Warm, tangy German Potato Salad that’s a perfect side dish for summer parties! This salad is full of tender potatoes and crispy diced bacon that’s tossed in a tangy dressing. Whip up a batch of it for your Barbecues all summer long!
At our house, it’s never really summer until we have our first batch of potato salad – it’s one of our favorite side dishes! This version I’m sharing today is a German potato salad which is served warm or at room temperature. Unlike American-style potato salad it doesn’t have any mayo. Instead it has a tangy mustard-based dressing and lots of bacon. In other words, so much deliciousness!
This isn’t my only potato salad, of course, we love our bacon ranch potato salad and Southwestern sweet potato salad, but this German one is definitely a favorite! I mean, are there ever enough side salads? We always have room for more!
If you want to try a new summer side dish everyone will love you have to try this twist on potato salad!
Ingredients You’ll Need to Make It
- Baby red potatoes
- Thick-cut bacon
- Finely diced red onion
- White vinegar
- Granulated sugar
- Stone mustard or Dijon mustard
- Salt and pepper
- Sliced chives
Steps to Prepare
- Boil the potatoes in salted water until they are fork tender. Drain them and run them under cold water to cool them. Slice the potatoes into quarters and place them in a large bowl.
- Cook the bacon in a skillet over medium heat until it’s crispy. Take it out of the pan and set it aside.
- In the same pan, cook the onions in the bacon fat until they are soft. This should take about five minutes. Drain off the excess grease and then place the onions in the bowl with the potatoes.
- Chop the cooked bacon into pieces and add it to the potatoes. In a small bowl, whisk the vinegar, sugar, mustard, salt, and pepper until combined.
- Pour the dressing over the potatoes and gently stir to combine. Garnish with fresh chives and serve the salad warm or at room temperature.
What are the best potatoes for potato salad?
German potato salad is usually made with baby red potatoes. They are a waxy type of potato that hold their shape well have they’ve been cooked.
You can usually find them at most grocery stores, but if you can’t you can substitute another waxy potato (like large red potatoes or fingerling potatoes) or you can use Yukon golds which are a little less waxy but will still work well.
Is potato salad supposed to be cold?
It depends! Mayonnaise-based salads definitely need to be chilled and kept cold so the mayonnaise doesn’t go bad sitting out. But mustard-based potato salads can be served warm or at room temperature.
How long do the leftovers keep?
The leftovers will keep for three to four days in the refrigerator. Just be sure to keep them in an airtight container.
What does German potato salad go with?
This is a must-make for sure so be sure to add to the list! It’s perfect for potlucks, BBQs and all of your other summer events. I hope you love it!
More Summer Side Dish Recipes!
I love all the summer sides! Here are a few more recipes you have to try, too:
- Everyone needs an amazing recipe for Baked Beans and mine is definitely a winner! They’re super easy to make and always disappear fast!
- If you want a cold, crispy salad with a creamy delicious dressing you have to try my Broccoli Salad. No potluck is complete without it!
- Do you love pasta salads as much as I do? They’re one of my favorite summer dishes to make so be sure to check out my Bacon Ranch Pasta Salad, Pepperoni Pasta Salad and Crab Pasta Salad!
Try it and love it? Rate it, please!!! ? Seriously though a five-star rating below will make my day! If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your delicious dish!
German Potato Salad
- 2 lbs baby red potatoes
- 6 slices thick cut bacon
- 1 small red onion finely diced
- 3 Tbsp white vinegar
- 1 Tbsp granulated sugar
- 1 Tbsp stone mustard or Dijon mustard
- 1 Tbsp + 1 teaspoon salt divided
- ½ tsp ground black pepper
- Chives for garnish optional
- Boil potatoes in a large pan with 1 tablespoon salt until fork tender.
- Drain and run under cold water. Cut potatoes into half or quarters and add to large bowl.
- Meanwhile, in a heavy skillet, cook bacon until crispy about 8-10 minutes.
- Remove bacon from pan and place on plate lined with paper towels, set aside.
- Add onions to skillet and cook about 5 minutes or until tender.
- Drain grease off of onions and add to a large bowl with the potatoes. Chop bacon into small pieces and add to bowl. Gently stir to combine.
- In a small bowl, whisk together white vinegar, mustard, 1 teaspoon salt and pepper.
- Pour over potatoes in large bowl and stir to combine.
- Serve immediately or room temperature.
- Store leftovers in refrigerator.