Recipes Ingredients Meat & Poultry Pork Recipes Old-Fashioned German Potato Salad 5.0 (1) 1 Review Switch up your summer side dish routine with this mayo-free, bacon-studded potato salad recipe. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 20, 2024 Rate PRINT Share Close Photo: Kelsey Hansen Servings: 8 to 10 An old-fashioned German potato salad is a lot different from the usual potato salad you see at summer cookouts and potlucks. For starters, it’s usually served warm. Additionally, it's ingredients are pretty different to a classic potato salad. A tangy vinegar sauce replaces the mayonnaise; and instead of ingredients like celery, scallions, and pickles or cornichons, crispy bits of bacon, and sweet onions are combined with the warm potatoes. Our German potato salad recipe is full of flavor—sweet onion and a touch of sugar add sweetness, bacon adds saltiness and smokiness, and parsley brings freshness. It’s a delicious dish that makes a great substitute for your usual potato salad this summer. Outdoor Gatherings: Our Guide to Casual Yet Elevated Summer Entertaining German Potato Salad Ingredients From the dressing to the actual potatoes, here’s how German potato salad differs from a more classic potato salad. Yukon Gold potatoes: Mayonnaise-based potato salads are almost always made using russet potatoes. This recipe is made with Yukon Gold potatoes, which are slightly less starchy and more creamy than russets. They are also sliced thinly instead of cubed. Cider vinegar: Instead of mayonnaise, German potato salad is made with a light and zippy vinegar sauce. Cider vinegar is the perfect base—it’s tangy but a little sweeter than white wine vinegar or distilled white vinegar. Beef broth: Two cups of beef broth simmer with the bacon and onions to create a sauce to coat the potatoes. The broth keeps the potato salad moist and adds plenty of umami flavor. Bacon: Crispy bits of bacon can be found scattered throughout this potato salad, they give it a salty and smoky deliciousness. Parsley: Often, you’ll see herbs like dill or alliums like chives and scallions in potato salad. In this German potato salad, fresh parsley is used to add brightness to the finished dish, rather than a strong flavor. Other Types of Potatoes to UseYou could also use golfball-size gold or red potatoes instead of Yukon Gold: Cut them in half or quarters if they’re on the larger side. The Case for No Mayo Don’t get us wrong, potato salad can and should be enjoyed year-round, but it does tend to be a side dish you see mostly during the summer months. Many potato salads are mayo-heavy, which isn't always what we want to eat on a hot day. If you prefer your potato salad lightly dressed or you don’t care for mayonnaise at all, German potato salad is the side dish for you. Ingredients 4 pounds baby Yukon Gold potatoes 1 tablespoon plus 2 teaspoons kosher salt ½ cup cider vinegar 1 tablespoon sugar 1 pound bacon, cut into ½-inch pieces 2 small white onions, finely diced (about 1 cup) 2 cups beef broth ½ cup chopped fresh flat-leaf parsley Directions Kelsey Hansen Peel potate and cook: Peel potatoes, and place in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 10 minutes. Kelsey Hansen Heat vinegar, sugar, and remaining salt: While the potatoes cook, combine the vinegar, sugar, and remaining 2 teaspoons salt in a small saucepan, and place over medium heat until the sugar is dissolved. Kelsey Hansen Drain potatoes: Drain potatoes into a colander. Kelsey Hansen Cut potatoes into rounds: Using gloves or paper towels to protect your hands, slice the hot potatoes into 1/8-inch-thick rounds and place in a large bowl. Kelsey Hansen Add hot vinegar mixture to potatoes: Drizzle with hot vinegar mixture, gently stirring until all potatoes are coated. Set aside. Kelsey Hansen Cook bacon: Saute bacon in a large skillet placed over medium-low heat, stirring frequently, until browned and crispy. Kelsey Hansen Remove bacon from skillet: Remove with a slotted spoon; transfer to a plate lined with paper towels. Drain excess fat from skillet, leaving a thin coating in bottom. Kelsey Hansen Saute onions: Add onions to skillet; saute until translucent but not browned. Kelsey Hansen Add beef broth to skillet: Add beef broth; bring to a boil over high heat. Reduce to a simmer, and cook until reduced by half, about 20 minutes. Kelsey Hansen Pour over potato salad, add bacon and parsley; serve: Pour over the reserved warm potato mixture, and sprinkle with the reserved bacon and chopped parsley. Gently stir to combine, and serve immediately. Kelsey Hansen Kelsey Hansen Kelsey Hansen Storing German Potato Salad Any leftover potato salad should be cooled completely before storing in an airtight container in the refrigerator for up to 3 days. Making Ahead Since German potato salad is best served warm, we recommend eating as much as you can the same day it’s made. However, the flavor won't change much if you do make it a few hours (or even one day) ahead of time. Reheating If you choose to reheat leftover German potato salad, place it in an even layer in a skillet with another splash of beef broth. Warm it up over medium heat, stirring often, until the potatoes are heated through, 5 to 8 minutes. Frequently Asked Questions What types of potatoes are used in German potato salad? German potato salad is usually made with creamier potatoes like Yukon Gold, rather than starchy potatoes such as russets. Creamy potatoes absorb the vinegar sauce better than starchy potatoes. How are American and German potato salads different? The biggest difference between traditional German potato salad and American potato salads is the use of mayonnaise. German potato salad is dairy-free because it uses a dressing made with cider vinegar and broth. It is not creamy like American potato salad which is made with mayonnaise. Also, whereas American potato salad is usually vegetarian, German potato salad includes bacon and beef broth. Should I steam or boil potatoes for potato salad? For potato salad, we recommend either boiling or steaming potatoes. For this recipe, we boil the potatoes in salted water, but steaming them would work just as well. More Potato Salad Recipes to Try: Basic Potato Salad Dill, Potato, and Egg Salad French Potato Salad Deviled Egg Potato Salad Potato and Green Bean Salad Balsamic Potato Salad Originally appeared: Martha Stewart Living, June 2000 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.