The simple combination of red potatoes, bacon, onion, and a sweet and tangy dressing makes this authentic German Potato Salad the perfect side dish!
This authentic German Potato Salad reminds me of my childhood! Served warm or cold, the simple combination of red potatoes, bacon, onion, and a sweet and tangy dressing creates the perfect potluck picnic dish or Oktoberfest side.
German food has always been one of my dad’s favorite cuisines (it’s probably that winning combination of beer + sausage!), so I vividly remember my parents’ regular trips to the German deli as a child. I can even conjure up the smell of the little shop, which was full of a variety of homemade German sausages, meats, salads, and sides.
They would stock up on Bratwurst, Weisswurst, Knockwurst, mustards, pickled red cabbage, cold cuts, and my favorite — German potato salad.
I never missed an opportunity to grab some European candy, either (Haribo Gold-Bears were a staple)!
Since Keith and the boys enjoy my 3-Ingredient Grilled Beer Brats each summer, I figured that it was high time that I complete the meal with a German potato salad.
There’s definitely no German deli anywhere near Madison County, so my only option was the homemade variety.
After some time spent playing and testing in the kitchen, I finally landed on this delicious recipe for a homemade German Potato Salad that instantly sends me back to family dinners at home.
What is the best kind of potato to use for German Potato Salad?
Red potatoes — all the way! You don’t have to bother with peeling them for this recipe, so the cubed potatoes just need 10 minutes in a pot of boiling, salted water before they’re ready for the salad bowl.
This is a low-maintenance dish that delivers maximum flavor!
Is the German Potato Salad meant to be eaten hot or cold?
Unlike a traditional Southern mayonnaise-based potato salad which must be served cold, the German potato salad is delicious cold, at room temperature, or warm. There’s no wrong way to enjoy the side dish, so it’s just a matter of your personal preference.
I tend to do a lot of cooking in advance (for convenience), so we often have the salad cold. That warm bacon-flavored dressing is heavenly, though!
With some grilled brats, a platter of big, warm, soft pretzels, a cold beer, and a bowl of this authentic German potato salad, your Oktoberfest meal will be complete!
My dad would be so proud…
German Potato Salad
The simple combination of red potatoes, bacon, onion, and a sweet and tangy dressing makes this authentic German Potato Salad the perfect side dish!
Ingredients
- 8 medium red potatoes, cubed
- 1 stalk celery, diced
- 2 hard-boiled eggs, chopped
- 2 tablespoons fresh parsley, chopped
- 4 slices center-cut bacon
- 1 cup sugar
- ½ cup vinegar
- 2 tablespoons flour
- ¼ teaspoon dry mustard
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 onion, finely diced
Instructions
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Bring a large pot of salted water to a boil. Place cubed potatoes in the boiling water and cook for about 10 minutes, or until tender when poked with a fork. Drain.
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Transfer boiled potatoes to a large bowl, and add celery, hard-boiled eggs, and parsley. Set aside.
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Meanwhile, fry bacon in a large skillet until crisp and brown. Remove bacon from the skillet, allow to cool, and then chop. Reserve bacon grease in the skillet.
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Add sugar, vinegar, flour, dry mustard, salt, pepper and onion to the skillet with the bacon grease. Cook, stirring, over medium-high heat until onion is tender and sauce has thickened (about 5-8 minutes).
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Add chopped bacon to the bowl with the potatoes. Pour sauce over potato mixture and toss to combine.
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Serve at room temperature, or refrigerate for a few hours before serving.
Recipe Notes
Cooking for a Smaller Family? Cut all of the ingredients in half to prepare just 4 cups of potato salad. The instructions remain the same.
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I’ve always wanted to make German Potato Salad, but never attempted to do so, ’cause the recipes sounded way too complicated. I’m definitely going to make this one! I like that you’re using little red potatoes. I love using them, and also love those small Yukon Gold potatoes in potato salads. One thing that I do when cooking potatoes for potato salad, is to cook the potatoes with the skin on….that way the potatoes don’t absorb (much) cooking water, and the potato salad won’t turn watery after it sits a while. Overall, this recipe sounds super yummy, and I’m definitely going to make it this week for a cookout which we’re invited to. BONUS: No worry about mayo going bad when the salad is standing out for a while. Thanks Blair, you aced it once again!
That’s wonderful, Angelina! I hope that you love the potato salad. It’s definitely perfect for a cookout this season!
I cannot wait to make this dish! raised a traditional potato salad with mayo this sounds awesome.
Excellent! I hope that you give it a try, Kevin! 🙂
I am gong to attempt making this salad for an office Octoberfest Luncheon on Wednesday.. Hopefully it turns out as good as it sounds.
Wonderful! It will be perfect, Peggy!
I grew up on German and Irish food. My mom used to make this dish,and didn’t use parsley or eggs. I have always loved it and I’m making it now to take to a dinner. (Thanksgiving.I know that it is not at all a traditional Thanksgivig dish, and I am confident that it will be a hit. Thanks for the recipe and your personal story behind it
. Happy Thanksgiving!It is by far my favorite Hollday.
That’s wonderful! Happy Thanksgiving, Clare!
The ingredients list dry mustard but the instructions don’t – what do you do with the mustard?
Hi, Jim! Thanks for noticing that typo — I just fixed it! 🙂 The dry mustard is added right after the flour, along with the salt and pepper. Enjoy!
So GOOOOD!!! Easy to make and delicious! We loved having leftovers to snack on, too! Needed a substantial potato salad to serve with sandwiches to serve to some very hungry friends and this recipe fit the bill. Thanks!!
Wonderful! I’m so glad that you enjoy it, Linda! 🙂