Description

A warm and tangy twist on classic potato salad, this German Potato Salad is packed with smoky bacon, tender red potatoes, and a bold vinegar-based dressing that clings to every bite. Unlike its creamy cousin, this salad skips the mayo and delivers rich, savory flavor with a bright, slightly sweet edge. Perfect for potlucks, grilled dinners, or weeknight comfort meals, it’s best served warm and made with simple, pantry-friendly ingredients. Whether you’re trying this for the first time or it’s a nostalgic favorite, this recipe delivers unbeatable texture and taste.

Ingredients

2 lbs red potatoes
6–8 slices thick-cut bacon
1 medium yellow onion, diced
1/4 cup apple cider vinegar
1 tbsp Dijon mustard
1 tbsp sugar
Salt and black pepper, to taste
2 tbsp fresh parsley, chopped (optional)

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Instructions

Scrub and boil red potatoes in salted water until fork-tender, about 15–20 minutes. Drain and let cool slightly.
In a large skillet, cook bacon until crispy. Remove with a slotted spoon and reserve 2–3 tablespoons of drippings.
Sauté onion in the bacon fat until soft and lightly golden.
Stir in vinegar, mustard, sugar, salt, and pepper. Let the mixture simmer for 1–2 minutes.
Slice warm potatoes and place in a large bowl. Pour the hot dressing over them and gently toss to coat.
Add bacon and parsley. Mix again gently and taste for seasoning.
Serve warm or at room temperature.

Notes

Red or Yukon Gold potatoes are best.
Add chopped dill pickles or a pinch of caraway seeds for a twist.
Don’t skip the warm toss—potatoes absorb flavor best while warm.
Store leftovers for up to 3 days in the fridge.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Stovetop
Cuisine: American