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german potato salad with bacon up close

German Potato Salad

Isabel Laessig
Learn how to make German potato salad with creamy potatoes, bacon, onions and fresh herbs! Easy and ready in 35 minutes!
5 from 3 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine german
Servings 12 servings
Calories 274 kcal

Equipment

  • 1 bowl for mixing
  • 1 Skillet for cooking bacon

Ingredients
  

  • 5 pounds Yukon Gold potatoes
  • ½ pound bacon strips reserve about 2 tablespoons of bacon fat
  • 1 small red onion finely diced
  • 2 tablespoons fresh dill chopped; or 2 teaspoons dried dill weed
  • ¼ cup fresh parsley chopped
  • ¼ cup chicken stock
  • 1 teaspoon sugar
  • 2 teaspoons salt I recommend kosher salt
  • 1 teaspoon black pepper
  • ¾ cup red wine vinegar
  • ¼ cup rice vinegar
  • ½ cup vegetable oil

Instructions
 

  • Boil the potatoes in their skin in enough salted water to cover the potatoes, until fork tender, about 20 minutes. Begin checking at 15 minutes, as smaller potatoes could be done sooner. Drain and allow to cool so they can be handled and peeled.
    potatoes in a pot of water
  • In a skillet, cook the bacon until crispy. Drain bacon on a paper towel and save about 2 tablespoons of the rendered fat. Chop the cooked bacon and set aside. While potatoes are cooking, dice onion and chop dill and parsley.
    dicing parsley and onions for potato salad
  • In a separate bowl, mix chicken stock, sugar, salt, pepper, and both vinegars. Peel potatoes and cut in half, then cut into ¼-inch slices. Place in large mixing (or serving) bowl. Pour the vinegar mixture over the potatoes and stir gently to incorporate. The warm potatoes will soak up dressing.
    mixing potatoes with vinegars in a bowl
  • Add the bacon, onion and herbs. Add the reserved bacon fat and stir gently again.
    mixing potato salad in a bowl
  • Let sit for about 5 minutes, then add oil. Start with ¼ and fold in gently. Then add remaining oil. The mixture will be soupy at the bottom but over the next 15 or 20 minutes, the potatoes will soak it up.
    potato salad in a bowl with two wooden spoons for mixing
  • If you’ve saved any parsley or bacon bits, sprinkle them over just before serving. German potato salad is best served warm or at room temperature. Enjoy!
    german potato salad in a white bowl up close

Notes

  • Make sure to scrub your potatoes well before boiling them. I like to use a potato scrubber for this, but you can also use your hands, dish towel, or paper towel.
  • Start your potatoes off in cold water first before bringing them to a boil. Putting potatoes directly into a pot of boiling water will cause the outsides to cook immediately while the inside will take longer. Starting them off in cold water allows them to cook evenly.
  • Do not let your potato salad sit out for more than 2 hours before being refrigerated. If you aren't serving right away, pop it in the fridge as soon as you make it!

Nutrition

Serving: 1servingCalories: 274kcalCarbohydrates: 24gProtein: 7gFat: 16gSaturated Fat: 9gCholesterol: 12mgSodium: 540mgPotassium: 835mgFiber: 4gVitamin A: 115IUVitamin C: 23.3mgIron: 6.4mg
Keyword German potato salad, german potato salad recipe, german potatoes, hot german potato salad
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