German Potato Salad is a great alternative to the traditional American Potato Salad and has loads of flavour from a tangy, bacony dressing!
German Potato Salad
Hot bacon dressing, soft boiled potatoes and lots of bacon – what’s there not to like! If you are bored of the regularly creamy potato salad, this German Potato Salad is a must try. Flavours like you won’t believe it. It’ll be the first thing that’ll vanish at potlucks and picnics.
You will need baby potatoes for this salad. Its traditionally made with baby red potatoes but Yukon gold will also work. Leave the skin on because it adds more texture and flavour to this salad. The potatoes are boiled till tender and then tossed with the dressing.
Hot Bacon Dressing
The best part about this salad is the tangy, hot bacon dressing. It’s made with red onions, mustard, vinegar, sugar and bacon fat of course. It’s what makes this salad so unique and so yum! The onions are cooked in the rendered fat from the bacon and then everything is tossed together to make a delicious dressing for these warm potatoes. Don’t worry if it looks like there’s too much dressing. Once you toss it, the potatoes will soak it all up.
I love using thickly cut bacon for this so that there is enough fat rendered for the dressing. And I like my bacon on the crispier side because that crunch is amazing in this salad.
Make sure to use red onions here. The tanginess and that sharp flavour is super important here. White onions just won’t cut it.
This salad makes a great side and can be served warm or cold. So depending on the weather, you can either serve it immediately or chill it in the fridge for a couple of hours.
More Salad Recipes for Picnics and Potlucks:
German Potato Salad
- 2 pound Baby Potatoes cut in half
- 1 1/2 tablespoon Salt divided
- 5 slices thickly cut Bacon diced
- 1 medium red Onion finely diced
- 2 tablespoons Olive Oil
- 3 tablespoons White Wine Vinegar
- 1 tablespoon Sugar
- 1 tablespoon Dijon Mustard
- 1 tablespoon chopped Dill
- Place potatoes to a boil and add a tablespoon of salt to it. Boil them till they are fork tender. Drain and set aside.
- Cook the bacon till the fat starts to render, and then add the onions. Cook the onions and bacon for 5 more minutes and then remove the onions and bacon in a large bowl. Reserve the remaining bacon fat and pour it into a small jar to make the dressing.
- Add the olive oil, vinegar, sugar, mustard, dill and half teaspoon salt to the jar with bacon fat and shake well to make the dressing.
- Add the potatoes to the large bowl with bacon and onions and pour the dressing on top. Toss well to combine. Serve warm or cold.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.