German Potato Salad #SundaySupper

Today on Sunday Supper, we’re celebrating Oktoberfest, and all sorts of Germanic dishes. My family is hard-core German, although technically my dad’s ancestry is about half from Germany (the other half is French/etc.) and my mom’s is probably two-thirds. Still, for whatever reason, the German ancestry is all anyone wants to talk about. My dad’s German ancestors are actually Prussian, and some of my mom’s hail from Baden-Baden–Black Forest territory. When I was about 4, my maternal grandparents went to Germany (they’d saved up and had been wanting to visit for ages). They brought me back a dirndl, and I believe my cousin Kirk (who’s a year older than I am) got some lederhosen. I cannot mention lederhosen without thinking of this:

Sorry. So anyway, my contribution to the collection of Oktoberfest dishes is German Potato Salad.

German Potato Salad

I can’t stand regular mayonnaise-based American Potato Salad, but I’ll happily eat German Potato Salad any day. It’s dressing is a vinegar/mustard-based one, and it’s served warm. Plus, it’s got bacon in it. What more do you need?

German Potato Salad

It’s also supposed to have onions in it, but I left them out because I have issues with onions and their texture (I like the flavoring, just not the texture).

German Potato Salad

Random aside–The linens I used in the pictures were my grandmother’s. She’d picked them up years ago (I think my mom said back in the 70’s), but never used them–Most of them were still in unopened plastic bags. My mom sent them to me just a couple days ago, and I told her the timing was perfect, as I hadn’t shot the photos for this recipe yet. The beer stein belonged to my grandfather, and will one day be passed to the bambino.

German Potato Salad

German Potato Salad

German Potato Salad


  • 3 lbs. Yukon Gold potatoes, sliced 1/4-inch thick
  • 3/4 C white or cider vinegar, divided
  • 12 oz. thick-cut bacon, chopped/diced
  • 1 Tbsp. onion powder
  • 1 tsp. sugar
  • 1 Tbsp. stone-ground mustard
  • salt & pepper to taste
  • 1/4 C chopped fresh parsley


In a large pot or Dutch oven, bring the potatoes to a rolling boil in enough salted water to cover the potatoes by 1-2 inches. Cook until tender, about 10 minutes.
Drain, reserving 1/2 C of the cooking water. Return the potatoes to the pot, and toss with about 1/4 C vinegar. Cover, and keep warm.
While the potatoes are cooking, cook the bacon over medium heat in a large skillet. Cook until crisp, then remove with a slotted spoon and drain on a paper-towel lined plate. Drain off all but 1 Tbsp. of the bacon drippings, and whisk in the sugar and onion powder. Whisk in the remaining vinegar and the potato water. Bring to a simmer and cook 5-7 minutes, or until liquid has reduced somewhat.
Remove the skillet from the heat, whisk in the mustard, salt, and pepper. Pour the dressing over the warm potatoes, add the cooked bacon, and parsley. Toss to combine. Serve warm or at room temperature.

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A huge danke schoen to Cricket over at Cricket’s Confections for hosting this week! If potatoes aren’t your thing, check out the rest of the Sunday Supper Oktoberfest offerings:

Appetizers (Vorspeisen)

Breakfast (Frühstück)

Condiments (Würze)

Dessert (Nachtisch)

Main Dish (Hauptgericht)

Side Dish (Beigabe)

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