German Potato Salad
German Potato Salad is always a hit any time of year. Most often served warm, this easy potato salad is a tangy twist from a mayonnaise potato salad recipe.
This German potato salad recipe is the perfect side dish when serving a Classic Hamburger Recipe or even a hearty meatloaf.
What is German Potato Salad?
Traditionally from Southern Germany, the best German potato salad is made with a flavorful balance of vinegar, water, sugar, and salt and pepper. I love to add lots of bacon for a great smoky flavor!
Hot German potato salad can be served any time of year or cooled to enjoy at a summer barbecue!
How to Make German Potato Salad
This potato salad is made similarly to a warm potato salad. Cube and boil potatoes and while they’re cooking, prep the dressing!
German Potato Salad Dressing is made with a roux base.
- Fry bacon until crisp. Once cooled, crumble into small bits.
- Fry chopped onion in the remaining bacon grease.
- Whisk the remaining ingredients (except the parsley) and bring to a simmer.
Now that the dressing is ready, pour over warm potatoes and gently toss to coat! Before serving, add salt and pepper to taste. Sprinkle parsley over the top, and of course bacon!
What to Eat with German Potato Salad
A warm German potato salad is great with your favorite grilling like grilled chicken breasts or tender grilled pork chops!
As a side dish, German potato salad goes with any kind of meat, especially grilled sausages! In keeping with a German theme, why not try a chilled glass of Riesling or Gewurztraminer wine?
Fave Potato Side Dishes
German Potato Salad
German potato salad is a delicious main dish or tasty side with any entrèe. Serve it warm, at room temperature, or even cold!
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Scrub the potatoes (do not peel) and cut potatoes into bite-sized pieces. Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 10-15 minutes. Drain well.
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Meanwhile, in a 10-inch skillet over medium high heat, add the bacon and cook until crisp. Turn the heat down to medium low and transfer the bacon to a paper towel lined plate reserving the grease in the skillet. Add the onion to the bacon drippings and until tender, about 5 minutes.
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Whisk in the broth, vinegar, sugar, salt and pepper. Simmer over medium heat while whisking for 2 to 3 minutes.
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In a large bowl, combine the warm potatoes, dressing, parsley, and half of the bacon. Toss to combine, season with additional salt and pepper if desired. Rest at least 1 hour before serving.
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Top with the remaining crumbled bacon and serve warm or room temperature.
Use waxy potatoes such as red or Yukon gold. Baking potatoes or russets are too starchy and will soak up all of the dressing.
Sweet pickles can be added, and in place of vinegar and sugar, you can use sweet pickle juice.
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat portions in the microwave, or enjoy it cold!
Calories: 255 | Carbohydrates: 29g | Protein: 9g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 410mg | Potassium: 873mg | Fiber: 5g | Sugar: 3g | Vitamin A: 125IU | Vitamin C: 24.7mg | Calcium: 63mg | Iron: 6.4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Lunch, Salad, Side Dish
Cuisine American, German© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
