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Authentic German Potato Salad

Authentic German Potato Salad is a warm, no-mayo side made with tender Yukon gold potatoes and a tangy bacon vinaigrette. Crispy bacon, soft onions, and a vinegar-forward dressing are poured over hot potatoes for glossy, evenly coated flavor.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and dressing base
  • 3 lb Yukon gold potatoes
  • 8 bacon
  • 1 onion
  • 0.75 cup chicken broth
  • 0.33 cup white wine vinegar
  • 2 tbsp sugar
  • 1 tbsp Dijon mustard
  • 0.5 tsp caraway seeds optional
  • 0.01 salt
  • 0.01 pepper
  • 0.25 cup fresh parsley

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Boil the potatoes
  1. Boil the potato slices in salted water until tender, about 15 minutes, then drain thoroughly and keep them hot.
  2. While the potatoes cook, cook the bacon in a skillet until crispy, then reserve 3 tablespoons of the drippings and set the bacon aside.
Build the bacon vinaigrette
  1. Sauté the diced onion in the reserved bacon drippings until soft, about 5 minutes, stirring until glossy and fragrant.
  2. Add the chicken broth, white wine vinegar, sugar, Dijon mustard, and caraway seeds (if using) to the skillet and bring to a simmer over medium heat, 3–5 minutes, until the mixture looks slightly reduced.
Combine and finish
  1. Crumble the crispy bacon and add it to the hot potatoes, tossing to distribute the bacon pieces.
  2. Pour the hot dressing over the potatoes and bacon, tossing gently so the potatoes look coated and slightly glistening.
  3. Add the chopped parsley and season with salt and pepper, then toss once more and check for balance.
  4. Serve the German potato salad warm, aiming for a glossy, vinegar-kissed finish right before eating.

Notes

For the classic texture, keep the potatoes hot and pour the dressing immediately so they absorb the vinegar-bacon flavor. Refrigerate leftovers in a sealed container up to 3 days; reheat gently on the stovetop with a splash of broth or water to loosen the dressing (freezing not recommended). If you want a lower-fat swap, use thick-cut turkey bacon and reserve the drippings as needed, noting the flavor will be slightly milder.