Rating: 4.5 stars 4.6
1555 Ratings
  • 5 star values: 1164
  • 4 star values: 301
  • 3 star values: 66
  • 2 star values: 11
  • 1 star values: 13

This is my mother's recipe for authentic German potato salad. Everyone, German or not, loves it. It is easy to double the recipe as well. I often bring it to potlucks, and we also have it at home on special occasions. There are usually no leftovers, but if there are, they don't last long!

Recipe Summary

15 mins
25 mins
40 mins


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place potatoes in a large pot and add water to cover by at least 1 to 2 inches; bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes. Drain, and set aside to cool.

  • While the potatoes are cooking, place bacon in a large, deep skillet over medium-high heat. Fry until browned and crisp, 10 to 12 minutes, turning as needed. Transfer bacon to a paper towel-lined plate and crumble when cool enough to handle. Leave bacon grease in the skillet.

  • Cook onion in the bacon grease over medium heat until browned, 6 to 8 minutes. Add vinegar, sugar, water, salt, and pepper to the pan and bring to a boil.

  • Once boiling, add potatoes, and 1/2 of the crumbled bacon. Cook until heated through, 3 to 4 minutes.

  • Transfer warm potato salad to a serving dish and sprinkle remaining bacon over top. Garnish with parsley. Serve immediately.

Editor's Note:

The original recipe calls for 3 tablespoons sugar but some reviewers think that's too sweet. We recommend you start with 1 1/2 tablespoons and add more to taste.

Nutrition Facts

183 calories; protein 5.4g; carbohydrates 32.2g; fat 3.9g; cholesterol 9.9mg; sodium 796mg. Full Nutrition