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!
GERMAN POTATO SALAD RECIPE
My dad’s side of the family is German and I am excited to be sharing a German Potato Salad Recipe to celebrate bbq season and my German heritage.
This German Potato Salad is the perfect mixture of soft, red potatoes with a zesty, olive oil based dressing with fresh herbs.
If you like bacon I give you the option to add crispy bacon to the salad at the end.
German Potato Salad is often served warm, but can of course be served cold if you like.
The thing I love about serving it warm is that it really soaks in the dressing when it is still warm. The flavors really shine!
As with so many recipes, I am sure you have seen a number of variations of this kind of salad. Today I am sharing a version I think you guys are going to really like.
My favorite thing about this potato salad is that it uses the olive oil and vinegar dressing. In the warm months I think that light dressing works perfectly on potatoes.
If you prefer a creamier potato salad give this Potato Salad with Dill Chive Yogurt Dressing a try!
INGREDIENTS FOR THIS GERMAN POTATO SALAD
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.
RED ONION: You can use any onion you like but I prefer red onion. You also can omit the onion if you don’t like it.
GARLIC: The garlic is used to flavor. You can sub in garlic powder if you don’t have garlic or skip it.
BEEF OR CHICKEN BROTH: The broth adds extra flavor to the potato salad.
You can use a store–bought or homemade beef bone broth or chicken broth.
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.
DIJON MUSTARD: Dijon mustard gives the salad a bit of zesty, tangy flavor. You can also use German mustard if you can find it.
GRANULATED SUGAR: This is optional, but it helps balance the vinegar.
FRESH PARSLEY: 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.
EXTRA VIRGIN OLIVE OIL: I use olive oil for my version of this salad but you can use any oil you like.
BACON {OPTIONAL}: You can wait to add the bacon until right before serving so it stays nice and crisp. I like applewood smoked bacon for a bit of a smoky flavor. This salad is great without the bacon too.
HOW DO YOU MAKE THIS GERMAN POTATO SALAD RECIPE?
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.
Garnish with chives and scallions {optional}.
TIPS FOR MAKING THIS GERMAN POTATO SALAD RECIPE
- 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.
- POTATOES: 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.
- HERBS: Fresh herbs are such a nice addition to this salad. I added fresh parsley but I also love fresh oregano, thyme, chives and scallions.
- 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 flavor the potatoes.
- COOL POTATOES: You will want to let the potatoes cool slightly so you can handle them easily. Peel 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.
WHAT SHOULD I SERVE THIS POTATO SALAD WITH?
GRILLED MEATS: Grilled meats are always a nice pairing with this salad. I especially like Grilled Beef Kofta Kebabs, Grilled Chicken Thighs with Greek Marinade, Mediterranean Beef Kabobs and this Chicken Souvlaki.
SALADS: I love to serve a few salads on my table. Some other favorites of mine are this Summer Orzo Pasta Salad, Mediterranean Bean Salad and this Easy Lebanese Salad.
VEGETABLES: Vegetables are another great pairing for this potato salad. Try these Mediterranean Roasted Vegetablesor this Turmeric Roasted Cauliflower.
SEAFOOD: Seafood always goes nicely with potato salads. I love this Air Fryer Cod, Black Sea Bass or this Grilled Salmon in Foil.
OTHER POTATO RECIPES YOU MIGHT LIKE:
CAULIFLOWER PEPPER POTATO SALAD
PAPRIKA ROASTED POTATOES WITH SPICED YOGURT SAUCE
CRISPY GARLIC ROASTED POTATOES
German Potato Salad Recipe
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!
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 Tablespoon extra virgin olive oil
- Salt and pepper to taste
- 4 slices bacon, cooked and chopped
- Garnish: 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.
- Garnish with chives and scallions {optional}.
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.
Inglês Foco
Thursday 14th of October 2021
Amazing recipe, Julia! We'll try it! Thank you!
Julia
Monday 18th of October 2021
I hope you like it!