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close-up of the best German potato salad in a serving bowl

German Potato Salad

This German potato salad is loaded with tons of bacon and has the best homemade sweet and tangy dressing that has no mayo. It's a classic for your summer table!
Course Side Dish
Cuisine German, German American
Keyword bacon potato salad, German potato salad, warm potato salad
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 359kcal


  • 2 pounds red potatoes
  • 12 ounces bacon cut into small pieces
  • 1 medium red onion chopped
  • 3 cloves garlic minced
  • 1/4 cup chicken or vegetable broth
  • 3 tablespoons white vinegar or cider vinegar
  • 1/2 tablespoon white sugar see note
  • 1 teaspoon Dijon mustard or German mustard
  • 2-3 tablespoons Italian parsley chopped
  • Salt & pepper to taste
  • Chives for garnish optional


  • Boil the potatoes (cut them in half if they're large and leave the peels on). Once they're done, drain and let them cool just enough to handle.
  • Meanwhile, add the broth, vinegar, sugar, and mustard to a bowl and whisk together. Set aside.
  • When the potatoes are close to being done, cut the bacon cup (easy with kitchen shears) and fry it in a large skillet until crispy (about 10 minutes).
  • Turn the burner off for this step to allow the skillet to cool a bit. Take the bacon out of the skillet and transfer to a paper towel lined plate. Leave the bacon fat in the pan.
  • To the skillet, add the onion and sauté for 5 minutes over medium heat.
  • Meanwhile, cut the cooked potatoes up into chunks or slices (large or small is totally up to you). You can leave the peels on or peel them with a knife - the peels will be very easy to remove.
  • To the skillet, stir in the garlic and cook for about 30 seconds.
  • Add the broth mixture to the skillet. Scrape up any browned bits from the bottom of the pan, let it come to a boil, and then cook for 1-2 minutes or until the liquid has reduced by about half (don't let it evaporate too much).
  • Take the skillet off the heat and then add the potatoes, cooked bacon, and parsley to it. Toss to coat.
  • Season with salt & pepper as needed and transfer potato salad to a serving bowl, or you could serve it right in the skillet as it retains heat and will keep it warmer for longer. Top with chives and enjoy warm.


  • Serves 4-6 as a side depending on how hungry people are. Or share it with one other person and eat it as a main course. I won't judge.
  • The dressing is fairly sweet without being cloying. If you're someone who loves sweet dressings, increase sugar up to 1 tablespoon (I found it too sweet with 1 tablespoon sugar when I first tested it). You could probably use less than suggested if you don't like sweet dressings, but it helps balance the vinegar.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.


Calories: 359kcal | Carbohydrates: 28g | Protein: 10g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 450mg | Potassium: 850mg | Fiber: 3g | Sugar: 4g | Vitamin A: 145IU | Vitamin C: 17mg | Calcium: 28mg | Iron: 2mg