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German Potato Salad

German Potato Salad

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  • 2 lbs Waxy potatoes
  • 6-8 slices Bacon, finely diced
  • 1/2 cup Onion, finely chopped
  • 3/4 cup Beef stock
  • 6 tbsp White vinegar
  • 1 tsp Dijon or German mustard
  • 2 tbsp Vegetable oil
  • 1 tsp Sugar
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 2 tbsp Chives, chopped


  1. Boil the potatoes for about 20 minutes, until potatoes are fork tender.
  2. Cook the bacon in a skillet until crispy. Place it on a paper towel-lined plate, leaving the fat in the pan.
  3. Add the onion to the pan and saute over medium heat, until just translucent, about 3-4 mins.
  4. Add the beef broth and bring to a simmer. Remove from the heat and add vinegar, mustard, oil, sugar, salt and pepper.
  5. Once the potatoes are done, remove from the water and let them cool until you can handle them. Then peel them and cut into slices or half moons.
  6. Place potatoes into a large bowl and pour the hot dressing over the potatoes. Gently stir until evenly combined, then gently stir in the bacon.
  7. Let salad sit for 20 minutes at room temperature. Refrigerate or serve warm.


Recipe adapted from