Name: German Potato Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: German
Ingredients: 1 kg / 2 lb baby red potatoes or other small waxy potatoes; 2 tsp salt; 100g / 3oz streaky bacon, chopped into 2cm x 4mm lardons; 1/4 red onion, sliced; 1/4 cup canola oil (or grapeseed oil); 1/3 cup apple cider vinegar; 2 tbsp white sugar; 2 green onions, finely sliced; 3 tbsp fresh dill, finely chopped (or substitute parsley)

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Introduction

German Potato Salad is a warm, tangy dish featuring tender potatoes tossed in a flavorful bacon and vinegar dressing. This classic side balances savory, sweet, and fresh herb notes, making it the perfect companion for grilled meats or a comforting meal on its own.

A white bowl filled with several layers of golden-brown cooked potato slices with crispy edges, mixed with bits of reddish-brown bacon and thin slices of cooked red onion. The dish is sprinkled on top with bright green chopped scallions and fresh dill leaves, adding hints of green against the warm tones of the potatoes and bacon. The potatoes have a slightly shiny, oily texture, showing they have been cooked with a bit of fat. The overall look is rustic and hearty, sitting on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 kg (2 lb) baby red potatoes or other small waxy potatoes
2 tsp salt
100 g (3 oz) streaky bacon, chopped into 2 cm x 4 mm lardons
1/4 red onion, sliced
1/4 cup canola oil (or grapeseed oil)
1/3 cup apple cider vinegar
2 tbsp white sugar
2 green onions, finely sliced
3 tbsp fresh dill, finely chopped (substitute parsley if preferred)

Instructions

Step 1: Place the baby potatoes in a large pot of cold water with the salt. Bring to a boil, then reduce heat and simmer for 10 minutes or until just cooked through but still slightly firm in the center. Drain and let cool slightly.
Step 2: Slice the potatoes into rounds about 0.7 cm (¼ inch) thick and set aside.
Step 3: Heat a large, unheated non-stick pan or well-seasoned cast iron skillet over medium heat. Add the chopped bacon and cook, turning heat to medium-high as the fat melts, for about 3 minutes until the bacon turns golden.
Step 4: Reduce heat to medium, add the sliced red onion, and cook for 3 minutes or until softened.
Step 5: Stir in apple cider vinegar and white sugar. Bring to a simmer while scraping the pan base to dissolve any caramelized bits into the liquid.
Step 6: Add the oil and simmer for 2 more minutes, creating the dressing.
Step 7: Gently toss the sliced potatoes in the warm dressing for about 1 minute until well coated and some dressing is absorbed.
Step 8: Taste and add more salt if needed, keeping in mind the bacon adds saltiness.
Step 9: On a platter or in a bowl, layer one-quarter of the potatoes, then sprinkle with one-quarter of the green onions and dill. Repeat layers until all ingredients are used.
Step 10: Serve warm for the best flavor, or enjoy at room temperature.

Tips & Variations

Use waxy potatoes like baby reds or fingerlings to ensure the salad holds its shape without becoming mushy.
Substitute fresh parsley for dill if you prefer a milder herb flavor.
For a smoky twist, add a teaspoon of smoked paprika to the dressing.
Leftover salad is delicious the next day, as the flavors deepen when chilled.

Storage

Store German Potato Salad in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or warm skillet to enjoy it warm again, or serve cold as a refreshing salad.

How to Serve

The image shows a close-up of a pan filled with cooked sliced potatoes and thinly sliced red onions. The potatoes are golden yellow with some browning on the edges, layered unevenly, mixed with translucent and slightly caramelized red onion strands scattered on top and throughout. The pan itself is metallic with a few small dark spots, and a metal spatula is partially visible under the potatoes. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular white potatoes instead of baby red potatoes?

Yes, but choose waxy varieties like Yukon Gold or fingerlings to maintain the salad’s texture. Starchy potatoes could break down and make the salad mushy.

Is German Potato Salad served hot or cold?

Traditionally, this salad is served warm or at room temperature to enjoy the full flavor of the dressing, but it can also be served cold if preferred.