Traditional German Potato Salad

German Potato Salad in a white bowl along with a spoon and a garnish of parsley.

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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.

Prep Time30

chill time2

Course: BBQ Side dish, chilled side dish, potato side dish

Cuisine: German Inspired

Keyword: cold potato salad, German potato salad, hot potato salad, no-mayo potato salad, Oktoberfest recipe, vinegar potato salad

Servings: servings

Calories: 328kcal

Author: Renee Goerger

Equipment

Ingredients

4 pounds small red potatoes cut into bite-sized pieces
2 teaspoons kosher salt
½ pound bacon cooked, drained, and crumbled. Reserve 2 tablespoons of bacon grease
1 medium (approximately 1 cup) red onion medium to small dice
½ cup extra virgin olive oil
½ cup apple cider vinegar
2 tablespoons stone-ground mustard
2 teaspoons dried dill weed
1 tablespoon packed brown sugar
2 cloves garlic minced
¼ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons chopped fresh parsley optional

US Customary - Metric

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Instructions

In a large stockpot, boil the potatoes until fork-tender in enough water (with 2 teaspoons salt) to cover.
Drain and cover to keep warm.
Gently stir in the red onion and the cooked bacon.
In a jar with a tight-fitting lid, combine the olive oil, apple cider vinegar, mustard, dill weed, brown sugar, garlic, ¼ teaspoon salt, ¼ teaspoon black pepper, and the reserved 2 tablespoons of bacon grease.
Add the lid to the jar and shake vigorously to thoroughly combine. Pour the dressing over the warm, drained potatoes.
Stir well to combine.
Cover and refrigerate for at least 2 hours, or until ready to serve.
Right before serving garnish with freshly chopped parsley, if desired.
Serve cold, at room temperature, or warm (reheated, covered, in a moderate oven).

Notes

Store, covered, in an airtight container in the refrigerator for up to 5 days.

Note - to serve this potato salad warm after refrigerating, add the potato salad to an oven-safe dish, cover with foil, and heat in a moderate oven until warm.

Nutrition