German Potato Salad. Classic, warm potato salad that is coated with a tangy, bacon vinaigrette. Creamy red potatoes are paired with sweet onions, fresh parsley. This vibrant potato salad is perfect for pairing with your favorite BBQ!
This German Potato Salad recipe is based off the recipe that originated in Southern Germany. It differs from American Potato Salad in that there is no mayo here! This salad is made with a tangy bacon vinaigrette that is drizzled on the warm potatoes and served. This warm potato salad is the perfect complement to Texas BBQ and is a frequent side dish served at most BBQ joints.
Serve this potato salad alongside some Texas Smoked Pulled Pork, Smoked Turkey Breast, some Smoked Pork Ribs or Texas Smoked Brisket.
Ingredients Needed for German Potato Salad
Notes on the Ingredients:
- Red Potatoes: If needed you can substitute with Yukon Gold or Yellow Potatoes.
- Bacon: an important ingredient, use your favorite kind and cook to your desired done-ness. Just make sure you keep the bacon fat that renders!
- Onion: adds flavor. Can use red also.
- Vinegar: Apple Cider vinegar is my favorite type to use. This recipe features a fairly low amount of vinegar so it’s not overpowering. You can up the amount if desired, taste the resulting vinaigrette and adjust as needed.
- Chicken Broth: adds extra moisture to the potato salad. Add more or less as needed to thoroughly coat the potatoes in the dressing.
How to make German Potato Salad (Step by Step)
- Cut the potatoes: Scrub the potatoes nice and clean, then cut into quarters, or smaller if needed depending on the size of your potatoes.
- Boil Potatoes: add the potatoes to a large pot and cover with water. Bring to a boil and then add the salt. Stir to combine. Reduce the heat and allow the potatoes to simmer until fork tender, about 15-20 minutes.
- Prepare Vinaigrette: while the potatoes cook, prepare the vinaigrette. Dice the bacon and start to cook in a large skillet, add onion and sauté until bacon is cooked to desired done-ness.
Important Tips
Make sure your potatoes are all cut a consistent size to help them cook evenly. Always start your potatoes in cold water. Adding potatoes in hot water cooks the outside and can leave the centers hard.
- Add the vinegar, and allow this to cook for a couple minutes. Stir in the garlic and cook for another 30 seconds.
- Stir in seasonings and chicken broth. Bring this to a simmer and then remove from heat.
Hot or Cold?
This potato salad is best served warm. If serving at a BBQ keep in mind that food shouldn’t sit out for more than 2 hours. If needed place in a sealed container in the refrigerator. This salad can also be served cold if you have leftovers, if that is the case stir in some additional chicken stock when serving since the dressing will have been absorbed by the potatoes.
- After the potatoes are cooked and fork tender, drain the water and add the potatoes back into the pot. Place the pot onto the turned off burner, this helps the steam escape and dries off the potatoes.
- While the potatoes are still warm, remove from the pot and add to your serving dish.
- Pour the dressing over the warm potatoes. This helps the dressing soak into the potatoes.
More BBQ Side Dishes:
- Nothing beats Homemade Mac and Cheese as a side dish!
- Make these Baked Beans in the stove or place on the smoker.
- This tangy, Creamy Classic Coleslaw pairs perfectly with BBQ.
- Or go further and add some flair with this Blue Cheese Coleslaw.
Photography by @KJandCompany.co
