If you have a soft spot for hearty, tangy, and comforting dishes that bring a little warmth to your table, then this German Potato Salad Recipe is going to become your new kitchen favorite. It’s all about tender red potatoes bathed in a lively vinaigrette with a touch of mustard and vinegar, combined with the smoky goodness of crispy bacon and the fresh pop of parsley. This recipe strikes the perfect balance between savory and bright flavors, creating a dish that’s both satisfying and irresistibly delicious. Trust me, once you make this traditional German potato salad, it will quickly become your go-to side for family dinners, picnics, or any occasion that deserves a little culinary magic.
Ingredients You’ll Need
Simple ingredients make the best recipes, and that’s exactly what you’ll find here. Each element plays a special role, from the creamy texture of red potatoes to the tang of white wine vinegar and the rich, smoky bacon bits that elevate every bite.
- 2 pounds red potatoes: No need to peel—just wash them well; their tender skins add texture and color.
- 1 medium red onion (diced): Adds a sharp, slightly sweet crunch that complements the potatoes perfectly.
- 1 tablespoon garlic (minced): For that subtle savory punch that rounds out the dressing.
- ½ cup beef stock: Brings a deep, meaty richness enhancing the overall flavor.
- â…“ cup white wine vinegar: The star of the dressing that adds bright acidity and tang.
- 1 tablespoon Dijon mustard: Gives a gentle kick and helps emulsify the dressing smoothly.
- 1 teaspoon granulated sugar: Balances the acidity with just a hint of sweetness.
- ½ cup chopped parsley: Fresh and vibrant, adding a lovely green contrast and herbal note.
- 2 tablespoons olive oil: Adds silkiness and helps unify all the flavors in the dressing.
- Salt and pepper to taste: Essential seasonings for bringing every ingredient to life.
- 4 slices bacon (cooked and chopped): Provides irresistible smokiness and a crunchy texture.
How to Make German Potato Salad Recipe
Step 1: Boil the Potatoes
Begin by cutting your red potatoes in halves and placing them in a pan filled with water. Boil over medium heat until they are fork tender, which usually takes about 15 to 20 minutes. Be careful not to overcook them—you want potatoes that hold their shape, not mush.
Step 2: Slice the Potatoes
Once the potatoes are cooked, carefully drain them and slice into bite-sized pieces. You can leave the skins on for added texture and color or peel them if you prefer a smoother bite. Either way, the potatoes will soak up the flavors beautifully.
Step 3: Prepare the Dressing
In a small bowl, whisk together the diced red onion, minced garlic, beef stock, white wine vinegar, Dijon mustard, granulated sugar, salt, pepper, and olive oil. This dressing is where much of the magic happens, combining tangy, savory, and slightly sweet notes for a perfectly balanced finish.
Step 4: Dress the Potatoes
Pour the freshly made dressing over the warm potatoes, so they have time to absorb all those vibrant flavors. Then sprinkle in the chopped parsley and gently toss everything together to make sure each piece is coated with that delicious dressing.
Step 5: Add the Bacon
Finally, fold in the crispy bacon pieces right before serving. The salty crunch of bacon adds an indulgent touch and contrasts wonderfully with the tender potatoes and zesty dressing.
How to Serve German Potato Salad Recipe
Garnishes
A sprinkle of extra fresh parsley or a few thinly sliced green onions can brighten the look and taste of this salad just before serving. For a touch of creaminess, try adding a dollop of sour cream on the side.
Side Dishes
This salad pairs amazingly well with grilled sausages, roasted chicken, or even a simple steak. It also makes for a perfect companion to smoky dishes like barbecue or pork ribs, complementing their richness with its tangy, fresh flavors.
Creative Ways to Present
For a fun twist, serve portions in individual small bowls or on a bed of fresh greens. You can also use it as a filling for stuffed tomatoes or inside pita pockets paired with some crisp lettuce for a picnic-friendly lunch idea.
