Name: Tangy German Potato Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: German
Ingredients: 4 pounds medium Yukon gold potatoes; Kosher salt; 1 pound thick-cut bacon, chopped into small 1/2-inch pieces; 2 medium yellow onions, minced; 3 cloves garlic, minced; 1/3 cup apple cider vinegar; 1/2 cup white vinegar; 1/4 cup water; 2 tablespoons coarse brown mustard (like Dijon mustard); 4 tablespoons granulated sugar; 1/4 cup fresh parsley, minced (plus more for serving); Salt and black pepper, to season

If you’re craving a side dish that’s bursting with bright, tangy flavors and a hint of smoky bacon, you’ve got to try this Tangy German Potato Salad Recipe. It’s warm, satisfying, and perfect alongside your favorite grilled meats or picnic spread.

A white bowl filled with a potato salad that has three main layers: the bottom layer is soft yellow potato pieces, the middle layer has small crispy dark brown bacon bits scattered evenly, and the top layer is sprinkled with finely chopped bright green parsley. A silver spoon is partly visible on the right side inside the bowl. The bowl is placed on a white marbled surface with a small wooden bowl of salt and some green herbs nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Tangy German Potato Salad Recipe
Top Tip
How to Serve Tangy German Potato Salad Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Tangy German Potato Salad Recipe

Why You'll Love This Recipe

I’ve made this tangy German potato salad more times than I can count, and every time it wins over the crowd. The balance of tangy vinegars, sharp mustard, and comforting bacon flavor makes it irresistible.

Warm and Inviting: Served hot or at room temperature, it’s so comforting yet fresh.
Perfectly Tangy: The vinegar-based dressing delivers that signature bright tang you want in a German potato salad.
Generous Bacon Flavor: Crispy bacon bits mixed with savory onions make every bite crave-worthy.
Easy to Make: Just a handful of simple ingredients and straightforward steps.

Ingredients & Why They Work

Before you get chopping, a quick tip: The best results come from using waxy potatoes like Yukon gold—they hold their shape when cooked and offer a creamy texture. And don’t skip the thick-cut bacon; its richness really elevates the dish.

Flat lay of fresh medium Yukon gold potatoes with golden skins, crispy thick-cut bacon pieces, two medium yellow onions whole and uncut, three cloves of whole garlic with papery skins, a small white ceramic bowl of amber apple cider vinegar, a small white ceramic bowl of clear white vinegar, a small white ceramic bowl of clear water, a small white ceramic bowl of coarse brown Dijon mustard, a small white ceramic bowl of granulated sugar, a small bunch of fresh curly parsley with bright green leaves, coarse kosher salt crystals scattered neatly, and whole black peppercorns arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Yukon gold potatoes: Waxy potatoes hold together nicely without turning mushy in the warm dressing.
Kosher salt: Essential to season the potatoes and brighten all the flavors.
Thick-cut bacon: Adds smoky, crispy goodness and bacon fat to cook the veggies.
Yellow onions: When sautéed, they soften and add a subtle sweetness against the tangy dressing.
Garlic: Just a touch to round out the savory notes.
Apple cider vinegar: Gives a fruity punch that pairs perfectly with the bacon.
White vinegar: Brings sharp acidity, balancing the sweetness.
Water: Helps mellow the vinegar’s intensity for a smooth dressing.
Coarse brown mustard: Adds tang and subtle spice—ditch the yellow mustard for this one.
Granulated sugar: Cuts the acidity and brings everything together.
Fresh parsley: Adds color and a fresh herbal note to brighten the salad.
Salt and black pepper: Adjust to taste and season perfectly before serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Tangy German Potato Salad Recipe is how easily you can make it your own! Whether you want to play with herbs, try a different vinegar, or adjust the bacon crispiness, these variations bring fun and flavor to the classic dish.

Herb Swap: I love swapping the fresh parsley for dill or chives when I want a slightly brighter, fresher flavor. Dill adds that classic tang that complements the vinegar-soaked potatoes beautifully.
Bacon Alternatives: For a slightly leaner salad, turkey bacon works well. Just be sure to save some grease or a bit of olive oil to sauté your onions for that signature richness.
Vinegar Choices: Switching the white vinegar for red wine vinegar or a splash of balsamic can deepen the flavor profile. I once tried apple cider vinegar alone for a softer tang and loved the subtle sweetness it added.
Skin On or Off? I usually peel the potatoes when they're still warm because the skins rub off easily, but if you prefer a more rustic bite, leaving skins on adds texture and nutrients.

Step-by-Step: How I Make Tangy German Potato Salad Recipe

A white bowl filled with yellow potato chunks mixed with small pieces of cooked reddish-brown bacon, all sprinkled with finely chopped green parsley, sits on a round white marble board with a handle. Next to the bowl is a small wooden bowl filled with white salt and a bunch of fresh curly green parsley on the right. A gray cloth napkin is partially underneath the bowl to the left, and a silver spoon rests inside the bowl on the right side. The surface is a white marbled texture photo taken with an iphone --ar 2:3 --v 7

Step 1: Perfectly Cook Your Potatoes

I start by placing 4 pounds of medium Yukon gold potatoes in a large pot, covering them with cold water by at least 2 inches, and adding a good pinch of kosher salt. Bringing the water to a vigorous boil takes about 10 minutes — just enough time for the potatoes to become tender but still firm enough to hold their shape when pierced with a fork. This ensures no mushy potatoes in your salad. Once cooked, I drain and let them cool just enough to handle.

