German Potato Salad

Better than Zest | Alex
by Better than Zest | Alex
6 people
35 min

My husband used to think he didn’t like potato salad. He changed his mind when he tried this recipe for German potato salad. He now knows he doesn’t like mayo-based potato salad, but loves German potato salad.


This is my Momma’s recipe, which she made for my dad. I tweaked it to have a little less bacon fat and a little less sugar. I think it tastes just as good and I feel less guilty when going back for seconds. It truly is a crowd pleaser and an easy recipe to take along to a potluck. I hope you enjoy it!

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German Potato Salad
Recipe details
  • 6  people
  • Prep time: 5 Minutes Cook time: 30 Minutes Total time: 35 min
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Ingredients
  • 2 lb Yukon Gold potatoes
  • ½ lb thick cut bacon
  • 1 medium yellow onion, medium diced (about ¾ cup)
  • ⅓ cup white vinegar
  • 1 tbsp dijon mustard
  • 3 tbsp white granulated sugar
  • 1 tsp salt (plus more for salting water)
  • ½ tsp ground black pepper
  • 3 green onions, thinly sliced both green and white parts
Instructions
Peel potatoes and place in a medium saucepan. Cover with cold water by 2 inches. Generously salt the water. Bring to a boil over medium heat and cook the potatoes for about 15-20 minutes or until easily pierced with a fork. Drain and cool. Once cool enough to handle, chop potatoes into rough cubes. Set aside.
While the potatoes are boiling, medium dice the onion and thinly slice the green onions.
Cook the bacon in a large skillet until brown and crisp. Reserve 3 tbsps of bacon fat. Set bacon on top of paper towels to cool. Once cool, roughly chop bacon.
Cook the onion in the bacon fat until onion turns translucent and is lightly browned. Whisk in the vinegar, mustard, sugar, salt and pepper until sugar dissolves and everything is well incorporated. Turn off the heat.
Add the potatoes, bacon and green onion to the mixture and stir together. Chill before serving.
Tips
  • Reserve a few pieces of bacon and green onion slivers to top the potato salad.
Better than Zest | Alex
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Comments
  • Karen Bosco Karen Bosco on Mar 23, 2021

    This is an excellent recipe. Very tasty and reminds me of the German Potato Salad we enjoyed in Stuttgart !
  • Sharon Sharon on Mar 25, 2021

    I make a recipe similar that has been passed down from my Grandmother, who immigrated from Germany. I don’t use the mustard or green onions. It was always the thinness of the cooked potato sliced that counted plus the potatoes were cooked w skins on and then peeled and sliced.

    Either way it good. Always served w ham at Easter or grilled chicken in the summer.

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