Make Ahead and Storage
Storing Leftovers
Store any leftover German Potato Salad Recipe in an airtight container in the refrigerator. It keeps well for up to 3 days, and the flavors actually deepen as it rests, making leftovers just as tasty as freshly made.
Freezing
This salad is not ideal for freezing because the potatoes can become grainy and the dressing might separate. It’s best enjoyed fresh or refrigerated for a short period.
Reheating
If you prefer your German potato salad warm, gently reheat it in a microwave or on the stovetop. Just add a splash of warm beef stock or water to keep the potatoes from drying out, stirring carefully to keep the dressing smooth and coated.
FAQs
Can I use other types of potatoes?
Absolutely! While red potatoes are ideal for their firmness and skin, Yukon Gold or fingerlings also work well. Just choose varieties that hold their shape when boiled.
Is it necessary to use beef stock?
Beef stock adds great depth, but if you want a lighter version, you can substitute it with vegetable broth or even water. The flavor will be slightly different but still delicious.
Can I make this salad vegan or vegetarian?
Yes! Simply omit the bacon and use vegetable broth in place of beef stock. You might also want to use a plant-based olive oil or add smoked paprika for that smoky flavor.
How long can the salad sit after making?
This German Potato Salad Recipe can sit at room temperature for about an hour before serving, which actually helps the flavors meld. Beyond that, refrigerate any leftovers promptly.
What can I do with leftover bacon?
Leftover bacon can be saved separately and added just before serving to keep it crispy. It also makes a fantastic topping for soups, salads, or scrambled eggs.
Final Thoughts
Give this German Potato Salad Recipe a try the next time you crave a dish that delivers comfort and zest all in one bowl. Its simple ingredients come together in a way that feels cozy and special at the same time. Whether you’re welcoming guests or making everyday meals more exciting, this potato salad is sure to win hearts and taste buds. I can’t wait for you to experience how a few humble ingredients can create such a delicious classic!
Print
German Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: German
Description
A classic German Potato Salad featuring tender red potatoes tossed in a tangy vinegar-based dressing with crispy bacon, fresh parsley, and a hint of mustard. This warm salad is quick to prepare and perfect as a comforting side dish.
Ingredients
Potatoes
- 2 pounds red potatoes, washed (no need to peel)
Dressing & Flavorings
- 1 medium red onion, diced
- 1 tablespoon garlic, minced
- ½ cup beef stock
- â…“ cup white wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon granulated sugar
- 2 tablespoons olive oil
- Salt and pepper to taste
Garnish
- ½ cup chopped parsley
- 4 slices bacon, cooked and chopped
Instructions
- Boil Potatoes: Cut the potatoes in halves and place them in a pan. Cover with water and boil over medium heat until fork tender, about 15 to 20 minutes. Be careful not to overcook to prevent them from falling apart.
- Slice Potatoes: Remove the potatoes from the water and slice into bite-sized pieces. You may peel the potatoes or leave the skins on, depending on your preference.
- Prepare Dressing: In a small bowl, whisk together the diced onion, minced garlic, beef stock, white wine vinegar, Dijon mustard, granulated sugar, salt, pepper, and olive oil until fully combined.
- Toss Potatoes With Dressing: Pour the dressing over the warm potato pieces so they absorb all the flavors. Sprinkle chopped parsley over the top and gently toss to combine everything evenly.
- Add Bacon and Serve: Finally, add the crispy chopped bacon pieces and give a light toss. Serve the salad warm for the best flavor experience.
Notes
- Use red potatoes for their firm texture and ability to hold shape well after boiling.
- The salad is best served warm but can also be enjoyed at room temperature.
- You can substitute beef stock with vegetable stock for a milder flavor.
- Adjust the vinegar and sugar levels to balance the tanginess and sweetness to your taste.
- Leftovers can be refrigerated and gently reheated or served cold as a variation.
