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A bowl of German potato salad.

German Potato Salad

Crispy bacon and tangy mustard take classic potato salad on a trip to Germany. Ideal for potluck menus and Oktoberfest celebrations, this German Potato Salad might just become your new favorite starchy side dish.
Course Side Dish
Cuisine German
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 (1 cup) servings
Calories 314kcal



  • In a Dutch oven or large stockpot, add potatoes and 2 tablespoons salt. Add cold water to cover potatoes by 1/2 inch. Over medium-high heat, bring to boil and partially cover pot. Cook until potatoes are tender and a fork can be easily slipped into the center, stirring once or twice, about 10 to 15 minutes. Drain well, tossing in a colander to remove excess water.
  • In a medium-sized skillet medium heat, cook bacon until crispy, about 7-10 minutes. With a slotted spoon, remove bacon and set aside on a paper towel-lined plate to drain.
  • Make the roux by adding vegetable oil to bacon fat and heat until a pinch of flour sprinkled into the oil just begins to bubble. Whisk flour into remaining bacon fat, and continue to cook and whisk until a thick paste forms, about 1 minute. Remove from heat and allow to cool.
  • In a medium-sized saucepan combine chicken broth, vinegar, onions, 1 teaspoon salt, 1/2 teaspoon pepper, sugar, and mustard. Bring to a boil, and cook uncovered until onions are tender, about 10 minutes. Add roux to broth mixture, 1 tablespoon at a time, until the sauce thickens. Discard any remaining roux.
  • In a large bowl, add warm potatoes and slowly add broth mixture, a little at a time, allowing time for the potatoes to absorb the mixture. Add bacon and toss to combine. Garnish with scallions. Serve potato salad warm.



  1. Potatoes: Russets are the best spuds for many potato salads since they’re drier and have more starch than other varieties. Whole potatoes tend to cook unevenly (and take a long time!), so chop them into uniform pieces before you boil them.
  2. Chicken broth: Opt for store-bought or homemade broth; either will do.
  3. White wine vinegar: White distilled vinegar can be used in place of the white wine vinegar, if desired.
  4. Sugar: The German Potato Salad I grew up eating erred on the sweet side. If that's not your style, start with 1 tablespoon of sugar in step 4. Taste the roux after it thickens, and add more sugar if you think the sauce could benefit from it. Alternatively, you can omit the sugar entirely; make this German Potato Salad recipe your own.
  5. Whole grain mustard: A store-bought brand like Maille or Inglehoffer works great, or feel free to make your own mustard.
  6. Yield: This German Potato Salad makes six (1-cup) side dish servings. It's always a hit at parties and potlucks, so you may want to make a double batch.
  7. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  8. Make ahead: The potatoes can be peeled, chopped, and stored covered with water in the refrigerator a day in advance. Drain well before proceeding with the recipe.


Serving: 1cup | Calories: 314kcal | Carbohydrates: 47g | Protein: 7g | Fat: 12g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 516mg | Potassium: 797mg | Fiber: 3g | Sugar: 10g | Vitamin A: 10IU | Vitamin C: 18mg | Calcium: 37mg | Iron: 2mg