This warm German Potato Salad recipe is delicious, flavorful, and will steal the show at your next BBQ! Made with red potatoes coated in rich and tangy vinaigrette, and tossed with crispy bacon and fresh parsley.
Looking for more easy side dishes? Try my classic Potato Salad or Macaroni Salad next!
About This Recipe
If you've never had German potato salad before, then you're in for a treat! This is now my FAVORITE way to make a potato salad. Unlike the classic creamy potato salad, this one is NOT made with any mayo. Instead, the potatoes are tossed in a savory and tangy broth made with chicken stock and vinegar. There's also a healthy amount of chopped parsley, which gives a bit of herbaceousness and freshness throughout.
This potato salad feels lighter and fresher, but it is still plenty flavorful thanks to the crispy bacon and the leftover fat we use to saute the potatoes. One thing I love about this recipe is that it is typically served warm instead of cold. That makes it a wonderful side dish for colder months.
Fun fact: my wife really hates mayo-based salads like coleslaw and macaroni salad. When I told her I was making potato salad for dinner, she was less than thrilled. But when she came to the dining table and saw that it wasn't covered in mayo, she decided to give it a chance, and after just one bite, she declared it the best potato salad she had ever had!
Key Ingredients
Potatoes: I highly recommend red potatoes because they hold their shape better than Russets or Yukon Golds. I used these mini red potatoes, and you'll also notice I left the skins on. Skins = fiber, and more fiber is always a win!
Bacon: Bacon adds so much flavor and texture to the salad. First, we will saute the bacon to crisp it up, then reserve the leftover fat for sauteeing the onions and garlic. Since we want fat, no turkey bacon here!
Onions & garlic: Add savory depth.
Chicken broth: Use your favorite chicken broth, or just water is fine as well. I used Better Than Bouillon mixed with some water.
White vinegar: Vinegar is what gives acidity to the potatoes. Any type of vinegar will work, but I recommend white vinegar for its neutral taste. Apple cider vinegar would be a great substitute.
Dijon mustard: This helps the vinegar emulsify with the bacon fat so you get a creamy dressing.
Seasoning: Sugar, salt, and black pepper.
Parsley leaves: This is so important for giving freshness to the salad. If you have time, try to pick off each individual leaf instead of chopping the stems with it. This will give a more concentrated parsley flavor.
Instructions
STEP 1: Cut into 1-inch cubes. You can leave the peels on or take them off. Peels have tons of fiber, so I always leave them on.
STEP 2: Add the potatoes to a large pot and cover with 1 inch of water. Bring to a boil, then cook for another 15 minutes, or until fork-tender. Drain.
STEP 3: In a large pot, cook the bacon over medium heat until crispy, 7-9 minutes. Remove the bacon to a plate, leaving the drippings behind.
STEP 4: Add the onions and garlic to the pot, and cook for 4-5 minutes until softened.
STEP 5: Add the chicken broth, vinegar, Dijon mustard, sugar, salt, and black pepper. Bring to a boil, then simmer for a few minutes until thickened.
STEP 6: Remove from the heat and add the potatoes, bacon, and parsley. Toss to coat. Serve warm!
German Potato Salad
Ingredients
- 2 pounds red potatoes
- 8 slices bacon (chopped)
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- ¼ cup chicken broth
- 3 tablespoons white vinegar (or apple cider vinegar)
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- 1 teaspoon salt (or more to taste)
- ½ teaspoon black pepper (or more to taste)
- ¼ cup chopped parsley leaves (or green onions or dill)
Instructions
- Cut into 1-inch cubes (you can leave the peels on or take them off).
- Add the potatoes to a large pot and cover with 1 inch of water. Bring to a boil, then cook for another 15 minutes, or until fork-tender. Drain in a colander.
- In a large pot, cook the bacon over medium heat until crispy, 7-9 minutes. Remove the bacon to a plate, leaving the drippings behind.
- Add the onions and garlic to the pot, and cook for 4-5 minutes until softened.
- Add the chicken broth, vinegar, Dijon mustard, sugar, salt, and black pepper. Bring to a boil, then simmer for a few minutes until thickened.
- Remove from the heat and add the potatoes, bacon, and parsley. Toss to coat.
Leave a Reply