This warm, tangy potato salad is the kind you’ll find in German homes and biergartens—no mayo, just a bright bacon-vinegar dressing that soaks into tender potatoes. It’s hearty but light, perfect alongside sausages, schnitzel, or roasted chicken. The flavors are savory, slightly sweet, and balanced with a gentle mustard bite.

If you’ve only had creamy American-style potato salad, this version will surprise you in the best way. It’s easy to make, travels well, and tastes even better as it sits.

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What Makes This Special

Cooking process shot: Sizzling diced bacon and softened golden onions in a wide skillet, glistening

Warm and tangy: The dressing is poured over hot potatoes, so they absorb flavor instead of just getting coated.
Balanced flavors: Bacon, onion, vinegar, a touch of sugar, and mustard create a satisfying sweet-sour profile.
Simple ingredients: Nothing fancy—just pantry basics and a few fresh herbs.
Great make-ahead: It improves as it rests and can be served warm, room temperature, or gently reheated.
Authentic style: Inspired by southern German potato salad (Schwäbischer/Kartoffelsalat) with a light, silky dressing.

Ingredients

2 pounds (900 g) small waxy potatoes (Yukon Gold or red potatoes), scrubbed
6 slices thick-cut bacon, chopped
1 small yellow onion, finely diced
1/2 cup (120 ml) low-sodium chicken or vegetable broth
1/4 cup (60 ml) apple cider vinegar (or white wine vinegar)
1 tablespoon Dijon or mild German mustard
1–2 teaspoons sugar (adjust to taste)
1/2 teaspoon kosher salt, plus more for boiling water
1/2 teaspoon freshly ground black pepper
2–3 tablespoons neutral oil (sunflower or canola) or a mix of oil and reserved bacon fat
2 tablespoons fresh parsley, finely chopped
2 tablespoons chives, sliced (optional but classic)
Optional: 1 small dill pickle, finely diced, or 1 tablespoon capers for extra tang

Step-by-Step Instructions

Close-up detail: Warm sliced Yukon Gold potato rounds just dressed, glossy and “thirsty,” soaked

Cook the potatoes: Place whole, unpeeled potatoes in a pot, cover with cold water, and add a generous pinch of salt. Bring to a simmer and cook until just tender when pierced with a knife, about 15–20 minutes depending on size.
Drain and steam-dry: Drain the potatoes and let them sit uncovered for 5 minutes to release excess moisture.
This helps them absorb the dressing later.
Cook the bacon: While the potatoes cool slightly, cook bacon in a large skillet over medium heat until crisp. Transfer bacon to a plate, leaving 1–2 tablespoons of fat in the pan.
Soften the onion: Add the diced onion to the bacon fat and cook over medium heat until translucent and lightly golden, 3–4 minutes. Stir often so it doesn’t brown too much.
Build the dressing: Pour in the broth and vinegar, then whisk in mustard, sugar, salt, and pepper.
Bring to a gentle simmer for 1–2 minutes to meld flavors. Taste and adjust—aim for bright and balanced.
Slice the potatoes warm: Peel the potatoes while still warm if desired (skins slip off easily), then slice into 1/4-inch rounds. Work carefully so they don’t crumble.
Combine and soak: Place the warm potato slices in a large bowl.
Pour the hot dressing over them and gently toss. The potatoes should look glossy and slightly thirsty—add a splash more broth if needed.
Add fat for body: Stir in neutral oil (or a mix of oil and 1–2 tablespoons reserved bacon fat) to create a silky finish. Fold in the crisp bacon, parsley, and chives.
Add optional pickle or capers if using.
Rest and taste: Let the salad sit for 10–15 minutes. Taste again and adjust with more vinegar, salt, or a pinch of sugar to hit that sweet-sour balance.
Serve warm: Serve warm or at room temperature. If the salad looks dry, loosen with a splash of warm broth or a drizzle of oil just before serving.

Storage Instructions

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Reheat: Warm gently on the stove with a splash of broth or water, or microwave in short bursts.
Stir to redistribute the dressing.
Serve cold: You can serve it cold, but for the most authentic texture and flavor, bring it to room temperature or warm slightly.
Freezing: Not recommended; potatoes can turn grainy and watery once thawed.

Tasty top view: Overhead shot of authentic German potato salad in a rustic shallow ceramic bowl, sho

Why This is Good for You

No heavy mayo: The dressing is lighter, with heart-friendly oils and vinegar instead of creamy binders.
Potato resistant starch: When cooled and reheated, potatoes form resistant starch, which can support gut health.
B-alanes from bacon? Keep bacon modest, and you still get big flavor without going overboard on saturated fat.
Herbs and onions: Fresh herbs and alliums add antioxidants and micronutrients along with vibrant flavor.

What Not to Do

Don’t use starchy baking potatoes: Waxy varieties hold their shape and soak up dressing without turning mushy.
Don’t skip seasoning the cooking water: Salting the potato water seasons them from the inside out.
Don’t cool the potatoes completely before dressing: Warm potatoes absorb flavor; cold ones repel it.
Don’t drown the salad in bacon fat: Use enough for flavor, then finish with neutral oil for balance.
Don’t overmix: Gentle folds keep the slices intact and the texture pleasant.

Recipe Variations

Bavarian-style with cucumber: Add thinly sliced cucumber and a little extra dill for a fresh crunch.
Speck instead of bacon: Use diced speck or pancetta for a deeper, smoky note.
Vegetarian version: Skip bacon; sauté the onions in 2 tablespoons oil, add a pinch of smoked paprika, and use vegetable broth.
With celery seed: A small pinch adds a classic deli-style aroma.
Mustard-forward: Increase Dijon to 2 tablespoons and add 1 teaspoon whole-grain mustard for texture.
Onion and apple: Add finely diced tart apple for a gentle sweetness common in some regional versions.

FAQ

Can I make this ahead?

Yes. Make it up to a day in advance, then warm gently with a splash of broth and adjust seasoning before serving. The flavors meld beautifully over time.

What potatoes work best?

Choose waxy potatoes like Yukon Gold, red potatoes, or small new potatoes.

They hold their shape and absorb the dressing without falling apart.

Is this served hot or cold?

Traditionally, it’s served warm or at room temperature. It’s fine cold, but the texture and flavor shine when it’s slightly warm.

Can I skip the sugar?

You can, but a small amount rounds out the vinegar and mustard. Start with 1 teaspoon and adjust to taste, or use a drizzle of honey instead.

What vinegar should I use?

Apple cider vinegar is classic and mellow.

White wine vinegar also works. Avoid distilled white vinegar—it’s too sharp unless balanced carefully.

How do I prevent the salad from drying out?

If it looks dry after resting, add a bit more warm broth and a drizzle of oil, then toss gently. The potatoes will perk up right away.

Can I leave the skins on?

Absolutely.

Thin-skinned potatoes are great unpeeled and add color and texture. If you prefer a smoother look, peel while still warm.

How salty should it be?

Season the potato water well and taste the dressing before pouring it over. After resting, taste again and add salt or vinegar as needed.

Final Thoughts

This authentic German potato salad is all about simple ingredients treated with care.

Warm potatoes, a bright bacon-onion dressing, and fresh herbs come together in a dish that feels both rustic and refined. It fits any season and pairs with almost anything you’re grilling or roasting. Keep the technique in mind—warm potatoes, hot dressing, time to rest—and it will turn out right every time.

Enjoy it today, and love it even more tomorrow.