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German Potato Salad

German Potato Salad is a classic warm kartoffelsalat with tender potato slices tossed in a tangy bacon-vinegar dressing. Crisp bacon and sautéed onion coat the potatoes so every bite tastes savory and bright.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: German
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes, sliced and boiled
  • 3 lb Yukon gold potatoes
Bacon and onion
  • 8 bacon Use thick-cut for best drippings.
  • 1 onion Dice small for even sautéing.
Vinegar dressing
  • 0.75 cup chicken broth
  • 0.33 cup white vinegar
  • 2 tbsp sugar
  • 1 tbsp Dijon mustard
  • 1 tsp salt
  • 0.5 tsp black pepper
Fresh finish
  • 0.25 cup fresh parsley Chop and add at the end for fresh color.

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Boil the potatoes
  1. Bring a Dutch oven of water to a boil, then boil the potato slices until tender, about 15–20 minutes. You should be able to pierce a slice easily with a fork.
  2. Drain the potatoes in a colander and let off steam for 2–3 minutes. This helps the surface dry so it holds onto the dressing.
Make the bacon-onion base
  1. Cook the bacon in a cast iron skillet over medium heat until crispy, about 8–10 minutes. Keep the rendered drippings in the pan.
  2. Sauté the diced onion in the bacon drippings until soft, about 5 minutes. Stir occasionally so the onion turns translucent and fragrant.
Simmer and dress
  1. Add chicken broth, white vinegar, sugar, and Dijon mustard to the skillet with the onion. Stir to dissolve the sugar and scrape up any browned bits.
  2. Add salt and black pepper, then simmer the dressing until lightly thickened, about 5–8 minutes. The sauce should look glossy and slightly reduced.
  3. Crumble the crispy bacon into the drained potatoes and toss to distribute. Fold gently so the potatoes stay intact as potato slices.
  4. Pour the hot dressing over the potatoes and bacon, then toss gently to coat. The salad should look evenly glossy and warm throughout.
Finish and serve
  1. Add the chopped fresh parsley and toss once more. Serve warm while the dressing is still coating the potatoes.

Notes

Serve this German potato salad warm for the best tangy, bacon-forward flavor. Refrigerate leftovers in a sealed container up to 3 days and rewarm gently on the stovetop with a splash of chicken broth to loosen the dressing. Freezing isn’t recommended because the potatoes can become grainy after thawing. For a lighter option, use turkey bacon and chicken broth to reduce saturated fat while keeping the same vinegar-dijon tang.