Recipe at a glance: A warm German potato salad with Yukon Gold potatoes, crispy bacon, and a tangy mustard-vinegar dressing. It takes under an hour start to finish and serves 6. A Midwest potluck and family-gathering side, served warm.
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This salad is a natural partner for anything coming off the grill — try it alongside Spice Rubbed Chicken Wings or a platter of Honey Mustard Pork Chops.
If you’ve ever been to a Midwest potluck or a summer cookout where one dish disappeared before everything else, it was probably German Potato Salad with Bacon. Tender Yukon Gold potatoes get tossed — still warm — in a punchy apple cider vinegar dressing with crispy bacon and soft, savory onion cooked right in the bacon drippings. It’s hearty, tangy, a little sweet, and genuinely hard to stop eating.
The whole thing comes together in under an hour with one pot and one skillet, which makes it as practical as it is crowd-pleasing. Serve it warm straight from the pan at a cookout, bring it to a family gathering, or just make it on a weeknight when you want something with real flavor. However you serve it, don’t skip the fresh parsley at the end — it brightens the whole dish.
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To make German potato salad, you simmer Yukon Gold potatoes until tender, then toss them while they’re still warm in a hot dressing of rendered bacon, sautéed onion, apple cider vinegar, sugar, and mustard. Unlike the creamy American version, German potato salad is served warm with no mayonnaise — the warm potatoes soak up the tangy vinegar dressing, which is exactly what makes it so good. Mine comes together in about 55 minutes and serves 6.
💛 Why you’ll love this recipe
- Big, tangy flavor. The apple cider vinegar dressing is cooked right in the bacon drippings with mustard and a touch of sugar, so every bite of potato is coated in something deeply savory and bright.
- Crispy bacon in every forkful. Cooking the bacon in the same skillet as the dressing means nothing goes to waste — the drippings are the base of the whole dish.
- Yukon Golds hold up beautifully. They stay firm and creamy after boiling, so the potatoes keep their shape when you toss them instead of falling apart.
- Ready in under an hour. With simple prep and straightforward steps, this is a dish you can pull off any night of the week.
- A true crowd-pleaser. It’s been a Midwest potluck staple for generations, and there’s a reason for that — people always go back for seconds.
- Served warm, not cold. Unlike mayo-based potato salads, this one is meant to be eaten warm and fresh, which makes it feel a little more special.
➡️ Ingredients
⏲ How to make this recipe
👉 Easy ingredient swaps
- Potatoes: Yukon Golds are ideal, but baby potatoes (red or gold) work great and don’t need peeling — just boil and halve them.
- Bacon: Any sliced bacon works. A smokier variety adds extra depth to the dressing.
- Mustard: Dijon and stone-ground mustard are both called for in the recipe — use whichever you have on hand. Stone-ground gives a slightly more rustic texture.
- Vinegar: Apple cider vinegar is the classic choice here for its mild, fruity tang.
- Sugar: White granulated sugar is used in the dressing to balance the vinegar. Don’t skip it — the sweet-tangy balance is part of what makes this dressing work.
- Parsley: Fresh flat-leaf or curly parsley both work. Chives make a great garnish and add a mild onion note on top.
✨ Variations
- Make it extra smoky: Use thick-cut bacon or a smokier variety for a more pronounced smoky flavor throughout the dressing.
- Add more texture: Try dicing some of the potatoes smaller so they get a bit browned and crisp in the skillet when you toss everything together — a reader-inspired twist.
- Go heavy on herbs: Double the fresh parsley and finish with both chives and parsley for a brighter, more herbaceous salad.
- Use baby potatoes: Skip peeling altogether by using small baby potatoes — boil them whole, then halve before tossing. They hold their shape especially well.
〰️ How to serve
- Serve warm, right after tossing in the skillet, garnished with chopped chives and a little extra parsley.
- Pair it with something off the grill — it’s especially good next to Spice Rubbed Chicken Wings or Honey Mustard Pork Chops.
