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Authentic German Potato Salad Recipe: Warm Bavarian-Style Comfort

Authentic German Potato Salad Recipe

A warm southern German-style potato salad with waxy potatoes, bacon, onion, broth, vinegar, and fresh herbs. The hot dressing soaks into the potatoes during a brief resting period for rich, tangy flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Potato Salad
  • 2 lb (900 g) Waxy potatoes, such as Yukon Gold, red potatoes, or German fingerlings
  • 6-8 oz (170-225 g) Bacon, cut into small pieces
  • 1 medium Medium yellow onion, finely diced
Dressing
  • 3/4 cup (180 ml) Chicken or beef broth
  • 1/4 cup (60 ml) White wine vinegar or apple cider vinegar
  • 1 tbsp Granulated sugar
  • 1 tbsp Dijon mustard
  • 1 tsp Fine salt
  • 1/2 tsp Freshly ground black pepper
Cooking
  • 1-2 tbsp Vegetable oil, only if needed after cooking the bacon
Garnish
  • 2 tbsp Fresh parsley or chives, chopped

Method
 

Step-by-Step
  1. Scrub the potatoes and place them unpeeled in a pot of generously salted cold water. Bring the water to a boil and cook for 18-25 minutes, or until a knife pierces the potatoes with slight resistance.
  2. Drain the potatoes and let them cool just until they are comfortable to handle. Peel them if desired, then slice them about 1/4 inch (6 mm) thick while still warm.
  3. Fry the bacon in a large skillet until crisp. Remove the bacon, leaving about 2 tablespoons of rendered fat in the skillet; add 1-2 tablespoons vegetable oil only if needed.
  4. Cook the diced onion in the bacon fat over medium heat for 3-5 minutes, until softened. Add the broth, vinegar, sugar, Dijon mustard, salt, and pepper, then simmer for 2-3 minutes while scraping up browned bits.
  5. Pour the hot dressing over the warm sliced potatoes. Add the crisp bacon and gently fold everything together so the potato slices stay intact.
  6. Let the salad stand for 15-30 minutes so the potatoes absorb the dressing. Stir in the chopped parsley or chives just before serving, and serve warm or at room temperature.

Notes

Use waxy potatoes rather than russets because they hold their shape when boiled and sliced. Dress the potatoes while warm and allow the salad to rest before serving so the broth-and-vinegar dressing can penetrate the slices.