German Potato Salad

I still remember the first time I made this German Potato Salad. It was during a rainy afternoon when my family craved something hearty yet refreshing. I had a bunch of red potatoes on hand and some thick-cut turkey bacon in the fridge. I combined those with mustard and vinegar to create a warm, tangy dish that was bursting with flavor. Since that day, this recipe has become a staple on our table, especially during picnics and cozy indoor dinners.

What makes this German Potato Salad so special is how it balances rich, savory notes with a bright, slightly sweet tang. Every bite delivers a comforting texture of tender potatoes mixed with crispy turkey bacon and infused with a flavorful dressing. I’ve cooked it so many times that it almost feels like second nature now—but it never gets old.

Why You’ll Love This Recipe

You’ll fall in love with this warm salad for many reasons. First, the contrast between soft potatoes and chewy turkey bacon makes it exciting to eat. Also, the bold, slightly spicy mustard and vinegar dressing keeps it from being heavy. Plus, it’s ready in under an hour, which is perfect for those busy evenings.

Versatile

This salad is incredibly versatile. Serve it warm as a side dish for grilled meats or as a main dish with a side of bread. It’s also great for potlucks, lunchboxes, or holiday spreads. And the best part? It can be enjoyed hot, at room temperature, or even chilled the next day.

Budget-Friendly

Made with pantry staples like potatoes, onions, mustard, and vinegar, this recipe is easy on your wallet. You can skip expensive ingredients without sacrificing flavor. Even with turkey bacon, it remains a budget-friendly option that feeds a crowd.

Ingredients for German Potato Salad

Here’s everything you need to create this savory, satisfying dish:

• 2 pounds medium red potatoes

• 1 tablespoon + 1/2 teaspoon kosher salt (divided)

• 1 pound thick-cut turkey bacon (cut into 1/2″ pieces)

• 1 large yellow onion (diced)

• 3 large garlic cloves (minced)

• 3/4 cup apple cider vinegar

• 1 tablespoon whole-grain mustard

• 1 tablespoon Dijon mustard

• 3 tablespoons sugar

• 1/2 teaspoon freshly ground black pepper

• 1/4 cup chopped fresh parsley

  How to Make This Recipe

  The beauty of this German Potato Salad lies in its simplicity. Even if you’re short on time, you can pull this together with ease. I’ve broken the process into simple, clear steps to ensure perfect results every time.

  Step-by-Step Instructions for Making

  1. Prepare the Potatoes
  First, wash and scrub the red potatoes thoroughly. If any of the potatoes are larger than others, cut them in half to ensure even cooking. Place them in a large pot and cover them with cold water—about 1 inch above the top of the potatoes.

  Next, bring the water to a boil. Add 1 tablespoon of kosher salt once it starts boiling. Reduce the heat to medium so that the water simmers gently. Cook the potatoes for 10 to 15 minutes, or until you can easily pierce them with a fork.

  As soon as they’re cooked, drain the water right away to prevent them from becoming mushy. Return the potatoes to the still-warm pot, without a lid. Let them steam-dry for a few minutes. Then transfer them to a cutting board and allow them to cool just enough to handle. Now, cut the potatoes into bite-sized chunks, about 3/4 inch in size, leaving the skins on for extra texture.

  2. Cook the Turkey Bacon
  While the potatoes cool, place your turkey bacon pieces into a large skillet with tall sides. Cook them over medium heat until they’re chewy and crisp. Stir occasionally for even cooking. Once done, use a slotted spoon to remove the turkey bacon from the pan and place it on a plate lined with paper towels.

  3. Sauté the Aromatics
  Keep the remaining turkey bacon grease in the skillet. Over medium heat, add the diced onion and stir well to coat it in the flavor-rich grease. Cook the onion for about 4 minutes, stirring frequently. If it starts browning too fast, turn the heat down a little and continue cooking until it’s softened. Then add the minced garlic and stir it in. Cook for 1 more minute until fragrant.

  4. Make the Dressing
  Remove the skillet from the heat and add the whole-grain mustard, Dijon mustard, sugar, remaining 1/2 teaspoon salt, and black pepper. Mix it all well until combined. Then, slowly pour in the apple cider vinegar while stirring constantly. Return the skillet to medium heat and bring the mixture to a gentle simmer. Let it cook for 2 to 3 minutes, stirring now and then.

