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    Easy German Potato Salad Recipe

    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.

    bowl of German potato salad

    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.

    slicing yukon gold potatoes

    Boil the potatoes in a large pot of boiling salted water for 4 minutes.

    boiling sliced yukon potatoes

    Remove them from the hot water and strain.  Set aside at room temperature in a colander to dry out a bit.

    draining cooked potatoes in a colander

    Next, add the bacon to a large frying pan or shallow rondeau pot on medium-high heat for 4-6 minutes or until crispy.

    cooking thick cut bacon in a pan

    Remove the crisp bacon lardons and set them aside.

    crisp bacon lardons on a plate

    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.

    cooking sliced potatoes and onions in a pan

    Finish by adding ¾ of the crisp cooked bacon, beef stock, vinegar, salt, pepper, and finely minced fresh parsley and mix to combine.

    adding parsley to a pan of cooked potatoes

    Garnish with more crisp bacon and addition chopped parsley.

    garnishing german potato salad with 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 Billy Parisi

    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.
    german style potato salad in a bowl

    More Potato Recipes

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    Let's Cook - Chef Billy Parisi

    Video

    Easy German Potato Salad Recipe

    5 from 2 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
    Cook Time: 20 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