German Potato Salad

German potato salad skips the mayo entirely! Tender red potatoes get tossed warm in a sweet and tangy bacon-and-vinegar dressing, so every bite soaks up that savory flavor. It is an easy, crowd-pleasing side for cookouts, potlucks, and Oktoberfest spreads.

German Potato Salad vs. Regular Potato Salad

German food was always my dad’s favorite, and trips to the local German deli for sausages, mustards, and a tub of their potato salad are some of my clearest food memories from childhood. 

Unlike the cold, creamy Southern-style salad, this version is served warm or at room temperature and dressed in a vinegar-based sauce instead of mayonnaise. 

That warm bacon dressing is the whole point: sweet, tangy, and savory all at once!

Before You Get Started

A few things make the difference between a salad that holds together and one that turns to mush. Keep these in mind before you start:

• Start the potatoes in cold water, whole and unpeeled. Bringing them up to a boil from cold cooks them evenly, and the skins keep them from getting waterlogged.
• Use waxy potatoes like red or Yukon Gold. They hold their shape after boiling, while starchy russets break down and turn the salad mushy.
• Toss the dressing in while the potatoes are still warm. Warm potatoes drink up the bacon-and-vinegar dressing, which is what gives this salad its flavor.

How to Make German Potato Salad

This comes together in about 30 minutes, and most of that is hands-off while the potatoes boil. Here is how it goes:

Step 1: Boil the Potatoes

Place whole, unpeeled red potatoes in a large pot and cover with cold water. Bring to a boil, add salt, and cook until fork-tender, about 15 to 20 minutes. 

Drain and let them sit until cool enough to handle.

⇢ Do not cut the potatoes first. Whole potatoes release less steam as they cook, so they stay firm instead of soaking up water and going mushy.

Step 2: Cube the Potatoes

Once they are cool enough to touch, dice the potatoes into bite-sized pieces. 

Leave the skins on. Red potato skins are thin and tender, and they add color and texture to the finished salad.

Step 3: Fry the Bacon

Cook the diced bacon in a large skillet until crisp and brown. 

Use a slotted spoon to lift the bacon out onto a paper towel-lined plate, and leave all those drippings in the skillet. That bacon fat is the base of the dressing.

Step 4: Make the Warm Dressing

Stir the flour into the bacon drippings and cook over low heat for a minute or two.

Add the sugar, vinegar, water, dry mustard, salt, pepper, and onion.

Cook and stir until the onion softens and the dressing thickens, about 5 to 8 minutes.

⇢ Taste and adjust before you toss. If the dressing leans too tangy for you, stir in a little more sugar. Too sweet, add a splash more vinegar. It should be balanced, not sharp.

Step 5: Combine and Toss

Add the celery, hard-boiled eggs if using, fresh parsley or dill, and the cooked bacon to the bowl of potatoes. Pour the hot dressing over everything and stir gently to coat. 

Serve warm or at room temperature, never cold.

⇢ Want the no-bacon version? Skip the bacon and dress the warm potatoes with a simple mix of vinegar and oil, then add thinly sliced onion, cucumber, and fresh chives. It is closer to the lighter Bavarian style.

What to Serve With German Potato Salad

This salad earns its spot next to anything off the grill or anything German-inspired. It holds up to a hearty plate, so lead with the main and let the salad round things out. A few favorites:

Storage, Reheating, and Freezing

To Make Ahead: German potato salad can be made 1 to 2 days in advance. The flavors settle as it rests, so it is a great one to prep before a gathering.

To Store: Keep leftovers covered in the refrigerator for 3 to 4 days. If the salad has been sitting out at room temperature for more than 2 hours, especially in summer heat, discard it.

To Reheat: Warm gently in a skillet over low heat or in short bursts in the microwave, just until it loses its chill. Avoid overheating, which can soften the potatoes. You can also simply let it come to room temperature on the counter before serving.

To Freeze: I do not recommend freezing this salad. The potatoes and dressing lose their texture once thawed.

Frequently Asked Questions

Can I make German potato salad without bacon?

Yes. For a lighter, Bavarian-style version, skip the bacon and toss the warm potatoes with a simple oil-and-vinegar dressing, then add thinly sliced onion, cucumber, and fresh chives. You lose the smoky richness, but it is still bright and tangy.

Can I use a different kind of vinegar?

Apple cider vinegar gives the dressing its mellow, slightly sweet tang, but white vinegar or white wine vinegar work too. They are a little sharper, so taste as you go and add a touch more sugar if you need to balance it.

Why did my potato salad turn out mushy?

Usually it is one of three things: the potatoes were cut before boiling, they were overcooked, or russets were used instead of a waxy variety. Boil red or Yukon Gold potatoes whole, and pull them the moment they turn fork-tender.

Do I have to add the hard-boiled eggs?

No. The eggs are optional, and plenty of traditional German versions skip them entirely. They add a little heartiness, so use them if you like that, or leave them out for a cleaner potato-and-bacon flavor.

More Cookout-Ready Salads

• Southern Macaroni Salad
• Summer Corn Salad
• Broccoli Salad with Bacon
• Marinated Cucumbers
• Cucumber Tomato Onion Salad