German Potato Salad is in my blood (literally my Grandparents are German!) It runs through my veins and it's EVERYTHING you need for summer cookouts this year! If you love a good potato salad, my Greek Potato Salad is another favorite. Serve this one alongside Chicken Schnitzel for the ultimate German dinner, or set it out next to a Grilled Corn and Zucchini Salad for the perfect summer spread.
German Potato Salad at a Glance
- 🕒 Total Time: 30 minutes (5 min prep + 25 min cook)
- 👪 Servings: 6
- 🍝 Cuisine Type: German
- 🧂 Flavor Profile: Tangy champagne-vinegar and Dijon vinaigrette over tender baby potatoes with crispy pancetta, loads of chives, green onions, and parsley; zero mayo
- 📖 Dietary Info: Contains pork (pancetta); naturally gluten-free and dairy-free; not vegetarian as written (see the swaps for a bacon-free route)
- 📦 Storage Notes: Refrigerate covered for 3 to 4 days; genuinely great warm, room temp, or chilled; don't leave it out more than 2 hours at a cookout
- ⭐Why You'll Love It: This is my Omi's recipe, passed down for over 100 years. Warm baby potatoes soak up a sharp Dijon vinaigrette, crispy pancetta lands in every bite, and there's no mayo to babysit in the sun. It's the potato salad that converts mayo-potato-salad people.
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Why I love this recipe
This is a timeless traditional recipe that has been passed down through my family over the past 100 years! My Omi and my Omi's Omi have 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.
Just like my Easy Greek Pasta Salad, I'm obsessed with a vinaigrette based potato salad, vs the traditional mayo based American Potato Salads. I think it has something to do with my German roots and the tangy/acidic combo of the vinegar and potatoes.
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Ingredients & Substitutions
- Herb Roasted Baby Potatoes
- Pancetta – Bacon is a great substitute!
- Red Onion – Sliced shallots would also work well in this recipe.
- Champagne Vinegar – If you don't have it on hand use white wine vinegar as a substitute.
- Dijon Mustard – Pick your favorite here, I like using a smooth dijon mustard for the vinaigrette in this recipe but whole grain dijon mustard would also be delicious.
- Olive Oil
- Salt & Pepper
- Green Onions
- Chives
- Parsley
*For full instructions and ingredients please see recipe card below
How to Make German Potato Salad
Step 1: Start by boiling the potatoes until fork tender. Then drain and set aside in a bowl.
Step 2: Make the vinaigrette. Fry the pancetta until browned and crisp. Then remove it from the pan and set aside.
Step 3: To the pancetta grease, add the diced onion and cook until caramelized. Then add the vinegar and mustard.
Step 4: Cook the vinegar and mustard for 2 minutes.Then turn off the heat and whisk in the oil.
Step 5: Add the crispy pancetta, chives, parsley, and scallions to the potatoes.
Step 6: Pour the warm dressing over the potatoes and gently toss to coat.
🥔🥓🌿 Tips & Tricks for the Best German Potato Salad
A 100-year-old family recipe deserves to be made right
- Dress the potatoes while they're warm. Warm potatoes drink up the vinaigrette; cold ones just wear it. This is the single biggest difference-maker in the whole recipe.
- Start the potatoes in cold salted water. Dropping them into boiling water cooks the outside to mush before the center is done. Cold start, then bring to a boil, cooks them evenly.
- Halve or quarter before boiling. More cut surface means more vinaigrette absorbed and a faster, more even cook.
- Salt the cooking water like you mean it. Potatoes are bland sponges; season them from the inside while they cook, not just from the dressing after.
- Pull the potatoes at knife-tender, not falling apart. Check at 12 minutes. Overcooked potatoes drink the dressing and then collapse into mash.
- Render the pancetta low and slow. Medium heat until it's genuinely crispy. Rushed pancetta is chewy and greasy instead of crackly.
- Whisk a spoonful of the pancetta fat into the vinaigrette. That rendered fat is flavor money. It rounds out the sharp vinegar and ties the whole bowl together.
- Add the herbs off the heat, right before serving. Chives, green onions, and parsley go in last so they stay bright and fresh against the warm potatoes.
