German Potato Salad


This recipe for German potato salad with green onions and a tangy bacon vinaigrette makes the perfect side dish for any meal as it can be served warm, at room temperature, or cold. My mother used to make this for us. You can vary the amount of vinegar and sugar to change the taste. Great for parties, picnics, and potlucks.

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins

This satisfying German potato salad features buttery potatoes, crispy bacon, and a homemade bacon vinaigrette. What more could you ask for in a crowd-pleasing side dish?

German Potato Salad in a black bowl
Allrecipes Video

Nicole's Top German Potato Salad Tips

"Very few ingredients deliver a burst of flavor," culinary producer Nicole McLaughlin (a.k.a. NicoleMcMom) says about this simple German potato salad recipe. Here are a few of Nicole's top tips and tricks:

· Use gold potatoes, as they hold their shape throughout the cooking process (unlike starchy russets). Red potatoes will also work well.
· Drain the bacon on paper towels, but don't get rid of the fat in the pan! The drippings will serve as the meaty, rich, flavorful base for your vinaigrette.
· The white wine vinegar adds the irresistible tanginess you know and love. It also helps lift the brown bacon bits off the bottom of the pan — and that's where all the flavor is.
· For a fully German-inspired meal, try serving this potato salad with bratwurst (check out our collection of bratwurst recipes for tasty inspiration).

German Potato Salad Storage

Allow your leftovers to cool before storage to slow bacteria growth. Store the German potato salad in an airtight container in the refrigerator for up to five days.

Allrecipes Community Tips and Praise

"This is a delicious side dish," raves Alex Dickel. "I get requests for it all the time. The vinegar and sugar create a great contrast to the salty bacon and crisp green onions. Definitely a favorite of mine."

"Just Like Grandma used to make," according to MEG1014. "I used more bacon cause I love that stuff!!! Easy to make and even good cold the next day!

"I loved this recipe," says Samantha S. "I have been going to a lot of BBQs this past year, and this potato salad has always been a hit. I don't normally have green onions on hand, so I have been substituting red onions instead. It tastes delicious!"

Editorial contributions by Corey Williams


  • 4 medium potatoes, cut into bite-sized pieces

  • 4 slices bacon

  • 2 tablespoons white sugar

  • 1 tablespoon all-purpose flour

  • cup water

  • ¼ cup white wine vinegar

  • ½ cup chopped green onions

  • salt and ground black pepper to taste


  1. Bring a large pot of salted water to a boil. Add potatoes; cook until fork-tender, 8 to 15 minutes. Drain.

  2. While potatoes are cooking, cook bacon in a large, deep skillet over medium-high heat until browned and crispy, 8 to 10 minutes. Remove bacon to a paper towel-lined plate, leaving drippings in the skillet. Chop or crumble bacon when cool enough to handle.

  3. Add sugar and flour to drippings in the skillet, then pour in water and vinegar. Cook over medium heat, stirring any browned bits off the bottom with a wooden spoon, until dressing is thick, 3 to 5 minutes. Turn off heat.

  4. Add potatoes, crumbled bacon, and green onions to the skillet; stir until coated. Season with salt and pepper.


You should use gold or red potatoes instead of russet potatoes. Russets are too soft and will break apart.

Nutrition Facts (per serving)

328 Calories
13g Fat
46g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 328
% Daily Value *
Total Fat 13g 16%
Saturated Fat 4g 22%
Cholesterol 19mg 6%
Sodium 250mg 11%
Total Carbohydrate 46g 17%
Dietary Fiber 5g 18%
Total Sugars 8g
Protein 8g
Vitamin C 45mg 223%
Calcium 38mg 3%
Iron 2mg 12%
Potassium 992mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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