Whether you’re looking for a traditional German dish for an Oktoberfest dinner or need a twist on the tried and true side dishes, this German potato salad has a unique kick of flavor that is definitely different!
Potatoes, bacon, and onion are tossed in a thick apple cider vinegar dressing for a robust dish that can almost stand on its own. This easy German potato salad can be served warm, cold, or anywhere in between, making it one of the most versatile sides around!
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What Is German Potato Salad?
German potato salad differs from the traditional American potato salad. Its dressing is vinegar based, rather than mayonnaise based. The basic recipe consists of potatoes, onions, and bacon with a vinegar and sugar dressing, but many families put a unique spin on the ingredients to satisfy tastes and preferences.
The earliest potato salad recipes were brought to Europe by Spanish explorers after visiting South America. These recipes were made by boiling potatoes in wine or vinegar with spices. This type of dish became very popular in the area that is now Germany. Leftover potatoes were re-served with a vinaigrette dressing and bits of leftover meat. This evolved into what we now know as German potato salad.
What Type of Potatoes Work Best?
Your choice of potato will make a big difference in the success of this dish. Since the potatoes are boiled, stirred often, and coated in vinaigrette, you need potatoes that are firm and waxy in texture. Russet potatoes aren’t ideal for this. With their low moisture content and crumbly texture, using them will result in a cross between potato salad and mashed potatoes.
I like to use Yukon Gold potatoes when I make this dish. They’re solid and stand up to boiling well, plus they retain their shape when mixed with the vinaigrette. Yukon Golds have that waxy texture that works so well in potato salads, but they contain more moisture than red potatoes. Their mild flavor works well with the robust bacon, onion, and vinegar, so they’re your best bet for German potato salad.
If you can’t get Yukon Gold, you can also use red potatoes. Like the gold variety, reds have a waxy texture that is perfect for this type of dish. In addition, red potatoes lend a sweetness to German potato salad that some people prefer.
Shouldn’t the Potatoes Be Sliced?
Almost every time I’ve had German potato salad at a restaurant or bought it at a deli, the potatoes have been sliced. But in my recipe the potatoes are cubed. So what’s up with that?
I have no real answer, other than this is how my family always made it. When I was really little, our Christmas days ended at my great-grandmother’s house. Gram, as I called her, seemed older than old to me. But the dish that I couldn’t wait to eat on Christmas night was her German potato salad. I loved the tangy taste of the dressing and the bites of bacon, and Gram’s house was the only place I was able to get it.
When she passed away, it seemed that she took the recipe with her. Or maybe it was one of those things that the family didn’t feel they could make without her. Whatever the reason, I more or less forget about her German potato salad for years.
Then on a trip to Disney World, my family went to lunch at Biergarten Restaurant, located in the Germany pavilion at Epcot. As soon as I sampled their German potato salad, all those memories of my favorite dish at Gram’s house came flooding back. As much as I loved my lunch that day, I remembered that Gram’s was different. I was eager to recreate the same dish I had fallen in love with as a kid.
I had no success for many years, but then I came upon a very old German potato salad recipe from the 1920s. It was closer to Gram’s than any other dish I had tried. By working with it and tweaking the ingredients and measurements, I finally did it. Gram’s German potato salad is back! And I am happy to say that my kids are enjoying it just as much as I did all those years ago.
So you can go ahead and slice those potatoes if you prefer. But it wouldn’t be Gram’s German potato salad to me if I did!
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Directions
- Prepare the potatoes by peeling and slicing them. Traditional German potato salad uses sliced potatoes, but my great grandmother always cubed them. Choose what works best for your family, then boil them until tender. Drain and set aside to cool.
- In the meantime, prepare the dressing. Fry the bacon and onion until the bacon is browned and the onion is soft. Drain grease, leaving about 4 tablespoons in the pan with the bacon and onions.
- Add flour to the bacon and onion mixture. Stir until the flour and drippings are incorporated, making a paste. Add the water, apple cider vinegar, and sugar. Stir quickly until the mixture thickens.
- Pour the hot mixture over the cooked potatoes. Stir thoroughly. Season with salt and pepper to taste. Garnish with parsley or sliced green onions.
What Should I Serve With German Potato Salad?
- You’ll love this authentic Sauerbraten (German Pot Roast) recipe with gingersnap gravy
- Any oompa band lover will appreciate our recipe for Sausage and Sauerkraut
- Serve up a little love when you serve Grandma’s Apple Cake for dessert
Gram’s German Potato Salad
Course: Recipes, Salads, SidesDifficulty: Easy8
servings20
minutes40
minutes1
hourOnions, bacon, and apple cider vinegar are the winning flavors in this old-time German potato salad recipe from my great-grandmother’s time.
Ingredients
6 – 8 red potatoes
1/2 pound bacon
1 medium onion, diced
2 tablespoons flour
1/2 cup water
1/2 cup + 2 tablespoons apple cider vinegar
1/4 cup sugar
Salt and pepper to taste
Directions
- Prepare the potatoes. Peel and slice or cube them. Boil potatoes until tender. Drain and set aside to cool.
- Prepare the dressing. Fry bacon and onion until bacon is browned and onion is soft. Drain grease, leaving about 4 tablespoons in the pan with the bacon and onions.
- Add flour to the bacon and onion mixture. Stir until the flour and drippings are incorporated, creating a paste. Add water, apple cider vinegar, and sugar. Stir quickly until the mixture thickens.
- Pour the hot mixture over the cooked potatoes. Stir thoroughly. Season with salt and pepper to taste. Garnish with parsley or sliced green onions.
Want Amazing Bacon?
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