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+ servings
German potato salad in a white bowl

German Potato Salad Recipe

This German Potato Salad is the best potato salad recipe! Tender potatoes are tossed in a warm sweet, tangy dressing with crisp bacon and fresh herbs. Eat it warm or cold for the ultimate side dish!

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  • 1.5 pounds red baby potatoes
  • 4 slices thick cut bacon
  • 1/2 red onion chopped
  • 2 cloves garlic minced
  • 1/2 cup water may substitute with chicken or vegetable broth
  • 1/3 cup white vinegar
  • 2 tablespoons pure maple syrup may substitute with your favorite sweetener
  • 1.5 tablespoons grainy mustard may substitute with 2-3 teaspoons dijon
  • 1/2 teaspoon kosher salt add more to taste
  • 1/4 teaspoon freshly ground black pepper add more to taste
  • 2 tablespoons freshly chopped parsley
  • 2 tablespoons freshly chopped dill


  • Place the potatoes in a large pot and fill with water until it is 1" over the top of the potatoes. Cover and bring to a boil over high heat. Remove the lid and reduce the heat to medium and simmer for 8-10 minutes until the potatoes are tender but still firm. Drain well in a colander.
  • When the potatoes are cool enough to handle, place in a large bowl.
  • While the potatoes cook, cook the bacon in a large skillet according to package instructions. Place the cooked bacon on a paper towel lined plate to blot excess grease.
  • Crumble or chop the bacon when cool enough to handle.
  • Reserve 1/4 cup of the bacon drippings, and add the red onion. Cook over medium heat until softened, about 3 minutes, then add the garlic and cook for 30 seconds longer.
  • Add the water, vinegar, maple syrup, mustard, salt and pepper to the pan and whisk well.
  • Bring to a boil and cook until reduced by half and thickened, about 5 minutes.
  • Add the warm bacon dressing, fresh parsley and dill to the potatoes and toss gently to coat. Taste and adjust the seasoning as needed. Enjoy warm or cold!


  • Pro tip: If you want hot or warm German potato salad, cook and assemble just before serving, or prepare it in advance and heat it slightly. If you prefer cold German potato salad, you can make it several hours or up to one day in advance!
  • I prefer to use red baby or new potatoes for this recipe as they're the perfect size and I love the color and flavor.  If you can only find larger red potatoes, be sure to cut them into about 1 1/2" chunks.
  • Grainy mustard has a more subtle flavor than dijon mustard, so if you're substituting with dijon be sure to use less.
  • If you don't have white vinegar on hand, it may be substituted with apple cider vinegar.


Calories: 208kcal, Carbohydrates: 24g, Protein: 6g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 16mg, Sodium: 419mg, Potassium: 611mg, Fiber: 2g, Sugar: 6g, Vitamin A: 143IU, Vitamin C: 13mg, Calcium: 30mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!