Authentic German Potato Salad Recipe | Traditional Hot Vinegar Potato Side Dish - Simple and Satisfying
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.
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
- ½ cup (120 ml) low-sodium chicken or vegetable broth
- ¼ cup (60 ml) apple cider vinegar (or white wine vinegar)
- 1 tablespoon Dijon or mild German mustard
- 1–2 teaspoons sugar (adjust to taste)
- ½ teaspoon kosher salt, plus more for boiling water
- ½ 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
Instructions
- 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.