- Serve it warm, room temp, or chilled. It's legitimately great all three ways, which makes it the most flexible cookout side on your table.
- Save any leftover pancetta-herb mixture. Scatter it over grilled bread or a pizza; it's a built-in bonus recipe.
FAQs
What is German potato salad?
German potato salad is a warm potato side dish from Germany dressed with a tangy vinegar-and-mustard vinaigrette and crispy pancetta or bacon, no mayo in sight. Mine is my Omi's recipe, passed down through our family for over 100 years and loaded with fresh herbs.
What is the difference between German and American potato salad?
German potato salad is vinegar-based and served warm or at room temperature; American potato salad is mayo-based and served cold. The vinegar version also holds up far better on a summer cookout table.
How long can German potato salad be left out?
No more than two hours unrefrigerated, same as any cooked side. The good news: it's genuinely great warm, at room temp, or chilled straight from the fridge.
How do you reheat German potato salad?
Covered in a 350°F oven for 10 to 15 minutes, or in the microwave in 1-minute bursts, stirring between each. A small splash of vinegar wakes the dressing back up.
What makes a great German potato salad?
A timeless recipe: my Omi and her Omi have made this exact one for the past century. Baby potatoes dressed warm, crispy pancetta, loads of herbs, and a sharp champagne-vinegar-Dijon vinaigrette.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!
German Potato Salad
Equipment
Ingredients
- 3 pounds baby new potatoes halved or quartered
- 8 ounces pancetta small diced (or bacon)
- 1 large red onion diced
- ¼ cup champagne vinegar
- 1 tablespoon Dijon mustard
- ⅓ cup olive oil
- Salt and freshly ground pepper
- 8 green onions thinly sliced
- 1 bunch chives thinly sliced
- ¼ cup chopped fresh parsley leaves
Instructions
- 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.
- 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.
- Add the diced onion to the pancetta grease, and cook over medium heat until browned.
- 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, chives, and parsley. Season with salt and pepper to taste.
Notes
- I love this hot or room temp, and even eat the leftovers cold. That makes this SO easy to serve at any meal!
- Bacon is a great substitute for pancetta.
- Sliced shallots are a great swap for red onion in this recipe.
- If you don't have champagne vinegar on hand use white wine vinegar as a substitute.
Nutrition Information (estimated)
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
Would you use anything besides pancetta for someone who is vegan? Can I make ahead for a BBQ and can it be served cold? How far in advance to make it-1-2 days ok?
omit the pancetta - doesnt need anything else
can prep a few hours ahead of time! I wouldnt do it more than 4 hours ahead
and yes it can be served cold
I was in Germany in the service. I love German potato salad. I would have mine with wiener schnitzel. Thank you for bringing back old memories.
best potato salad i’ve ever tried! made it for a bbq and everyone loved it
Would this still work with turkey bacon? I have made it several times with pancetta and love it, but my father-in law cannot have products from pigs. Wondering if turkey bacon would be okay. Thanks!
yes will still be delish but won't get all the extra fat/grease!
Fantastic and I like that it doesn't call for any sugar.
This might be my favorite potato salad. It comes together quickly and is amazing!
So easy and delicious! I never thought I liked potato salad, but this recipe converted me!
It’s sooooo,so good!
I am from Finland and not a big fan of mayonnaise kind of potato salad,just didn’t crow up eating lots of it.
I had made this 3 times already this summer,last time I added fresh dill from my herb garden- big hit!
I love the new layout of the recipes!!! It is soooooo easy to follow. The pictures are also very helpful.
Delish!!! Leftovers are so good added to a salad.
That looks delicious I'm going to try it out on some company I will be having in 2 weeks and I will text back and let y'all know how it turns out
I have made this potato salad 3 times in the past month. It is so simple and SO delicious! Always a hit, and makes for a great side dish. Incredible as leftovers. This dish has already become a summer staple!
Made this for a party where I asked what the host was making. Found out he was making brisket, thought this is perfect! Come to find out that there were 2 other potato salads there....
Let's just say my bowl came home empty and the others pretty much were untouched . And the other host didn't even let me take the little bit home cause she wanted to munch on them later.
Looks wonderful! Definitely will give it a try. My grandmothers name is Omi as well! She’s Dutch.
🙂 Marycke