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Authentic German Potato Salad

Authentic German Potato Salad is a warm salad with tender Yukon gold potatoes, crispy bacon, and a tangy vinegar dressing. Sautéed onions and a bacon-broth vinaigrette give it that traditional German flavor without any mayo.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: German
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Yukon gold potatoes, sliced
  • 3 lb Yukon gold potatoes
Bacon
  • 8 bacon slices about 8 slices; crisp and reserve 3 tablespoons drippings
Onion
  • 1 large onion dice
Bacon vinaigrette dressing
  • 0.75 cup chicken broth
  • 0.33 cup white wine vinegar
  • 2 tbsp sugar
  • 1 tbsp Dijon mustard
  • 0.5 tsp caraway seeds optional
Seasoning
  • 0.1 salt and pepper to taste
Parsley
  • 0.25 cup fresh parsley chopped

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Boil the potatoes
  1. Boil the potato slices until tender, about 15 minutes, at a rolling simmer. Drain and set aside while you cook the bacon and dressing.
Cook bacon and sauté onions
  1. Cook the bacon until crispy, then reserve 3 tablespoons drippings. Sauté the diced onion in the drippings until soft.
Make the tangy vinaigrette
  1. Add chicken broth, white wine vinegar, sugar, Dijon mustard, and caraway seeds to the skillet. Bring the mixture to a simmer over medium heat until the sugar dissolves and the dressing smells tangy.
Combine and finish
  1. Crumble the bacon and add it to the drained potatoes. Toss gently to coat.
  2. Pour the hot dressing over the potatoes and bacon. Toss gently so everything glistens and the potatoes stay warm.
  3. Add chopped parsley, then season with salt and pepper. Stir just until evenly distributed.
  4. Serve warm immediately. Keep it warm until serving for the best texture.

Notes

Pro tip: keep the potatoes warm and pour the dressing while it’s hot so the flavors soak in without turning watery. Refrigerate leftovers in a covered container for up to 3 days and rewarm gently on low heat; the texture is best within 24–48 hours. Freezing is not recommended because potatoes can become mealy after thawing. Dietary swap: for a no-meat version, replace bacon with smoked turkey or omit it and use a drizzle of extra vinegar-forward dressing (you’ll lose some smokiness).