Traditional German Potato Salad

Traditional German Potato Salad is the perfect side dish for just about any main course. It's especially good at a backyard BBQ or party and can be served warm, room temperature, or cold. The choice is yours.

If you enjoy German, and German-inspired food, I invite you to visit and try these following recipes: Crescent Wrapped Bratwurst Bite Appetizers, German Onion Soup, Ground Beef Sauerbraten Goulash, Oma's Sweet and Sour Red Cabbage, and German Zucker Kuchen (sugar cake).

Recipe disclaimer:

I originally published this recipe for German Potato Salad in October of 2014.

I've recently come back to update this post by adding additional helpful information for you, plus I've also included a printable recipe card which this recipe was lacking in 2014.

That said, all the images show within this post along the recipe itself have not changed one bit, and I'm 100% confident you'll find this recipe still stands the test (and taste) of time.

Enjoy!

The ingredient list:

*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.

Kitchen tools and equiptment needed:

• large (6 quart) stockpot
• chef's knife
• cutting board
• measuring cups and spoons
• mixing bowls
• silicone spatula
• garlic press (optional)
• colander, for draining potatoes (optional)
• glass jar with lid (for mixing dressing)

What to pair with traditional German potato salad?

I love a good schnitzel, so I'd suggest pairing this yummy Pork Schnitzel with Lemon alongside this tangy potato salad.

Or maybe this Knockwurst Sausage Sandwich with sauerkraut and Muenster cheese piled high on a toasted garlic pretzel roll is more to your liking?

And, of course, for the bratwurst lovers among us, what about the standard yet completely delicious Beer Braised Bratwurst with Horseradish and Dill?

Or a plain hot dog on a bun with a touch of sauerkraut is always a winner and super easy to prepare.

How many servings of German potato salad does this recipe make?

This recipe serves a crowd, making it great for potlucks, parties, backyard BBQs, Oktoberfest celebrations, and all kinds of social gatherings.

However, if you'd like to adjust the serving size for this recipe, please feel free to cut all ingredient amounts in half, and it will work wonderfully if needed.

Can other types of potatoes be used to make this recipe?

I chose to use red potatoes for this recipe, but you can also use Yukon gold potatoes (or even a mix of the two) to make a bi-color potato salad.

Why is a waxy potato best for making potato salad?

A waxy potato can hold its shape better during and after cooking than a starchy potato (i.e., russet), which tends to break down and fall apart after cooking.

Waxy potatoes (red potatoes or Yukon Golds) have very thin skins and do not require peeling, making them the perfect choice for potato salad.

Tips for cooking potatoes for potato salad:

Wash and cut the waxy potato into bite-sized pieces, keeping them all roughly the same size.

Add the cut potatoes to a pot of cold water, then add enough water to slightly cover them.

Salt the water before turning the heat under the pot to medium/high. I recommend adding only 2 teaspoons of kosher salt to the water to season the potatoes as they cook, since the vinegar dressing will also add a salty component to the finished dish.

Watch the pot carefully to avoid boil-over, or keep a wooden spoon in the pot as the potatoes cook to prevent messy boil-over.

After 10-12 minutes of boiling, pierce one of the larger potatoes with a paring knife. If the potatoes pierce easily, they are cooked and ready to drain.

If the potato is still too firm, continue cooking for 1-2 more minutes and test again.

Once the potatoes are fully cooked, immediately drain them in a colander and return them to the pot to keep warm before adding the dressing.

Can the bacon be omitted from this recipe?

You can omit the bacon if you wish, but I strongly recommend leaving it in for traditional German potato salad flavor.

How long can this potato salad sit out at a picnic or BBQ?

Since this is not a mayonnaise-based potato salad, this side dish can be taken outside without worry of spoilage for many hours, if needed.

I do recommend, however, keeping it covered if it is outside for any length of time.

German potato salad quick take:

• Cut and boil 4 pounds of red potatoes until fork tender.
• Drain and keep warm add the red onions and cooked bacon.
• Shake the ingredients for the dressing together in a jar with a lid and pour the dressing over the warm potatoes.
• Gently stir to combine all the ingredients.
• Cover and refrigerate for 2-4 hours for the flavors to marry before serving.
• Garnish the potato salad with freshly chopped parsley (if using) right before serving.

How do you reheat potato salad after chilling if you plan to serve it warm?

After the potato salad has had a chance to sit in the fridge to marry its flavors, add it to an oven-safe baking dish and cook, covered with foil, in a moderate oven until warm (approximately 30 minutes).

Once warm, stir, and garnish with freshly chopped parsley, if desired, before serving.

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