- Waxy Potatoes: Use waxy potatoes like New Potatoes or Yukon Gold for the best texture. These potatoes hold their shape well after boiling and absorb the flavors beautifully.
- Bacon: Adds a rich, smoky flavor to the salad. The bacon grease is used in the dressing to enhance the overall taste. I also made it with crispy Guanciale and Pancetta for a more enhanced flavor!
- White Vinegar: The base of the tangy dressing. Balances the richness of the bacon and adds a bright, sharp flavor. You can also use lemon juice, to get the tangy taste.
- Onion: Provides a slight crunch and sweet undertones to the salad. Red or yellow onions work well. (My tip is to soak the onion in water for 10 minutes to make it milder!)
- Parsley: Fresh parsley adds a burst of color and freshness, balancing the rich flavors of the salad.
How to Store?
Store any leftover German potato salad in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop before serving, or enjoy it cold.
After storing it in the fridge be sure to mix it up, in case the salad got a little watery – this will make it more delicious!
How to Serve?
Serve German potato salad warm or at room temperature. It pairs with grilled sausages, schnitzel or as a part of an Oktoberfest feast. I love to make this salad for potlucks or parties, because they are always a hit, I love to serve it as a hot side dish, to meat dishes like this Classic Wiener Schnitzel.
Expert Tips
Using Bacon Grease: Save the bacon grease after cooking the bacon. It’s perfect for adding depth and flavor to the dressing. If you prefer a lighter version, you can substitute part of the bacon grease with olive oil.
