The best warm German potato salad is loaded with crispy bacon, tender baby potatoes, red onion, a tangy bacon-and-vinegar dressing, and plenty of fresh herbs. This hot potato salad is a flavorful alternative to classic mayonnaise-based recipes and makes an ideal side for grilled chicken, steak, pork, or backyard barbecues.
German Potato Salad
This warm German potato salad offers a smoky, tangy, and herb-forward flavor profile without any mayonnaise. The dressing relies on bacon drippings, vinegar, and whole-grain mustard, giving the dish a bright acidity that balances the richness of the bacon. It’s perfect served warm straight from the skillet or chilled for a picnic or potluck.
Fresh herbs—parsley, chives, dill, and thyme—add brightness and keep the salad from feeling heavy. Using baby potatoes means you can skip peeling while keeping tender, sliceable pieces that hold together when tossed in the warm dressing.
Ingredients
- Baby potatoes: These hold their shape and don’t get mushy; halve or quarter them as needed. You can swap mini yellow potatoes or dice larger potatoes into bite-size pieces.
- Bacon: Provides the base flavor and the cooking fat for the dressing—don’t discard the drippings.
- Onion & garlic: Sautéed in the bacon grease to build savory depth.
- Vinegar: Red wine vinegar is recommended for its bright flavor; apple cider or white wine vinegar will also work.
- Whole grain mustard: Adds texture and a pleasant tang; Dijon or spicy brown mustard are fine substitutes.
- Fresh herbs: Parsley, chives, dill, and thyme are used here. If you only have dried herbs, use about 2 tsp dried parsley, 1 tsp dried chives, and 1/4 tsp each dried dill and thyme as a guideline.
How to make German potato salad
- Boil the potatoes: Place halved baby potatoes in a large pot, cover with cold water, salt the water, bring to a boil, and simmer until tender, about 15 minutes depending on size.
- Cook the bacon: While the potatoes cook, fry diced bacon in a large skillet until crisp, 5–6 minutes. Remove the bacon with a slotted spoon and leave the rendered fat in the pan.
- Make the dressing: Sauté the diced red onion in the bacon grease until softened and lightly browned, about 2–3 minutes. Add minced garlic and cook another minute. Turn off the heat and stir in red wine vinegar and whole-grain mustard.
- Toss with potatoes: Return the drained potatoes to the skillet and gently toss to coat with the warm dressing. Fold in the reserved crispy bacon.
- Finish and serve: Sprinkle chopped fresh parsley, chives, dill, and thyme over the salad, toss gently, and serve warm.
- Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat briefly before serving if you prefer it warm.
Can this be served as a cold German potato salad?
Yes. The salad is excellent served warm, which highlights the bacon flavor and soft texture, but it also tastes great chilled. If you serve it at an outdoor event, keep it at room temperature for no longer than two hours for food safety.
Tips for making The BEST German Potato Salad
- Salt the cooking water: This seasons the potatoes from within and improves overall flavor.
- Keep the dressing warm: Tossing the potatoes in warm dressing helps them absorb the flavors better.
- Add hard-boiled eggs: Optional—chopped eggs add protein and a classic touch.
- Scale up: Double the recipe for larger gatherings; the salad holds up well when multiplied.
What to serve with German Potato Salad
- Grilled chicken breasts
- Sausage or bratwurst
- Pork chops
- Slow-cooker barbecue chicken or pulled pork
- Meatloaf
Here are more Easy Side Dish Recipes to try!
- The BEST Macaroni and Cheese – rich and creamy
- Bacon and Cheese Broccoli Salad – a great barbecue side
- Easy Baked Beans – perfect for picnics
- BLT Pasta Salad – ready in under 30 minutes
- Creamy Confetti Corn – a zesty side
- Avocado, Corn, and Black Bean Salad – great as an appetizer or snack
- Easy Grilled Sweet Potato Wedges – just a few ingredients required
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Warm German Potato Salad
Ingredients
- 1 1/2 pounds baby potatoes, halved
- 1 small red onion, diced
- 6 slices bacon, diced
- 2 cloves garlic, minced
- 4 tbsp red wine vinegar
- 1 tbsp whole grain mustard
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1 tsp fresh dill
- 1 tsp fresh thyme
Instructions
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Place halved potatoes in a large pot, cover with water, add a pinch of salt, bring to a boil, and cook until tender, about 15 minutes.
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While the potatoes cook, fry diced bacon in a skillet until golden brown and crispy, 5–6 minutes. Remove the bacon and leave the rendered fat in the pan.
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Sauté the diced onion in the bacon grease until browned, 2–3 minutes. Add garlic and cook 1 minute more.
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Turn off the heat, stir in the vinegar and mustard, then add the drained potatoes back into the skillet. Toss gently to coat.
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Fold the crispy bacon into the potatoes, sprinkle with the fresh herbs, and serve warm.
Nutrition Information
Carbohydrates: 22g
Protein: 6g
Fat: 9g
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