German Potato Salad with Bacon and Vinegar Dressing is a warm, tangy, and hearty dish that beautifully captures the essence of traditional German comfort food.

Unlike its creamy American cousin made with mayonnaise, this version features tender potatoes tossed in a warm, flavorful dressing made from crispy bacon drippings, vinegar, onions, and a touch of mustard. The result is a perfect balance of savory, smoky, and tangy flavors that make this salad incredibly satisfying.

Why I Love This Recipe

I love this recipe because it’s pure comfort with character. It’s not just a side dish — it’s the kind of salad that stands out on the table and steals the show. The flavor combination of bacon fat and vinegar creates a beautiful umami-tangy depth that’s unlike anything else.

What makes this dish extra special to me is its versatility. It can be served warm alongside sausages and schnitzels, or chilled for a picnic with roasted meats. It’s rustic yet elegant — hearty enough for winter, but bright enough for summer.

Why It’s a Must-Try Dish

This German Potato Salad is a must-try because it offers something refreshingly different from the typical creamy potato salads. The tangy, slightly sweet vinegar dressing pairs perfectly with the smoky bacon and tender potatoes.

It’s also healthier and lighter, as it skips mayonnaise entirely but still feels indulgent thanks to the warm bacon dressing. This salad is authentic, flavorful, and deeply satisfying — a timeless dish that embodies the simplicity and heartiness of German cuisine.

Preparation and Cooking Time,Course & Cuisine

1. Preparation Time: 15 minutes
2. Cooking Time: 25 minutes
3. Total Time: 40 minutes
4. Servings: 6
5. Calories: ~250 kcal per serving

• Course: Side Dish / Salad
• Cuisine: German

Ingredients

For the Salad:

• 2 pounds (900 g) baby potatoes or Yukon Gold potatoes
• 6 slices thick-cut bacon, chopped
• 1 small red or yellow onion, finely diced
• 2 tablespoons chopped fresh parsley (for garnish)
• Salt and freshly ground black pepper, to taste

For the Warm Dressing:

• ¼ cup apple cider vinegar (or white wine vinegar)
• 1 tablespoon Dijon mustard
• 1 tablespoon sugar (optional, for balance)
• ½ cup chicken broth or vegetable broth
• 3 tablespoons olive oil or reserved bacon drippings

Step-by-Step Preparation Method

Step 1: Cook the Potatoes

1. Wash the potatoes and place them in a large pot.
2. Cover with cold water, add 1 tablespoon salt, and bring to a boil.
3. Simmer for 10–12 minutes or until fork-tender but not mushy.
4. Drain and let cool slightly before slicing into bite-sized pieces (skin-on or peeled, as preferred).

Step 2: Cook the Bacon

1. In a large skillet over medium heat, cook the chopped bacon until crispy.
2. Remove the bacon with a slotted spoon and place on paper towels to drain.
3. Reserve about 3 tablespoons of the bacon drippings in the skillet for the dressing (or substitute with olive oil if preferred).

Step 3: Prepare the Warm Dressing

1. In the same skillet with the bacon drippings, add diced onion.
2. Sauté for 2–3 minutes, until translucent and fragrant.
3. Add vinegar, mustard, sugar, and chicken broth to the pan.
4. Whisk well and simmer for 2–3 minutes to let the flavors meld.
5. Season with salt and pepper to taste.

Step 4: Combine Everything

1. Add the sliced warm potatoes directly into the skillet with the dressing.
2. Gently toss to coat the potatoes evenly with the warm mixture.
3. Add the crispy bacon back in and stir gently.
4. Let it sit for a few minutes off the heat to absorb the dressing.

Step 5: Garnish and Serve

1. Transfer to a serving dish.
2. Sprinkle with fresh parsley and a touch of black pepper.
3. Serve warm or at room temperature.

How to Serve

German Potato Salad with Bacon and Vinegar Dressing is best served warm as a hearty side dish.

Perfect pairings include:

• Grilled sausages (bratwurst, knackwurst)
• Schnitzel or roasted pork
• BBQ chicken or ribs
• Roast beef or smoked ham
• With pretzels and mustard for a German-inspired feast

For a rustic touch, serve it in a cast iron skillet or a wooden bowl — it keeps the salad warm and adds charm to your presentation.

Recipe Tips

• Use waxy potatoes: Yukon Golds, red potatoes, or baby potatoes hold their shape well.
• Add dressing while potatoes are warm: They absorb the flavors better.
• Don’t skip the bacon drippings: It’s the heart of the flavor!
• Balance the tang: Adjust vinegar or sugar depending on your taste preference.
• Make it vegetarian: Skip the bacon and use olive oil for a lighter version.

Variations

1. Sweet & Tangy Version: Add a teaspoon of honey or maple syrup for a subtle sweetness.
2. Herb-Loaded Potato Salad: Mix in fresh dill, chives, or tarragon for an herbal aroma.
3. Garlic Lover’s Version: Sauté minced garlic with the onion for extra flavor.
4. Smoky Paprika Version: Add a pinch of smoked paprika for a deeper, smoky finish.
5. German Beer Twist: Replace half the broth with light beer for an authentic Bavarian flavor.
6. Vegan Version: Use olive oil instead of bacon fat and vegetable broth instead of chicken broth.

Freezing and Storage

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
• Reheating: Gently warm in a skillet or microwave before serving.
• Freezing: Not recommended, as potatoes tend to become grainy and lose texture after freezing.

Special Equipment Needed

• Large pot (for boiling potatoes)
• Large skillet or frying pan
• Mixing spoon or spatula
• Knife and cutting board
• Whisk (for dressing)

Frequently Asked Questions (FAQ)

Q1. Can I serve this salad cold?
Yes, you can — but traditionally it’s served warm. Cold versions taste good too but have a firmer texture.

Q2. What potatoes are best for German potato salad?
Waxy varieties like Yukon Gold or red potatoes — they hold their shape and absorb the dressing perfectly.

Q3. Can I make it ahead of time?
Yes! Prepare it a few hours ahead and reheat gently before serving.

Q4. Can I make it without bacon?
Of course — substitute olive oil for the bacon drippings and add a teaspoon of smoked paprika for flavor.

Q5. How can I make it less tangy?
Add a little sugar or honey to balance the vinegar’s acidity.

Conclusion

German Potato Salad with Bacon and Vinegar Dressing is a timeless classic that delivers everything you crave in a side dish — warmth, comfort, and layers of deep flavor. The crispy bacon, tender potatoes, and tangy-sweet dressing come together to create a perfectly balanced dish that feels hearty yet fresh.

It’s a recipe that celebrates simple ingredients turned into something extraordinary. Whether you’re enjoying it with grilled sausages at a backyard cookout or alongside roast chicken for dinner, it brings a touch of authentic German soul to your table.

Once you make this version, you’ll understand why this salad has been loved for generations — it’s rustic, flavorful, and simply unforgettable.