German Potato Salad Recipe (2024)

Potato Salad
Red Potatoes
Summer

Joshua Bousel

Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.

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Updated February 14, 2022

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Why It Works

Browning the onions in the bacon fat adds depth to the finished salad.
Fresh parsley and chives balance the earthiness of the potatoes and onions.

Barbecue sides can be as much of an art as slow smoking meat itself. It's confounding to me then why so many joints treat sides as an afterthought, thinking it's ok to serve sorry items like bland mayo-drenched potato salads alongside masterful pieces of beef and pork. I know the meat is the main attraction, but there's something to be said for a more robust meal, one that is only enhanced by seriously delicious sides like this German potato salad.

What's commonly referred to as "German potato salad" in the United State has its origins in Southern Germany. There, mayo is dropped in favor of vinegar and oil, and the whole thing is laden with crispy bacon. It just so happens that this combo of salty smoked meat and tangy vinegar is a perfect complement to American barbecue.

For this recipe, I like to use a waxy variety of potatoes rather than starchy since they hold their shape better when mixed with bacon, sautéed onions, vinegar, and mustard. Traditionally it's finished with a dose of parsley, but because I find too much parsley starts to overpower and taste a little bitter, I add a mixture of parsley and chives to give the right amount of freshness with a bonus light oniony flavor.

Now this is a side worthy of a seat next to a stack of fatty brisket. The tartness of the vinegar and slight bite of mustard flavor the potatoes well. Add to that the smoky bacon and slightly sweet onions, and the usual bases of barbecue flavor are covered. This potato salad fits seamlessly into a barbecue meal and offers a nice change when you need a break from chomping down on meat alone.

August 29, 2013

Recipe Details

German Potato Salad Recipe

Active35 mins

Total35 mins

Serves6 servings

Ingredients

2 pounds red potatoes, scrubbed and cut into 1-inch cubes
1 tablespoon plus 2 teaspoons kosher salt, divided
1/2 pound bacon, cut into 1/2-inch dice
3/4 cup finely minced yellow onion (about 1 small)
1/3 cup white vinegar
2 tablespoons white sugar
1 tablespoon whole grain Dijon mustard
1 teaspoon freshlyground black pepper
2 tablespoons finely chopped fresh parsley leaves
1 tablespoonfinely chopped fresh chives

Directions

Place potatoes and 1 tablespoon salt in a large pot and cover with cold water until water level is 1 inch above potatoes. Set over medium-high heat until boiling. Reduce heat to medium and simmer until a paring knife can be inserted into potatoes with no resistance, 10-15 minutes. Strain potatoes and set aside.
While potatoes are cooking, place bacon in a large skillet and cook over medium-high heat until crisp. Remove bacon to a paper towel-lined plate, leaving as much rendered fat in the pan as possible. Pour out all but about 3 tablespoons of fat from pan.
Add onions to pan with bacon fat and cook over medium heat until lightly browned, about 5 minutes. Remove from heat and set aside.
In a small bowl, whisk together vinegar, sugar, mustard, 2 teaspoons of salt, and pepper to make the dressing.
Place potatoes, bacon, onions, parsley, and chives in a large bowl. Add dressing and toss gently to combine. Let sit for 10 to 15 minutes to allow flavors to meld, then serve immediately while still warm.

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Nutrition Facts (per serving)
342	Calories
14g	Fat
37g	Carbs
17g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 6
Amount per serving
Calories	342
% Daily Value*
Total Fat 14g	17%
Saturated Fat 5g	23%
Cholesterol 37mg	12%
Sodium 1143mg	50%
Total Carbohydrate 37g	13%
Dietary Fiber 3g	12%
Total Sugars 7g
Protein 17g
Vitamin C 22mg	110%
Calcium 29mg	2%
Iron 2mg	9%
Potassium 1063mg	23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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FAQs

What is the difference between German potato salad and American potato salad? ›

There are two main differences between American and German Potato salads. American potato salad is usually tossed in a mayonnaise-based dressing and served cold. German potato salad is tossed in a vinegar-based dressing and is traditionally served warm (but you can totally serve it cold too! It's still delicious!).

How to keep potatoes from falling apart when making potato salad? ›

Taste of Home Deputy Food Editor James Schend suggests adding a tablespoon or two of apple cider vinegar to the water before it comes to a simmer, which will help create a “crust” on the potatoes. This way, they'll be less likely to fall apart.

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Who makes canned German potato salad? ›

Read's brand canned German potato salad.

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Why don't you peel potatoes for potato salad? ›

There's no reason at all, so my advice is to leave the skins on. The skin on a potato adds a nice texture and flavor to the potato salad and it's also the healthiest part.

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Are red or russet potatoes better for potato salad? ›

What to look for: White and Yukon Golds are reliable in-between potatoes to always have around. Starchy: For potato salad, you'll want to stay away from starchy, thick-skinned potatoes like russets, which will fall apart during the cooking process.

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What type of potatoes do Germans use? ›

In German supermarkets, bags of mehlig kochende potatoes often have a blue label. The best-known varieties in Germany include: Adretta, Aula, Freya, Gunda (pictured top), Karat, Libana, Lipsi, Melina and Naturella.

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When making potato salad do you cut potatoes before boiling? ›

Dice unpeeled potatoes into uniformly-sized pieces. Place in cold water, bring to a boil, then simmer until tender.

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Should potatoes be cool before adding mayonnaise? ›

Some people say potato salad tastes better the next day. Even if you're not in that camp, you need to allow about one hour for the potatoes to cool before adding the mayonnaise.

Get More Info Here ›

What is the history of German potato salad? ›

American style “German Potato Salad” originated from German immigrants based upon the German Kartoffelsalat. But the true origin of this recipe may be southern Poland. Cuisine doesn't recognize countries borders so who knows for sure.

Does Publix sell German potato salad? ›

Read Potato Salad, German | Publix Super Markets.

Tell Me More ›

What kind of potatoes are best for potato salad? ›

Waxy potatoes are generally considered the best for classic potato salad because they retain their shape, you don't have to peel them, and they have a smooth texture. People who prefer a creamy potato salad that soaks up dressing like a sponge, though, opt for a starchy potato.

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How long should potatoes boil for? ›

In general small or cubed potatoes will take about 10 to 15 minutes to boil, while larger, whole potatoes will take between 20 to 25 minutes. To check potatoes for doneness, insert a knife into one. If it slides in without much effort, you're good to go!

Should you salt the water when boiling potatoes for potato salad? ›

Potatoes without seasoning are bland and flavorless, and salt adds delicious flavor. Potatoes are dense and require time to absorb some of the salt during cooking. That is why the salted water must be concentrated, claims Bon Appétit.

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What is the difference between German Butterball potatoes and Yukon Gold potatoes? ›

The German Butterball variety is a yellow potato with a medium round shape. You can differentiate a German Butterball from other yellow varieties like Yukon Gold by the texture of its skin. German Butterballs have thin skin with a flaky texture and the appearance of fine webbing that covers the whole potato.

Which is the most famous potato dish in Germany? ›

Pellkartoffeln. Pellkartoffeln refers to boiled or steamed potatoes with their skins intact. This traditional German dish can be enjoyed on its own or served as an accompaniment to a variety of different dishes.

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