Name: German Potato Salad Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: German
Ingredients: 1 kg / 2 lb baby red potatoes or other small waxy potatoes; 2 tsp salt; 100g / 3oz streaky bacon, chopped into 2cm x 4mm lardons; 1/4 red onion, sliced; 1/4 cup canola oil (or grapeseed oil); 1/3 cup apple cider vinegar; 2 tbsp white sugar; 2 green onions, finely sliced; 3 tbsp fresh dill, finely chopped (substitute parsley if preferred)

Jump to Recipe

Introduction

German Potato Salad is a warm, tangy dish that combines tender potatoes with a savory bacon and vinegar dressing. This classic side is perfect for gatherings or a comforting everyday meal.

The image shows a close-up of a white bowl filled with a warm dish of golden-brown, crispy potato slices mixed with small pieces of cooked bacon and thin slices of red onion. The potatoes have a slightly crunchy texture on the outside with a soft, yellow inside. The dish is garnished with a generous amount of fresh green dill and chopped green onions scattered evenly on top, adding a vibrant color contrast. The background is a white marbled texture that enhances the visual appeal of the warm and fresh ingredients. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 kg / 2 lb baby red potatoes or other small waxy potatoes
2 tsp salt
100g / 3oz streaky bacon, chopped into 2cm x 4mm lardons
1/4 red onion, sliced
1/4 cup canola oil (or grapeseed oil)
1/3 cup apple cider vinegar
2 tbsp white sugar
2 green onions, finely sliced
3 tbsp fresh dill, finely chopped (substitute with parsley if preferred)

Instructions

Step 1: Place the baby potatoes in a large pot with cold water and 2 teaspoons of salt. Bring to a boil, then reduce heat and simmer for about 10 minutes or until potatoes are just cooked but still firm in the center. Drain and let cool slightly.
Step 2: Slice the potatoes into rounds about 0.7cm (¼ inch) thick and set aside.
Step 3: In an unheated non-stick pan or well-seasoned cast iron skillet, add the chopped bacon. Turn heat to medium and cook until the fat starts to render, then increase heat to medium-high and cook for about 3 minutes until bacon turns golden.
Step 4: Reduce heat to medium and add the sliced red onion. Cook for 3 minutes until onions are soft.
Step 5: Stir in the apple cider vinegar and white sugar. Bring to a simmer and scrape the pan bottom to dissolve all browned bits into the liquid.
Step 6: Add the canola oil and continue to simmer for 2 more minutes. This completes the dressing.
Step 7: Add the sliced potatoes to the pan and gently toss with two spatulas for about a minute until the potatoes are well coated and have absorbed some of the dressing.
Step 8: Taste and add additional salt if needed, keeping in mind the bacon adds saltiness.
Step 9: To assemble, layer a quarter of the potato mixture onto a serving platter or bowl. Sprinkle with a quarter of the green onions and dill. Repeat layering until all ingredients are used up.
Step 10: Serve warm or at room temperature for the best flavor.

Tips & Variations

For a milder flavor, substitute red onion with shallots.
Try using fresh parsley instead of dill for a different herb note.
Use grape seed oil if you prefer a neutral tasting oil in the dressing.
Cook bacon slowly over medium heat to render the fat fully without burning.

Storage

Store leftover German Potato Salad in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat to preserve the texture and flavor, or serve cold as a refreshing variation.

How to Serve

The image shows a close-up of a pan filled with cooked small potatoes sliced into thin rounds, mixed with red onion slices and bits of crispy bacon. The potatoes have a golden-yellow color with a slight shine, while the red onions add thin strands of bright purple-red throughout. The bacon pieces are small, fried, and have a reddish-brown crispy texture scattered evenly on the potatoes. A metal spatula is partly visible in the bottom right corner, resting in the pan that has a dark metallic finish. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, but choose waxy varieties like Yukon Gold for best results. Larger potatoes should be cut into evenly sized chunks and watched carefully so they don’t overcook.

Is German Potato Salad served warm or cold?

Traditionally, it’s served warm or at room temperature to enjoy the full flavor of the bacon and vinegar dressing, but it can also be eaten cold if preferred.