German Potato Salad

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

There must be a German potato salad in a book called The Bacon Bible. It’s required. My version is heavier on the bacon than most—not shocking—and is pretty much just meat and potatoes. Feel free to add a large handful of blanched green beans or sautéed mushrooms, fresh dill or parsley, or even a large dollop of Dijon mustard to the dressing. It would be wunderbar.


  • 1 tablespoon canola oil
  • 8 ounces (225 g) thin-sliced bacon, cut into thirds
  • 2 pounds (910 g) small Red Bliss or Yukon gold potatoes, scrubbed but not peeled
  • Cold water
  • Kosher salt
  • 2 Spanish onions, halved and thinly sliced
  • 1 cup (240 ml) distilled white vinegar
  • ¼ cup (50 g) sugar
  • ¼ teaspoon freshly ground black pepper
  • 4 green onions, thinly sliced
  • ¼ cup (13 g) chopped fresh dill or flat-leaf parsley leaves (optional)


In a large, deep sauté pan, combine the oil and bacon and cook over medium heat, stirring occasionally, until golden brown and crispy and the fat has rendered, about 10 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels. Set aside.

While the bacon is cooking, put the potatoes in a large pot, cover with cold water by 2 inches (5 cm), and add 2 tablespoons salt. Bring to a boil over high heat and cook until just tender, about 12 minutes. Drain well and keep warm.

Add the Spanish onions to the pan with the rendered fat and cook over medium heat, stirring occasionally, until lightly golden brown and soft, about 10 minutes. Increase the heat to high, add the vinegar and sugar, and cook until the sugar has dissolved, about 2 minutes. Season with 1 teaspoon salt and the pepper.

Slice the warm potatoes crosswise into ¼-inch (6-mm) slices and put in a large bowl. Add the onion dressing, the bacon, the green onions, and the dill (if using) and gently mix to combine. Serve warm or at room temperature.