German Potato Salad is in my blood (literally, my grandparents are German!) It flows through my veins – and it’s ALL you need for your summer BBQ this year!
This is a timeless traditional recipe that has been passed down through my family for the past 100 years! My grandma and my grandma’s grandma have been making the most incredible potato salad with herbs, bacon and a simple vinaigrette for as long as I can remember. It’s perfection, literally, and it’s hard not to eat it before throwing it on the table for a dinner party.
Just like my easy Greek pasta salad, I like a vinaigrette-based potato salad as opposed to the traditional mayonnaise-based American potato salads. I think it has something to do with my German roots and the spicy and tart combination of vinegar and potatoes. It’s also much healthier than boiled potatoes covered in mayonnaise and lasts longer when grilled.
Variations and Substitutions
bacon – Bacon is a great substitute!
Red onion – Sliced shallots would also work well in this recipe.
champagne vinegar – If you don’t have one on hand, use white vinegar as a substitute.
Dijon mustard – Select your favorite here. I like to use a mild Dijon mustard for the vinaigrette in this recipe, but whole grain Dijon mustard would also be delicious.
Herbs – Fresh herbs are key in this recipe!
- Baby new potatoes
- Red onion
- champagne vinegar
- Dijon mustard
- olive oil
- salt pepper
- Green Onions
How to make German Potato Salad
Start by cooking the potatoes until they are tender. Then drain and set aside in a bowl.
While the potatoes are cooking, prepare the vinaigrette. Fry the pancetta in a large skillet until brown and crispy. Then remove from the pan and set aside.
Grease the pancetta with the diced onion and let it caramelize. Gently add the vinegar and mustard to the onions and cook for 2 minutes. Turn off the stove and stir in the oil.
Pour the warm dressing over the potatoes and stir gently. Fold in the pancetta, spring onions, chives and parsley. Season with salt and pepper.
Serve warm, serve at room temperature or serve chilled as leftovers. Use it as an accompaniment to a grilled steak or chicken and it’s a hit! You really can’t go wrong there.
If you’re lucky enough to have some of the bacon and herb mixture and vinaigrette left over after you’ve cleaned the potatoes, drizzle it over just about anything for an extra flavor boost. Or spread it on grilled bread. Use it as a sauce base for pizza. It should never be wasted!
What is German salad made of?
The German potato salad is essentially a side dish made from boiled potatoes and other delicious ingredients. Think pancetta or bacon, herbs, garlic, onions, etc.
How long can German potato salad be left out?
German potato salad should not be left unrefrigerated for more than two hours. However, it tastes great when served warm, at room temperature, or as chilled leftovers.
What culture does potato salad come from?
According to my Omi (meaning grandma in German) the potato salad has its origins in Germany and she was kind enough to share the family recipe with us.
How do you reheat German potato salad?
German potato salad can be reheated in the oven or in the microwave. To reheat in the oven, place the potato salad in a foil-covered baking dish and bake at 350°C for about 10-15 minutes or until warm. To reheat in the microwave, place in a microwave-safe bowl and heat 1 minute at a time, stirring between servings, until warm.
What makes a great German potato salad?
The simple answer is a timeless traditional recipe passed down through my family for the past 100 years! My grandma and my grandma’s grandma have been making the most incredible potato salad with herbs, bacon and a simple vinaigrette for as long as I can remember. It’s perfection, literally, and it’s hard not to eat it before throwing it on the table for a dinner party.
German potato salad
My mother’s famous German potato salad!! There’s no mayo here – just bright flavors that compliment any main course!
Place potatoes in a large pot of water and bring to a boil. Cook until tender, remove from heat, drain and set aside in a bowl.
While the potatoes are cooking, place the pancetta in a large skillet over medium-high heat. Fry until brown and crispy, turning as necessary. Remove from the pan and set aside.
Add the diced onions to the pancetta fat and sauté over medium heat until brown.
Gently add the vinegar and mustard to the onions and cook for 2 minutes, then turn off the heat. Stir in the oil and season with salt and pepper. Pour the hot dressing over the potatoes and stir gently. Fold in the pancetta, spring onions, chives and parsley. Season with salt and pepper.
- I love it hot or at room temperature and even eat the leftovers cold. This makes it SO easy to serve at any meal!
- Bacon is a great substitute for pancetta.
- Sliced shallots are a great substitute for red onions in this recipe.
- If you don’t have champagne vinegar on hand, use white wine vinegar as a substitute.
Calories: 455kcal | Carbohydrates: 43G | Protein: 10G | Fat: 27G | Saturated Fatty Acids: 7G | Polyunsaturated fat: 4G | Monounsaturated fatty acids: 15G | trans fats: 0.05G | Cholesterol: 25mg | Sodium: 297mg | Potassium: 1124mg | Fiber: 6G | Sugar: 3G | Vitamin A: 420IU | Vitamin C: 53mg | Calcium: 51mg | Iron: 3mg
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking