Best German Potato Salad Recipe with Warm Bacon Vinaigrette

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This German Potato Salad recipe will become your new go-to in no time! Crispy Baked Potatoes, Caramelized Onions, Bacon Bits and a warm Bacon Vinaigrette take this traditional German recipe to a whole new level! 

German Potato Salad with Warm Bacon Vinaigrette and caramelized onions in a rustic bowl

This German Potato Salad Recipe with Warm Bacon Vinaigrette will be your new go-to potato salad!

Sharing my favourite German Potato Salad recipe with you guys has been on my agenda for ages. With the cold season coming up and Oktoberfest starting, THIS is the perfect time for it, don’t you think?

Let’s forget about carbs for a moment and enjoy a bowl of potato salad! 

Growing up in rural Southern Germany meant that I had no idea what carbs were until I turned, like, 18. Before, carbs were simply food my Granny would cook.

Oh yes, my Oma’s Cooking was far from what nutritionists would recommend these days. However, she still reached a respectable age and maintained good health all life long.

While I love my healthy diet, I still like to remember those childhood days when food was simple, delicious and ever so comforting – fuelling me and my sisters up for another adventure out in the village forest.

Yep, we were wild children. We collected mushrooms and build fires though I swear our mom was sometimes hiding behind a tree with a bucket of water ready to pounce.

One of my granny’s go-to recipes was her potato salad, which she served warm along with whatever protein was on the menu that day. My granny’s version was a bit heavier on the vinegar and had raw onions in it.

So over the years, I have created my own German Potato Salad recipe. It has become a real staple, especially with my Canadian family, who request this potato salad a lot.

German Potato Salad with warm Bacon Vinaigrette and fried onions in a bowl with a fork on the side

Caramelized Onions, Crispy Baked Potatoes and a Warm Bacon Vinaigrette – this German Potato Salad recipe is a real treat!

Imagine slowly caramelized red onions tossed with crispy baked potatoes and crunchy bits of bacon. This alone would be quite delicious.

However, it would not be a German Potato Salad if it weren’t for the warm vinaigrette we toss our hot potatoes in.

And this is not just any vinaigrette. It’s a divine concoction made from white wine vinegar, Dijon mustard, lemon juice, olive oil, and the bacon fat leftover from frying the bacon!

All in all, this is definitely the BEST potato salad I have ever made and everyone who has tried it so far has asked for the recipe.

How to make German Potato Salad:

The German Potato Salad recipe is quite easy. It starts with washing and quartering the potatoes. I went with red potatoes as they are my favourite! Plus you can eat the peel.

red potatoes in a bowl with some fresh herbs

Toss them with some olive oil, salt and pepper and bake them in the oven until tender and crispy.

In the meantime, fry the bacon and caramelize the onions. When frying the bacon, it is super important that you do not discard the fat! We need it for out warm bacon vinaigrette!

bacon frying in a griddle pan

How to make Warm Bacon Vinaigrette: 

For the warm bacon vinaigrette, we mix some white wine vinegar, dijon mustard, lemon juice, salt and sugar. Now, slowly drizzle in the hot bacon fat while whisking. I also add a bit of olive oil at this point.

Chef’s Tips for this German Potato Salad Recipe: 

  • This potato salad should be served warm, but leftovers can be stored in the fridge for up to a week. I like to microwave it quickly before eating it.
  • I fry my onions for only about 12 minutes but you can fry them for a while longer for an even more caramelized flavor.
  • The amount of fat you get from the bacon varies, so I always measure out 4 tbsps and add those to the dressing along with some olive oil to blend in some healthy fats. You can use more bacon fat instead of olive oil.
  • You can make this German Potato Salad recipe with leftover boiled potatoes. Just fry them in a pan until they are heated and sightly crispy, and toss them with the rest of the ingredients!

German Potato Salad recipe with bacon vinaigrette and caramelized onions


What is the difference between German potato salad and American potato salad?

German potato salad is usually made with a light vinegar based dressing and sometimes bacon, chopped onions and a bit of mustard and should be dressed and served warm.

American potato salads are served cold tossed with a dressing is made using mayonnaise and folded into the cooled, cooked potatoes

Which potatoes are best for potato salad?

The potatoes you use will make or break your salad. The best potatoes for potato salad are waxy potatoes such as Yellow Finn, Yukon Gold, and red potatoes that hold their shape when they’re cooked and keep their firm texture in the salad when you chop them up and toss them with dressing.

Forget about carbs for a day and tuck into a plate of German Potato Salad with Warm Bacon Vinaigrette:

For more German recipes, check out these traditional recipes for:

Did you make and love this German Potato Salad recipe? Give it your review below! ? And make sure to share your creations by tagging me on Instagram!

