German Potato Salad
German potato salad skips the mayonnaise. In the style of southern Germany, warm sliced potatoes soak up a hot dressing of stock, vinegar, mustard and onion cooked in bacon fat, so every slice is seasoned all the way through. Finished with crisp bacon and fresh dill, it is great warm next to sausages or schnitzel, and just as good at room temperature.
By Mei Lin Tan
Published
- Prep Time
- 15 mins
- Cook Time
- 30 mins
- Rest
- 15 mins
- Total Time
- 1 hr
- Servings
- 6 servings
How do you make German Potato Salad?
For German potato salad, boil 1.2 kg whole waxy potatoes for 20-25 minutes, then peel and slice them while warm. Crisp 150 g bacon, soften a chopped onion in the fat, and add stock, vinegar, whole-grain mustard, sugar, salt and pepper. Pour the hot dressing over the potatoes, rest for 15 minutes, then fold in the bacon and dill.
- Total time
- 1 hr
- Calories
- 280 per serving
- Protein
- 7 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- Boiling
Ingredients
Potatoes
Dressing
To finish
Equipment
Large pot · Large skillet · Large mixing bowl · Colander · Slotted spoon
Quick Directions
Boil the potatoes
Simmer the whole potatoes in salted water for 20-25 minutes until tender.
Crisp the bacon
Fry the bacon until crisp and set it aside, keeping 2 tbsp of fat.
Make the warm dressing
Soften the onion in the fat, add the stock, vinegar and seasonings, then whisk in the oil.
Slice the potatoes
Peel if you like and slice the warm potatoes 5 mm thick.
Dress and rest
Pour the hot dressing over the potatoes and rest for 15 minutes.
Finish and serve
Fold in the bacon and herbs, season and serve warm.
Step-by-Step Instructions
Follow these detailed steps to make the perfect german potato salad.
Boil the potatoes
Put the whole potatoes in a large pot, cover with cold water by 3 cm and add a good pinch of salt. Bring to a boil, then simmer for 20-25 minutes, until a knife slides into the largest potato with no resistance. Drain and leave for 10 minutes, until cool enough to handle but still warm.
Crisp the bacon
While the potatoes cook, fry the bacon in a large skillet over medium heat for 6-8 minutes until crisp. Lift it out with a slotted spoon onto a plate, leaving about 2 tbsp of fat in the pan. Pour off any extra fat.
Make the warm dressing
Add the onion to the bacon fat and cook for 3-4 minutes until soft. Stir in the stock, vinegar, mustard, sugar, salt and pepper and bring to a simmer. Take the pan off the heat and whisk in the oil.
Slice the potatoes
Peel the warm potatoes if you like (thin-skinned potatoes can keep their skins) and cut them into slices about 5 mm thick. Put them in a large bowl.
Dress and rest
Pour the hot dressing over the warm potatoes and fold gently to coat without breaking the slices. Leave for 15 minutes, folding once or twice, so the potatoes soak up the dressing. If the salad looks dry, add a splash of warm stock.
Finish and serve
Fold in the bacon and most of the dill or chives. Taste and add more salt, pepper or vinegar if needed. Scatter with the remaining herbs and serve warm or at room temperature.
Recipe Tips
- Use waxy potatoes. Floury baking potatoes such as russets crumble when you slice and toss them.
- Dress the potatoes while they are still warm. Warm slices soak up the dressing, while cold ones stay bland and leave a puddle in the bowl.
- Boil the potatoes whole in their skins so they don't get waterlogged.
- Slice the potatoes evenly so every piece takes up the same amount of dressing.
Variations
- Vegetarian: leave out the bacon, cook the onion in 3 tbsp oil and use vegetable stock.
- Swabian-style: fold in half a thinly sliced cucumber just before serving.
- Add 2 tbsp chopped dill pickles or capers for extra tang.
- Creamy northern German style: skip the warm dressing and toss cooled potatoes with mayonnaise, chopped pickles and a splash of pickle brine.
Nutrition (per serving)
| Calories | 280 |
|---|---|
| Protein | 7 g |
| Carbs | 35 g |
| Fat | 12 g |
| Saturated fat | 3.5 g |
| Fibre | 3 g |
| Sugar | 3 g |
| Sodium | 650 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate in an airtight container for up to 3 days.
- Reheat
- Serve at room temperature, or warm gently in a skillet or the microwave for 1-2 minutes. Add a splash of stock or vinegar if it has dried out.
German Potato Salad FAQs
What is the difference between German and American potato salad?
Southern German potato salad is dressed while warm with a tangy dressing of vinegar, stock, mustard, onion and bacon fat, with no mayonnaise, and is served warm or at room temperature. American potato salad is usually creamy and mayonnaise-based, often with egg and celery, and is served cold.
What potatoes are best for German potato salad?
Waxy potatoes such as Yukon Gold, red potatoes, fingerlings or any variety sold as a salad potato. They hold their shape when sliced and tossed, while floury potatoes like russets fall apart.
Is German potato salad served warm or cold?
It is traditionally served warm or at room temperature, which is when the dressing tastes best. Leftovers can be eaten cold from the fridge or warmed gently for a minute or two.
Can I make German potato salad ahead of time?
Yes. It keeps for up to 3 days in the fridge and the flavour deepens overnight. Warm it gently before serving and add a splash of vinegar or stock if it has absorbed all the dressing. Don't leave it out at room temperature for more than 2 hours.
Is German potato salad gluten-free?
Yes, the ingredients are naturally gluten-free. Check the labels on the stock, bacon and mustard, since some brands contain gluten.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
