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Authentic German Potato Salad

Authentic German potato salad with bacon vinaigrette—warm, tender Yukon gold potatoes tossed with a tangy vinegar dressing. Crispy bacon and softened onions add classic traditional German flavor without any mayo.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb Yukon gold potatoes Cut into slices so they cook evenly.
Bacon
  • 8 bacon slices Cook until crisp; reserve 3 tablespoons drippings.
Onion
  • 1 large onion Dice for quick sautéing.
Dressing base
  • 0.75 cup chicken broth Adds body and helps the vinegar dressing coat the potatoes.
  • 0.33 cup white wine vinegar Tangy vinegar flavor is key—use white wine vinegar.
  • 2 tbsp sugar Balances the vinegar.
  • 1 tbsp Dijon mustard Emulsifies slightly and rounds the flavor.
  • 0.5 tsp caraway seeds Optional but traditional; use if you like that earthy note.
Seasoning and herbs
  • 0.05 salt and pepper Season to taste; start with a light hand and adjust after tossing.
  • 0.25 cup fresh parsley Chopped; add at the end for bright color.

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Boil the potatoes
  1. Bring a pot of water to a boil, then add the sliced Yukon gold potatoes and boil until tender, about 15 minutes, as they turn easily pierced.
  2. Drain the potatoes well and set aside so excess moisture doesn’t thin the dressing.
Cook bacon and sauté onions
  1. Cook the bacon in a cast iron skillet over medium heat until crispy, then transfer to a plate and reserve 3 tablespoons drippings.
  2. Sauté the diced onion in the reserved bacon drippings until soft, about 5 to 8 minutes, stirring until translucent.
Make the vinegar dressing
  1. Add chicken broth, white wine vinegar, sugar, Dijon mustard, and caraway seeds (if using) to the skillet and bring to a simmer over medium-high heat, about 2 to 3 minutes, until the sugar dissolves.
Combine and finish
  1. Crumble the crispy bacon and add it to the drained potatoes.
  2. Pour the hot vinegar dressing over the potatoes and bacon, then toss gently until the slices look glossy and coated.
  3. Stir in the chopped fresh parsley, then season with salt and pepper to taste.
  4. Serve warm so the dressing soaks in and the salad stays silky.

Notes

For the best texture, keep the potatoes sliced (not cubed) so they absorb the warm bacon vinaigrette quickly. Refrigerate leftovers in a covered container up to 3 days; rewarm gently in a skillet over low heat until steaming, adding a splash of broth if needed. Freezing isn’t recommended because the potatoes and vinegar dressing change texture. For a dietary swap, use turkey bacon and chicken broth to reduce pork fat while keeping the same warm, tangy flavor.