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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Sonya
Oh wow, warm potato salad with all that smoky bacon goodness? My carb-loving heart is already happy. I can practically taste that tangy vinegar and mustard dressing soaking into the potatoes — so perfect for cooler days.
Ebony
I made this along with one of your grilled recipes and it was sooooo good! Thank you for this amazing recipe!
Beth Pierce
My pleasure, Ebony!
Chloe Arnold
okay this looks divine!! I might have to make this on Monday! I love potatoes and this looks too delicious!
Beth Pierce
Thanks, Chloe! Enjoy!
Stacie k
This was incredibly delicious and easy to make. It was the perfect side dish for our grilled pork tenderloin.
Polly
Hello, have you ever made this in advance and re-heated before serving? There will be too much going on in the kitchen to make right before serving.
If so, how did you do it?
Thanks
Beth Pierce
I have not made this more than a few minutes in advance.
Jayne
Why not add salt to red potatoes when you boil them ???
Beth Pierce
You can if you want. Help yourself.
Simon
Wonderful complement to grilled bratwurst from our local German sausage shop. I barely got a tablespoon of fat from the four bacon rashers, so I augmented it with some duck fat I had in the fridge .
Beth Pierce
So glad that you liked it and that you were able to improvise.
Peggy
Just made this. Taste the way my mother made. Isn’t it funny how we judge our cooking by our mothers
Will make often
Beth Pierce
Thanks Peggy! Yes we really do judge cooking boy our mothers and grandmothers! I think it is great!
Lisa Burkemper
I made this tonight. It was fantastic!!
Beth Pierce
Thanks Lisa! So glad that you liked it! 😉
Linda Devlin
Thank you so much for your recipe. It got rave reviews at our International Tasting at church.
Beth Pierce
Thank you! Awesome! I am so glad that everyone loved it!