This warm German potato salad is a delicious skillet recipe with a vinegar dressing, crisp bacon, sweet onion, and fresh parsley. You are going to love this easy potato salad with its tangy mustard dressing. This recipe is traditionally served warm, but it is equally delicious at room temperature.
Serve this tasty potato salad with all your favorite German entrees like pork schnitzel and beef rouladen, but it is equally delicious with roast chicken and baked lemon cod.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Potatoes: Yukon Gold and red potatoes are best in this potato salad. They are a little waxy, and they keep their shape well.
- Vinegar: My go-to vinegar for this recipe is apple cider vinegar. It has a subtle fruity sweetness. You can substitute white vinegar for a tangier finish.
- Mustard: I prefer the tanginess of Dijon mustard, but you can substitute spicy brown or stone ground mustard.
- Fresh herbs: Choose parsley, dill, or chives.
How to Make Skillet German Potato Salad
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
First, boil the potatoes until tender and drain. Place the potatoes in an ice bath to stop the cooking process. Once cool, cut them into bite-sized pieces. Cook the bacon in a large skillet over medium heat until it is crispy. Remove the cooked bacon to paper towels to drain. Reserve the bacon fat in the skillet.
Add the onion to the skillet and cook until tender. Add the apple cider vinegar, sugar, and Dijon mustard. Bring it to a boil, then reduce the heat and simmer for a couple of minutes. Add the cooked potatoes and bacon to the skillet and toss to coat while warming over the low heat. Season with salt and freshly ground black pepper to taste and garnish with fresh herbs.
Preparation Tips
- The dressing can be mixed up to several days in advance and stored in an airtight container in the refrigerator.
- Although this potato salad is traditionally served warm, it is also delicious at room temperature.
- Don’t add the bacon and parsley until you are ready to serve.
Serving Suggestions
- Beef: oven-baked beef brisket or classic meatloaf
- Pork: brats, pork steaks, country-style ribs, or pork loin roast
- Chicken: chicken stroganoff, smothered chicken, or chicken francese
German Potato Salad
Ingredients
- 2 lbs Yukon Gold or Red potatoes
- 1 tablespoon salt
- 8 slices bacon, chopped
- 1 small sweet onion chopped
- ⅓ cup apple cider vinegar
- 1½ tablespoons sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley
- salt to taste
- freshly ground black pepper to taste
Instructions
- Add the potatoes to a large pot with cold water and a tablespoon of salt. Bring the pot to a boil. Reduce the heat to a gentle boil and cook until fork tender, 15-20 minutes. It is best not to overcook them. Place them in an ice bath to stop the cooking process. Cut into large bite-sized pieces.
- Cook the bacon in a large skillet over medium heat until it is crispy. Remove the cooked bacon to paper towels to drain. Reserve 2 tablespoons of bacon fat in the skillet. Add the onion to the skillet and cook until tender.
- Add the vinegar, sugar, and Dijon mustard. Bring it to a boil, then reduce the heat and simmer for 2 minutes.
- Add the cooked potatoes and bacon to the skillet. Toss to coat while warming over the low heat. Season with salt and freshly ground black pepper to taste and garnish with fresh herbs.
Notes
Nutrition
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Debbie
Woah! So darn delicious. I tried this with my daughter and we loved it. Thanks for the recipe.
Beth Pierce
My pleasure, Debbie!