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German Potato Salad with bacon

German Potato Salad

German Potato Salad is a classic potato salad recipe tossed in a mustard and vinegar dressing along with bacon, and served warm. It's an easy side dish with lots of flavor!
Course Side
Cuisine American
Keyword Easter side dish, german potato salad recipe, potato salad hot, warm potato salad
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Calories 385kcal
Author Kat Jeter & Melinda Caldwell


  • 3 pounds Red potatoes
  • 1 pound Bacon thick cut
  • 1 Yellow onion diced
  • 2/3 cup White vinegar
  • ½ cup Chicken stock
  • 2 tablespoons Sugar
  • 2 tablespoon Dijon mustard
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 2 tablespoons Fresh parsley chopped
  • 2 tablespoons Fresh chives chopped


  • In a large pot salted with 2 tablespoons of salt, boil the whole, unpeeled, potatoes for 10-15 minutes until fork tender.
  • When the potatoes have finished cooking drain the water and set the potatoes aside to cool. Once they have cooled enough to handle cut each one in half and then into half moon slices about ½ inch thick.
  • In a skillet cook the bacon in batches, setting aside on a paper towel-lined plate to remove the excess grease. Reserve ¼ cup of the grease and dispose of the rest.
  • In the same skillet cook the onions in the reserved fat from the bacon and add vinegar, chicken stock, sugar, dijon, salt and pepper whisking together. Bring to a boil and let the liquid reduce to about 2 cups, approximately 10 minutes.
  • Place potatoes in a large bowl and pour the dressing over them gently folding them together until the potatoes are coated.
  • Sprinkle with fresh parsley and chives.
  • Serve warm.


Calories: 385kcal | Carbohydrates: 32g | Protein: 11g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 762mg | Potassium: 932mg | Fiber: 3g | Sugar: 6g | Vitamin A: 150IU | Vitamin C: 17.4mg | Calcium: 28mg | Iron: 1.7mg