German Potato Salad

German Potato Salad is in my blood! It runs through my veins – and it’s EVERYTHING you need for summer cook-outs this year!
German Potato Salad from (@whatsgabycookin)

Can I make a confession? I’m partial to a vinaigrette based potato salad. It’s just how it is. I think it has something to do with my German roots! My Omi has been making the most incredible potato salad loaded with herbs, bacon and a simple vinaigrette since I can remember. It’s literal perfection and it’s hard not to eat it before throwing it on the table for a dinner party. I’ve been known to make a double batch because my snacking is INTENSE! Also – if you’re lucky enough to have any of the bacon and herb mixture with the vinaigrette leftover after polishing off the potatoes… drizzle it on just about anything for an extra punch of flavor. Or slather it on some grilled bread. Use it as a sauce base of pizza. It’s not to be wasted!

This one is the ultimate German Potato Salad. Use it as a side dish alongside some grilled steak or chicken and it’s a winner! Serve it warm, serve it at room temp or serve it as leftovers chilled. You truly can’t go wrong any way.

German Potato Salad

Yield: Serves 6-8

German Potato Salad


  • 3 pounds baby new potatoes, halved or quartered
  • 8 ounces pancetta, small diced (or bacon)
  • 1 large red onion, diced
  • 3/4 cup champagne vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 cup olive oil
  • Salt and freshly ground pepper
  • 8 green onions, thinly sliced
  • 1 bunch chives, thinly sliced
  • 1/4 cup chopped fresh parsley leaves


  1. Place potatoes in a large pot of water and bring to a boil. Cook until fork tender and remove from heat, drain and set aside in a bowl.
  2. While the potatoes are cooking, place the pancetta in a large skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
  3. Add the diced onion to the pancetta grease, and cook over medium heat until browned.
  4. Carefully add the vinegar and mustard to the onions and cook for 2 minutes and turn off the heat. Whisk in the oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the pancetta, green onions and parsley. Season with salt and pepper to taste.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

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  1. Hi there, looks nice. I live in Germany, and there are thousands of ‘home’ recipes. Every family has their own version, and this is yours. The one thing I have been told over and over again is that you have to dress the potatoes while they’re still warm, cos it helps the flavour of the dressing to penetrate. Who knows. Haven’t made it for years, but this sounds nice (minus the bacon – I’m vegetarian). I like your blog. Thanks

  2. Love this recipe! I’ve made several versions of german potato salad including my grandmother’s but this looks like a winner!

  3. Looks wonderful. What would be good in lieu of the champagne vinegar? Apple cider vinegar? I don’t want to purchase the other since I don’t have another use for it.

  4. Made for dinner last night with grilled pork tenderloin. My husband said, “Please don’t lose this recipe”!

  5. German Potato Salad (lovingly referred to as GPS by my family) was the only one on the table at a Weber family function. Growing up in AL, none of my friends understood. I love the addition of parsley to your recipe. My grandmother’s vinaigrette (which always used bacon because… AL), added celery seed. Try it sometime. You will not be disappointed!

  6. My family devoured this at our Fourth of July gathering. Accidentally forgot to add the olive oil to the dressing so just drizzled a bit over the top and it was delicious. Just as yummy hot as it is cold the next day!

  7. This looks amazing! I’m going to be making this at my sister’s and she’s vegan . What can I add instead of bacon to give it a kick? Thank you!

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