Introduced in today’s German potato salad recipe is a fresher version of potato salad. It features very similar ingredients to a regular potato salad, but instead of the mayo dressing, everything is tied together with a tangy, pungent dressing.
This dressing isn’t made by just whisking ingredients together. It involves cooking the bacon until the fat is rendered out, sautéing onions and garlic in this fat, then adding chicken broth, vinegar, and mustard. Rather than tantalizing creaminess, this dressing brings a fine combination of savory and fresh flavors to the salad.
If we’ve somehow made it sound elaborate, we promise you it’s not. The salad needs no more attention than a typical stir-fry.
Is German Potato Salad Healthy?
The dressing for German potato salad, unlike that of the classic one, contains no dairy products or mayonnaise —typical sources of saturated fats.
There’s bacon, which is high in both saturated fats and sodium, but we managed to keep those two within safe limits by using only a moderate amount of it.
After the final tweak in portion size, each serving of this salad comes with around 250 calories — a very reasonable count for a nutritious side dish.
Ingredients for Our German Potato Salad Recipe
German potato salad is traditionally prepared with red-skinned potatoes, whose rustic earthy pink shade gives it a lot of character. However, while it’s not very different from the good ol’ russet in terms of taste, you can also use russet potatoes, like we did.
No matter which potato type you go for, however, it’s compulsory that you keep its skin. Not just adding a nice touch of presentation and a chewy texture like apple skin, potato skin is actually good for your health bringing even more nutrients to your plate, such as complex carbs, fiber, potassium, vitamin C, folate, and vitamin B6.
The dressing for our salad starts with rendering bacon fat in a pan, then using this fat to cook the aromatics — onion and garlic. A splash of broth is added to collect the flavorful bits that are sure to stick to the bottom otherwise, then come in vinegar, mustard, and pepper. The pan will look a little watery, but soon the potatoes will absorb it all up.
For the final touch, we scatter parsley and chopped green onions on top. You can skip the parsley if you want to—it’s mostly for garnishing, but the onions are a must, as their pungent taste really complements this salad.
How to Make German Potato Salad
Here’s what we did to make our salad:
Microwave potatoes for 15 minutes.
Add sliced bacon to a non-stick frying pan. Stir the bacon over medium heat, until crispy.
Add chopped garlic and sliced onion in. Stir and cook until softened.
Add chicken broth to the pan and deglaze.
Add vinegar and mustard, and stir to combine.
Add the microwaved potatoes in and gently toss to coat.
Sprinkle chopped onions and parsley on top, and serve.
For more details, refer to our printable ‘German potato salad recipe’ card at the bottom of this article.
Storing the Salad
As this salad can be served chilled, you can place the entire salad bowl in the fridge covered. It can be stored for 4 days max, ready to serve at any time.
In case you want this salad served warm, there are many ways to heat it:
- Transfer your desired portion to a microwave-safe bowl, cover it with plastic wrap, and microwave on medium for 2 minutes.
- Place the portion into a ramekin or other oven-safe container, and bake at 350°F for 10 minutes. If you use an air fryer, it’ll need just 5 minutes.
- Heat the portion in a non-stick skillet over medium heat, and stir frequently for around 4 minutes. Add about 1 tbsp of water or chicken broth per serving, if things start to look a bit too dry.
German Potato Salad Recipe
- Place 24 potatoes into a bowl, and cover it with plastic wrap. Microwave on medium for 15 minutes.
- Heat a non-stick frying pan over medium heat, and add 4 oz sliced bacon.
- Stir the bacon over medium heat until crispy, for around 1 – 2 minutes.
- Add 2 oz chopped onions and 1 tbsp minced garlic.
- Sauté these aromatics for about 1 minute or until softened.
- Add 1/4 cup chicken broth to the pan and scrape the bottom to release flavorful bits.
- Add 1 tbsp apple cider vinegar, 1 tsp mustard, and 1/2 tsp ground black pepper, and stir to combine. Turn off the heat if the potatoes aren’t finished yet.
- When the potatoes are done, carefully remove the wrap, and add them to the skillet. Gently toss to coat.
- Sprinkle 1/4 cup chopped parsley and 1/4 cup green onions over the top, and serve.