I keep coming back to this Bavarian Potato Salad because every forkful is tangy, savory, and loaded with old-world charm. It is the kind of side dish that steals attention before the main course even hits the table.

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I’m obsessed with Bavarian Potato Salad because it skips the heavy mayo thing and goes straight for bold, tangy, savory bite after bite. I love how waxy potatoes soak up all that punchy flavor without falling apart, and the bacon brings just enough salty edge to keep me sneaking forkfuls from the bowl.

And yes, I absolutely count that as quality control. This is the potato salad I crave when I want something sharp, hearty, and a little messy in the best way.

But honestly? I’ll eat it straight from the fridge and call it lunch.

No regrets. Ever.

Ingredients

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Waxy potatoes hold their shape, so you get tender slices, not mushy mash.
Bacon brings salty crunch and that cozy, smoky flavor everyone notices first.
Yellow onion adds bite, but it softens into something sweet and mellow.
Hot broth soaks into the potatoes, making them savory all the way through.
White wine vinegar gives the salad its bright, tangy kick.
Neutral oil keeps things glossy without stealing the spotlight.
Sugar balances the vinegar, so it’s tangy but not harsh.
Mustard adds a little zip and makes the dressing taste deeper.
Kosher salt wakes everything up.
Basically, don’t skip it.
Black pepper adds gentle heat and keeps the salad from tasting flat.
Parsley makes it fresh, pretty, and a little less heavy.
Plus chives bring a mild oniony pop if you’re feeling fancy.

Ingredient Quantities

2 pounds waxy potatoes (Yukon Gold or red), cooked and sliced

6 slices bacon, diced

1 small yellow onion, finely chopped

1/2 cup hot chicken or beef broth

3 tablespoons white wine vinegar

3 tablespoons neutral oil (vegetable or canola)

1 teaspoon granulated sugar

1 teaspoon Dijon or German mustard

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons fresh parsley, chopped

1 tablespoon fresh chives, chopped (optional)

How to Make this

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1. Boil 2 pounds waxy potatoes in salted water until just tender, drain, cool slightly, then slice into 1/4 to 1/2 inch rounds.

2. In a skillet over medium heat cook 6 diced bacon slices until crisp; transfer bacon to paper towel and reserve 2 tablespoons bacon fat in the pan.

3. Add 1 small finely chopped yellow onion to the reserved bacon fat and cook over medium heat until soft and translucent.

4. Pour 1/2 cup hot chicken or beef broth into the pan with the onions to deglaze, scraping up browned bits.

5. Stir in 3 tablespoons white wine vinegar, 3 tablespoons neutral oil, 1 teaspoon granulated sugar, 1 teaspoon Dijon or German mustard, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper until the dressing is smooth and slightly warmed.

6. Place sliced potatoes in a large bowl and pour the warm dressing over them so the potatoes absorb the flavors.

7. Fold in the crisp bacon pieces and cooked onions, mixing gently to coat without breaking the potatoes.

8. Sprinkle 2 tablespoons chopped fresh parsley and 1 tablespoon chopped fresh chives if using, taste and adjust seasoning, then serve warm or at room temperature.

Equipment Needed

1. Large pot for boiling potatoes
2. Colander for draining and cooling potatoes
3. Chef knife
4. Cutting board
5. 10 to 12 inch skillet (preferably heavy or cast iron)
6. Slotted spoon or tongs for removing bacon
7. Wooden spoon or heatproof spatula for cooking and deglazing
8. Large mixing bowl for tossing potatoes with dressing
9. Measuring cups and spoons
10. Paper towels for draining bacon and blotting excess oil

FAQ

Can I make this ahead of time? Yes. Prepare up to the point of dressing the potatoes, then refrigerate the potatoes and bacon separately for up to 24 hours. Rewarm the broth and bacon, toss with potatoes and dressing just before serving so the flavors stay bright.

What type of potatoes work best? Waxy potatoes such as Yukon Gold or red potatoes hold their shape after cooking and give the classic texture for Bavarian potato salad.

Can I substitute the broth or oil? You can use either hot chicken or beef broth for flavor. For oil, use a neutral option like vegetable or canola oil. Olive oil will change the flavor profile and may be more assertive.

How do I prevent the potatoes from becoming mushy? Cook potatoes just until tender when pierced with a fork, then drain and cool briefly before slicing. Use waxy varieties and handle gently when tossing with the dressing.

Is there a vegetarian version? Yes. Omit the bacon and use vegetable broth. For a smoky note, add a small amount of smoked paprika or a few drops of liquid smoke.

How should I reheat leftovers? Warm gently in a skillet over low heat, stirring until heated through, or microwave in short intervals. Add a splash of hot broth if the salad seems dry to revive the dressing.

Bavarian Potato Salad Recipe Substitutions and Variations

Waxy potatoes: fingerling potatoes, new potatoes, red potatoes, or small yukon golds
Bacon: pancetta, smoked ham or speck, or cooked kielbasa
Hot chicken or beef broth: hot vegetable broth, hot water with bouillon, or mushroom broth for more umami
White wine vinegar: apple cider vinegar, red wine vinegar, or fresh lemon juice

Pro Tips

1. Cook the potatoes just until tender so they hold their shape when sliced; if they get too soft, let them steam-dry in the colander for a few minutes before slicing to prevent a mushy salad.
2. Save and use the hot broth when making the dressing; warmth helps the oil emulsify with the vinegar and mustard, so the potatoes soak up more flavor.
3. Crisp the bacon well and let it drain on paper towels, then mix it in at the end so it stays crunchy against the soft potatoes.
4. Make the salad a little ahead and let it rest at room temperature for 20 to 30 minutes before serving to let flavors meld; add the fresh chives right before serving for the brightest finish.