German potato salad served warm with plenty of bacon and a zingy vinaigrette is the perfect side dish to so many meals. It is simple to make too!
This simple German style potato salad is a great side dish all year long. It is best served warm or at room temperature and is isn’t loaded down with dressing. Don’t let that make you think it isn’t flavorful though. It has a little zing and plenty of bacon!
We live in a town that has a lot of German heritage. It’s one of those old river towns that boasts a church and a tavern on every corner.
That may be a slight exaggeration, but there are parts of town where it’s not too far off! Our family also has a lot of German heritage.
So it’s no surprise that one of the matriarchs of the family a few generations back was famous for her German potato salad. Everyone wanted the recipe, but she was always coy with the details.
Can you guess why? Because she never made it herself! She got it from a local deli. Talk about the ultimate rouse!
You won’t have to stage your own cover up like she did. You can really make your own!
Most German potato salad in our area is made with sliced potatoes. I opted to dice them this time because I thought it would look more like “potato salad.”
It really doesn’t matter which way you choose to go, it’s delicious either way. Next time I am slicing them though, it just feels more right!
If you’ve never had German potato salad, it’s potatoes dressed in a simple vinaigrette with plenty of onion and bacon. I really love fresh chives and dill on it too. The dill really adds something, so don’t skip it if you can avoid it!
It is great alongside a good German sausage and is usually served warm or at room temperature. My husband and I both agree that the leftovers are perfectly good straight from the fridge too!
Just remember potatoes love seasoning, so be generous with the salt and pepper. Be sure to give it a taste and add more if necessary.
Does your family have any “secret” recipes like ours?
More great potato side dishes:
- 2 pounds red potatoes (or any waxy variety)
- 6 slices bacon
- 1 small onion
- 1/4 cup apple cider vinegar (divided)
- 1/2 cup chicken stock
- 1-2 teaspoon mustard
- salt and pepper
- fresh dill and chives for garnish
- Wash potatoes and dice or slice them. Boil in salted water for about 10 minutes or until cooked though. Drain well and place in a large bowl.
- Sprinkle potatoes with 2 Tablespoons apple cider vinegar and a generous pinch of salt and pepper. Toss to coat and set aside.
- Cook bacon until crisp. Remove from pan, leaving remaining drippings, and chop into small pieces.
- Dice onion and cook until soft in the reserved bacon drippings. Stir in the chicken stock and remaining vinegar and bring to a boil. Remove from heat and stir in bacon and mustard.
- Toss potatoes in dressing. Garnish with dill and chives and serve warm or at room temperature.
Amount Per Serving: Calories: 153Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 232mgCarbohydrates: 24gFiber: 2gSugar: 2gProtein: 6g
All nutritional information is estimated and will depend on the exact ingredients you use.