German potato salad with bacon is a warm, tangy side dish inspired by the vinegar-and-broth potato salads associated with southern Germany, though recipes differ by region and household. Tender waxy potatoes soak up a savory dressing made with bacon, onion, vinegar, and broth, making a flavorful salad that can be served warm or at room temperature.
Ingredients
- 2 lb (900 g) small waxy potatoes, such as Yukon Gold or red potatoes
- 6 oz (170 g) thick-cut bacon, sliced into small pieces
- 1/2 cup (75 g) finely chopped yellow onion
- 1/2 cup (120 ml) low-sodium chicken broth or vegetable broth
- 1/4 cup (60 ml) apple cider vinegar
- 1 tsp (4 g) granulated sugar
- 1 tsp (5 g) Dijon mustard, optional
- 1/2 tsp (3 g) fine salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 tbsp (15 ml) neutral oil, only if needed to make up the dressing fat
- 2 tbsp (8 g) chopped fresh parsley
Instructions
- Prepare the potatoes and other ingredients. Scrub the potatoes and leave their skins on; this helps the pieces hold together after cooking. Chop the onion, slice the bacon, and measure the broth, vinegar, sugar, mustard, salt, and pepper. If the potatoes vary greatly in size, cut the largest ones in half so they finish cooking at about the same time.
- Boil the potatoes. Put them in a large pot and cover with cold water by about 1 inch (2.5 cm). Add a generous pinch of salt, bring the water to a boil, then reduce the heat to maintain a steady simmer. Cook for about 18–22 minutes, until a paring knife slides into the center with little resistance. Avoid a vigorous boil, which can split the skins and make the outsides waterlogged. Drain the potatoes well and let them cool just until they are comfortable to handle, about 5 minutes.
- Cook the bacon. While the potatoes simmer, place the bacon in a large skillet over medium heat. Cook for 7–9 minutes, stirring now and then, until browned and crisp. Pork’s USDA FSIS safe minimum is 145°F (63°C) with a 3-minute rest; check the thickest piece with a food thermometer, noting that thin bacon can be difficult to probe accurately. Transfer the bacon to a paper-towel-lined plate, leaving about 2 tablespoons (30 ml) of fat in the skillet. If the pan is short of that amount, add the measured neutral oil.
- Make the warm dressing. Add the chopped onion to the bacon fat and cook over medium heat for 3–4 minutes, stirring, until softened but not deeply browned. Carefully pour in the broth and vinegar, then stir in the sugar, Dijon if using, salt, and pepper. Bring the mixture to a gentle simmer for 1–2 minutes, scraping up the browned bits. Taste a small spoonful; it should be distinctly tangy, lightly sweet, and savory. Adjust with a pinch of sugar or a splash of vinegar if needed.
- Slice and dress the potatoes. Peel the potatoes if you prefer a smoother salad; otherwise, keep the skins on. Slice them about 1/4 inch (6 mm) thick and place them in a large heatproof bowl. Pour the hot dressing over the potatoes in two or three additions, gently turning the slices with a wide spoon after each addition. Warm potatoes absorb the dressing better than cold ones, but use a gentle folding motion to keep them from breaking apart.
- Finish and rest briefly. Fold in most of the crisp bacon and the parsley, reserving a little of each for the top. Let the salad stand for 5–10 minutes so the potatoes can take up the dressing, then taste and adjust the salt, pepper, or vinegar. Scatter the reserved bacon and parsley over the top and serve warm, or let it cool to room temperature for serving later.
Tips
- Choose potatoes that hold their shape. Waxy red potatoes and Yukon Golds work well because they stay cohesive when sliced and tossed. Starchy russets are more likely to crumble and turn the salad pasty. If using mixed sizes, remove the smaller potatoes from the pot first as they become tender.
- Use warm potatoes and add dressing gradually. The slices absorb more flavor while warm, and pouring in the dressing in stages lets you stop before the salad becomes soupy. If the potatoes seem dry after resting, stir in a spoonful or two of warm broth rather than adding more oil.
- Keep the bacon fat under control. Two tablespoons gives the dressing a rich, savory base without making it greasy. If your bacon releases much more fat, pour off the extra; if it releases less, use the listed neutral oil to make up the difference.
- Adjust salt after tasting. Bacon and broth both contribute salt, and their levels vary. Start with the recipe amount, then taste after the salad has rested. Low-sodium broth makes it easier to season the finished dish accurately.
