German Potato Salad with Bacon and Vinegar Dressing

The German Potato Salad is a warm, tangy, and savory twist on the traditional creamy potato salad. Unlike its American cousin that features mayonnaise, this version uses a flavorful bacon and vinegar dressing, giving it a rich yet light texture. Crispy bacon bits add a smoky depth, while a tangy-sweet vinegar sauce coats tender potatoes, creating the perfect balance of comfort and zest.

This rustic salad originated in Southern Germany (Bavaria), where it’s traditionally served warm alongside sausages, schnitzel, or roasted meats. It’s a perfect side dish for any season and always a crowd-pleaser.

Why I Love This Recipe

I love this recipe because it’s the perfect balance of warm comfort and bright flavor. The combination of smoky bacon, sharp vinegar, and tender potatoes creates layers of taste that are both cozy and exciting.

Unlike creamy mayo-based salads, this one feels lighter and more sophisticated — ideal for both casual dinners and elegant meals.

Why It’s a Must-Try Dish

You simply must try this German Potato Salad because:

• It’s mayonnaise-free yet incredibly creamy and flavorful.
• The warm bacon dressing makes it stand out from any other potato salad.
• It’s versatile — can be served warm, at room temperature, or even chilled.
• It’s perfect year-round, pairing beautifully with meats, fish, or vegetarian mains.
• It’s a taste of authentic German cuisine right in your own kitchen!

Preparation & Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Servings: 6
• Calories: ~290 kcal per serving

Cuisine and Course

• Cuisine: German
• Course: Side Dish / Salad

Ingredients

For the Salad:

• 2 pounds (900 g) red or Yukon Gold potatoes
• 6 slices thick-cut bacon
• ½ cup finely chopped yellow onion
• 2 tbsp chopped fresh parsley (for garnish)

For the Warm Dressing:

• ¼ cup apple cider vinegar (or white vinegar)
• 2 tbsp sugar
• 1 tbsp Dijon mustard (or German mustard for authenticity)
• ½ tsp salt (adjust to taste)
• ¼ tsp freshly ground black pepper
• ⅓ cup chicken broth (or vegetable broth for vegetarian version)

Simple Cooking Directions

1. Boil potatoes until tender, then slice.
2. Cook bacon until crispy; reserve drippings.
3. Sauté onions in bacon fat, then add vinegar, sugar, mustard, and broth to make dressing.
4. Combine warm dressing with potatoes and bacon.
5. Garnish and serve warm.

Step-by-Step Recipe Preparation Method

Step 1: Cook the Potatoes

1. Wash potatoes and boil them whole (unpeeled) in salted water for 15–20 minutes, until tender when pierced with a fork.
2. Drain and let cool just enough to handle.
3. Peel (if desired) and slice into ¼-inch thick rounds. Keep warm in a bowl.

Step 2: Cook the Bacon

1. In a large skillet, cook the bacon over medium heat until crispy.
2. Remove bacon and place on a paper towel to drain.
3. Reserve 3 tablespoons of bacon drippings in the pan.

Step 3: Make the Warm Dressing

1. To the skillet with bacon drippings, add chopped onions and sauté for 3–4 minutes until soft and translucent.
2. Stir in vinegar, sugar, mustard, salt, pepper, and broth.
3. Bring the mixture to a gentle simmer and cook for about 2–3 minutes, whisking constantly until well combined.

Step 4: Combine Salad

1. Pour the hot dressing over the warm sliced potatoes.
2. Add the crumbled bacon and parsley.
3. Gently toss to coat evenly, allowing the potatoes to absorb the tangy dressing.

Step 5: Adjust and Serve

1. Taste and adjust seasoning with salt, pepper, or vinegar.
2. Serve warm or at room temperature.

How to Serve

• Serve warm as a traditional side dish to bratwurst, schnitzel, roast chicken, or grilled pork chops.
• It pairs beautifully with grilled vegetables, sausages, or steak.
• For a lighter meal, serve it with a green salad and crusty bread.
• Sprinkle extra fresh parsley or chopped chives before serving for color and freshness.

