Authentic German potato salad brings tender potatoes, bacon, onions, and a warm tangy dressing together for a hearty old-fashioned side dish.

This authentic German potato salad is everything a good potato side dish should be: tender golden potatoes, smoky bacon, sweet onion, fresh herbs, and a warm, tangy dressing that slips into every slice.

Ingredients

• 2½ pounds medium Yukon Gold potatoes
• 6 ounces thick-cut bacon, cut into ½-inch pieces
• 1 medium yellow onion, finely diced
• ¾ cup low-sodium chicken broth
• ¼ cup white wine vinegar
• 1 tablespoon German-style mustard or Dijon mustard
• 2 teaspoons granulated sugar
• ¾ teaspoon kosher salt, plus more for cooking water
• ½ teaspoon freshly ground black pepper
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon finely chopped fresh chives
• Optional: 1 to 2 tablespoons extra broth: Useful if potatoes absorb more dressing than expected.

Servings: 8 side-dish servings

How to Make Authentic German Potato Salad

Scrub potatoes well and place them whole, with their skins still on, in a large pot. Cover them with cool water by about 1 inch, then season water generously with salt.

Starting with cool water allows heat to travel gradually toward each potato’s center, helping outside and inside cook at a similar rate.

Cooking potatoes whole and unpeeled also prevents them from drinking up excess water, which means they will have room to absorb that flavorful broth and vinegar dressing later!

Bring water to a boil over medium-high heat, then immediately lower heat so water maintains a steady, gentle simmer rather than an aggressive boil. Cook potatoes for 18 to 25 minutes, depending on size.

Begin checking at 18 minutes by sliding a thin knife or skewer into a potato’s center. It should enter with little resistance, but potato should not split or fall apart when lifted.

A fork can break soft potatoes and convince you they are done before their centers are ready, so a thin knife is a better judge here.

Drain potatoes thoroughly and leave them in colander for 3 to 5 minutes, just until they are cool enough to handle but still quite warm.

Peel away skins using a small paring knife or rub them off carefully with a clean kitchen towel. You can leave skins on if you prefer a more rustic texture, but peeling produces a smoother, more traditional-looking salad.

Slice warm potatoes into rounds about ¼ inch thick and place them in a large, heat-safe mixing bowl. Keep slices a little thicker if potatoes feel particularly soft.

Don’t skip slicing them while warm: warm potato starch absorbs broth and vinegar much more readily than fully chilled potato, giving you seasoned flavor all the way through instead of dressing that merely sits on top.

Place bacon in a large, cool skillet, spread it into an even layer, and set pan over medium heat. Beginning in a cool skillet helps fat render gradually before bacon’s exterior becomes too dark.

Cook for 8 to 10 minutes, stirring occasionally, until pieces are crisp and golden around their edges. If bacon starts spitting fiercely or darkening in under 5 minutes, lower heat slightly. Transfer cooked bacon to a paper towel-lined plate with a slotted spoon.

Carefully measure bacon fat remaining in skillet. Keep about 2 tablespoons in pan and discard any excess once it has cooled. Two tablespoons provide smoky richness without leaving potatoes heavy or oily.

Add diced onion and cook over medium heat for 4 to 5 minutes, stirring frequently, until pieces turn soft and translucent with a few pale golden edges.

You should smell sweet onion and bacon at this point, which is a fairly persuasive reason to guard skillet from wandering forks.

Pour chicken broth into skillet slowly, then add white wine vinegar, mustard, sugar, ¾ teaspoon kosher salt, and black pepper. Stir while gently scraping up browned bacon bits from pan’s surface.

Those caramelized bits hold concentrated flavor, so leaving them behind would be a small culinary tragedy!

Bring dressing to a gentle simmer and cook for 2 minutes, just long enough to dissolve sugar, combine flavors, and soften vinegar’s raw edge.

Do not reduce dressing heavily because potatoes need that liquid for proper seasoning and moisture.

Taste dressing before pouring it over potatoes. It should taste more intense and tangy than you want finished salad to taste because potatoes will soften its flavor as they absorb it.

If it tastes sharply sour, stir in another ½ teaspoon sugar. If it seems flat, add 1 teaspoon vinegar. If bacon or broth made it noticeably salty, do not add more salt to potatoes until everything has rested.

Pour about three-quarters of hot dressing over warm potato slices. Use a flexible spatula or broad wooden spoon to fold from bowl’s bottom upward, turning potatoes gently rather than stirring in circles. Wait 2 minutes, then add remaining dressing.

Adding liquid in stages gives potatoes time to absorb it and helps you avoid overmixing while chasing dry spots.

Fold in about three-quarters of crisp bacon, parsley, and chives. Reserve remaining bacon and herbs for topping so they stay visibly fresh and crisp. Let salad rest for 10 to 15 minutes, folding it once halfway through.

During this pause, potatoes will draw in broth, surface starch will slightly thicken dressing, and salad will change from wet-looking to beautifully glossy.

Check consistency just before serving. A spoonful of dressing may remain at bowl’s bottom, but potatoes should not be swimming. If salad looks dry or has been sitting for longer than 30 minutes, fold in 1 tablespoon warm broth.

Taste one full potato slice rather than dressing alone, then adjust with a small pinch of salt, a few grinds of pepper, or another teaspoon of vinegar if you want a brighter finish.

Spoon salad into a warm serving bowl and scatter reserved bacon, parsley, and chives over top. Serve it warm, ideally around 100°F to 120°F, or allow it to settle at room temperature.

It does not need to be piping hot. Gentle warmth brings out bacon, mustard, and onion aromas while allowing vinegar to taste lively rather than aggressive.

Serving Suggestions

Serve authentic German potato salad with:

• Grilled bratwurst, knockwurst, or smoked sausage
• Pork schnitzel with lemon wedges
• Roasted or grilled pork tenderloin
• Grilled chicken thighs
• Hamburgers or hot dogs
• Roast chicken
• Baked ham
• Grilled salmon
• Green beans with butter and almonds
• Cucumber salad with dill
• Braised red cabbage
• A crisp green salad with a light vinaigrette

For a simple dinner, pair it with bratwurst, grainy mustard, and sautéed cabbage.

At cookouts, it works beautifully beside grilled meats because its sharp vinegar dressing cuts through richer flavors without adding another mayonnaise-heavy side to your plate.

With tender golden potatoes soaking up warm mustard vinaigrette, crisp bacon tucked between every few slices, and fresh herbs brightening each forkful, this authentic German potato salad earns its place beside everything from bratwurst to roast chicken!

Hungry for more feel-good meals? Explore these 21 Anti-Inflammatory Breakfast Recipes for a nourishing start and 10 Anti-Inflammatory Dinner Recipes for delicious evenings that make healthy eating easy!