Serving Suggestions
Serve this salad warm alongside roast pork, grilled sausages, schnitzel, or roasted chicken. It also pairs well with simple green vegetables, sautéed cabbage, green beans, or a crisp leaf salad, which balance the bacon-rich dressing. For a casual meal, offer it with sausages and mustard; for a larger dinner, keep the other sides fairly simple so the vinegar dressing remains a clear, bright part of the plate.
The salad is also good at room temperature, so it can be set out with a picnic-style meal or a buffet. Keep it covered between servings and do not leave it at room temperature for more than two hours. If you are serving it outdoors in hot weather, bring out a smaller portion and replenish it from the refrigerator as needed rather than leaving the full bowl out.
Variations
Use vegetable broth. For a meat-free variation, replace the chicken broth with vegetable broth and omit the bacon. Cook the onion in 2 tablespoons (30 ml) of neutral oil or butter, then add a small pinch of smoked paprika if you want a faint smoky note. The result will be less savory and smoky than the bacon version, but it will still have the warm vinegar dressing and tender potato texture.
Try a different vinegar. Apple cider vinegar gives the salad a rounded fruitiness, while white wine vinegar makes the flavor a little cleaner and sharper. If substituting distilled white vinegar, begin with 3 tablespoons (45 ml), taste the dressing, and add more gradually because its acidity can seem more direct. Traditional regional and family versions differ; some use broth and vinegar alone, while others include bacon, mustard, or a touch of sugar.
Add herbs or crunch. Replace some or all of the parsley with chopped chives, or add 1/2 cup (60 g) thinly sliced celery for a fresh crunch. Fold in celery just before serving so it stays crisp. A small amount of caraway seed can bring a familiar central European flavor, but it is strong, so start with 1/4 teaspoon (about 0.5 g) in the dressing.
Make it without mustard. Dijon is optional, not essential. Leave it out for a simpler vinegar dressing, or use 1 teaspoon (5 g) of mild German-style mustard if available. Mustard adds a little body and tang; it should support the vinegar rather than dominate it.
Storage and Reheating
Refrigerate leftovers within two hours of cooking or serving, transferring them to a shallow, covered container so they cool promptly. Keep the salad refrigerated at 40°F (4°C) or below and use it within 3–4 days. The potatoes will absorb more dressing as they sit, and the bacon will soften, but the flavor will remain pleasant. Do not store the salad at room temperature overnight.
To reheat, warm a portion gently in a covered skillet over low heat, stirring carefully and adding 1–2 tablespoons (15–30 ml) of broth or water if the dressing has become thick. You can also microwave it in short intervals, stirring between each one. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. If you prefer the salad cold, serve it straight from the refrigerator or let it stand briefly on the counter, keeping the two-hour room-temperature limit in mind. Freezing is not recommended because thawed potatoes tend to become grainy and watery.
Frequently Asked Questions
Should German potato salad be served warm or cold?
This bacon-and-vinegar version is often served warm or at room temperature, when the potatoes readily absorb the dressing. It is also fine cold if that suits your meal; the texture will be firmer and the bacon fat may feel more set. Let a chilled portion sit out only briefly, and keep the food-safety two-hour limit in mind.
Do I need to peel the potatoes?
No. Thin-skinned red potatoes and Yukon Golds can be left unpeeled after a good scrub, which saves time and helps the slices stay intact. Peel them after boiling if you want a softer, more uniform texture. Avoid trying to peel hot potatoes with bare hands; let them cool enough to handle safely.
Can I make the salad ahead of time?
Yes. Make it up to one day ahead, refrigerate it promptly, and keep the bacon garnish separate if you want it to remain crisp. Reheat the salad gently with a splash of broth, or serve it cold or at room temperature. Taste again before serving because chilled potatoes may need a small splash of vinegar or a pinch of salt to bring the flavors back into focus.
Why did my potatoes fall apart?
They may have been cooked too long, boiled too vigorously, or sliced while extremely hot and soft. Choose waxy potatoes, simmer rather than hard-boil, and check for tenderness near the lower end of the cooking range. Drain them thoroughly, let them cool for about five minutes, and fold in the dressing rather than stirring forcefully.
What can I use instead of bacon?
For a vegetarian version, omit the bacon and cook the onion in oil or butter; vegetable broth keeps the dressing meat-free. Smoked paprika can add a mild smoky quality, though it will not reproduce bacon’s crisp texture or savory flavor. If you simply do not have bacon, diced smoked ham can work, but it is usually less crisp and may make the salad saltier.
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