German Potato Salad

Total Time:
35 min
15 min
20 min

8 servings


Preheat the grill to high. Place potatoes in a large pot with the onion and cover with cold water. Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.

Place a large saute pan on the grates of the grill. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the onions to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard seeds and cook for 2 more minutes. Whisk in the canola oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.

Pairs Well With

Rich, buttery white wine

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    96 Reviews
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    Too much vinegar. That's all you can taste!
    Really loved this recipe, except for the bacon. Although it was nice and crispy, my family preferred the salad without the bacon. Call it tradition, I guess. However, everyone said that the salad was very good and it went fast. Thanks, Bobby.
     Maxine B.
    A great side dish at a BBQ. I've made it several times, and it's always a huge hit.
    Very good, but I cut the vinegar in half and used 1/2 tablespoon of Dijon mustard.
    this recipe calls for way too much vinnegar. it's all you can taste. it was actually pretty gross.
    Love everything about this recipe!
    The pirate in me came out in my post. Make that "my taste"
    This was a great recipe. We went to an Oktoberfest party and this was the prize-winning dish.
    A couple of clarifications from the recipe vs Bobby's video. He adds salt to the boiling potatoes, which is not mentioned in the recipe. Bobby uses olive oil instead of canola oil in the dressing and finally, he uses, what looks like, a Dijon mustard instead of mustard seeds in the final step. The editors need to pay closer attention. I've given it 4 German wife tells me real hot German Potato Salad does not have mustard, only vinegar...I like them both.
    Great potato salad.
    I put the potatoes in the dressing after it cooked and let the potatoes cook in the dressing, it allows the dressing to really seep into the potatoes and did end up needing a little more vinegar, but it was a big hit!
    Great recipe, but the directions do leave out a few steps. first is, which onion do you cook with the potatoes, then discard. Also, it doesn't say what to do with the bacon once you place it on plate to drain. An experienced cook will be able to figure this out on their own, but a novice might run into difficulty when steps like this are left out. Overall, though, a great recipe.
    Good, but added a little extra vinegar and 1 tablespoon of raw horseradish/sauce Gave it a little more kick.
    Good recipe but instructions are not clear. Cook and discard all onions? I don't think so. I'm guessing cook yellow onion with potatoes and discard them keep red and green onion for use in the salad and as garnish. An experienced cook can figure this out but a novice will have problems.
    I made this for an Oktoberfest we hosted and everyone loved it! I actually made it the night before and stuck it in the oven an hour and a half before we ate. Just before serving I mixed in the green onions and parsley and people went crazy. Great flavor and a good balance of textures.
    I made this recipe for our Octoberfest at churt and won the first place. I is really good as my husband said "it is the best german potato salad he ever had." Thank you Bobby!
    Sehr schmeckt. Wonderful stuff.
    This recipe is the closest I can find to the German potato salad at my favorite local German restaurant (at least as far as my tastebuds can tell). And those guys are real Germans (we have alot of them here because of Von Braun and his guys). I fwould make a chicken schnitzel to go with it. Either pound out chicken breasts or get cutlets and then dredge in egg and then in a mix of plain bread crumbs, salt, pepper, and dried thyme. Then you fry it in a skillet with canola or other light oil. You don't need to act like you're deep-frying it, just use enough oil to coat the whole bottom of the pan. If you want, you could put sauteed onions and apples on the schnitzel like they do at aforementioned German restaurant.... Oh yeah, and I think the flour and sugar is a good idea.
    I have tried many receipes, but this one is the best. I fix this at least once a month, and everyone fights over the left overs to take home. The only change I made was to add 1 tablespoon of sugar.
    My family loves German Potato Salad so I wanted to try a new variation. This recipe is excellent with the addition of 3 tbls of sugar and 2 tbls of flour. I also added 1/3 cup chopped celery to sautee with the onion. I fried the bacon to "very crisp" let it drain on a paper towel while making the sauce and crumbled the bacon on top.
     It is a good idea to let this sit in a med crock on warm for 30 - 60 minutes before serving if you have the time.... If not, it is still yummy!
    I've made German potato salad for years, thought I'd try this one. In my experience, this is supposed to be a sweet-sour dish, and much to my surprise I find no sweetener in this recipe. No matter, Bobby knows what he's doing, right? Wrong. This is terrible without sugar in it. So strike one. Second strike, the recipe instructions call for you to cook the bacon and drain it on paper towels. No mention of it at all after that. I assume it actually goes IN the dish, right, Bobby? I think you need better proof readers.

