German potato salad is a traditional side dish in Germany, Austria, and other parts of Central Europe. It is made with boiled potatoes, onions, bacon or sausage, and a dressing made with vinegar, oil, and spices. As with many salads in Germany, they can be served warm or cold. This recipe is served warm, and is a great accompaniment to any main course, German or not.

Traditional Warm German Potato Salad

German potato salad is typically made with waxy potatoes, such as Yukon Gold or red potatoes. These potatoes hold their shape well when boiled and do not become mushy. Some recipes also include other ingredients than we have included, such as bacon, pickles, or sour cream. Use your intuition about what you add to your salad, it's a personal choice :).

5 from 2 votes

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Course: Side Dish

Cuisine: Austria, German

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Author: My Hungry Traveler

Equipment

Large pot
Large skillet
Colander

Ingredients

2 lbs Red or Yukon gold potatoes, same size
6 slices Bacon, chopped
2 cups Red onion, chopped
2 tsp Garlic, minced
½ cup Chicken broth
¼ cup Apple cider vinegar
1 tbsp Dijon mustard
2 tsp Sugar
Salt and pepper to taste
½ cup Parsley, chopped
2 tbsp Olive oil

Instructions

Place potatoes in pot and cover with water. Season water with 1 tbsp of salt. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer are just tender, about 10-15 minutes. Test by piercing with a knife. They should be cooked all the way through but not be tender or mushy. Drain in a colander and leave to let cool slightly. When cool enough to handle, cut into chunks and place in serving bowl. Add olive oil.
In a large skillet set over medium-high heat, cook bacon until crisp, about 6-7 minutes. Transfer with a slotted spoon to the bowl with potatoes, leaving bacon drippings in the skillet. Add onions to the skillet and cook for 5 minutes. Add garlic and cook 30 seconds more.
Add chicken broth, vinegar, mustard and sugar to the onions. Bring liquid to a simmer and then cook 2-3 minutes to reduce by about half. Pour contents of the skillet over the potatoes, add parsley and gently toss. Season with salt and pepper. Serve warm.