Name: The Best Potato Salads (Plus the Sides I Always Bring With Them)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: German
Ingredients: 2 pounds diced red potatoes; 1 pound bacon; 1 cup diced red onion (1 medium onion); 1/4 cup distilled white vinegar; 1/4 cup olive oil; 2 tablespoons granulated sugar; 1 tablespoon Dijon mustard; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup chopped fresh parsley

Jump to Recipe · Leave a Review

Old-fashioned German potato salad is a comforting dish that brings together the creamy texture of potatoes with the savory crunch of bacon—what’s not to love? Its tangy dressing, enhanced by the zing of Dijon mustard and the sharpness of red onion, elevates each bite. This recipe is perfect for picnics, potlucks, or even a cozy family dinner. If you’ve never tried your hand at making potato salad, this version might just become your go-to. It’s simple enough for a weeknight yet special enough for gatherings.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make The Best Potato Salads (Plus the Sides I Always Bring With Them)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
The Best Potato Salads (Plus the Sides I Always Bring With Them)

The Best Potato Salads (Plus the Sides I Always Bring With Them)

I first stumbled upon this German potato salad at a summer barbecue, and let me tell you, it outshone every other dish. The irresistible combination of warm potatoes and crispy bacon caught my eye, and once I tasted it, I was hooked. The balance of flavors and textures made it an instant favorite among friends and family. Now, I always look forward to making it, especially for gatherings, where it quickly disappears off the table. Trust me, when you try this recipe, you’ll see why it’s one of the best potato salads—plus, I’ve got the perfect sides to bring along!

Why You’ll Love This Recipe

Simple & Quick: This dish comes together in just 30 minutes—perfect for last-minute parties!
Irresistible Flavor: The warm, tangy dressing combined with crispy bacon creates a delightful taste explosion.
Eye-Catching Appeal: The vibrant colors from red potatoes and onions create a dish that’s as beautiful as it is delicious.
Flexible Serving: Great as a side or a main course, it fits right in at BBQs, picnics, and family dinners.
Diet-Friendly Options: With a few tweaks, it can easily be made gluten-free or vegetarian-friendly.

Ingredients You’ll Need

2 pounds diced red potatoes (or sliced): These provide a firm texture and a hint of sweetness that pairs well with the dressing. If desired, you can substitute with Yukon Gold for a creamier texture.
1 pound bacon (diced): Adds a savory, smoky flavor and crunch. Turkey bacon or a vegetarian bacon substitute works in a pinch.
1 cup diced red onion (1 medium onion): Offers a sharp, sweet bite. If you prefer a milder flavor, consider using green onions instead.
1/4 cup distilled white vinegar: This brings the tanginess that characterizes the dish. Apple cider vinegar can also be an excellent alternative.
1/4 cup olive oil: Helps to emulsify the dressing, adding richness. Another neutral oil will suffice, but avoid strong-flavored oils.
2 tablespoons granulated sugar: Balances the acidity of the vinegar. Honey or agave syrup can be used for a natural sweetness instead.
1 tablespoon Dijon mustard: Infuses a subtle heat and depth of flavor; yellow mustard can work if that’s all you have.
1 teaspoon salt: Enhances all the flavors in the salad.
1/2 teaspoon black pepper: For a little extra bite. Adjust to taste, or add more for extra heat.
1/4 cup chopped fresh parsley: This adds freshness and a pop of color. Feel free to substitute with chives for a different flavor profile.

How to Make The Best Potato Salads (Plus the Sides I Always Bring With Them)

Cook the Potatoes: Place the diced red potatoes in a large pot and cover them with cold water. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, or until fork-tender. Drain and set aside to cool slightly.
Crisp the Bacon: While the potatoes are cooking, place the diced bacon in a skillet over medium heat. Cook until crispy, about 7-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain excess grease.
Mix the Dressing: In a small bowl, whisk together the distilled white vinegar, olive oil, granulated sugar, Dijon mustard, salt, and black pepper until emulsified and smooth.
Combine Ingredients: In a large mixing bowl, add the warm potatoes, crispy bacon, sautéed red onion, and fresh parsley. Drizzle the dressing over the mixture and gently toss until everything is evenly coated.
Adjust Seasoning: Taste the salad and adjust the seasoning if necessary—add more salt, pepper, or even a dash more vinegar according to your preference.
Serve: You can serve this potato salad warm, at room temperature, or chilled. It will firm up a bit in the fridge but tastes delightful any way you choose!

Storing & Reheating

To store your potato salad, place it in an airtight container and keep it in the refrigerator for up to 3 days. If you need to freeze it, use a freezer-safe container for up to 3 months. Just be aware that the texture may change slightly upon thawing; to freshen it up, give it a good stir and maybe add a splash more vinegar or olive oil before serving.

Chef’s Helpful Tips

Avoid overcooking the potatoes to keep them from becoming mushy; they should be fork-tender but not falling apart.
Make sure to let it cool down slightly after cooking so that the dressing doesn’t separate when added.
If you’re preparing ahead of time, dress the salad just before serving to maintain the best texture.
Feel free to experiment with add-ins like diced celery or hard-boiled eggs for extra flavor and texture.

This German potato salad is not only packed with flavor but also allows you the freedom to make it uniquely yours. I encourage you to play with the ingredients and adjust the dressing until it’s just right for your taste. Whether it’s a festive gathering or a casual family get-together, this dish is bound to impress.

Recipe FAQs

Can I make this potato salad a day in advance?

Absolutely! This potato salad actually tastes even better the next day as the flavors meld together. Just store it in the fridge and give it a little stir before serving.

Is this potato salad gluten-free?

As written, the recipe is gluten-free! Just be sure to use gluten-free bacon or substitutes if needed, and double-check all ingredients.

How do I make this recipe vegetarian?

You can easily make it vegetarian by omitting the bacon and replacing it with sautéed mushrooms or smoked tempeh for that smokey flavor. Adjust the seasoning accordingly to enhance the overall taste.

Can I use other types of potatoes?

Certainly! While red potatoes work wonderfully, you can use Yukon Gold or even a mix of waxy and starchy potatoes to change the texture. Just remember that each variety will bring its unique flavor profile.

Now, it’s time to gather your ingredients and make this delightful old-fashioned German potato salad. I can’t wait to hear what you think when you try it! Enjoy every last bite!