Go Back
+ servings
Old Fashion German Potato Salad 1

Old Fashion German Potato Salad

This recipe for Old Fashion German Potato Salad has been handed down to me from my mother; as it was handed down to her. It’s the pickles! Trust me.
No ratings yet
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Salads, Side Dish
Cuisine German
Servings 4 servings
Calories 276 kcal


  • For the Salad
  • 2- 3 Yukon gold potatoes large potatoes
  • 2 - 3 slices thick applewood smoked bacon
  • ½ medium onion or to taste thinly diced
  • 1 - 2 large dill pickles; cut into quarters and sliced about ¼ inch thick and I'm talking regular large pickles not those huge deli pickles
  • ¼ cup or as desired, chopped fresh parsley
  • Salt and pepper to taste
  • For the Dressing
  • I find the dressing is easier to make in a smaller skillet than what you might use to cook the bacon
  • 2 - 3 tablespoons bacon fat
  • 2 - 3 teaspoons flour
  • ¼ cup or as needed, apple cider vinegar
  • Pinch large or small, sugar


  • Place the potatoes with their skins on in a pot and cover with cold water. Place on medium-high heat. When it comes to a boil; lower the heat to medium and cook about 15 minutes or until cooked through (stick a toothpick or skewer through them to test for doneness, you don't want them overdone, just tender). Drain and let sit until just cool enough to handle without burning your fingers. Then cut into quarters and slice about ¼ inch thick. Place them into a bowl. Season with salt and freshly ground pepper.
  • While the potatoes are cooking, cook the bacon until just under crisp. You want it cooked but not completely browned. Drain onto paper towels, reserve the fat. When cool, chop into pieces (I like to chop mine first, then cook, seems easier and more uniform)
  • Cut the onions and pickles. Add these to the warm/hot potatoes. 
  • Once the bacon is cooked, keep 2 - 3 tablespoons fat in a small skillet, over medium-low heat add the flour and cook, stirring constantly, until it has browned slightly and thickened. (this is like making a roux, except that's generally one part fat to one part flour, we want this looser, so we are doing one part fat to one-third part flour); once the flour is browned and cooked, about 3 - 4 minutes, add the vinegar, stir until thickened. If it becomes too thick, add a bit more vinegar. Now comes the sugar, if you added more vinegar, you might need to add more sugar. So I suggest you take a bit of a taste, if your face puckers, add a large pinch of sugar if it doesn't add a small pinch. Once it's the perfect non-pucker, sweet, sour, bacon tasting goodness it's supposed to be, pour it over your potatoes, onions, pickles. Stir to combine. Taste and adjust salt and pepper. Now gently stir in the parsley and serve.


LindySez: If you actually read the prep and ready in times, you will see they are pretty much the same. Well, how can that be? If you prep your onions and pickles and cook your bacon while you are cooking your potatoes, you can do it! It's all MANAGEABLE.
Apple cider vinegar is KEY to this recipe as are DILL pickles.


Serving: 1gCalories: 276kcalCarbohydrates: 30gProtein: 5gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 9gCholesterol: 14mgSodium: 634mgFiber: 4g
Keyword authentic German potato salad, warm potato salad, what makes a German Potato salad unique
Tried this recipe?Let us know how it was!