Additional Recipe Tips

• Use warm potatoes — they absorb the dressing better.
• Don’t skip the bacon fat; it gives the salad its signature smoky depth.
• If you prefer a sweeter dressing, add an extra teaspoon of sugar.
• Make it vegetarian by using olive oil instead of bacon fat and adding smoked paprika for flavor.
• For a deeper flavor, use whole-grain German mustard instead of Dijon.

Variations

1. Herbed German Salad: Add fresh dill or chives for a fragrant twist.
2. Southern German Style: Use speck or pancetta instead of bacon.
3. Vegan Version: Replace bacon with smoked tempeh or coconut bacon, and use olive oil.
4. Creamy Option: Stir in a spoonful of sour cream or Greek yogurt for a slight creaminess.
5. Add Pickles: Chopped dill pickles or cornichons add an extra tangy note.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Reheating: Reheat gently in a skillet over low heat or microwave for 30–45 seconds.
• Freezing: Not recommended — the texture of the potatoes changes after thawing.
• Make-Ahead Tip: You can cook the potatoes and bacon ahead of time, then prepare the dressing and assemble before serving.

Special Equipment Needed

• Large pot for boiling potatoes
• Skillet or frying pan for bacon and dressing
• Mixing bowl
• Whisk
• Wooden spoon or spatula

Conclusion

The German Potato Salad with Bacon and Vinegar Dressing is a timeless, rustic dish that captures the heart of German comfort food. Smoky, tangy, and lightly sweet, it’s proof that simple ingredients can create extraordinary flavors.

Whether you serve it warm beside grilled sausages or as part of a cozy family meal, this salad brings a touch of Old World charm and soul-satisfying warmth to your table. One bite and you’ll understand why this recipe has been cherished for generations.

Print Recipe

0 Add to Favorites

German Potato Salad with Bacon and Vinegar Dressing

Author: Anna Williams Courses: Salads

Difficulty: Beginner Prep Time 15 mins Cook Time 25 mins Total Time 40 mins

Servings: 6 Calories: 290 kcal per serving

Description

The German Potato Salad is a warm, tangy, and savory twist on the traditional creamy potato salad. Unlike its American cousin that features mayonnaise, this version uses a flavorful bacon and vinegar dressing, giving it a rich yet light texture. Crispy bacon bits add a smoky depth, while a tangy-sweet vinegar sauce coats tender potatoes, creating the perfect balance of comfort and zest.

Ingredients

Scale

1/2x 1x 2x 3x

For the Salad:

• 2 pounds (900 g)
• 6 slices thick-cut bacon
• ½ cup finely chopped yellow onion
• 2 tbsp chopped fresh parsley (for garnish)

For the Warm Dressing:

• ¼ cup apple cider vinegar (or white vinegar)
• 2 tbsp sugar
• 1 tbsp Dijon mustard (or German mustard for authenticity)
• ½ tsp salt (adjust to taste)
• ¼ tsp freshly ground black pepper
• ⅓ cup chicken broth (or vegetable broth for vegetarian version)

Instructions

1. Step 1: Cook the Potatoes : Wash potatoes and boil them whole (unpeeled) in salted water for 15–20 minutes, until tender when pierced with a fork. Drain and let cool just enough to handle. Peel (if desired) and slice into ¼-inch thick rounds. Keep warm in a bowl.
2. Step 2: Cook the Bacon : In a large skillet, cook the bacon over medium heat until crispy. Remove bacon and place on a paper towel to drain. Reserve 3 tablespoons of bacon drippings in the pan.
3. Step 3: Make the Warm Dressing : To the skillet with bacon drippings, add chopped onions and sauté for 3–4 minutes until soft and translucent. Stir in vinegar, sugar, mustard, salt, pepper, and broth. Bring the mixture to a gentle simmer and cook for about 2–3 minutes, whisking constantly until well combined.
4. Step 4: Combine Salad : Pour the hot dressing over the warm sliced potatoes. Add the crumbled bacon and parsley. Gently toss to coat evenly, allowing the potatoes to absorb the tangy dressing.
5. Step 5: Adjust and Serve : Taste and adjust seasoning with salt, pepper, or vinegar. Serve warm or at room temperature.

Keywords: German Potato Salad with Bacon and Vinegar Dressing