Tasty German Potato Salad

Hearty and simple, this German-style potato side is loaded with creamy Yukon golds, smoky bacon bits, golden sweet onions, and a punchy vinaigrette. It brings big comfort and is easy enough for weeknights but makes any get-together more special when you want easy win flavors.

Once, I threw this together for a sunny backyard hangout. The whole batch went before we even served the main meal. Now it is what everyone begs for at any family get-together.

Delightful Ingredients

• Yukon gold potatoes: Go for these for extra buttery taste and smooth bite Choose ones that are firm with clear skins
• Yellow onion: Adds sweet depth A dense onion with papery skin is perfect
• Thick cut bacon: Smoky strips bring balance Choose bacon with a bit of fat for the richest crunch
• Beef stock: Brings savory body A good rich stock adds oomph Vegetable stock works if you want things lighter
• White wine vinegar: Brings sharp brightness Use one that tastes clean and snappy
• Fresh parsley: Freshens and colors up the final dish Pick leafy, bright-green bunches
• Salt and pepper: Pulls all flavors together Crack some fresh pepper and toss in flaky salt for best taste

Simple Step Guide

Finish and Serve:

Spoon it into a big bowl or lay it on a platter. Toss over the last of your crisp bacon and a sprinkle of parsley. When it's warm, it’s at its best, but it’s just as good when it has cooled a little.

Add the Dressing:

Drizzle in white wine vinegar and beef stock. Crumble about three-fourths of your bacon, then bring in parsley, pepper, and salt. Gently fold everything so the spuds soak up all that goodness and bacon flavor gets everywhere.

Sauté Potatoes and Onions:

With heat on high, toss those drained potatoes and your chopped onions in the hot bacon fat. Give it all a good stir for four to six minutes. You want onions soft and potatoes tanned and tasty.

Cook the Bacon:

Lay your thick bacon in an even layer in a hot skillet. Let it sizzle on medium-high until crispy and deep brown, about four to six minutes. Set cooked bacon aside but definitely save all the drippings in the pan—they fuel the flavor.

Boil the Potatoes:

Slice your Yukon golds about three-quarters inch thick. Pop into salted boiling water for around four minutes. You want them just tender. Drain and let them steam off in a colander so they dry (that makes a better crust later).

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I splurge a little on bacon for this every time. My uncle swears it tastes like what his grandma made in Germany. Making this always brings back the best memories from our kitchen table.

Save It for Later

Pop any leftovers into a tight storage container in your fridge, where they’ll keep for around four days. If you freeze it, it’s still good, though you’ll lose some of that sharp fresh bite. I like to chill it overnight first for the flavor to really come together.

Swap-Out Ideas

No Yukon golds? Try red bliss or plain old russets instead. The texture changes a bit, but they still turn out great. Want it vegetarian? Use veggie stock instead of beef, skip bacon, and add more onions with a pinch of extra salt.

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How to Serve It

This hearty salad’s awesome with smoked pork chop, crispy schnitzel, or juicy grilled sausages. It’s top notch next to burgers at a cookout or as a zippy side for crunchy green salads.

Story Behind the Dish

Southern Germany is where this potato salad style started—with bacon and a sharp vinaigrette running the show. Unlike the creamy American kind, this one is all about vinegar tang and works both warm or cold, which makes it a hit around Bavarian tables and festivals.

Common Recipe Questions

→ Which potatoes should I pick for this one?

Yukon golds are best here since they keep their shape and turn out creamy. If you don't have those, russet or red bliss potatoes work just fine too.

→ Could I make this potato salad in advance?

Absolutely! Whip it up a day early and pop it in the fridge. It's actually tastier after chilling overnight.

→ Do you eat this salad hot or let it cool down first?

You pick—this German potato salad is awesome warm, cold, or even at room temp. It's just about what you like best.

→ Is there something I can use instead of beef broth?

Sure! Veggie stock is a solid switch, especially if you want a lighter taste or need a meat-free option.

→ What should I serve alongside German potato salad?

This filling salad tastes great with airy schnitzel, grilled brats, pork, or as part of your barbecue favorites.

→ What's the easiest way to heat up leftovers?

Pop it in a skillet on low or nuke it for a short bit in the microwave. Give it a good stir so it's heated evenly.