German Potato Salad Recipe

Wash and cut potatoes

Scrub potatoes well. Leave skins on for texture. Cut potatoes into 1-inch chunks so they cook evenly.

Boil potatoes

Place potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 12–15 minutes depending on size. Do not overcook.

Drain and steam

Drain potatoes in a colander and let them sit for 2–3 minutes to allow steam to escape. This helps them hold shape and absorb dressing.

Prepare bacon

While potatoes are boiling, cut bacon into 1/2-inch pieces. In a large skillet over medium heat, cook bacon until crisp and golden, about 8–10 minutes. Remove bacon with a slotted spoon and transfer to a paper-towel-lined plate. Reserve drippings in the skillet (measure out 3 tablespoons; if you have less, add neutral oil to reach 3 tablespoons).

Sauté onion and garlic

With skillet over medium heat and using the reserved 3 tablespoons of bacon fat or oil, add the finely diced yellow onion and sauté until translucent and beginning to brown, about 5–7 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Deglaze (optional)

If using, add 2 tablespoons white wine or 1–2 tablespoons water to deglaze the pan, scraping up brown bits, and cook off most of the liquid, about 1 minute.

Make warm dressing

To the skillet with onions, add apple cider vinegar, granulated sugar, Dijon and yellow mustards, 1 teaspoon pepper, and 1 teaspoon celery seed if using. Stir and heat until sugar dissolves and the mixture is gently simmering, about 1–2 minutes. If dressing is too sharp, whisk in up to 2 tablespoons water to adjust acidity and make it saucier.

Combine with potatoes

Place drained warm potatoes in a large mixing bowl or the pot used earlier. Pour the warm dressing and the reserved crisp bacon (reserve a small handful for garnish) over the potatoes. Gently toss with a spatula so potatoes absorb the dressing but remain intact. The warm potatoes will soak up the flavors better.

Add herbs and optional apple

Add roughly chopped fresh parsley and sliced chives (if using). If using apple, fold in very small diced apple for a bright crunch. Adjust seasoning with additional salt and pepper to taste. If the salad seems dry, add a splash more vinegar or a tablespoon of warm water.

Finish and rest

Sprinkle reserved bacon over the top. Let the salad sit at room temperature for 15–30 minutes to allow flavors to meld. German potato salad can be served warm or at room temperature. For larger carry-out portions, chill slightly and reheat gently before serving if desired.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through. Stir before serving to redistribute dressing and bacon.