By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
177 cal · 40 min
German Potato Salad
Recipe GLPRe065775bdc18c3
A traditional warm German potato salad featuring tender red potatoes tossed with crispy bacon, a tangy vinegar-and-mustard dressing, and fresh herbs. This hearty salad is best served warm and makes an excellent side dish for any meal.
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Ingredients
4 slices bacon
10 to 12 small red potatoes
3 tablespoons bacon fat
3 tablespoons red wine vinegar
2 teaspoons whole grain mustard
1 pinch Pinch of salt
1/2 red onion, diced
2 tablespoons minced flat-leaf parsley
1 tablespoon minced fresh dill
Directions
Cook the bacon in a large skillet over medium heat until crispy, about 8 minutes. Transfer the cooked bacon to a paper towel-lined plate and let cool slightly, then crumble it into small pieces. Reserve 3 tablespoons of the bacon fat in the skillet.
Place the red potatoes in a large pot and cover with cold salted water. Bring to a boil and cook until the potatoes are tender but still firm, about 15 minutes. Drain well and let cool slightly until you can handle them.
Cut the cooled potatoes into quarters and transfer them to a large mixing bowl.
In a small bowl, whisk together the bacon fat, red wine vinegar, and whole grain mustard until well combined.
Pour the warm vinegar dressing over the potatoes and toss gently to coat evenly. Season with a pinch of salt.
Add the diced red onion, crumbled bacon, minced parsley, and minced dill to the potato salad and toss gently until everything is well combined.
Serve the potato salad warm or at room temperature. The flavors deepen as the salad sits, making it excellent for make-ahead preparation.
Comments
German potato salad hits Charlotte hard: red potatoes and bacon are staples at every chain, dill and parsley grow locally or stock year-round, and whole grain mustard appears everywhere from Walmart to Harris Teeter. The real cost driver is bacon—about $4 to $5 a pound for decent quality—but eight servings brings it to roughly $0.75 per serving plus another $0.50 for potatoes and vinegar, landing around $1.50 total per serving, which is competitive for a side. The stated 40 minutes assumes potatoes are already peeled and cut; realistically add 15 minutes for prep and cooling time. It's a one-pot, hands-off dish once the potatoes hit the water, suits a weeknight crowd, and reheats beautifully the next day or stays fresh in the fridge for three days, making it practical for batch cooking.
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