German Potato Salad is loaded with bacon, tender potatoes, red onion, dijon mustard, and more for a summer side dish that will disappear fast at any gathering!
This German Potato Salad is made with an almost creamy dressing made of bacon grease, olive oil, and vinegar for a super tasty and savory side dish that will compliment any backyard BBQ! You’ll love everything about this recipe from the bacon flavor, how easy it is to make, and how many compliments you’re sure to receive!
Why I Love This Recipe!
- Hot Or Cold! This is a side dish that can be enjoyed either hot or cold! Be sure to try it both ways to decide for yourself which way you like it best!
- Bacon Flavor! From the creamy bacon-flavored dressing to the chopped-up bits of bacon throughout the salad, every bite is packed full of everyone’s favorite salty flavor!
- Dairy-Free! If you’re not big on creamy potato salads, this recipe is for you! It’s naturally dairy-free and poses less risk of going bad in the summer sun!
- Side Dish! Every BBQ and potluck deserves the most delicious side dish and this is it!
- Easy To Make! Boil the potatoes, cook up the bacon, and stir it all together! It’s that easy!
Red Potatoes (or Yukon golds) and bacon are the stars of this savory German Potato Salad Recipe. You’ll fill this dish with flavor by cooking the onion in the leftover bacon grease combined with apple cider vinegar, brown sugar, and dijon mustard.
Once the onion mixture is cooked, put it altogether with chopped bacon and olive oil. Then stir in some seasoning using celery salt, salt and pepper before garnishing with parsley!
Some German Potato Salads include boiled eggs in it but I opted out! If you prefer boiled eggs in yours you can easily stir them in at the end or slice them up and spread them over the top of the finished Hot German Potato Salad.
How To Make German Potato Salad
- Add the potatoes to a large pot of water to boil. Cook until the cubed potatoes are just fork-tender.
- Cook the bacon in a deep skillet over medium heat until crisp. Then place the cooked bacon on a paper towel-lined plate, leaving the bacon grease in the pan.
- Place the onion into the skillet with the bacon fat and cook.
- Add the vinegar, sugar, and mustard to the cooked onion. Scrape the bottom of the pan while stirring to get the brown bits off.
- Drain the cooked potatoes and then add them into the skillet along with chopped bacon and olive oil. Stir to combine.
- Garnish with parsley and enjoy warm!
How To Store
Keep any leftovers in an airtight container in the refrigerator for 3-4 days.
Can I Reheat This German Potato Salad?
Yes, since it’s best served warm you can reheat it in the microwave in short time increments. Be careful not to heat it up too hot as perfectly warm german potato salad has the best taste and texture!
What Else Can I Add To This Recipe?
Some people like adding garlic or celery to this potato salad recipe. To do so add 2 stalks of finely chopped celery in with the onion and then add the minced garlic for the last minute of cooking the onion.
This German Potato Salad is always one of the first dishes to go when I bring it to share at potlucks and cookouts! For more great salad side dishes check out these easy, tasty recipes that everyone will love!
- Classic Macaroni Salad – Tender elbow macaroni tossed in a creamy homemade dressing for the perfect summer side dish!
- Apple Grape Salad – Made with cream cheese, yogurt, apples, grapes, walnuts, and sugar for a sweet and tangy dessert salad!
- Taco Pasta Salad – This zesty twist on pasta salad is filled with Doritos, Mexican spices, ground beef, and fresh veggies then tossed in a creamy chipotle dressing!
- Cucumber Tomato Salad – A simple refreshing side dish that you can make with creamy Italian dressing or a vinegar dressing.
- Strawberry Spinach Salad – Easy, flavorful ingredients such as goat cheese, almonds, poppyseed, strawberries, mandarins, and spinach make for a party-sized salad great for sharing at cookouts!
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Hot German Potato Salad
- Add the cubed potatoes to a large pot and fill with water about 1 inch over the top of the potatoes.
- Heat the potatoes over medium-high heat and bring to a boil, then reduce heat to a simmer and cook for about 20 minutes until the potatoes are just fork-tender.
- Meanwhile, cook the bacon in a large, deep skillet in two separate batches until crisp. Transfer the bacon to a paper towel-lined plate and leave the drippings in the pan. Chop the bacon once cool enough to handle.
- Add the onions to the drippings and cook for about 5 minutes, stirring frequently.
- Add the vinegar, sugar, and mustard and stir to combine, scraping the bottom of the pan to get the brown bits off. Let the mixture reduce slightly.
- When the potatoes are cooked, drain but do not rinse. Then add the potatoes, chopped bacon, and olive oil to the skillet with the onion mixture and stir to combine.
- Add parsley then serve warm.
- More bacon (up to a full pound) can be added to the recipe.
- If using thick-cut bacon, you can reduce the amount of sliced to 6.
- This potato salad is best served warm, but it can also be served cold.
- Some people like to add garlic or celery to German potato salad. You can add 2 stalks of finely chopped celery in with the onions and you can add a minced garlic clove or two with 1 minute left on the onion cook time before adding the vinegar, make sure to stir constantly so the garlic doesn’t burn.