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mixing german potato salad in a bowl with a wooden spoon

Best German Potato Salad Recipe with Bacon

Learn how to make creamy German Potato Salad with bacon and fresh herbs for an amazing side dish for picnics, cookouts, and family dinners!
Course Side Dish
Cuisine German
Keyword authentic german potato salad, german potato salad, hot german potato salad, warm german potato salad
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 274kcal


  • 1 Bowl for mixing
  • 1 Skillet for cooking bacon


  • 5 pounds Yukon Gold potatoes
  • ½ pound bacon strips reserving about 2 tablespoons of bacon fat
  • 1 small red onion finely diced
  • 2 tablespoons fresh dill chopped
  • ¼ cup fresh parsley chopped
  • ¼ cup chicken stock
  • 1 teaspoon sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh cracked pepper
  • ¾ cup red wine vinegar
  • ¼ cup Japanese rice vinegar
  • ½ cup vegetable oil


  • Boil the potatoes in their skin in enough salted water to cover the potatoes until fork tender about 20 minutes. Begin checking at 15 minutes because smaller potatoes could be done sooner. Drain and allow to cool so that they can be handled and peeled.
    5 pounds Yukon Gold potatoes
    boiling potatoes for potato salad
  • In a skillet, cook the bacon until crispy. Drain bacon on a paper towel and save about 2 tablespoons of the rendered fat. Chop the cooked bacon and set aside. While potatoes are cooking, dice onion and chop dill and parsley.
    ½ pound bacon strips, 2 tablespoons fresh dill, ¼ cup fresh parsley, 1 small red onion
    Chopped herbs and onions next to cooked bacon
  • In a separate bowl, mix chicken stock, sugar, salt, pepper and vinegars. Peel potatoes and cut in half, then in ¼-inch slices. Place in large mixing (or serving) bowl. Pour the vinegar mixture over the potatoes and stir gently to incorporate. The warm potatoes will soak up dressing.
    ¼ cup chicken stock, 1 teaspoon sugar, 2 teaspoons kosher salt, ¾ cup red wine vinegar, ¼ cup Japanese rice vinegar, 1 teaspoon fresh cracked pepper
    Sliced potatoes in a bowl
  • Add the bacon, onion and herbs. Add the reserved bacon fat and stir gently again.
    mixing potato salad in a bowl with a wooden spoon
  • Let sit for about 5 minutes, then add oil. Start with ¼ and fold in gently. Then add remaining oil. The mixture will be soupy at the bottom but over the next 15 or 20 minutes, the potatoes will soak it up.
    ½ cup vegetable oil
    Mixed German potato salad in a bowl
  • If you’ve saved any parsley or bacon bits, sprinkle them over just before serving. German potato salad is best served warm or at room temperature.
    German potato salad ready to eat


  • Boil the potatoes whole and let them cool a bit. This technique makes the potatoes easy to peel and cut—much easier than trying to do it when they are uncooked!
  • The dressing for German potato salads is typically oil and vinegar dressing with a bit of sugar, plus chicken stock. Pour it on when the potatoes are warm so they soak up all the tangy deliciousness. If you wait too long and the potatoes cool too much, they won't absorb enough of the flavor.
  • Add the fresh dill, parsley, and lots of crumbled bacon bits for an exciting blend of flavors in every bite! I recommend saving some bacon bits and herbs to sprinkle over the top just before serving for a beautiful presentation and to add a little crunch.


Calories: 274kcal | Carbohydrates: 24g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 12mg | Sodium: 540mg | Potassium: 835mg | Fiber: 4g | Vitamin A: 115IU | Vitamin C: 23.3mg | Calcium: 60mg | Iron: 6.4mg