Step 2: Sizzle the Bacon Until Crispy

While the potatoes are boiling, I chop 1 pound of thick-cut bacon into ½-inch pieces and add it to a large skillet over medium-high heat. Once it's sizzling, I reduce the heat to medium-low and cover the pan—this slow cooking renders out the fat and browns the bacon gently. After 10-12 minutes, I remove the lid and let it crisp up for a couple more minutes. Using a slotted spoon, I transfer the bacon to a paper towel-lined plate and carefully reserve about 2-3 tablespoons of that flavorful bacon grease in the skillet for sautéing the onions.

Step 3: Peel and Chop the Warm Potatoes

When the potatoes have cooled just enough so my fingers can handle them, I usually peel the skins off by hand—it rubs right off thanks to the warm temperature. But if you prefer, you can keep the skins for added texture and nutrients. Then, I chop the potatoes into evenly sized cubes or slices, about the size you’d like to see in the final salad. This helps them soak up all the delicious dressing evenly without falling apart.

Step 4: Sauté Onions and Garlic in Bacon Grease

Back to the skillet with that amazing bacon grease! I crank the heat back up to medium-high and add 2 minced yellow onions, cooking them gently for 5-6 minutes until they soften and turn translucent. Then I add 3 cloves of minced garlic and cook for an additional minute until that irresistible fragrant aroma fills the kitchen.

Step 5: Whisk Together the Tangy Dressing

While the onions and garlic soften, I whisk ⅓ cup apple cider vinegar, ½ cup white vinegar, ¼ cup water, 2 tablespoons coarse brown mustard, and 4 tablespoons granulated sugar in a small bowl. This bright, tangy mixture is the heart of our Tangy German Potato Salad Recipe—it’s got just the right balance of sweet and sour to make every bite pop.

Step 6: Combine Bacon, Dressing, Potatoes, and Parsley

I add the crisped bacon back into the skillet with the garlic and onions, then pour in the tangy vinegar dressing. After stirring it all together and heating until just simmering, I gently fold in the warm chopped potatoes along with ¼ cup of fresh minced parsley. Mixing carefully is key here—I want the potatoes nicely coated without mashing them, so each forkful keeps that perfect texture and tang.

Step 7: Season and Serve Warm or Room Temperature

Finally, I season the salad with salt and freshly ground black pepper to taste and garnish with an extra sprinkle of fresh parsley for color and freshness. I love serving this salad warm or at room temperature—it’s fantastic alongside grilled meats or as a standout dish at picnics and gatherings. Enjoy every tangy, savory bite!

Top Tip

These tips will help you perfect your Tangy German Potato Salad Recipe every time, maximizing flavor and texture while keeping things simple and stress-free in the kitchen.

Choose the Right Potato: Using Yukon gold potatoes makes all the difference—they hold their shape beautifully and absorb the tangy dressing just right.
Cook Bacon Slowly: I’ve learned that cooking the bacon covered on medium-low heat renders even, crispy pieces without burning, plus the delicious bacon grease enhances the dressing and onions.
Peel While Warm: Peeling the potatoes when they’re still warm makes the skins come off effortlessly, giving your salad a smooth, balanced texture.
Gentle Folding: Mixing the salad gently keeps the potatoes intact rather than turning it into mush—this little detail really elevates the dish’s presentation and mouthfeel.

How to Serve Tangy German Potato Salad Recipe

The image shows a metal pot filled with three layers of food: the bottom layer is chunky boiled potatoes in a soft yellow color, the middle layer has small pieces of cooked bacon with a reddish-brown color, and the top layer is finely chopped fresh green parsley scattered all over. A wooden spoon rests inside the pot, partly covered with the mixed ingredients. The pot is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh parsley sprinkled over the finished salad adds a lovely pop of color and brightness, but you can also experiment with fresh dill or chopped chives for a subtle herbal twist. A little extra cracked black pepper on top enhances the tangy flavors beautifully.

Side Dishes

This potato salad pairs perfectly with grilled meats like bratwurst, schnitzel, or even barbecue chicken. It’s also an ideal companion for classic German sausages during a picnic or casual cookout. To round out the meal, serve alongside sauerkraut, roasted vegetables, or a simple green salad.

Make Ahead and Storage

Storing Leftovers

Store any leftover Tangy German Potato Salad in an airtight container in the refrigerator. It keeps well for up to 4 days, making it perfect for meal prep or enjoying over a few days after a gathering.

Freezing

Freezing isn’t recommended for this salad, as the potatoes and dressing texture can become watery and lose their freshness once thawed. It’s best enjoyed fresh or refrigerated for a short time.

Reheating

For the best reheating results, place a damp paper towel over your portion of potato salad on a microwave-safe plate or bowl and microwave until warm. This method helps maintain moisture and prevents drying out.

Frequently Asked Questions:

Can I use red potatoes instead of Yukon gold for this salad?

Absolutely! Red potatoes are also waxy and hold their shape well, making them a great substitute that will give your German Potato Salad a similar texture and flavor balance.

Is it okay to leave the potato skins on?

Yes! Leaving the skins on adds a bit more texture and nutrients, plus a rustic look. Just be sure to wash the potatoes thoroughly before cooking.

Can I prepare this salad ahead of time?

You can prepare many components in advance, like cooking the potatoes and bacon, but it's best to combine everything and dress the potatoes shortly before serving to maintain freshness and texture.

Is this salad gluten-free?

Yes, this Tangy German Potato Salad Recipe is naturally gluten-free and dairy-free, making it suitable for many dietary preferences.

Final Thoughts

This Tangy German Potato Salad Recipe is one of those comforting classics that feels like a warm hug on your plate. With its vibrant vinegary tang, smoky bacon, and tender potatoes, it’s a crowd-pleaser that works beautifully for family dinners or casual get-togethers. I hope you enjoy making it as much as I do—there’s something truly special about sharing this slice of German cuisine with the people you love. Happy cooking!