Best German Potato Salad with Warm Bacon Vinaigrette

This is by far the best German Potato Salad recipe out there and a tried-and-tested family favourite. Crispy baked potatoes, caramelized onions and crunchy bacon bits tossed while still hot with a warm bacon vinaigrette! German comfort food at its best! 

Course Appetizer, side
Cuisine European, German
Keyword bacon vinaigrette, baked potato salad, comfort food, easy salad recipes, German recipes, oktoberfest recipes, potato salad, warm potato salad
Servings 6 servings
Calories 430 kcal
Author Kiki Johnson


For the salad:

  • 1,5 kg potatoes red potatoes or Yukon Gold
  • 5 tbsps olive oil
  • 1,5 tsp salt
  • 1 tsp pepper
  • 1 tbsp butter
  • 1 big red onion sliced
  • 1 tbsp sugar
  • 10 strips bacon

For the dressing:

  • 3 tbsp white wine vinegar
  • 1/2 lemon juiced
  • 1 tsp Dijon mustard
  • 2 tsp sugar
  • 1 tbsp olive oil
  • 4 tbsp bacon fat all the strained drippings from the pan

Add ons

  • 1/2 bunch parsley chopped
  • salt and pepper to taste


For the salad:

  1. Preheat the oven to 400 F and line a baking tray with parchment paper.

  2. Wash the potatoes and quarter them. Toss them in a big bowl with 3 tbsps olive oil, salt and pepper and bake for 35 minutes until they are tender and slightly crispy on the outside! 

  3. In a pan on medium heat, melt butter and 2 tbsp of olive oil. Add sliced onions along with a pinch of salt and let slowly fry until softened for about 10 minutes. 

  4. Add sugar and let caramelize, stirring once in a while, for about 2 minutes, then take off the heat.  

  5. While your onions are frying, place the bacon in a big pan and turn on the heat to medium-high. Let fry until crispy, then remove from the pan and transfer to a plate lined with paper towels. 

  6. Strain the fat through a sieve.

For the warm bacon vinaigrette:

  1. Add the first four ingredients to a little bowl and stir until the sugar dissolves. Now, drizzle in warm bacon fat and olive oil, while whisking. Season with salt and pepper. 


  1. Chop the bacon into small chunks and add to a salad bowl along with baked potatoes, caramelized onions and parsley, if using. 

  2. Drizzle the warm bacon vinaigrette on top of the potatoes and toss everything well. Serve immediately. 

This Authentic German Potato Salad recipe will become your new go-to in no time! Crispy Baked Potatoes, Caramelized Onions, Bacon Bits and a warm Bacon Vinaigrette take this traditional German recipe to a whole new level! #German, #potatosalad, #easy, #traditional, #side


  1. Kinky Show White

    Ich finde diesen Kartoffelsalat einfach genial! Da ist alles enthalten, was ich so gerne mag.
    Ich denke, dass wir dne unbedingt nachkochen müssen. Natürlich verweisen wir dann auf dich und deinen Blog 🙂

    XoXo Kinky von Carpe Culina

  2. Hui, das ist mal ne Alternative zum klassischen Kartoffelsalat (auf die Variante mit Mayo standen wir eh noch nie)
    Ehrlich… ich glaub, da könnte ich mich reinlegen 🙂

  3. Kai Brückner

    Wow! Ich steh total auf Kartoffelsalat und habe schon viele verschiedene ausprobiert – und war dann oft vom Ergebnis nicht so 100%ig überzeugt. Aber der hier von Dir, der hört sich Bombe an – der könnt' was werden. Probiere ich demnächst aus, versprochen.

  4. Zu dem Rezept fällt mir nicht mehr ein außer: ich will, ich will, ich will – das jetzt sofort essen!!
    Danke übrigens für die Nominierung! Hab mich gefreut 😉

    liebste grüße
    claudi (so heißt die frau kulinarikus im richtig, echten leben..) ^^

  5. Hi Kiki,
    hast du Erfahrungswerte wie das ist, wenn der Salat vorbereitet und dann eben kalt gegessen wird – weil du schreibst, dass man das Dressing eben noch warm drüber gießen soll. Irgendwann kühlt der Salat eh aus, aber mir geht’s darum, ob man den nicht vllt schon ne Stunde vorher vorbereiten könnte und er dann immer noch seinen Geschmack behält?

  6. Oh my! Das sieht so mega lecker aus!! Kartoffeln Salat habe ich fast jede drei Tage während meiner Zeit in Berlin gegessen!! LECKER!!!

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