Authentic German Potato Salad

"This is best served hot, but equally good cold! This is an authentic german recipe...everyone says it is the best! It is also great cooked ahead of time and then gives the flavors time to blend."
photo by Maryland Jim photo by Maryland Jim
photo by Maryland Jim
photo by ANTHONY V. photo by ANTHONY V.
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Debbwl photo by Debbwl
Ready In:




  • Place the potatoes in a pot, with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, set aside to cool.
  • Place the bacon in a large deep skillet over medium-high heat. Cook until browned and crisp. Remove and set aside.
  • Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add potatoes and parsley. Crumble half the bacon into the mix. Heat through, transfer to a serving dish. Crumble the remaining bacon over the top and serve warm.

Questions & Replies

  1. I realize you brown the onions in the bacon grease but then you add vinegar/water/etc into all the grease as well? And this goes into the entire dish of potato salad? I like some 'fat' but isn't this overly greasy in the end product? Thank you.
  2. Can I make this ahead of time? Then warm it?


  1. Let me start by saying, I don't cook. My wife laughed at me when I told her I was going to make german potato salad for my parents 50th wedding anniversary. I tripled this recipe to make a nice size pan, and the results were amazing. All I have to say is that a room full of old Germans ripped through the pan, talked about how great it was, wanted to know who made it and asked if I would make it at every get together. THANK YOU for this recipe!
  2. I made this for an Oktoberfest party. Actually, I made it twice - once with and once without bacon (for myself and other vegetarians). It was awesome, even without the bacon, and our guests raved about the meat version. I made it the evening before the party, and I'm glad I did. The overnight time in the fridge really helped the flavors to blend well. One tip: if you are also planning to make this as a vegetarian dish, add an extra half and onion or so, and really caramelize the onions (low heat for a good 45 minutes). It ups the flavor and tastes amazing. <br/><br/>Thanks for a great recipe!
  3. Fabulous recipe, from someone who lived 20 years with German women making this salad; I love it!! And they would too.
  4. Yum. Made this two days in a row. Second time around, I added some dill and Dijon mustard. Obviously I'll be making this again.
  5. This is the first recipe I've tried for German potato salad, and I don't think I'll be looking any further. The tart/sweet/salt ratio was just right for us. Perfect paired with brats off the grill. Thanks for a keeper!!


  1. Scant told of Dijon or spicy brown mustard.
  2. We enjoyed this potato salad. It seemed lighter than the usual German potato salad Ive made; I think because it didnt have flour to thicken the sauce. So it was more of a vinaigrette instead of sticking to the potatoes. We like it that way. :)



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