German Potato Salad. Classic, warm potato salad that is coated with a tangy, bacon vinaigrette. Creamy red potatoes are paired with sweet onions, fresh parsley. This vibrant potato salad is perfect for pairing with your favorite BBQ!

This German Potato Salad recipe is based off the recipe that originated in Southern Germany. It differs from American Potato Salad in that there is no mayo here! This salad is made with a tangy bacon vinaigrette that is drizzled on the warm potatoes and served. This warm potato salad is the perfect complement to Texas BBQ and is a frequent side dish served at most BBQ joints.

Serve this potato salad alongside some Texas Smoked Pulled Pork, Smoked Turkey Breast, some Smoked Pork Ribs or Texas Smoked Brisket.

Ingredients Needed for German Potato Salad

Ingredients for Homemade German Potato Salad laid on the counter and labeled.

Notes on the Ingredients:

  • Red Potatoes: If needed you can substitute with Yukon Gold or Yellow Potatoes.
  • Bacon: an important ingredient, use your favorite kind and cook to your desired done-ness. Just make sure you keep the bacon fat that renders!
  • Onion: adds flavor. Can use red also.
  • Vinegar: Apple Cider vinegar is my favorite type to use. This recipe features a fairly low amount of vinegar so it’s not overpowering. You can up the amount if desired, taste the resulting vinaigrette and adjust as needed.
  • Chicken Broth: adds extra moisture to the potato salad. Add more or less as needed to thoroughly coat the potatoes in the dressing.

How to make German Potato Salad (Step by Step)

  • Cut the potatoes: Scrub the potatoes nice and clean, then cut into quarters, or smaller if needed depending on the size of your potatoes.
  • Boil Potatoes: add the potatoes to a large pot and cover with water. Bring to a boil and then add the salt. Stir to combine. Reduce the heat and allow the potatoes to simmer until fork tender, about 15-20 minutes.
  • Prepare Vinaigrette: while the potatoes cook, prepare the vinaigrette. Dice the bacon and start to cook in a large skillet, add onion and sauté until bacon is cooked to desired done-ness.

Important Tips

Make sure your potatoes are all cut a consistent size to help them cook evenly. Always start your potatoes in cold water. Adding potatoes in hot water cooks the outside and can leave the centers hard.

Collage showing red potatoes chopped for making salad and cooked bacon being spooned out of bacon grease.
  • Add the vinegar, and allow this to cook for a couple minutes. Stir in the garlic and cook for another 30 seconds.
  • Stir in seasonings and chicken broth. Bring this to a simmer and then remove from heat.

Hot or Cold?

This potato salad is best served warm. If serving at a BBQ keep in mind that food shouldn’t sit out for more than 2 hours. If needed place in a sealed container in the refrigerator. This salad can also be served cold if you have leftovers, if that is the case stir in some additional chicken stock when serving since the dressing will have been absorbed by the potatoes.

Cooked red potatoes with warm bacon vinaigrette and fresh parsley added on top.
  • After the potatoes are cooked and fork tender, drain the water and add the potatoes back into the pot. Place the pot onto the turned off burner, this helps the steam escape and dries off the potatoes.
  • While the potatoes are still warm, remove from the pot and add to your serving dish.
  • Pour the dressing over the warm potatoes. This helps the dressing soak into the potatoes.
Up close view of a wooden spoon serving German potato salad topped with fresh parsley.

More BBQ Side Dishes:

German Potato salad topped with fresh parsley and lemon wedges, served with wooden spoons.

German Potato Salad

5 from 2 votes
German Potato Salad. This classic, warm potato salad is coated with a tangy, bacon vinaigrette. Creamy red potatoes are paired with sweet onions, fresh parsley. This vibrant potato salad is perfect for pairing with your favorite BBQ!


  • 3 lbs red potatoes
  • 1 tsp salt, (for boiling potatoes)
  • 9 slices bacon
  • ½ cup sweet onion, diced
  • 2 tbsp apple cider vinegar
  • ½ cup chicken broth, no or low sodium
  • 1 tbsp sugar
  • 1 tsp salt
  • ¼ tsp ground black pepper
  • 3 cloves garlic, minced
  • 3 tbsp fresh parsley, diced


  • Chop potatoes: Clean potatoes and quarter, or if using larger potatoes, cut into 1/2 inch chunks. (Make them bite sized for easier eating. They don’t get peeled)
  • Boil Potatoes: Place the potatoes in a large pot, cover with water and heat over medium/high heat. 
  • Bring water to a boil and add in the salt. Stir to combine.
  • Reduce the heat and continue to simmer for 15-20 minutes until the potatoes are fork tender. 
  • Drain the water, return the potatoes to the pot, place on the now turned off burner, this will help the potatoes dry off. 
  • While the potatoes boil, prepare the vinaigrette: Dice the bacon, cook in a large skillet over medium heat. 
  • Add the onion and continue to cook until bacon is crisp and onions are softened.
  • Add the vinegar, and allow this to cook for about 2 minutes. Add the garlic and cook for 30 seconds. 
  • Pour in the chicken broth, salt and pepper. Bring to a simmer, then remove from heat.
  • Remove potatoes from the pot to the serving dish. 
  • Add Dressing: Pour the dressing over the potatoes while they are still warm. 
  • Stir to combine. 
  • Serve salad warm. Garnish with fresh parsley or diced chives. 



Leftovers & Storage: 
  • Store leftovers in a a sealed container in the refrigerator for 2-3 days.
  • Salad can be served cold from the fridge. The dressing will soak into the potatoes the longer it is stored, so stir in some additional chicken broth if needed. 


Serving: 1serving, Calories: 314kcal, Carbohydrates: 40g, Protein: 9g, Fat: 13g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 22mg, Sodium: 1109mg, Potassium: 1151mg, Fiber: 4g, Sugar: 6g, Vitamin A: 198IU, Vitamin C: 25mg, Calcium: 35mg, Iron: 2mg
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