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You will love this German Potato Salad Recipe that mixes warm red potatoes with a zesty olive oil based dressing, fresh parsley and crispy bacon. This salad can be served cold or warm. Your next gathering needs this side dish on the table!
My dad’s side of the family is German, so I’m excited to share this German Potato Salad recipe as a nod to my heritage and a perfect addition to BBQ season. This is similar to an authentic german potato salad recipe you might see.
This version features tender red potatoes tossed in a zesty olive oil and vinegar dressing with fresh herbs. For extra flavor, you can stir in crispy bacon at the end. German Potato Salad is traditionally served warm, which helps the potatoes soak up the dressing and enhances the flavors. However, it’s just as delicious served cold.
There are many variations of this dish, but this is my go-to recipe, simple, flavorful, and perfect for summer gatherings. I especially love how the light olive oil dressing pairs with the warm potatoes. If you prefer a creamier potato salad give this No Mayo Potato Salad or this Potato Salad with Dill Chive Yogurt Dressing a try!
Recipe Ingredients
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Red Potatoes: These are the closest potatoes to the real German ones used for this salad, but Yukon gold charlotte or yellow potatoes are fine. I do not suggest using russet or white potatoes, these are too starchy and don’t work well in this salad.
- White Wine Vinegar: If you want to make an authentic German Potato Salad you will want to use a white vinegar or white wine vinegar. You do not want to use balsamic vinegar or apple cider vinegar if you want it to be authentic.
- Mustard: Dijon mustard gives the salad a bit of zesty, tangy flavor. You can also use German mustard if you can find it.
- Herbs: The fresh parsley gives the dish a fresh finishing touch and adds color to the dish. You could also use chives or scallions that are thinly chopped.
How do you Make a German Potato Salad
Step 1: Cook Potatoes: Cut the potatoes in halves and place in a large pot.
Cover with cold water and add salt. Boil over medium heat till fork tender, about 15 to 20 minutes. Do not overcook, you don’t want them to fall apart and be too mushy for the salad. Drain the potatoes and let sit in the colander for 2 minutes.
Step 2: Slice Potatoes: Remove the potatoes and slice into bite sized pieces.
{You can peel the potatoes or leave the skins on. The more traditional way I have seen is to the leave the peel on.}
Step 3: Create Dressing: In a small bowl, combine the onion, garlic, beef stock, vinegar, mustard, sugar, salt and pepper, and olive oil.
Step 4: Add Dressing to Salad: Pour the dressing over the warm potatoes and sprinkle with parsley. Gently toss to combine. Add the bacon pieces before serving. Garnish with chives and scallions {optional}.
Storage Tips
You can store this in an airtight container in the refrigerator for up to 5 days. You can rewarm before serving or serve cold. Do not let the salad sit out for longer than 2 hours for food safety reasons.
Recipe FAQ
Red potatoes are the closest potatoes to the real German potatoes used for this salad, but Yukon gold charlotte or yellow potatoes are fine. I do not suggest using russet or white potatoes, these are too starchy and don’t work well in this salad.
You want to start potatoes off in cold water. I have seen some people add potatoes directly to boiling water but this will cook the outside of the potato but the inside will still be uncooked. You also want to add salt to the water after you put the potatoes in which helps flavor the potatoes. You will want to let the potatoes cool slightly so you can handle them easily. Peel the potatoes.
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German Potato Salad Recipe
Ingredients
- 2 pounds red potatoes
- 1 medium red onion, diced
- 1 tablespoon garlic, minced
- 1/2 cup beef stock {or stock of your choice}
- 1/3 cup white wine vinegar {or white vinegar}
- 1 tablespoon Dijon mustard {or German mustard}
- 1 teaspoon granulated sugar
- 1/2 cup chopped fresh parsley
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 4 slices bacon, cooked and chopped
- chives and scallions, thinly sliced
Instructions
- Cut the potatoes in halves and place in a large pot. Cover with cold water and add salt. Boil over medium heat till fork tender, about 15 to 20 minutes. Do not overcook, you don’t want them to fall apart and be too mushy for the salad.
- Drain the potatoes and let sit in the colander for 2 minutes.
- Remove the potatoes and slice into bite sized pieces. {You can peel the potatoes or leave the skins on. The more traditional way I have seen is to the leave the peel on.}
- In a small bowl, combine the onion, garlic, beef stock, vinegar, mustard, sugar, salt and pepper, and olive oil.
- Pour the dressing over the warm potatoes and sprinkle with parsley. Gently toss to combine. Add the bacon pieces before serving {optional}. Garnish with chives and scallions.
Notes
- Storage: You can store this in an airtight container in the refrigerator for up to 5 days. You can rewarm before serving or serve cold. Do not let the salad sit out for longer than 2 hours for food safety reasons.
- Cooking Potatoes: You want to start potatoes off in cold water. I have seen some people add potatoes directly to boiling water but this will cook the outside of the potato but the inside will still be uncooked. You also want to add salt to the water after you put the potatoes in which helps favor the potatoes.
- Gently Stir: With a potato salad like this that is often served warm you want to make sure that you gently stir the dressing into the potatoes. The first time I made this I stirred a little too hard and the potatoes started to mash.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing recipe, Julia! We’ll try it! Thank you!
I hope you like it!