Go Back

Authentic German Potato Salad

Authentic German potato salad with warm Yukon Gold slices, crispy bacon, and a tangy bacon vinaigrette. Tossed hot with a vinegar-mustard dressing for a traditional, no-mayo texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: German
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb Yukon gold potatoes
Bacon base
  • 8 bacon slices about 8 slices
Vegetables
  • 1 large onion diced
Tangy dressing
  • 0.75 cup chicken broth
  • 0.333 cup white wine vinegar
  • 2 tbsp sugar
  • 1 tbsp Dijon mustard
  • 0.5 tsp caraway seeds optional
Seasoning and finish
  • 0.25 cup fresh parsley chopped
  • salt and pepper to taste

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Boil the potatoes
  1. Boil the sliced Yukon gold potatoes in salted water until tender, about 15 minutes. Drain well and let them steam off any excess moisture.
Cook bacon and onion
  1. Cook the bacon in a cast iron skillet until crispy. Reserve 3 tablespoons drippings in the skillet.
  2. Sauté the diced onion in the reserved bacon drippings until soft. This should take a few minutes over medium heat with occasional stirring.
Make the tangy vinegar dressing
  1. Add chicken broth, white wine vinegar, sugar, Dijon mustard, and caraway seeds to the skillet with the onions. Bring to a simmer over medium heat until the sugar dissolves and the mixture looks slightly thickened.
Combine and serve warm
  1. Crumble the crispy bacon and add it to the potatoes. Toss to distribute the bacon evenly.
  2. Pour the hot dressing over the potatoes and bacon. Toss gently so the potatoes stay intact and glisten.
  3. Stir in the chopped fresh parsley and season with salt and pepper. Taste and adjust seasoning before serving.
  4. Serve the German potato salad warm. It’s best right after tossing while the potatoes are glossy and the dressing is still hot.

Notes

For the most traditional texture, keep the potatoes slightly intact and always pour the dressing over them while hot so they absorb the vinegar-bacon flavor. Refrigerate leftovers in a covered container for up to 3 days and reheat gently on the stovetop with a splash of broth to loosen the dressing. Freezing isn’t recommended because the vinegar dressing can break when thawed. Dietary swap: use turkey bacon and chicken broth to reduce pork fat while keeping the same tangy, no-mayo profile.