Friday, June 22, 2018

German Potato Salad

German Potato Salad with Bacon is a must have barbecue side dish that comes together quickly and can be eaten hot or cold. This bacon loaded red potato salad has NO mayonnaise but instead is tossed in a scrumptious vinegar oil dressing.

How to make German Potato Salad with Bacon

Every great summer barbecue needs some awesome grilled or smoked meat, but side dishes like also this delicious German Potato Salad are also a necessity.

German Potato Salad

Hey friends! Melanie here again from Garnish & Glaze to bring you an yummy side dish that you must have for all your summer barbecues.

No barbecue is complete without a side of potato salad, but to be honest, I have never been a huge fan of the classic potato salad that has eggs and mayonnaise. There had to be a potato salad that wasn't coated in mayonnaise and there is- German Potato Salad!

German Potato Salad

What is German Potato Salad?

German Potato Salad is a side dish consisting of diced red potatoes, bacon, and onions.

Rather than being tossed in eggs and mayonnaise like the classic American version, the potatoes are tossed in a warm sauce made up of bacon grease, red onion, and vinegar.

German Potato Salad

This German Potato Salad can be served cold but unlike the classic potato salad, this potato salad is very good warm and often served that way.

This is the perfect side dish for your bacon loving friends and those who detest mayonnaise.

For more great summer potluck side dishes, check out my Slow Cooker Baked Beans and Frog Eye Salad.

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German Potato Salad

Helpful Tips to make German Potato Salad:

  • Cook the bacon over medium heat. You want to render the fat so you need to cook it slowly. Once the bacon is nice and crisp, spoon it out with a slotted spoon onto a paper towel lined plate. You want to leave all the grease in the pan for cooking the onions.
  • Dice your potatoes before cooking. Trying to cut scorching hot cooked potatoes is not very fun.
  • Pour the dressing over the potatoes while they are still warm. Warm potatoes are able to absorb the dressing so that they take on all the flavors. When the potatoes are cold they somewhat repel the dressing.
  • For a more beautiful presentation, reserve a couple tablespoons cooked bacon, and tablespoon of onion and parsley each to sprinkle on top after mixing everything together.
  • If transporting this to a party, I suggest mixing the bacon in right before serving so that it doesn't lose all its crispiness. That is half of what makes bacon so delicious, am I right?

What you will need to make German Potato Salad:

  • 12 inch Non-Stick Skillet-I use this pan every single day. It's great for cooking eggs, sandwiches, sauces, pancakes, bacon... everything! If you only have one pan in your house, this should be it!
  • Glass Mixing Bowls with Lids- I love these bowls because they're great for food preparation and also for storing and transporting food. I love that they are microwave and dishwasher safe and that I can stack things on top of them in the fridge.
  • 4-Quart Sauce Pan- This is the perfect size pot for boiling potatoes, pasta, sauces... Every kitchen needs a good quality sauce pan.

With love from our simple kitchen to yours. 

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German Potato Salad

Check out more of our favorite side dish recipes: 

German Potato Salad
Side Dish, Salad, Potluck

Yield: 8

German Potato Salad

German Potato Salad is a must have barbecue side dish that comes together quickly and can be eaten hot or cold. This bacon loaded salad has NO mayonnaise but instead is tossed in a vinegar oil dressing.
prep time: 10 minscook time: 15 minstotal time: 25 mins


  • 2 pounds red potatoes diced
  • 1/2 pound bacon diced
  • 1 red onion chopped
  • 1/2 cup apple cider vinegar
  • 1 tablespoon dijon mustard
  • 2 tablespoons olive oil
  • salt & pepper
  • 6 green onions sliced
  • 1/4 cup flat leaf parsley chopped


  1. Place potatoes in a medium size pot and cover with cold water and bring to a boil. Cook for about 10 minutes until tender. Drain and place in a large bowl.
  2. Meanwhile, cook the bacon in a fry pan until crispy. Remove with a slotted spoon onto a paper towel lined plate. Add the onions to the bacon grease and cook for 3 minutes. Add the vinegar and mustard and cook for another 2 minutes. Remove from heat, mix in the oil, and pour over the warm potatoes. 
  3. Season with salt and pepper. Add the green onions, parsley, and cooked bacon. Toss it all together and serve. This dish can be serve hot, room temperature, or cold.

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