This Old-Fashioned German Potato Salad is a warm and tangy recipe, which is made with crispy bacon and tender Yukon Gold potatoes. It’s the perfect side dish for any gathering, ready in about an hour.
Old-Fashioned German Potato Salad Ingredients
A classic combination for a savory, mayonnaise-free potato salad.
- 4 pounds baby Yukon Gold potatoes
- 1 tablespoon plus 2 teaspoons kosher salt, divided
- ½ cup cider vinegar
- 1 tablespoon sugar
- 1 pound bacon, cut into ½-inch pieces
- 2 small white onions, finely diced (about 1 cup)
- 2 cups beef broth
- ½ cup chopped fresh flat-leaf parsley
How To Make Old-Fashioned German Potato Salad
A step-by-step guide to this classic warm and tangy side dish.
- Boil the Potatoes: Peel the potatoes and place them in a large pot with enough water to cover by several inches. Bring to a boil, add 1 tablespoon of salt, and cook for about 10 minutes, until the potatoes are tender when pierced with a knife.
- Prepare the Vinegar Dressing: While the potatoes cook, combine the cider vinegar, sugar, and the remaining 2 teaspoons of salt in a small saucepan. Heat over medium heat, stirring, until the sugar is completely dissolved.
- Slice and Marinate the Potatoes: Drain the cooked potatoes. While they are still hot (use gloves to protect your hands), slice them into 1/8-inch-thick rounds and place them in a large bowl. Drizzle the hot vinegar mixture over the hot potatoes and stir gently to coat. Set aside.
- Cook the Bacon and Onions: In a large skillet over medium-low heat, cook the bacon pieces until browned and crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Drain the excess fat from the skillet, leaving just a thin coating. Add the diced onions to the skillet and sauté in the bacon fat until translucent.
- Make the Broth Reduction: Add the beef broth to the skillet with the onions. Bring to a boil over high heat, then reduce to a simmer and cook until the broth has reduced by about half, which should take about 20 minutes.
- Combine and Serve: Pour the hot broth and onion mixture over the reserved potatoes. Add the crispy bacon and chopped parsley. Gently stir everything to combine. Serve immediately while warm.
Recipe Tips
For the most authentic and flavorful German potato salad.
- How to keep the potatoes from falling apart? The key is to use a waxy potato variety like Yukon Gold or red potatoes, which hold their shape much better than starchy Russet potatoes. Also, be careful not to over-boil them; they should be just tender enough to be pierced easily with a knife.
- What’s the secret to the best dressing flavor? Don’t discard all the bacon fat! Sautéing the onions in a tablespoon or two of the rendered bacon fat is a classic trick that infuses the entire dish with a deep, savory, smoky flavor.
- Can I use a different type of vinegar? Apple cider vinegar is traditional and provides the perfect tangy, slightly fruity flavor. In a pinch, you could use white wine vinegar, but standard white distilled vinegar might be too harsh.
- Why pour the dressing on hot potatoes? Slicing the potatoes while they are still hot and immediately tossing them with the warm vinegar mixture is crucial. The warm, porous potatoes will absorb the tangy dressing much more effectively than cold potatoes would, resulting in a more flavorful salad.
What To Serve With German Potato Salad
Classic pairings that complete this comforting meal.
This warm, savory salad is a staple at cookouts and Oktoberfest celebrations. It pairs perfectly with:
- Grilled Bratwurst or Knockwurst
- Crispy Wiener Schnitzel (pork or veal)
- Simple roast chicken or pork chops
- A cold German lager or pilsner
How To Store German Potato Salad
Keeping your salad delicious for leftovers.
- Refrigerate: Cool any leftovers completely before storing in an airtight container in the refrigerator for up to 3 days.
- Reheat: For the best flavor and texture, reheat the potato salad in a skillet over medium heat. You can add another splash of beef broth to loosen it up as it warms.
Old-Fashioned German Potato Salad Nutrition Facts
An estimated guide per serving.
- Calories: 400 kcal
- Carbohydrates: 40 g
- Protein: 12 g
- Fat: 20 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Waxy potatoes are the best choice because they hold their shape after being boiled and sliced. Yukon Gold, red potatoes, or fingerling potatoes are all excellent options. Avoid starchy potatoes like Russets, which tend to fall apart.
The biggest difference is the dressing. German potato salad has a vinegar-based dressing, often made with bacon fat and broth, and it’s typically served warm. American potato salad has a creamy, mayonnaise-based dressing and is always served cold.
Traditionally, German potato salad is always served warm or at room temperature. The warm potatoes absorb the tangy dressing beautifully, and the flavors are at their peak when not chilled.
Try More Recipes:
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Old-Fashioned German Potato Salad Recipe
Description
A classic warm German Potato Salad featuring tender sliced potatoes and crispy bacon tossed in a tangy, savory cider vinegar and beef broth dressing.
Ingredients
Instructions
- Boil peeled potatoes in salted water for about 10 minutes until just fork-tender.
- While potatoes cook, heat vinegar, sugar, and 2 tsp salt in a saucepan until the sugar dissolves.
- Drain the potatoes. While still hot, slice them into 1/8-inch rounds and place in a large bowl. Pour the hot vinegar mixture over them and toss gently.
- In a skillet, cook the bacon until crispy. Remove the bacon, leaving a thin layer of fat in the pan.
- Sauté the onions in the bacon fat until translucent. Add the beef broth and simmer until it reduces by half.
- Pour the hot broth-onion mixture over the potatoes.
- Add the crispy bacon and fresh parsley, stir gently to combine, and serve immediately while warm.
Notes
- Using waxy potatoes like Yukon Golds is key to ensuring the slices don’t fall apart.
- Tossing the hot, sliced potatoes with the warm vinegar dressing allows them to absorb maximum flavor.
- Sautéing the onions in the rendered bacon fat adds a deep, savory flavor to the entire dish.
- This salad is best served warm, but leftovers can be reheated in a skillet with a splash of broth.