Name: German Potato Salad
Prep time: 15 min
Cook time: 10 min
Ingredients: 6 bacon strips; ¼ cup white wine vinegar; ¼ cup water; 2 tablespoons granulated sugar; 8-10 small red potatoes (scrubbed and washed); 1 yellow onion (diced); 1 tablespoon garlic (minced); ½ tablespoon dijon mustard; ⅛ teaspoon salt; ⅛ teaspoon ground pepper; ¼ cup parsley (chopped)

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5 from 10 votes

My favorite traditional German potato salad dressed with a dijon vinegar dressing and served warm. The perfect cold weather side dish!

I have one of those names where it’s almost never spelled correctly, but it’s really not even that difficult a name. Most of my conversations at businesses go something like this:

“First name?”
“Leslie.”
“L-e-s-l-e-y?”
“No, i-e.”
“Oh, interesting. Last name?”
“Haasch. H-a-a-s-c-h.”
“H-a-s-h?”
“Close… H-a-A-S-c-h.”
“Got it. H-a-a-s-h.”
“…s-C-h.”
“Oh, sorry. [hands me paperwork with my name on it] What is that?”
“It’s German. Also, this paper says Lizzie Hosh.”

From German to Polish

While I fully embrace all my German-ness, it’s going to be… interesting to have the same conversation after the wedding, except with a Polish name. Can’t wait to share stories of how that goes down.

Also, I guarantee there are going to be a lot of occasions where someone says, “Mrs. Kiszka?” in a waiting room and it’s going to take me an awkwardly long amount of time to realize they’re talking to me.

What does that have to do with this recipe, you ask? It really doesn’t, other than the fact that my name is German and this recipe is also German. Crazy coincidence! But not really.

German potato salad is a longtime favorite

This is one of my favorite German recipes. It goes Apple Strudel, this, and then every version of schnitzel and sausage you can think of.

And if this isn’t served alongside my beer and meal, the meal is. not. complete.

Ingredients for German potato salad

8-10 small red potatoes, scrubbed and washed
6 bacon strips
1 yellow onion, diced
1 tablespoon garlic, minced
¼ cup white wine vinegar
¼ cup water
2 tablespoons granulated sugar
½ tablespoon dijon mustard
⅛ teaspoon salt
⅛ teaspoon ground pepper
¼ cup parsley, chopped

This recipe’s measurements don’t have to be exact

I’ve been making this for as long as I can remember. I usually wing the measurements because I have the recipe committed to memory and I just eyeball it all, but I put it all in writing JUST FOR YOU.

You’re right for feeling special. This is a special moment.

The amount of potatoes and bacon can be whatever you want your ratio to be. I’ve been known to put an entire of package in with this, and there’s no part of me that’s even slightly sorry about that.

Here’s the thing about German potato salad – you serve it warm.

Don’t freak out – I’m not asking you to leave a cold potato salad at room temperature until it goes bad. This bad boy is meant to be served hot off the stove.

It’s cold weather’s favorite potato salad. Also there’s no mayo in sight for this recipe because it uses a dijon mustard and vinegar dressing.

But really, you can eat it cold too, if you want to.

How to store German potato salad

Keep your potato salad in an airtight container in the fridge for up to 4 days.

If you’ve never had this before, I highly recommend you widen your horizons and try this right now.

No, really, right now. Go to the store and then get to boilin’!

After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!

German Potato Salad

5 from 10 votes

My favorite traditional German potato salad dressed with a dijon vinegar dressing and served warm. The perfect cold weather side dish!

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Prep Time 15 minutes

Cook Time 10 minutes

Servings servings

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Ingredients

6 bacon strips
¼ cup white wine vinegar
¼ cup water
2 tablespoons granulated sugar
8-10 small red potatoes, scrubbed and washed
1 yellow onion, diced
1 tablespoon garlic, minced
½ tablespoon dijon mustard
⅛ teaspoon salt
⅛ teaspoon ground pepper
¼ cup parsley, chopped

Instructions

Slice bacon into roughly 1″ pieces, dice onion, mince garlic. Set aside.
6 bacon strips | 1 yellow onion | 1 tablespoon garlic
In a small bowl, stir to combine vinegar, water and sugar. Set aside.
¼ cup white wine vinegar | ¼ cup water | 2 tablespoons granulated sugar
Fill a large pot with potatoes and fill with enough cold water to cover them. Add a pinch of salt and bring to a boil.
8-10 small red potatoes
Once boiling, lower heat to medium high and let simmer for 15-20 minutes or until easily pierced with a fork. Drain, and return to stove top (without heat) and let sit while you prepare the rest of the ingredients.
In a separate large pot over medium heat, heat bacon until browned and crispy. Turn off heat and remove bacon from pot with slotted spoon and set aside in a bowl, leaving bacon grease in pan.
6 bacon strips
While grease cools a bit, cut potatoes into smaller chunks, roughly 1″ in size. Set aside.
Carefully add onions to pan and heat, stirring frequently, for a few minutes over medium heat. Add garlic and stir frequently for an additional minute.
1 yellow onion | 1 tablespoon garlic
Carefully add vinegar mixture, mustard, salt and pepper and stir to combine. Let simmer for a couple minutes then remove from heat.
½ tablespoon dijon mustard | ⅛ teaspoon salt | ⅛ teaspoon ground pepper
Add diced potatoes and bacon into pan, and gently stir to combine. Add parsley and stir a couple times to combine.
¼ cup parsley
Serve immediately and enjoy!

Video

Notes

Serving: Can be served cold or warm.

Storage: Keep your potato salad in an airtight container in the fridge for up to 4 days.

Nutrition

Course Side Dish

Cuisine German

Author Leslie Kiszka

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