Recipe

Luxurious German Potato Salad

Warm, zesty, and tangy with crisp bacon, sweet onions, and a glossy mustard vinaigrette that clings to every bite.

By Matt Campbell

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4.8

A bowl of warm German potato salad with bacon, sliced potatoes, and fresh herbs on a rustic wooden table

German potato salad is the kind of side dish that shows up looking humble, then quietly steals the whole meal. It is warm. It is tangy. It has bacon. And instead of a mayo blanket, you get a glossy, mustardy vinaigrette that sneaks into every nook of a tender potato slice.

This version leans a little luxurious without getting fussy. Think: crisp bacon edges, gently softened onions, a pop of Dijon, and just enough sweetness to make the vinegar sing instead of bite. (Also worth noting: “German potato salad” has regional personalities. This one is the warm, vinegar-and-broth classic.) It is the potato salad you bring to a cookout when you want people to ask, “Wait, what did you put in this?”

Why It Works

Big, balanced flavor: Apple cider vinegar for zing, Dijon for bite, and a touch of sugar to round it out.
Perfect texture: Yukon Golds hold their shape but still drink up the dressing.
Warm dressing magic: Pouring the hot vinaigrette over warm potatoes helps everything absorb fast and taste “finished.”
Crisp, savory depth: Bacon fat is not just a bonus, it is the base of the whole flavor plan.
Make-ahead friendly: It gets even better after a short rest, warm or room temperature.

Pairs Well With

Storage Tips

Refrigerate: Store in an airtight container for up to 4 days.

To reheat: Warm gently in a skillet over low heat with a splash of water or broth to loosen the dressing. You can also microwave in 30-second bursts, stirring in between.

Serve cold or room temperature: Totally allowed. The flavor stays bold, but the texture is best if you let it sit out 15 to 20 minutes before serving. Food safety note: do not leave it out longer than 2 hours (or 1 hour if it is very hot out).

Freezing: Not recommended. Potatoes get grainy and the dressing can separate.

Common Questions

Is German potato salad served warm or cold?

It depends on the region. The warm bacon and vinegar style is common in southern Germany (think Swabian vibes), while some northern versions lean creamy and are served cold. This recipe is the warm, tangy, bacon-forward one, but it is also great at room temperature.

What potatoes work best?

Yukon Golds are the sweet spot. They are creamy but sturdy. Red potatoes also work. Russets can fall apart and turn a little gluey if you over-stir.

Do I need to peel the potatoes?

Nope. This is a rustic, skin-on situation. Yukon Gold skins are thin and tender, so I leave them on. If you are a peeler (or using thicker-skinned potatoes), feel free to peel after boiling while they are warm.

Why does the dressing need to be hot?

Hot dressing + warm potatoes is the secret handshake. The starch on the potato surface helps the vinaigrette cling and soak in, so you get flavor throughout, not just on the outside.

Can I make it without bacon?

Yes. Use 3 tablespoons butter or olive oil instead of bacon fat, and add a pinch of smoked paprika plus extra salt to keep the savory vibes.

How do I keep the potatoes from turning mushy?

Start them in cold salted water, simmer gently, and drain as soon as they are fork-tender. Slice once they are cool enough to handle, then fold, do not stir aggressively.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot
Colander
Large skillet
Sharp knife and cutting board
Large mixing bowl
Measuring cups and spoons
Wooden spoon or silicone spatula

I love potato salad, but I do not always want a mayo situation hanging out in the summer heat like it is daring everyone to take a gamble. German potato salad is my solution. It is warm, punchy, and honestly more interesting to eat because every bite has something going on: tang, salt, a little sweetness, and those bacon bits that make you “accidentally” go back for another scoop. The first time I made it, I poured the dressing over the potatoes and watched it disappear into the slices like it had somewhere important to be. I have been loyal ever since.