German Potato Salad (Authentic Bavarian Recipe)

Discover the irresistible charm of this German Potato Salad featuring tender red potatoes, crispy bacon, and delicately caramelized onions. A tangy blend of white vinegar, water, sugar, and Dijon mustard lifts every bite, making this versatile side dish a perfect companion to any meal, whether served warm or chilled.

I’m excited to share my authentic Bavarian German Potato Salad recipe with you. I made this dish using 2 lbs red potatoes which are scrubbed and boiled until soft, 6 slices thick cut bacon diced into small pieces, and 1 medium yellow onion chopped real fine.

The recipe calls for 1/3 cup white vinegar, 1/2 cup water, 2 tbsp sugar, and 1 tsp dijon mustard mixed together to give it a tangy, sweet flavor balanced with salt and freshly ground black pepper. This hearty salad can be enjoyed warm or cold and makes a great side dish for almost any meal.

Its nutritional profile is pretty balanced with the potatoes providing good carbs while the bacon adds a bit of protein and fats. I know you’ll love this German Potato Salad Recipe if you enjoy traditional German potato recipes and Bavarian recipes that are both flavorful and substantial.

Enjoy cookin it!

Why I Like this Recipe

I love this recipe because the crispy bacon mixes with the tender potatoes in a way that brings out a really savory flavor. I also dig how the tangy vinegar dressing wakes up all the ingredients making everything pop. Plus, I like that it can be served warm or cold—so it’s perfect no matter what I’m in the mood for. And honestly, it’s just a hearty, satisfying dish that’s simple to whip up when I need something filling.

My German potato salad is made with vinegar, bacon, and onion; it has a tangy kick from the vinegar and a rich, savory taste from the bacon and caramelized onions. I love that it can be served warm or cold cuz it fits any occasion when I’m craving a hearty side. It’s one of those dishes thats simple and delicious even if it isn’t perfect every time.

Ingredients

• Red potatoes are rich in carbohydrates and fiber, giving energy and a hearty texture to our salad.
• Thick cut bacon adds savory protein and a smoky flavor; its fat makes the dish extra indulgent.
• Yellow onion provides natural sweetness and crunch along with helpful antioxidants and vitamin C.
• White vinegar gives a tangy kick that balances savory flavors and brightens the overall taste.
• Dijon mustard offers a mild heat with extra depth, perfectly enhancing both sour and sweet notes.
• Sugar acts as a subtle sweetener that lifts the tangy accident, creating a balanced flavor profile.

Ingredient Quantities

• 2 lbs red potatoes, scrubed and boiled until soft
• 6 slices thick cut bacon, diced into small pieces
• 1 medium yellow onion, chopped real fine
• 1/3 cup white vinegar
• 1/2 cup water
• 2 tbsp sugar
• 1 tsp dijon mustard
• Salt, to taste
• Freshly ground black pepper, to taste

How to Make this

1. Boil the red potatoes in salted water until they are tender, then drain and let ’em cool a bit before cutting them into bite-sized pieces.

2. In a large skillet, cook the diced bacon over medium heat until it’s crispy. Once it’s done, use a slotted spoon to remove the bacon bits and leave the bacon fat in the pan.

3. Add the finely chopped yellow onion to the bacon fat and cook it on medium-low heat until it’s soft and slightly caramelized.

4. In a small bowl, whisk together the white vinegar, water, sugar, and Dijon mustard until the sugar is dissolved.

5. Pour the vinegar mixture into the skillet with the onions and let it simmer for a couple of minutes so the flavors combine.

6. Gently add the warm potato pieces into the skillet and carefully toss everything together to evenly coat the potatoes.

7. Stir in the crispy bacon bits, and season the salad with salt and freshly ground black pepper to taste.

8. Serve the salad either warm or chilled, according to your preference, and enjoy this hearty side dish!

Equipment Needed

1. Large pot for boiling the red potatoes
2. Colander for draining the potatoes
3. Cutting board for cutting potatoes, bacon, and onion
4. Knife for chopping the ingredients
5. Large skillet for cooking bacon and onions
6. Slotted spoon for removing the crispy bacon bits
7. Small bowl for whisking together the vinegar mixture
8. Whisk (or fork) for mixing the dressing
9. Measuring cups and spoons for the liquids and seasonings
10. Serving bowl or plates to present the salad

FAQ

German Potato Salad (Authentic Bavarian Recipe) Substitutions and Variations

• If you dont have red potatoes, you can use Yukon Gold or white potatoes instead. Theyll work just as good in texture.
• If youre out of thick cut bacon, try turkey bacon or smoked ham for a similar smokey flavor.
• If white vinegar isn’t available, apple cider vinegar or red wine vinegar can be substituted for a different tang.
• An alternative for water could be a light chicken broth to add extra flavor.
• If you dont have yellow onion, you might use a few shallots or even red onion for a milder taste.

Pro Tips

1. When you boil the potatoes, check them a few times so you dont end up with mushy bits. Cutting them into even chunks really helps the salad mix better.

2. Keep an eye on the bacon fat when you cook the onions. If it gets too hot the onions might burn instead of slowly caramelizing so go low and slow.

3. Make sure you whisk the vinegar mixture really well before it goes in the pan. If the sugar doesn’t dissolve completely were gonna have little spots of extra sweetness so it helps to stir it up a bunch.

4. Taste the salad as you finish mixing it all together. Sometimes youll need a little more salt or pepper so adjust seasonings as you go for best flavor.