Old-Fashioned German Potato Salad Recipe

Introduction

Old-Fashioned German Potato Salad is a warm and flavorful side dish that combines tender red potatoes with a tangy, slightly sweet vinegar dressing and crispy bacon. This classic recipe is perfect for family dinners or holiday gatherings, offering comforting flavors that everyone will love.

Ingredients

• 2 pounds red potatoes (about 6-8 potatoes)
• 6 ounces bacon, coarsely chopped
• 1 cup sweet onion, finely chopped
• 3 garlic cloves, finely minced
• ¾ cup chicken broth
• ¼ cup distilled white vinegar
• 2 teaspoons Dijon mustard (not yellow)
• 2 teaspoons sugar
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil
• Flat-leaf parsley and chives, finely chopped (optional)

Instructions

1. Step 1: Add the potatoes to a large pot and cover with one inch of water. Boil for 15-20 minutes, or until fork tender. Drain and set aside to cool.
2. Step 2: While the potatoes cook, heat a large skillet over medium heat. Cook the bacon for 7-8 minutes until crisp. Remove the bacon with a slotted spoon, leaving the drippings in the skillet.
3. Step 3: Add the chopped onion to the skillet and cook for 2-3 minutes until tender, stirring often. Add the garlic and cook an additional 30 seconds until fragrant.
4. Step 4: Peel the cooled potatoes and cut them into ½-inch chunks.
5. Step 5: Pour the chicken broth and vinegar into the skillet. Add the Dijon mustard, sugar, salt, and black pepper. Whisk to combine, then bring the sauce to a boil.
6. Step 6: Reduce heat to low and simmer the sauce for 5 minutes, or until the liquid has reduced by half. Remove from heat.
7. Step 7: Add the potato chunks to the vinegar mixture along with the olive oil. Toss gently until the potatoes are fully coated.
8. Step 8: Transfer the potatoes to a serving platter. Finely chop the cooked bacon and sprinkle it over the potatoes. Garnish with parsley and chives if desired.

Tips & Variations

• For a richer flavor, use smoked bacon. You can also substitute the apple cider vinegar for a milder taste.
• Serve the salad warm or at room temperature for the best texture and flavor.
• Add chopped hard-boiled eggs for extra protein and creaminess.
• Use Yukon gold potatoes as a substitute if red potatoes are unavailable.

Storage

Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or enjoy cold. The flavors tend to deepen after resting, making leftovers even more delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make German potato salad ahead of time?

Yes, you can prepare it a few hours in advance and store it in the refrigerator. Bring it back to room temperature or warm it gently before serving for the best flavor.

Is this potato salad served hot or cold?

Traditional German potato salad is typically served warm or at room temperature, allowing the tangy dressing and bacon flavors to shine.

Old-Fashioned German Potato Salad Recipe

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★★★★★

4.6 from 54 reviews

This Old-Fashioned German Potato Salad features tender red potatoes coated in a tangy vinegar and chicken broth dressing, enhanced with crispy bacon, sweet onions, and aromatic herbs. A warm, comforting side dish that’s perfect for any occasion.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: German

Ingredients

Scale 1x2x3x

Potatoes

• 2 pounds red potatoes (about 6–8 potatoes)

Bacon and Vegetables

• 6 ounces bacon, coarsely chopped
• 1 cup sweet onion, finely chopped
• 3 garlic cloves, finely minced

Dressing

• ¾ cup chicken broth
• ¼ cup distilled white vinegar
• 2 teaspoons Dijon mustard (NOT yellow mustard)
• 2 teaspoons sugar
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil

Garnish (Optional)

• Flat-leaf parsley and chives, finely chopped

Instructions

1. Boil Potatoes: Add the red potatoes to a large pot and cover with one inch of water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork tender. Drain the potatoes and set aside to cool.
2. Cook Bacon and Vegetables: In a large skillet over medium heat, cook the coarsely chopped bacon for 7-8 minutes until crisp. Remove the bacon with a slotted spoon, leaving the drippings in the skillet. Add the chopped sweet onion to the skillet and sauté for 2-3 minutes until tender, stirring often. Add minced garlic and cook for an additional 30 seconds until fragrant.
3. Prepare the Dressing: Pour chicken broth and distilled white vinegar into the skillet. Add Dijon mustard, sugar, salt, and black pepper. Whisk all ingredients together and bring the mixture to a boil. Reduce heat to low and simmer for 5 minutes until the liquid reduces by half. Remove from heat.
4. Peel and Chop Potatoes: Once cooled enough to handle, peel the potatoes and cut them into ½-inch chunks.
5. Toss Potatoes in Dressing: Add the chopped potatoes to the skillet with the vinegar dressing. Add olive oil and toss gently until the potatoes are well coated with the dressing.
6. Garnish and Serve: Transfer the potato salad to a serving platter. Finely chop the cooked bacon and sprinkle it over the potatoes. Add optional fresh parsley and chives for garnish. Serve warm or at room temperature.

Notes

• For a milder onion flavor, soak the chopped onions in cold water for 10 minutes before cooking.
• Use red potatoes for their waxy texture which holds shape well during cooking.
• Can be served warm or at room temperature, making it perfect for potlucks and picnics.
• Use Dijon mustard to maintain traditional flavor; yellow mustard will alter the taste significantly.
• Leftovers can be refrigerated in an airtight container for up to 3 days.

Keywords: German Potato Salad, Old-Fashioned, Bacon Potato Salad, Warm Potato Salad, Red Potatoes, Classic German Recipe