German Potato Salad (Authentic Bavarian Recipe)

I share my Authentic German Potato Salad made with vinegar, bacon, and onion that can be served hot or cold, and there’s a little twist I add that always sparks questions.

I grew up on what my aunt always called Authentic German Potato Salad, and even now I can’t walk past it without a little pull. It’s not the soggy, sugary kind you see at potlucks, it’s got crisp bits of bacon and thin rings of yellow onion that punch through every forkful, and a brightness that keeps you curious.

I serve it warm or cold depending on mood, and people always ask if there’s a trick. There isn’t one obvious thing, just a few tiny contrasts that make each bite feel new.

Try it once, you’ll wonder why you waited so long.

Ingredients

• Potatoes: Creamy waxy potatoes give carbs fiber and a snug base for the dressing.
• Bacon: Salty smoky bacon adds protein rendered fat and a lot of savory umami.
• Apple cider vinegar: Tangy vinegar cuts richness brings bright sourness and balances sweetness.
• Mustard: German or Dijon mustard gives tang slight heat and helps emulsify the warm dressing.
• Onion: Soft caramelized onion adds sweet depth texture and a savory backbone.
• Parsley: Fresh parsley brightens the salad adds color and a hit of vitamin K.
• Sugar: A touch of sugar tames the acid rounding sharp edges to mild.
• Caraway seeds: Optional seeds lend warm anise like notes earthy flavor classic Bavarian touch.

Ingredient Quantities

• 2 lb waxy potatoes (Yukon Gold or red)
• 6 oz bacon (about 6 slices)
• 1 medium yellow onion
• 1/2 cup apple cider vinegar
• 1/2 cup chicken broth
• 2 tbsp granulated sugar
• 1 tbsp german or dijon mustard
• 1/4 cup fresh parsley
• 2 tbsp bacon drippings or neutral oil (optional)
• Salt and black pepper to taste
• 1/2 tsp caraway seeds (optional)

How to Make this

1. Put 2 lb waxy potatoes in a pot, cover with cold salted water, bring to a boil and cook until just fork tender, about 15-20 minutes depending on size; drain, let cool slightly then peel if you want and slice into 1/4 to 1/2 inch rounds or cubes.

2. While potatoes cook, fry 6 oz bacon in a large skillet over medium heat until crisp, about 8-10 minutes, then remove bacon to drain on paper towels and crumble when cool; reserve about 2 tbsp bacon drippings in the pan.

3. If you don’t have enough drippings, add 2 tbsp bacon drippings or neutral oil to the pan, then add 1 medium yellow onion thinly sliced and cook over medium heat until soft and lightly browned, about 5-7 minutes.

4. Add 1/2 cup apple cider vinegar and 1/2 cup chicken broth to the onion pan to deglaze, scraping up browned bits, then stir in 2 tbsp granulated sugar, 1 tbsp German or Dijon mustard, 1/2 tsp caraway seeds if using, and a good pinch of salt and black pepper; simmer gently for 2-3 minutes to meld flavors.

5. Taste the warm dressing and adjust seasoning, add a little more sugar if too sharp or a splash more broth if too strong, remember the potatoes will absorb flavor.

6. Place the warm potato slices in a serving bowl or shallow pan and pour the hot onion-vinegar dressing over them so the potatoes soak it up, gently tossing so everything is coated; if the dressing seems thin save a few tablespoons of hot dressing to loosen later.

7. Add the crumbled bacon and 1/4 cup chopped fresh parsley, toss again lightly so you don’t mash the potatoes, season with salt and black pepper to taste.

8. Let the salad sit 5-10 minutes so the flavors marry and the potatoes absorb dressing, serve warm right away or chill and serve cold later, both are traditional and tasty.

9. Leftovers: store in an airtight container in the fridge up to 3 days, if it seems dry next day warm gently and stir in a splash of chicken broth or reserved dressing to refresh it.

Equipment Needed

1. large pot with lid (for boiling the potatoes)
2. colander (to drain)
3. chef’s knife
4. cutting board
5. large skillet (cast iron or stainless for bacon and onions)
6. measuring cups and measuring spoons
7. wooden spoon or heatproof spatula
8. large mixing or serving bowl
9. slotted spoon or tongs and paper towels (to remove/drain the bacon)

FAQ

German Potato Salad (Authentic Bavarian Recipe) Substitutions and Variations

• Waxy potatoes (Yukon Gold or red): Substitute with fingerlings, new potatoes, or red bliss — they hold together when tossed and need about the same cook time. Avoid russets, they get mushy.
• Bacon (6 oz): Swap for pancetta or smoked ham for the same porky flavor, turkey bacon to cut fat, or smoked tempeh for a vegetarian option. If you lose the drippings, add 2 tbsp olive oil and a pinch smoked paprika.
• Apple cider vinegar (1/2 cup): Use red wine vinegar or white wine vinegar, or lemon juice if you want a fresher tang; if using lemon use about 3/4 the amount so it’s not too sharp.
• Chicken broth (1/2 cup): Replace with vegetable broth for a meatless salad, beef broth for deeper flavor, or plain water plus a small bouillon cube; taste and adjust salt since broths vary.

Pro Tips

1. Dont overcook the potatoes, stop when a fork still meets a little resistance so they hold their shape when you toss them. Cut larger spuds down so everything cooks evenly.

2. Toast the caraway seeds in a dry pan for 20 to 30 seconds until fragrant before adding them, it wakes up their flavor. Add them to the hot dressing so they bloom.

3. For cleaner, crispier bacon try oven baking it on a rimmed sheet on a rack at 400 F until crisp, then crumble. Save the drippings but strain if theyre super dark or burnt.

4. Caramelize the onions low and slow for more depth, or add a small pinch of sugar to speed browning if youre short on time. Use a splash of the hot broth or vinegar to deglaze and scrape up the browned bits, thats where most of the flavor is.

5. Be gentle when mixing so you dont mash the potatoes; fold with a spatula or two spoons. If making ahead keep the dressing separate for a firmer salad, or save a few tablespoons of hot dressing to refresh leftovers.