German Potato Salad (Authentic Bavarian Recipe)

I present my Authentic German Potato Salad recipe featuring tender waxy potatoes, crispy bacon, and finely diced onions tossed in a tangy white vinegar blend with hints of sugar and Dijon mustard. This hearty dish offers a vibrant fusion of flavors, making it a standout addition to any side dish lineup.

I first discovered my love for this Authentic Bavarian recipe when I was touring Germany and found this delicious twist on Potato Recipes Side Dishes. My German Potato Salad is the real deal, loaded with hearty flavors from 2 pounds of waxy potatoes, 8 slices of bacon, and 1 medium yellow onion that brings a sharp bite.

I mix in 1/3 cup white vinegar, 2 tablespoons water, and 2 tablespoons sugar to create a tangy balance that cuts through the richness of the bacon. A pinch of salt and freshly ground black pepper elevates everything while 1 teaspoon Dijon mustard adds a surprising zing that you’ll never expect.

I sometimes toss in 2 tablespoons chopped fresh parsley for an extra pop of color. This German Potato Salad Recipe, whether served warm or cold, is a great take on classic German Food Authentic that warms up any meal or party spread.

Why I Like this Recipe

I love this recipe for a bunch of reasons. First, the bacon comes out super crispy and adds an awesome salty crunch to every bite. Second, the tender potatoes soak up that tangy vinegar dressing perfectly so each mouthful is full of flavor. Third, I appreciate that I can serve it warm or cold which makes it versatile for any meal or occasion. And lastly, the whole recipe is pretty simple to whip up even on a busy day, yet it always feels like a hearty, homemade treat.

My German Potato Salad is made with vinegar, bacon, and onion and it can be served warm or cold. Its a really comforting side dish and works for pretty much any meal. I love how the tangy vinegar mixes with the crispy bacon and soft onions, and even though there are only a few ingredients, they work together perfectly to make something that feels special every time I make it.

Ingredients

• Waxy potatoes: they supply hearty carbohydrates and fiber, offering standby comfort with lasting texture.
• Bacon: delivers rich, smoky flavor and protein, creating a savory base for every bite.
• Yellow onion: adds sharp yet sweet crunch, also rich in vitamins and natural antioxidants.
• White vinegar: introduces a tangy sour kick that brightens the dish and balances rich flavors.
• Dijon mustard: offers zesty heat and subtle tang, uplifting the mixer with extra depth.
• Sugar: provides a hint of sweetness that perfectly counteracts the vinegar’s sharp acidity.
• Water: adds liquidity to the dressing ensuring smooth mixing and even distribution throughout salad.

Ingredient Quantities

• 2 pounds of waxy potatoes (Yukon Gold or red potatoes work great)
• 8 slices of bacon, roughly chopped
• 1 medium yellow onion, finely diced
• 1/3 cup white vinegar
• 2 tablespoons water
• 2 tablespoons sugar
• Salt and freshly ground black pepper to taste
• 1 teaspoon Dijon mustard (optional but adds a nice zing)
• 2 tablespoons chopped fresh parsley (optional for garnish)

How to Make this

1. Start by scrubbing potatoes clean, then boil them in salted water until they’re fork tender. Drain and let them cool a bit before cutting them into bite-size pieces.

2. While the potatoes are still warm, chop them up and set them aside in a large bowl.

3. In a large skillet, fry the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and keep the drippings in the pan.

4. Add the diced yellow onion to the bacon fat in the skillet and cook it on medium heat until it gets soft and a little translucent.

5. Stir in the 1/3 cup white vinegar, 2 tablespoons water, and 2 tablespoons sugar into the pan with the onions. Mix well and let it simmer for a minute.

6. If you like a little extra zing, mix in 1 teaspoon of Dijon mustard to the vinegar mixture. Then season it with salt and freshly ground black pepper to taste.

7. Pour the warm vinegar and onion mixture over the warm potato pieces. Toss them gently so they get evenly coated.

8. Now add back the crispy bacon and give everything another gentle mix.

9. Garnish with 2 tablespoons of chopped fresh parsley if using and serve the salad warm or at room temperature as a tasty side dish.

Equipment Needed

1. Large pot for boiling potatoes
2. Colander for draining the potatoes
3. Cutting board
4. Chef’s knife
5. Large mixing bowl
6. Large skillet for frying the bacon and cooking the onions
7. Slotted spoon for removing bacon from the skillet
8. Measuring cups and spoons for the vinegar, water, sugar, and mustard
9. Stirring spoon for mixing all the ingredients

FAQ

German Potato Salad (Authentic Bavarian Recipe) Substitutions and Variations

• If you cant find waxy potatoes like Yukon Gold or red potatoes, you can use baby new potatoes instead. Theyre a bit different in texture but still work great.
• If bacon isn’t your thing or you need a lower fat option, try turkey bacon. It still brings that smokey flavor to the salad.
• Instead of yellow onion, you can use a shallot. Its milder and can give a slightly sweeter taste to your salad.
• Not having white vinegar? Apple cider vinegar makes a good substitute and adds a nice tangy twist.
• If you dont have dijon mustard handy, yellow mustard works in a pinch. It won’t give the same zing but it still tastes good.

Pro Tips

1. Try to cut the potatoes while they’re still kinda warm so they soak up all the flavors better, it really makes a difference in every bite.
2. Be sure not to overcook the potatoes – if they get too soft, they lose some texture and that crunch adds a ton to the dish.
3. Don’t be afraid to adjust the vinegar to your taste, if you like it extra tangy, add a little more and mix in all that bacon fat to really spread out the flavor.
4. Let the salad sit for a bit after you mix it all together, it gives time for everything to blend perfectly and the bacon keeps its crunch if you mix it in just before serving.