Why You’ll Love this German Potato Salad with Bacon
There are five irresistible reasons why this German Potato Salad with Bacon will become your new favorite side dish.
First, it’s served warm, unlike mayo-based versions.
Second, that bacon flavor infuses everything—crispy bits plus the rendered fat in the dressing creates magic.
Third, the vinegar-forward tang cuts through the richness perfectly.
Fourth, those tender red potatoes absorb all those incredible flavors.
Finally, it’s actually better made ahead, letting those ingredients mingle and marry.
Can you imagine anything more comforting on your dinner table?
Trust me, once you try this vinegary, bacon-studded version, traditional potato salad might lose its appeal forever.
What Ingredients are in German Potato Salad with Bacon?
Traditional German potato salad is a delightful departure from creamy, mayo-based versions you might be more familiar with. This warm, tangy dish showcases the perfect marriage of crispy bacon, tender potatoes, and a vinegary dressing that brings everything together in harmony. The ingredients are simple but create complex flavors as they blend together, especially as the warm potatoes absorb all that bacon-infused goodness.
- 4 slices bacon
- 2 pounds small red potatoes
- 3 tablespoons chopped onions
- 3 tablespoons chopped pimiento
- 1 hard-boiled egg, grated
- 2 tablespoons chopped fresh parsley
- 2 teaspoons cider vinegar
- 6 tablespoons seasoned vinegar
- 1½ cups water
- ½ cup cider vinegar
- 6 tablespoons bacon fat (reserved from cooking the bacon)
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon salt
- 1 dash white pepper
When shopping for this recipe, quality really matters with a few key ingredients. Look for small red potatoes with thin skins that will hold their shape after cooking. For the bacon, I recommend choosing a thicker cut with good fat content—this guarantees you’ll have enough rendered fat for the dressing, which is where so much of the flavor comes from. And while it might be tempting to substitute white vinegar for cider vinegar, don’t do it! The mellow, fruity notes in cider vinegar are essential to achieving that authentic German potato salad taste we’re after.
How to Make this German Potato Salad with Bacon
Making this warm, tangy German potato salad starts with the bacon, which provides both flavor and necessary fat for the dressing. Fry 4 slices of bacon until they’re perfectly crisp, then remove them to paper towels, being careful to reserve all that precious bacon fat—you’ll need 6 tablespoons of it for the dressing later.
While the bacon cools, steam or boil 2 pounds of small red potatoes until they’re fork-tender. The magic really happens when you peel and slice these potatoes while they’re still warm, as they’ll absorb the dressing much better this way. You should end up with about 6 cups of thinly sliced potatoes.
Now comes the gentle combining step, where you’ll toss your warm potato slices with 3 tablespoons chopped onions, 3 tablespoons chopped pimiento, 1 grated hard-boiled egg, 2 tablespoons fresh parsley, the crumbled bacon, 2 teaspoons cider vinegar, and 6 tablespoons of seasoned vinegar.
Let this mixture rest for about 30 minutes—trust me, this waiting period is non-negotiable if you want the flavors to properly meld. Meanwhile, prepare the dressing by bringing 1½ cups water, ½ cup cider vinegar, and your reserved 6 tablespoons bacon fat to a boil. Using a premium Dutch oven for this step ensures even heat distribution and prevents your dressing from burning.
In a separate bowl, mix ¼ cup flour, ¼ cup granulated sugar, 1 tablespoon salt, and a dash of white pepper, then add this dry mixture to your boiling liquid, stirring vigorously. Keep stirring until the dressing turns clear and thickens slightly.
The final step? Pour this hot, bacon-infused dressing over your potato mixture and stir everything together with a light touch. Unlike American potato salads that need chilling, this German version is traditionally served warm or hot, allowing all those amazing flavors to shine through. For an authentic serving experience, consider plating your potato salad on a cast iron skillet to help maintain its warm temperature throughout your meal.
German Potato Salad with Bacon Substitutions and Variations
While classic German potato salad relies on bacon for its signature smoky depth, I’ve found several delicious substitutions that can accommodate different dietary needs without sacrificing flavor.
For vegetarians, smoked tempeh or mushrooms sautéed in olive oil provide that umami kick. Don’t have red potatoes? Yukon golds work beautifully, though they’re a bit creamier.
The dressing can be tweaked too. Replace cider vinegar with white wine vinegar for a milder tang, or add a teaspoon of Dijon mustard for extra zip.
And honestly, who says you can’t throw in some diced cucumbers or capers? Your kitchen, your rules.
What to Serve with German Potato Salad with Bacon
German potato salad with bacon makes a fantastic companion to so many main dishes, and I’m often asked what pairs best with its tangy, savory profile.
It’s absolutely divine alongside grilled bratwurst or schnitzel, where the vinegary notes cut through richer meats.
Roasted chicken? A match made in culinary heaven.
For a complete German-inspired feast, serve it with sauerkraut and hearty rye bread.
Vegetarians might appreciate it next to a robust mushroom strudel or grilled vegetables.
Final Thoughts
After mastering this traditional German potato salad recipe, I’m confident you’ll add it to your regular rotation of side dishes. The combination of warm potatoes, crispy bacon, and tangy vinegar dressing creates a perfect harmony of flavors that simply can’t be matched by mayonnaise-based varieties.
What I love most about this dish is its versatility. Serve it warm at dinner or room temperature at picnics. The flavors actually develop nicely as it sits. If you need another easy meal option for busy days, try preparing corned beef brisket in your slow cooker for a hands-off dinner solution. If you enjoy repurposing ingredients, try creating a delicious bread pudding with any stale bread you have leftover from your meal.
