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German potato salad in a white bowl topped with freshly chopped parsley.

German Potato Salad

  • Author: The Cooking Jar
  • Total Time: 45 minutes
  • Yield: 6-8 1x


This warm German potato salad has tender red potatoes in a sweet and tangy bacon vinaigrette flavored with red onions, mustard and parsley.


Units Scale
  • 2 lbs. red potatoes, cubed
  • 12 oz. bacon, chopped
  • 1 medium red onion, diced
  • 1/3 cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 cup olive oil
  • 12 tablespoons sugar, to taste
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon pepper
  • 1/4 cup fresh parsley, chopped


  1. Over medium-high heat, bring a pot of salted water to a boil and cook the potatoes until tender, about 15-20 minutes. Drain and remove cooked potatoes to a large mixing bowl.
  2. Over medium heat in a skillet, cook the chopped bacon in its own fat until crisp. Remove with a slotted spoon to a paper towel-lined plate.
  3. To make the hot vinaigrette, reduce heat to medium and add the diced red onions to the leftover bacon fat in the skillet. Cook until the onions are soft, about 3-4 minutes.
  4. Pour in the vinegar, add mustard and bring to a gentle simmer.
  5. Add olive oil and season with sugar and salt and pepper to taste. Stir the vinaigrette until smooth.
  6. Pour the warm vinaigrette over the potatoes, add the cooked bacon bits and parsley and fold gently until well combined. Do a taste test and add more seasonings if needed.
  7. Dish and serve hot or chilled.
  8. Enjoy!


  • Green onions – Substitute parsley with chopped green onions for some added bite.
  • Scroll up to RECIPE TIPS for more useful tips, suggestions and ingredient substitutions.
  • Prep Time: 15 mins
  • Cook Time: 30 mins