- Bring it to a potluck or cookout in the skillet or a large serving bowl — it travels well and tastes great at room temperature too.
- Leftovers reheat easily in a skillet over low heat with a small splash of water to loosen the dressing.
💬 FAQs
How do you make German potato salad?
Simmer Yukon Gold or red potatoes until tender, then toss them warm in a hot dressing made from bacon, sautéed onion, apple cider vinegar, sugar, and mustard — it’s served warm, never cold, and uses no mayonnaise.
What potatoes are best for German potato salad?
Yukon Gold or red potatoes are best, because they hold their shape and don’t fall apart when you toss them in the warm dressing.
Is German potato salad served hot or cold?
German potato salad is served warm or at room temperature, not cold — serving it warm lets the potatoes absorb the tangy bacon-vinegar dressing.
What’s the difference between German and American potato salad?
German potato salad is served warm with a tangy bacon-and-vinegar dressing and no mayonnaise, while American potato salad is served cold and creamy with a mayonnaise base.
What’s the difference between German potato salad and American potato salad?
American potato salad is typically made with a mayonnaise-based dressing and served cold. German potato salad uses a warm vinegar-based dressing — usually made with bacon drippings, vinegar, mustard, and a little sugar — and is served warm. The result is tangier, smokier, and lighter on the creamy side.
Do I have to peel the potatoes?
The recipe uses Yukon Gold potatoes, which have thin skins. You can peel them before boiling or cook them unpeeled and peel after — the skins slip off more easily once the potatoes are warm. If you use baby potatoes, you can skip peeling entirely.
Can I make German potato salad ahead of time?
This salad is best served warm and fresh, right after tossing. If you need to make it ahead, you can boil the potatoes and cook the bacon in advance, then make the dressing and combine everything just before serving. Leftovers can be reheated gently in a skillet.
Why do my potatoes fall apart?
Overcooking is the main culprit. Boil the potatoes until they’re just tender when pierced with a fork — about 10 to 15 minutes — then drain immediately. Yukon Golds hold up well, but any potato will get mushy if it sits in boiling water too long.
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Authentic German Potato Salad with Bacon
Ingredients
- 3 pounds Yukon Gold potatoes, peeled and sliced into ¼-inch rounds
- 1 Tablespoon salt, for boiling potatoes
- 6 slices bacon, diced
- 1 medium-sized yellow onion, finely chopped
- ¼ cup apple cider vinegar
- 3 Tablespoons water
- 2 Tablespoons white sugar
- 1 Tablespoon Dijon mustard or stone-ground mustard
- 1 ½ teaspoons salt, for dressing
- ½ teaspoon freshly ground pepper
- 2 Tablespoons chopped fresh parsley
Optional Garnish:
- Finely chopped chives
Instructions
- Boil Potatoes: Place potatoes in a large pot and cover with cold water. Add 1 Tablespoon salt. Bring to a boil over medium-high heat, and cook until potatoes are tender but firm, about 10-15 minutes (be careful not to overcook, or the potatoes will get mushy). Drain and set aside.
- Cook Bacon: In a large skillet, cook diced bacon over medium heat until crispy, about 8-10 minutes. Remove bacon with a slotted spoon and set aside, leaving bacon drippings in skillet.
- Sauté Onion: Add chopped onion to the skillet with bacon drippings. Cook over medium heat until onion is soft and translucent, about 3 minutes.
- Make Dressing: Stir in apple cider vinegar, water, granulated sugar, mustard, 1 ½ teaspoons salt, and pepper. Cook, stirring constantly, until mixture is well combined and heated through, about 2 minutes.
- Combine Ingredients: Add cooked potatoes and bacon to skillet. Gently toss to coat potatoes with dressing and heat through, about 2-3 minutes.
- Add Parsley: Remove skillet from heat and gently stir in chopped parsley.
- Serve: Transfer potato salad to a serving dish, garnish with chopped chives, and serve warm.
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