     Ines from Houston-You are a freeking idoit. Vinegar is used in numerous recipes in Germany including Potatoe salad.
     "I don't no where this recipe comes from, but never ever from germany. The only one in germay who put vinegar in his potato... salat is the potato salad factory. I'm german and I've taste some fesh potatoe salads, but nothing is like this *brrr* May you should eat some from german guys, the know what to do, but certainly not this one. Ines sice 2 years in Houston"
     I have served it 10 times and received nothing but 5 star reviews.
    German / not German, whatever. I'm from Long Island, and I just know it tastes good. Whever I make it for family gatherings, it goes quickly. I use a little less vinegar than called for. It's great both summer and winter.
    If you're preparing a dinner for an elite group of German foodies, then you may be risking it if you make this dish and try to claim it as authentically German. It seems that plenty of people below have criticized this dish as not actually being close to "German potato salad." Honestly.....whatever. This dish was good and that's all that mattered to me and my group of starving bbq'ers. The dish was a hit! And unlike other potato salads that require tons of mayo, this dish could withstand sitting in the sun for a few hours. Alterations: I used a little less than 1 pound of bacon (so I didn't have to save the extra 4 slices of bacon in the package) and used apple cider vinegar. Other than that, I pretty much followed the recipe and it turned out delicious and aesthetically pleasing. Not bad, Bobby.
    I don't no where this recipe comes from, but never ever from germany.
     The only one in germay who put vinegar in his potato salat is the potato salad factory.
     I'm german and I've taste some fesh potatoe salads, but nothing is like this *brrr*
     May you should eat some from german guys, the know what to do, but certainly not this one.
     Ines sice 2 years in Houston
    My friends LOVED this recipe - between 6 guys they ate the whole thing. The potato salad does not taste heavy and is bursting with flavors that are simple but highly complimentary.
     I do not have grill access so I boiled the potatoes on the stove, and used a frying pan on the stove, and everything tasted fine. Make sure: (a) you cook the potatoes until they're almost starting to break apart under a fork; (b) let the salad sit for at least 30 min before actually serving; (c) use the fresh parsley, the dry ground stuff isn't half as good
     I made the following changes and it was a hit:
     1. Apple Cider Vinegar
     2. I used 4oz of bacon (chopped) and 4oz of sausage (chopped) - it was Italian style chicken sausage from Trader Joe's and no one notice that it wasn't the real thing!
     3. 1/2c instead of 1/4c of fresh chopped parsley
     4. In the last 1-2 minutes of making the vinaigrette mixture, I added roughly 1/4c of sugar and 1/4c of flour and whisked it into the mix to thicken/sweeten it. You could use less or more of these two ingredients depending on the consistency you want - I prefered this thicker sauce
     I feel like these changes aren't very major, but more of a personal taste preference... the core of the recipe is awesome and I highly recommend it.
    I'm not sure what part of Germany this is from, it tastes like the type of potato salad you buy at supermarkets. My wife and I are from the Black Forest area and although there are many many variations, this recipe doesn't come close to any of them. A little research might be in order.
    The recipe never said when to put the bacon back in?
    This is exactly the taste I remember from years back when my Mom used to make this. I even halved the recipe and all ingredients and it was wonderful!! Thank you, Bobby!!
    i find using a fattier bacon renders more bacon drippings which makes the potatoes even better. not necessarily the healthiest, but definitely the tastiest!
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