This Bavarian potato salad is a warm, tangy, and savory side dish that pairs beautifully with bratwurst, schnitzel, or a simple green salad. Unlike the mayonnaise-based American version, this one uses a vinegar-and-broth dressing that gets absorbed by the warm potatoes, creating a deliciously flavorful salad.
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I love how the smoky bacon and caramelized onions add depth, while the fresh parsley brings a bright finish. It's a classic that feels both rustic and refined.
Let's make it together.
Why You'll Love This Recipe
About the Ingredients
2 pounds (900g) Yukon Gold potatoes
Waxy potatoes hold their shape well. Substitute with red potatoes or new potatoes if needed.
6 slices (150g) bacon, chopped
Thick-cut bacon adds more smoky flavor. For a lighter option, use turkey bacon.
1 medium yellow onion, finely chopped
Yellow onions are sweet and mild. Use a sweet onion like Vidalia if you prefer less bite.
1/2 cup (120ml) chicken broth
Low-sodium broth is best to control salt. Vegetable broth works for a vegetarian version.
1/4 cup (60ml) apple cider vinegar
Adds tangy brightness. White wine vinegar is a good substitute.
1 tablespoon (15ml) Dijon mustard
Adds a subtle kick. Spicy brown mustard works too.
1 teaspoon (5g) sugar
Balances the acidity. Use honey or maple syrup for a different sweetness.
1/2 teaspoon (2.5g) salt
Adjust to taste, as bacon is salty.
1/4 teaspoon (1.25g) black pepper
Freshly ground is best.
2 tablespoons (30ml) olive oil
For tossing the potatoes. Any neutral oil works.
1/4 cup (15g) fresh parsley, chopped
Adds freshness. Substitute with chives or dill.
Tips & Tricks
Slice potatoes while warm
They absorb the dressing better when warm, so don't let them cool completely.
Use a gentle hand when mixing
Fold the dressing in carefully to avoid mashing the potatoes.
Adjust the vinegar
Taste before serving and add more vinegar if you like it tangier.
Pro Tips
Step-by-Step Instructions
1. Boil the potatoes
Place whole potatoes in a large pot and cover with cold salted water. Bring to a boil over high heat, then reduce to medium and simmer for 20-25 minutes until fork-tender. Drain and let cool slightly until easy to handle, about 5 minutes. While still warm, peel (optional) and slice into 1/4-inch rounds. Place in a large bowl.
2. Cook the bacon
In a large skillet over medium heat (350°F / 175°C), cook the chopped bacon for 6-8 minutes until crispy and browned. Remove with a slotted spoon to a paper towel-lined plate, leaving about 2 tablespoons of drippings in the pan.
3. Sauté the onion
Add the chopped onion to the skillet with the bacon drippings. Cook over medium heat (350°F / 175°C) for 4-5 minutes until translucent and lightly golden. Stir occasionally to prevent burning.
4. Make the dressing
Pour the chicken broth, apple cider vinegar, Dijon mustard, sugar, salt, and pepper into the skillet. Stir and bring to a gentle simmer over medium heat (350°F / 175°C). Let it bubble for 2 minutes to meld flavors. Remove from heat.
5. Combine salad
Pour the warm dressing over the sliced potatoes. Add the cooked bacon and olive oil. Gently fold with a spatula until all potatoes are coated. Be careful not to break the slices.
6. Rest and serve
Let the salad stand for 10 minutes to allow the potatoes to absorb the dressing. Sprinkle with fresh parsley and serve warm or at room temperature. Taste and adjust seasoning if needed.
Delicious Variations
Vegetarian
Omit bacon and use 2 tablespoons olive oil instead of drippings. Add 1/2 teaspoon smoked paprika for smoky flavor.
Herby
Add 1 tablespoon fresh dill and 1 tablespoon chopped chives along with parsley.
Spicy
Add 1/4 teaspoon red pepper flakes or a dash of hot sauce to the dressing.
How to Store Bavarian Potato Salad With Bacon
Refrigerator
Store in an airtight container for up to 3 days. The salad will continue to absorb dressing, so you may want to add a splash of broth when serving.
Freezer
Not recommended as potatoes become mushy when thawed.
Reheating
Reheat in a skillet over medium heat (350°F / 175°C) for 3-5 minutes, adding a little broth to refresh. Or microwave in 30-second bursts, stirring.
Frequently Asked Questions
Q: Can I use red potatoes instead of Yukon Gold?
Yes, red potatoes are a great substitute. They are waxy and hold their shape well, just like Yukon Gold.
Q: Should I peel the potatoes?
Peeling is optional. Many Bavarian recipes leave the skin on for texture and nutrients. If you prefer a smoother salad, peel them after boiling.
Q: Can I make this potato salad ahead of time?
Yes, you can make it a day ahead. The flavors meld and deepen overnight. Store it in the fridge and serve at room temperature or gently rewarm.
Q: How do I keep the potatoes from becoming mushy?
Use waxy potatoes, don't overcook them, and fold the dressing in gently. Also, slice them while warm but handle carefully.
I hope you enjoy this warm Bavarian potato salad as much as my family does. Try it with grilled sausages or a simple roast chicken for a comforting meal. Leave a comment below to share how it turned out! Less noise, more signal.
Bavarian Potato Salad With Bacon
This Bavarian Potato Salad With Bacon is tangy, warm, and creamy. A hearty German side dish perfect for any meal.
🧂 Ingredients
- 2 pounds (900g) Yukon Gold potatoes
- 6 slices (150g) bacon, chopped
- 1 medium yellow onion, finely chopped
- 1/2 cup (120ml) chicken broth
- 1/4 cup (60ml) apple cider vinegar
- 1 tablespoon (15ml) Dijon mustard
- 1 teaspoon (5g) sugar
- 1/2 teaspoon (2.5g) salt
- 1/4 teaspoon (1.25g) black pepper
- 2 tablespoons (30ml) olive oil
- 1/4 cup (15g) fresh parsley, chopped
📋 Instructions
- 1Boil the potatoes — Place whole potatoes in a large pot and cover with cold salted water. Bring to a boil over high heat, then reduce to medium and simmer for 20-25 minutes until fork-tender. Drain and let cool slightly until easy to handle, about 5 minutes. While still warm, peel (optional) and slice into 1/4-inch rounds. Place in a large bowl.
- 2Cook the bacon — In a large skillet over medium heat (350°F / 175°C), cook the chopped bacon for 6-8 minutes until crispy and browned. Remove with a slotted spoon to a paper towel-lined plate, leaving about 2 tablespoons of drippings in the pan.
- 3Sauté the onion — Add the chopped onion to the skillet with the bacon drippings. Cook over medium heat (350°F / 175°C) for 4-5 minutes until translucent and lightly golden. Stir occasionally to prevent burning.
- 4Make the dressing — Pour the chicken broth, apple cider vinegar, Dijon mustard, sugar, salt, and pepper into the skillet. Stir and bring to a gentle simmer over medium heat (350°F / 175°C). Let it bubble for 2 minutes to meld flavors. Remove from heat.
- 5Combine salad — Pour the warm dressing over the sliced potatoes. Add the cooked bacon and olive oil. Gently fold with a spatula until all potatoes are coated. Be careful not to break the slices.
- 6Rest and serve — Let the salad stand for 10 minutes to allow the potatoes to absorb the dressing. Sprinkle with fresh parsley and serve warm or at room temperature. Taste and adjust seasoning if needed.
Kenji explores technology and digital minimalism, helping readers declutter their digital lives and focus on what matters. He writes about app selection, notification management, and creating healthy tech habits, based on his own experiments with unplugging.
