Germany – German potato salad

Germany – German potato salad

Full Germany menu

German potato salad tweaks and cautionary tales

  • Pick potatoes that are similar in size so that you get some uniformity in the cuts.
  • Start with not a lot of sugar and vinegar, then increase it to your taste.

Nitty-Gritty – German potato salad

  • Learning Curve: none
  • Pre-work: none
  • Vegetarian: yes if you leave off the bacon, I would up the vinegar and oil to keep the flavor
  • Healthy: not really
  • Freezes well:  surprisingly, yes!

Germany - German potato salad
Prep time
Cook time
Total time
German potato salad is beyond easy and is a tangy version of what I grew up eating in South Carolina. Change the sugar and vinegar to your liking. I prefer it not terribly sweet as you will see below.
Recipe type: Side dish
Cuisine: German
Serves: 8
  • 2¼ pounds potatoes (waxy variety, such as Yukon Gold) - all similarly sized
  • 4 slices thick cut bacon
  • ¼ cup white wine vinegar
  • 1 cup onions, diced
  • 1 teaspoon salt, or to taste
  • 1 teaspoon sugar, or to taste
  • ¼ teaspoon ground white pepper
  • ¼ cup olive oil
  • 3 tablespoons mild brown mustard
  • ½ bunch chives, snipped
  1. Cook the potatoes in simmering salted water until just tender, about 12 minutes. Drain and dry. While the potatoes are still hot, remove the skins and slice the potatoes ½-inch thick, trying to keep them as much the same as possible.
  2. While the potatoes are cooking, prepare the dressing. Cook the bacon over medium-high heat until the fat has rendered and the bacon is crisp. Remove the bacon to a plate with a slotted spoon, reserving the bacon fat in the pan (I only kept half of it to reduce calories); crumble the bacon into small pieces, and reserve.
  3. Bring the vinegar, onions, salt, sugar, and pepper to a boil.
  4. Combine the oil, rendered bacon fat, and mustard with the warm potatoes. Pour the boiling vinegar mixture over the potatoes. Toss in ¾ of the crumbled bacon and chives. Top with the remaining bacon and chives


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