  5. Combine All the Ingredients
  Take the skillet off the heat and add the cut potatoes directly into the dressing. Gently fold the potatoes into the warm mixture until nearly all of the dressing is absorbed. Now, add in the cooked turkey bacon and mix again gently. Fold in the chopped parsley and taste for salt—add more if needed.

  6. Serve
  Finally, sprinkle with some extra freshly ground black pepper if desired. Serve the salad directly from the skillet or transfer it to a serving dish. It’s best enjoyed warm, but room temperature or chilled also works beautifully.

  Quick and Easy
  Although it might seem like many steps, this dish comes together in under an hour. You can even prep the potatoes and turkey bacon ahead to speed things up.

  Customizable
  Want to switch it up? Use yellow potatoes or even sweet potatoes for a twist. Don’t like parsley? Swap it with chives or green onions.

  Crowd-Pleasing
  This German Potato Salad always wins over guests. It pairs well with grilled meats, sandwiches, or can shine on its own. Everyone asks for seconds.

  FAQs

  Can I make German Potato Salad ahead of time?
  Yes, absolutely. You can prepare it a day in advance. Store it in an airtight container in the fridge. When ready to serve, reheat gently or enjoy it at room temperature.

  Can I use another type of potato?
  Yes, you can substitute red potatoes with Yukon Gold or yellow potatoes. Just make sure they hold their shape well after boiling.

  What can I use instead of turkey bacon?
  If you prefer a vegetarian version, try using smoked tofu or plant-based bacon alternatives. These options offer a nice texture and smoky flavor too.

  Can I freeze this potato salad?
  Freezing is not recommended. The texture of the potatoes changes when frozen and thawed, which can make the salad watery or mushy.

  Can I serve this cold?
  Yes, this salad is traditionally served warm, but it also tastes great at room temperature or even chilled. It’s totally up to your preference.

  Is there a mustard alternative?
  Mustard is essential for the tangy dressing. However, if needed, you can reduce the amount or use only one type—like Dijon—for a milder flavor.

  How long will it last in the fridge?
  Stored properly, this salad will stay fresh in the refrigerator for up to 3 days. Just reheat it lightly or bring it to room temperature before serving.

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  German Potato Salad

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  This warm German Potato Salad blends tender red potatoes, crispy turkey bacon, and a tangy mustard-vinegar dressing. It’s comforting, flavorful, and perfect for any season. Whether served warm, at room temperature, or chilled, it always satisfies.

  • Total Time: 50 minutes
  • Yield: 10 servings 1x

  Ingredients

  Scale 1x2x3x

  • 2 pounds medium red potatoes

  • 1 tablespoon + 1/2 teaspoon kosher salt (divided)

  • 1 pound thick-cut turkey bacon (cut into 1/2″ pieces)

  • 1 large yellow onion (diced)

  • 3 large garlic cloves (minced)

  • 3/4 cup apple cider vinegar

  • 1 tablespoon whole-grain mustard

  • 1 tablespoon Dijon mustard

  • 3 tablespoons sugar

  • 1/2 teaspoon freshly ground black pepper

  • 1/4 cup chopped fresh parsley

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  Instructions

  • Wash red potatoes and cut larger ones in half. Place in a large pot and cover with cold water by 1 inch.

  • Bring to a boil, add 1 tablespoon salt, then reduce to medium heat. Simmer gently for 10–15 minutes until fork-tender.

  • Drain and return to the hot pot to steam-dry for a few minutes. Cut into 3/4-inch chunks once cool enough to handle.

  • In a large skillet, cook turkey bacon over medium heat until chewy and crisp. Remove with a slotted spoon and set aside.

  • Add diced onion to the skillet with turkey bacon grease. Cook over medium heat for 4 minutes, stirring often.

  • Stir in minced garlic and cook for 1 minute. Remove skillet from heat.

  • Stir in both mustards, sugar, remaining salt, and pepper. Slowly add apple cider vinegar, stirring constantly.

  • Return skillet to medium heat, bring mixture to a simmer, and cook for 2–3 minutes, stirring occasionally.

  • Remove from heat, add potatoes, and fold gently to coat. Add turkey bacon and parsley, then fold again.

  • Season with additional pepper if desired. Serve warm, at room temperature, or chilled.

  Notes

  • For a vegetarian version, use plant-based bacon.

  • You can prep components ahead and combine them just before serving.

  • Fresh herbs like chives can be substituted for parsley.

  • Author: Mohamed
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes