German Potato Salad
On October 28, 2024
This post may contain affiliate links. Please read our disclosure policy.
This rich, creamy German potato salad comes together in under an hour, and it serves up great hot or cold to complement any BBQ meat.
German Potato Salad
This German Potato Salad transforms Yukon Gold potatoes into a warm, savory side dish perfect for any occasion. Forget the mayo. Instead, this salad is coated in a hot bacon dressing that adds layers of rich, tangy flavor to every bite. Loaded with crispy bacon, tender onions, and buttery potatoes, this recipe creates a comforting classic in just one pan. It may be simple to make, but it’s so delicious your guests will be scraping the bowl clean. If you’re ready to discover your new favorite potato salad, then let’s get started.
What is German Potato Salad?
While German potato salad has all the beloved flavor and texture of American potato salad, there are a couple key differences that make it so yummy. This German version skips the traditional mayonnaise, and instead uses a vinegar-bacon dressing. Plus, you enjoy German potato salad warm, so it’s a whole new experience for your mouth. You can also serve this German recipe cool, but it doesn’t work both ways for the American option. Between the rich flavors and serving versatility, it makes an awesome go-to side for any occasion.
Ingredients for This Recipe
This indulgent German Potato Salad comes together easily with just a handful of simple ingredients you’ve likely got on hand already. Here’s everything you need to make this one-of-a-kind salad:
- 2 pounds Yukon Gold potatoes
- ½ pound bacon
- ½ medium yellow onion (sliced)
- 1 cup chicken stock
- 1 Tablespoon Dijon mustard
- 2 Tablespoons white vinegar
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1-2 teaspoons chives (garnish after cooking)
Best Potatoes for German Potato Salad
I love using Yukon Gold potatoes for my German Potato Salad. They have a creamy, buttery texture, which holds up during the cooking process. I find more starchy potatoes tend to fall apart during the cooking process, and waxier options don’t absorb the warm dressing as well. Yukon Gold potatoes take on all that delicious dressing flavor while holding their structure, for a full, creamy bite every time. You can experiment with other potatoes, but I’ve found these to work the best.
Preparing Potatoes for Salad
You have some options when it comes to how you want to prepare the potatoes for your salad. I like to leave the skin on my potatoes and cut them into quarters, but you can customize it however you prefer. You can easily remove the skins after your potatoes cool, if you like. There’s a German deli Todd and I like where they slice their potatoes thin, almost like scalloped potatoes. Whichever way you enjoy eating potato salad is the right choice.
How to Make German Potato Salad
Creating this German potato salad is all about building layers of flavor. Follow these simple steps, and you and your guests are in for a tasty and fulfilling adventure:
- Boil potatoes. Fill a large pot with water and heat on your grill or oven to let those buttery Yukon golds simmer away for about 15 minutes until fork tender. This short cooling period helps them hold their shape better when we fold them into our tangy dressing later.
- Cook bacon and onions. Add your bacon and onions to a 12-inch cast iron skillet over medium heat, stirring frequently for 5-7 minutes. Don’t worry that nothing is browning, that’s just from the moisture in the onions. Trust me, the irresistible aroma will let you know you’re cooking. You want to render that delicious bacon fat and softening the onions until they’re nearly translucent.
- Finish dressing. Pour in the chicken broth, then add your Dijon, vinegar, sugar, salt, and pepper. This combination creates a sweet, tangy, salty profile that makes German Potato Salad totally unique. Let it simmer briefly to marry the flavors, then you’re ready for your potatoes.
- Add potatoes to dressing. Add in your warm potatoes, then gently stir everything together so the potatoes absorb all that rich dressing.
- Serve and enjoy. Once all your potatoes are coated evenly, your salad is ready to enjoy. Top with some fresh chives and get ready to forget everything you know about potato salad.
Recipe Tip
If you’re planning ahead, you can boil the potatoes up to a day in advance and store them in the refrigerator. When you’re ready to serve, simply make the bacon dressing fresh and continue with step 4.
Serving Suggestions
This creamy German Potato Salad pairs perfectly with all types of smoked meats like smoked brisket and pulled pork, so it’s an ideal side dish for your BBQ. If you want to make it a more authentic German experience, try it alongside some of my schwenkbraten or grilled bratwurst. This versatile side works well for casual backyard gatherings or more formal holiday meals. The fact that it tastes great warm or cold makes it perfect for potlucks and picnics too. There’s not really a wrong occasion for this salad.
Storing Leftovers
You can easily store any leftover German Potato Salad to enjoy again later. Allow any remaining salad to cool to room temperature, then place in an airtight container and store in your refrigerator. Your salad will keep up to 4 days this way, and you can enjoy again whenever the craving strikes. You can enjoy leftovers cool, or reheat them in a pan over medium heat on your grill or in your oven. I personally like it warmed again for the bacon, but it’s totally up to you.
More Salad Recipes to Try
If you’re ready for even more awesome sides like this, then you’re in luck. I’ve got over 600 BBQ recipes in your Recipe Library and in the Hey Grill Hey App. Whether you’re looking for this guy’s cooler cousin, or any other salad or side you can serve at a cookout, you’re sure to find something you love. Here are a couple of my favorites to help kickstart the menu for your next gathering:
Sides
Grilled Potato Salad
Sides
The Best Pasta Salad
Salads
Fresh Broccoli Salad
Recipes
Classic Macaroni Salad
Simple German Potato Salad Recipe
After you’re done indulging on this yummy German Potato Salad, don’t forget to tell me about your experience. Give this recipe a 5-star rating, and leave a comment below letting me know how you enjoyed yours. Be sure to share a few pictures of your feast with the community on Facebook and Instagram by tagging @heygrillhey.
For more tips, tricks, and recipe how-to videos, check out the Hey Grill Hey YouTube channel, where I’m always sharing something new and delicious to help you become the Backyard BBQ Hero you were born to be.
German Potato Salad
Ingredients
- 2 pounds Yukon Gold potatoes boiled, peeled, quartered
- 1-2 teaspoons chives for garnish
Dressing
- ½ pound bacon
- ½ medium yellow onion sliced
- 1 cup chicken stock
- 1 Tablespoon Dijon mustard
- 2 Tablespoons white vinegar
- 2 teaspoons sugar
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
Instructions
- Boil potatoes. Fill a large pot with water, then place your potatoes and warm over medium heat. Boil potatoes for roughly 15 minutes, or until fork tender. Allow to cool a few minutes before peeling or cutting.2 pounds Yukon Gold potatoes
- Cook bacon and onions. Place your bacon and onions in a 12-inch cast iron skillet over medium heat on your grill or stovetop, stirring often for 5-7 minutes. Because of the moisture, nothing will brown. Once the bacon is rendered and onion is almost translucent, then you can move to the next step.½ pound bacon, ½ medium yellow onion
- Finish dressing. Pour in your chicken broth, then add in the mustard, vinegar, sugar, salt, and pepper. Stir with a wooden spoon until everything is incorporated, bring to a boil, then reduce and allow to simmer for a few minutes.1 cup chicken stock, 1 Tablespoon Dijon mustard, 2 Tablespoons white vinegar, 2 teaspoons sugar, 1 teaspoon Kosher salt, 1 teaspoon black pepper
- Add potatoes to dressing. Add in your quartered or scalloped potatoes, give everything a gentle stir, and allow to cook 3-4 more minutes.
- Serve and enjoy. Remove warm potato salad to a serving dish, garnish with optional chives, and serve immediately. This salad is amazing warm, or you can chill and serve that way as well.1-2 teaspoons chives
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
