Creamy German Potato Salad with Bacon

Craving a hearty and satisfying side dish? Then this classic German potato salad is exactly what you need! With its creamy texture, tangy flavor, and satisfying crunch from the bacon, this recipe is sure to become a family favorite. To create this simple yet flavorful dish, start by boiling potatoes until tender. Fry bacon until crispy, then sauté onions in the bacon fat. Combine the potatoes with a tangy dressing made from vinegar, sugar, and mustard, along with the bacon and onions. Cook until heated through and creamy, then garnish with fresh parsley and serve warm or cold.

What is German Potato Salad?

German Potato Salad is a classic German dish known for its creamy texture, tangy flavor, and satisfying crunch from bacon. It typically consists of boiled potatoes, crispy bacon, a tangy dressing made with vinegar, sugar, mustard, and pepper, and often includes onions or chives for added flavor. The ingredients are combined and cooked together until heated through and creamy.

While the basic recipe remains similar, there are regional variations in German potato salad. Some versions may include different ingredients like pickles or hard-boiled eggs. German potato salad can be enjoyed both warm or cold, depending on personal preference, and it’s commonly served as a side dish to grilled meats, sausages, or other main courses.

It’s a popular dish to bring to potlucks and picnics due to its versatility and crowd-pleasing flavor. Whether you're a fan of German cuisine or simply looking for a delicious and comforting side dish, creamy German potato salad with bacon is a must-try.

Pro Tips

• Choose starchy potatoes like Russet or Yukon Gold, which will hold their shape well and provide a creamy texture when cooked.
• Boil the potatoes until tender but not mushy, as this will ensure a good texture in the final dish.
• For the best flavor and crispiness, choose thick-cut bacon from a good quality source.
• Adjust the amount of vinegar, sugar, and mustard in the dressing to achieve the desired level of tanginess and sweetness.
• Sauté onions in the bacon fat for a caramelized flavor and added texture.
• Top the potato salad with fresh parsley, chives, or a sprinkle of paprika for a colorful and flavorful presentation.
• German potato salad can be enjoyed both warm or cold, depending on your preference.
• Prepare the potato salad a day in advance and refrigerate it overnight to allow the flavors to meld and the texture to set.

American Vs. German Potato Salad

American potato salad is typically made with boiled potatoes mixed with mayonnaise, often including ingredients like celery, eggs, and mustard for creaminess and flavor. In contrast, German potato salad is usually dressed with a tangy mixture of vinegar, mustard, sugar, and bacon drippings, as seen in this recipe, and is served warm. The use of bacon and a vinegar-based dressing gives the German version a more savory and tangy profile, while the American version tends to be creamier and milder due to the mayonnaise.

What Is the Best Type of Potato to Use?

Starchy potatoes like Russet or Yukon Gold are ideal for German potato salad as they hold their shape well and provide a creamy texture.

Can I Peel The Potatoes?

Yes, you can peel the potatoes before preparing them for the salad, but it's also common to leave the skins on for added texture and nutrients, especially in German potato salad. Peeling is mostly a matter of personal preference!

How Can I Make the Potato Salad Creamier?

To make the potato salad creamier, you can add a spoonful of mayonnaise or sour cream to the dressing.

Can I Use Pre-Cooked Bacon?

While you can use pre-cooked bacon for convenience, cooking your own bacon will provide a crispier texture and a more intense flavor.

What If I Want to Make This Dish Vegetarian?

To make this salad vegetarian, simply omit the bacon and fry the onions in olive oil or butter instead. You can also add smoked paprika or liquid smoke to give it a similar smoky flavor without the meat!

What Are Some Good Side Dishes to Serve with German Potato Salad?

German potato salad pairs well with grilled meats, sausages, or roasted vegetables.

Is It Best to Have it Cold or Hot?

German potato salad is traditionally served warm, which enhances the flavors of the tangy vinegar dressing and bacon. However, it can also be served cold if preferred, but the warm version is more typical.

Can I Freeze German Potato Salad?

Yes, you can freeze German potato salad, but it’s not ideal. The potatoes may lose their texture and become mushy when thawed, and the vinegar-based dressing can separate. If you do freeze it, ensure it's in an airtight container and thaw it in the fridge before reheating. For best results, enjoy it fresh, as freezing may compromise the creamy consistency and flavor.

Can This German Potato Salad Be Made Ahead of Time?

You can do it! However, it’s best served warm, so if you prepare it ahead of time, simply reheat it gently before serving to preserve its traditional flavor and texture.

How Do I Reheat German Potato Salad?

To reheat German potato salad, warm it gently on the stovetop over low heat, stirring occasionally to ensure it heats evenly without sticking. You can also reheat it in the microwave in short intervals, stirring between each one. Be careful not to overcook it, as the potatoes may become too soft. Add a bit of water or stock if the salad looks too dry during reheating.

More Potato Side Dishes To Try!

Greek Potatoes

Melting Potatoes

Classic Lyonnaise Potatoes

Cheesy Potatoes

Garlic Potatoes

How to Store German Potato Salad

German potato salad can be refrigerated for up to 3 days.

How To Make German Potato Salad

Place the potatoes in a large pot of cold water and bring to a boil over high heat. Boil for 20-25 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes and set aside to cool slightly.

Peel and cut the potatoes into even-sized chunks.

Cook the bacon in a large skillet over medium heat until crispy. Remove the bacon from the skillet and drain on paper towels, reserving the bacon fat in the skillet.

Add the onion to the bacon fat and cook over medium heat until softened and translucent.

Add the water, vinegar, sugar, mustard, and pepper to the skillet with the onion. Stir to combine.

Add the cooked potatoes to the skillet with the dressing, bacon, and onion.

Toss to coat the potatoes evenly. Cook over low heat for a few minutes, or until the potatoes are heated through and the flavors have melded.

Transfer the potato salad to a serving dish and sprinkle with fresh parsley. Serve warm or cold.