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5.0 from 33 votes

Homemade German Potato Salad Recipe

This old-fashioned recipe for German Potato Salad tastes just like grandma used to make: tender chunks of potatoes tossed in a warm, sweet and sour sauce with plenty of crispy bacon.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 6 (1 cup) servings
Calories: 314 kcal
Course: Side Dish
Cuisine: German

Ingredients

  • 2 pounds Russet potatoes peeled and cut into 1/2 inch pieces (see note 1)
  • Salt and freshly ground black pepper
  • 4 lices Bacon diced, about 1/2 cup uncooked
  • 1/4 cup vegetable oil
  • 1/2 cup all-purpose flour plus more, if needed
  • 2 1/2 cups chicken broth (see note 2)
  • 1/4 cup white wine vinegar (see note 3)
  • 1 cup onion diced, about 4 ounces
  • 1/4 cup granulated sugar (see note 4)
  • 2 tablespoons whole grain mustard (see note 5)
  • scallions finely sliced, for garnish, optional

Instructions

    Cup of Yum
  1. In a Dutch oven or large stockpot, add potatoes and 2 tablespoons salt. Add cold water to cover potatoes by 1/2 inch. Over medium-high heat, bring to boil and partially cover pot. Cook until potatoes are tender and a fork can be easily slipped into the center, stirring once or twice, about 10 to 15 minutes. Drain well, tossing in a colander to remove excess water.
  2. In a medium-sized skillet medium heat, cook bacon until crispy, about 7-10 minutes. With a slotted spoon, remove bacon and set aside on a paper towel-lined plate to drain. Reserved rendered bacon fat in the skillet.
  3. To the skillet with the bacon fat over medium heat, add vegetable oil. Heat until a pinch of flour sprinkled into the oil just beings to bubble. Whisk in remaining flour cook and whisk until a thick paste forms, about 1 minute. Remove from heat and allow to cool.
  4. In a medium-sized saucepan combine chicken broth, vinegar, onions, 1 teaspoon salt, 1/2 teaspoon pepper, sugar, and mustard. Bring to a boil, and cook uncovered until onions are tender, about 10 minutes. Add roux to broth mixture, 1 tablespoon at a time, until the sauce thickens. Discard any remaining roux.
  5. In a large bowl, add warm potatoes and slowly add broth mixture, a little at a time, allowing time for the potatoes to absorb the mixture. Add bacon and toss to combine. Garnish with scallions. Serve potato salad warm.

Notes

  • Potatoes: Russets are the best spuds for many potato salads since they’re drier and have more starch than other varieties. Whole potatoes tend to cook unevenly (and take a long time!), so chop them into uniform pieces before you boil them.
  • Chicken broth: Opt for store-bought or homemade broth; either will do.
  • White wine vinegar: White distilled vinegar can be used in place of the white wine vinegar, if desired.
  • Sugar: The German Potato Salad I grew up eating erred on the sweet side. If that's not your style, start with 1 tablespoon of sugar in step 4. Taste the roux after it thickens, and add more sugar if you think the sauce could benefit from it. Alternatively, you can omit the sugar entirely; make this German Potato Salad recipe your own.
  • Whole grain mustard: A store-bought brand like Maille or Inglehoffer works great, or feel free to make your own mustard.
  • Yield: This German Potato Salad makes six (1-cup) side dish servings. It's always a hit at parties and potlucks, so you may want to make a double batch.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition Information

Serving 1cup Calories 314kcal (16%) Carbohydrates 47g (16%) Protein 7g (14%) Fat 12g (18%) Saturated Fat 8g (40%) Trans Fat 1g Cholesterol 5mg (2%) Sodium 516mg (22%) Potassium 797mg (23%) Fiber 3g (12%) Sugar 10g (20%) Vitamin A 10IU (0%) Vitamin C 18mg (20%) Calcium 37mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 6(1 cup) servings

Amount Per Serving

Calories 314

% Daily Value*

Serving 1cup
Calories 314kcal 16%
Carbohydrates 47g 16%
Protein 7g 14%
Fat 12g 18%
Saturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 5mg 2%
Sodium 516mg 22%
Potassium 797mg 17%
Fiber 3g 12%
Sugar 10g 20%
Vitamin A 10IU 0%
Vitamin C 18mg 20%
Calcium 37mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.