German Potato Salad

5 from 3 votes

The simple combination of red potatoes, bacon, onion, and a warm, sweet-and-tangy vinegar dressing makes this authentic German Potato Salad the perfect side dish. No mayo needed, and it is just as good warm or at room temperature.

Course Side Dish

Cuisine European

Keyword German potato salad

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 261kcal

Author Blair Lonergan

Ingredients

2 lbs. red potatoes (about 8 medium)
8 ounces bacon, diced
2 tablespoons all-purpose flour
½ cup sugar (reduce to ¼ cup for a slightly less-sweet dressing)
¾ cup apple cider vinegar
¾ cup water
¼ teaspoon ground mustard
Kosher salt and ground black pepper, to taste
½ of an onion, finely diced
1 stalk celery, diced
2 hard-boiled eggs, chopped (optional)
2 tablespoons fresh parsley or fresh dill, chopped

Instructions

Boil the potatoes. Place potatoes in a large pot. Cover with cold water and bring to a boil. Add salt to the boiling water and cook until the potatoes are fork-tender, about 15 to 20 minutes. Drain.
Cube the potatoes. When the potatoes are dry and cool enough to touch, cut into bite-sized cubes. Transfer to a large bowl.
Fry the bacon. Meanwhile, fry the bacon in a large skillet until crisp and brown. Using a slotted spoon, remove the bacon to a paper towel-lined plate and set aside. Leave the bacon drippings in the skillet.
Make the dressing. Add the flour to the bacon drippings and cook, stirring constantly, over low heat for 1 to 2 minutes. Stir in sugar, vinegar, water, dry mustard, salt, pepper, and onion.
Cook, stirring, until the onion is tender and the sauce has thickened, about 5 to 8 minutes. If the dressing gets too thick, stir in additional water until it reaches the desired consistency.
Combine. Add celery, hard-boiled eggs (if using), parsley or dill, and cooked bacon to the bowl with the potatoes. Gradually pour some of the hot dressing over the potato mixture and gently stir to combine. Add more dressing until all of the ingredients are nicely coated (you might not need it all). Taste and season with additional salt and pepper, if desired.
Serve. Serve warm or at room temperature.

Notes

Start the potatoes in cold water. Putting the potatoes in the pot before you heat the water ensures even cooking. Dropping them into already-boiling water cooks the outside fast while the inside stays hard.
Boil the potatoes whole. Do not dice or peel them before they go in the water. Cutting them causes them to release steam while cooking and results in a mushier potato.
Watch the timing. Potatoes take about 15 to 20 minutes to become fork-tender. Baby potatoes may need only about 10 minutes, so keep a close eye on them.
Balance the dressing. Taste before tossing. Add a little more sugar if it is too tangy, or a splash more vinegar if it is too sweet.
How much per person? Figure about 1 pound of potatoes for 3 to 4 people. This recipe yields 6 to 8 servings. To feed 20, triple all ingredients.
Optional add-ins. Garnish with fresh parsley or dill. The hard-boiled eggs are optional. If you do not have dry mustard, stir a dollop of Dijon into the dressing.
Cooking for a smaller family? Cut all ingredients in half for about 4 cups of salad. The instructions stay the same.

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