Get ready for your 4th of July barbecue by whipping up this hot and tangy German potato salad. Tender potatoes are tossed with sauteed scallions, garlic, bacon, and a warm dressing that’s savory with just a touch of sweetness for a perfect barbecue side dish.
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What Is German Potato Salad?
Unlike American potato salads, German potato salad is served warm with a vinegar and mustard-based dressing. It’s great for those mayonnaise naysayers in your life.
- Waxy potatoes – I like using Yukon gold potatoes, but red or fingerling potatoes will also work well. Russets don’t work as well.
- Scallions – you could also use a sweet onion, but be sure to soak the chopped onion in ice water to remove some of that ‘oniony’ bite.
- Apple cider vinegar
- Salt and pepper
- Dijon mustard
Steps To Make This Recipe
- Peel, dice, and boil the potatoes.
- Drain and set aside.
- Cook the bacon until crispy. Remove and allow to drain on a paper towel.
- Saute the scallions, garlic, and celery in the bacon drippings.
- Add the hot vegetables to the hot potatoes.
- Boil together water, vinegar, sugar, salt, pepper, paprika, and mustard until the sugar is dissolved.
- Pour the hot dressing over the potatoes and sauteed vegetables. Toss to coat.
- Sprinkle the crumbled bacon, parsley over the top.
- Garnish with sliced scallions.
Tips For Making The Best German Potato Salad
- Try to chop the potatoes into a uniform size so that they cook evenly.
- Boil the potatoes just until they are fork-tender. They’ll break up when you toss them in the dressing if they are overcooked.
- Dress the potatoes while they are still warm, and the dressing is hot. This will help the potatoes absorb more of the flavors in the dressing.
- Not a fan of bacon fat? You can use olive oil to lightly saute the vegetables and make the dressing.
- Salt the water! It really makes a huge difference in the final flavor of the dish.
Get ready for your 4th of July barbecue by whipping up this hot, tangy, German potato salad, Tender potatoes are tossed with sauteed scallions, garlic, bacon, and a warm dressing that’s savory with just a touch of sweetness.
2 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes
Handful of salt for the potato water
6 strips bacon
6 scallions, the white bulb and some light green stem, cut into thin slices, more as a garnish
3 stalks celery, including some leaves, minced fine
3 large cloves garlic, very finely minced
¼ cup plain water
½ cup cider vinegar
1 tablespoon sugar
½ teaspoon salt
¼ teaspoon paprika
1 tablespoon Dijon mustard
½ teaspoon freshly ground black pepper
¼ cup fresh parsley, chopped
Place the potato cubes in a large saucepan.
Add enough water to cover them by 2 inches.
Add enough salt so the water tastes like the ocean.
Bring to a full boil, then boil gently, uncovered, for 15 minutes or until the potatoes are just fork-tender.
Drain and place into a large mixing bowl. Set aside.
In a large skillet, cook the bacon until crisp.
Use a slotted spoon to remove the bacon to a paper towel-lined plate. Set aside.
Discard all but two tablespoons of the bacon fat.
Add the scallions, celery, and garlic to the skillet. Saute until soft the celery is softened, about 3 minutes.
Toss with the potatoes in the mixing bowl.
Mix ¼ cup of water in the same skillet with the vinegar, sugar, salt, paprika, Dijon mustard, and black pepper.
Whisk until smooth and bring to a boil.
When the dressing is smooth, pour it over the potatoes.
Toss lightly to coat all of the potatoes with the dressing.
Sprinkle the cooked bacon, sliced scallions, and parsley over the top. Toss lightly again.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boil
- Cuisine: German
Keywords: German potato salad, 4th of July recipes, barbecue side dish, potato recipes, German recipes, easy recipes