Published June 11, 2021.This post may contain affiliate links. Please read my disclosure policy.
This tasty German potato salad is so easy to make and is jam-packed with caramelized onions and crisp thick-cut bacon.
In my family, side dishes are what make the meal. When done right they become the perfect accompaniment and can enhance the flavor of the main course. If you’re looking for some great new side dish ideas, check out my Vinegar Coleslaw or Italian Pasta Salad Recipe.
German Potato Salad
German potato salad, better known as Schwabischer Kartoffelsalat in Germany, is a vinegar-based salad consisting of cooked potatoes, onions, and crisp bacon. This tasty side dish can be served hot or cold, and both ways are delicious.
Classically German speck, which is their version of cured bacon, would be used but thick-cut bacon is most commonly used here in the United States. In addition, there are several traditional recipes that do not use any meat at all, instead, they would serve this up alongside a schnitzel.
How to make German Potato Salad from Scratch
Use this easy-to-follow instruction for making a German potato salad from scratch:
Slice the Yukon potatoes about ¾ inches thick.
Boil the potatoes in a large pot of boiling salted water for 4 minutes.
Remove them from the hot water and strain. Set aside at room temperature in a colander to dry out a bit.
Next, add the bacon to a large frying pan or shallow rondeau pot on medium-high heat for 4-6 minutes or until crispy.
Remove the crisp bacon lardons and set them aside.
Add the slightly dried potatoes into the pan with rendered bacon fat on high heat along with the onions and cook for 4-6 minutes while stirring to lightly brown.
Finish by adding ¾ of the crisp cooked bacon, beef stock, vinegar, salt, pepper, and finely minced fresh parsley and mix to combine.
Garnish with more crisp bacon and addition chopped parsley.
Make-Ahead and Storage
Make-Ahead: You can make this recipe up to 1 day ahead of time.
How to Reheat: Place the desired amount in a small pan or pot and heat over low heat until warm. You can also heat in the microwave until warm.
How to Store: Cover and place in the refrigerator for up to 4 days. You can freeze this recipe, although you will lose moisture and flavor, for up to 3 months, covered.
chef notes + tips
- This potato salad will taste better the next day after infusing the flavors while in the refrigerator.
- German potato salad can be served hot or cold.
- This dish will go well with Pork, Sausage, Schnitzels, or at your next backyard BBQ get-together.
- You can substitute the Yukon potatoes for russet or red bliss potatoes.
- Feel free to substitute the beef stock for vegetable stock.
- Make sure the strained potatoes have little to no water on them before frying in the bacon fat.
More Potato Recipes
- Potato Soup
- Southern Potato Salad
- Sweet Potato Pie
- Scalloped Potatoes
- Sweet Potato Casserole
Be sure to follow me onFacebook,YouTube,Instagram,andPinterest,and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
Video
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Easy German Potato Salad Recipe
5 from 5 votes
This tasty German potato salad is so easy to make, and is jam packed with caramelized onions and crisp thick cut bacon.
Servings: 12
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Ingredients
- 3 pounds of sliced Yukon gold potatoes, about ¾” thick
- 1 peeled and medium diced yellow onion
- 6 thinly sliced strips thick cut bacon
- ¾ cup beef stock
- 1/3 cup white wine vinegar
- 2 tablespoons finely minced fresh parsley
- salt and pepper to tast
Instructions
Add the potatoes to a large pot of boiling salted water and cook for 4 minutes or just until tender.
Remove them from the water and strain in a colander and hold them there until ready to use.
Next, add the bacon to a large frying pan or shallow rondeau pot over medium-high heat and cook for 4-6 minutes or until crisp and browned. Set them bacon aside.
Turn the heat to high and add in the strained potatoes and onions and cook for 4-6 minutes or until lightly browned. Stir every minute using a spoon or spatula.
Pour in the beef stock, vinegar, ¾ crisp bacon, salt, pepper, and parsley and mix until combined.
Serve with remaining ¼ of the crisp cooked bacon and additional chopped parsley.
Notes
Chef Notes:
Make-Ahead: You can make this recipe up to 1 day ahead of time.
How to Reheat: Place the desired amount in a small pan or pot and heat over low heat until warm. You can also heat in the microwave until warm.
How to Store: Cover and place in the refrigerator for up to 4 days. You can freeze this recipe, although you will lose moisture and flavor, for up to 3 months, covered.
This potato salad will taste better the next day after infusing the flavors while in the refrigerator.
German potato salad can be served hot or cold.
This dish will go well with Pork, Sausage, Schnitzels, or at your next backyard BBQ get-together.
You can substitute the Yukon potatoes for russet or red bliss potatoes.
Feel free to substitute the beef stock for vegetable stock.
Make sure the strained potatoes have little to no water on them before frying in the bacon fat.
Nutrition
Calories: 169kcalCarbohydrates: 21gProtein: 5gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 12mgSodium: 157mgPotassium: 560mgFiber: 3gSugar: 1gVitamin A: 65IUVitamin C: 24mgCalcium: 19mgIron: 1mg
Course: Side Dish
Cuisine: dutch, german
Author: Chef Billy Parisi
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12 comments
- Jan Rake Hernandez
Chef, I KNOW your recipes are always awesome. But please, stir some celery seed (small amount) into this recipe — then it was be perfect 🙂
- Reply
Please do what you’d like to make it your own and to fit your tastebuds 🙂
- Reply
- Joan Dugan
I used to help my grandmother make this. She would crack an egg over the finished product to make it glisten. Delicious
- Reply
- Wendy
OMG, this was also my first time making German potato salad and will definitely make again and again. Super easy so much better the next day. I used extra bacon because, well why not!
- Reply
excellent!
- Reply
- Lulu
This recipe was super easy and delicious. I added extra parsley since we love it and if I was the only one eating it I would have used a little more vinegar, but the fam thinks it was perfect.
- Reply
excellent!
- Reply
- Jeanine
Delicious and easy recipe! Thank you!
- Reply
my pleasure
- Reply
- Heidi
OMG! Your reaction while tasting the potato salads is 100% accurate. LOVE, LOVE them both. Although the German one is a winner! I browned the potatoes a bit longer and it was amazing! Thank you so much for posting both recipes. I love your enthusiasm! It certainly rubs off on me!
- Reply
- Denise Klingbeil
This is truly Delicious. First time I have ever made a German potato salad and it won’t be the last. Wish I had made it the day before so it would have had a chance to let it sit. Will be making this every fall with my Brats, peppers and onions. FYI took a little longer the what the recipe said but worth it.
- Reply
- Max Parker
Been making this for years. Got the recipie from the German Festival in Louisville years ago . Hard to improve upon but use smoked pork jowel instead of bacon and serve warm !
- Reply
