come to room temp before cooling, and when reheating use a splash of chicken broth so it doesnt dry out.

4) Taste as you go and aim for a little sharpness and a touch of sweetness, mustard helps bind the dressing so start with less then add more, balancing is way easier than trying to fix an over vinegary bowl.