Bavarian Potato Salad with Bacon {German Potato Salad}

Bavarian Potato Salad is a tangy vinegar based potato salad. It’s lighter than the mayonnaise version and is perfect served alongside any German food like bratwurst and sauerkraut!

When we’re having an off day in the field during harvest, I know it’s time to whip out the German style potato salad. It’s warm, it’s hearty and it’s an easy side dish.

It also tends to put a smile on the faces of the farmers I’m feeding.

Is it because it has bacon in it?

Hard to tell, but it works, so I keep making it!

Here in the Midwest we have many ways of making potato salad and they’re all my favorites for different reasons. This easy German potato salad is made with onion, apple cider vinegar, bacon and cooked potatoes.

I like to use apple cider vinegar in my potato salad for some added tang but you can use white vinegar if you prefer.

Now, I’m not sure what kind of potatoes they use back in the ‘old motherland, but my potato of choice for this side dish is Yukon Gold potatoes.

I love that they’re thin skinned, they hold their shape, and you don’t have to peel them before cooking.

If you want to up the flavor game you can cook the potatoes in vegetable broth instead of water. It’s totally up to you.

Ingredients for Bavarian Potato Salad

Y’all know I love using ingredients that can be found in any grocery store. And this recipe follows that rule! Here’s what we need:

• bacon
• onion
• apple cider vinegar (or you can use white vinegar)
• water
• sugar
• salt
• black pepper
• cooked, peeled and sliced Yukon Gold potatoes

How to make Warm German Potato Salad

I have two methods for making this old fashioned potato salad.

You can boil the potatoes on the stovetop or you can cook them in your Instant Pot.

To cook the potatoes on the stovetop:

Wash and scrub potatoes. Cut potatoes into four pieces.

Fill a large pot with cold water to cover the potatoes.

Bring to a boil, lower the heat, and simmer until potatoes are fork tender, about 5 to 8 minutes depending on their size. Drain.

To cook the potatoes in the Instant Pot:

Wash and scrub potatoes. Cut potatoes into four pieces.

Add a steamer basket into the Instant Pot. Add 1 cup of water and the potatoes. Lock lid in place, and pressure cook for 15 minutes.

Do a natural pressure release for 5 minutes, then a quick release and drain the potatoes.

To make the dressing:

In a large skillet, fry the bacon until crisp, remove and set aside to drain on a paper towel.

Farm Girl Tip: You can also make bacon ahead of time and freeze it!

Drain all but 2 Tablespoons of the bacon fat. Add onion to the pan with the drippings and cook until tender.

Add vinegar and water, cook until bubbly and slightly reduced. Add sugar and stir to dissolve. Remove from heat.

Place cut potatoes in a large bowl. Crumble bacon and add potatoes. Pour warm dressing over the potatoes and bacon and stir to combine.

How long does German potato salad last in the refrigerator?

Not long, in our household! But it will hold for several days in the fridge.

The bold and bright tastes of this German style potato salad really shine through when this potato salad is served warm or at room temperature.

If refrigerated, remove before serving to allow the salad to lose the chill factor.

Other potato side dishes you’ll love:

• Grandma’s Creamy Potato Salad
  Mayo Free Potato Salad
  Loaded Twice Baked Potato Casserole
  Make Ahead Mashed Potatoes

I’d love to say I have a super posed, fancy photo but here’s what we have. #reallife

This batch is on its way out to the field!

Made with love,
Deanne

Note: I may use referral or affiliate links for the products I love.

Print Recipe

Bavarian Potato Salad with Bacon

Bavarian Potato Salad is a tangy vinegar based potato salad. It's lighter than the mayonnaise version and is perfect served alongside any German food like bratwurst and sauerkraut!

Prep Time20 mins

Cook Time20 mins

Course: Side Dish

Cuisine: American

Keyword: bavarian potato salad, warm german potato salad with bacon

Servings: 8 servings

Author: Deanne Frieders, This Farm Girl Cooks

Ingredients

• 5 slices bacon
• 3/4 cup chopped onion
• 2/3 cup apple cider vinegar
• 1 1/3 cup water
• 1/4 cup sugar
• 1 tsp salt
• 1/4 tsp black pepper
• 6 cups cooked, peeled and sliced potatoes

Instructions

TO COOK THE POTATOES ON THE STOVETOP

• Fill a pot with cold water to cover the potatoes.

  Bring to a boil, lower the heat, and simmer until potatoes are fork tender, about 5 to 8 minutes depending on their size. Drain.

TO COOK THE POTATOES IN THE INSTANT POT

• Wash and scrub potatoes. Cut potatoes in half pieces. Add a steamer basket into the Instant Pot. Add 1 cup of water and the potatoes.

  Lock lid in place, and pressure cook for 15 minutes. Do a natural pressure release for 5 minutes, then a quick release. Drain the potatoes.

TO MAKE THE DRESSING

• In a large skillet, fry the bacon until crisp, remove and set aside to drain on a paper towel.
• Drain all but 2 Tablespoons of the bacon fat. Add onion to the pan with the drippings and cook until tender.
• Add vinegar and water, cook until bubbly. Add sugar and stir to dissolve. Remove from heat.
• Place cut potatoes in a large bowl. Crumble bacon and add to potatoes. Pour warm dressing over the potatoes and bacon and stir to combine.
• Serve warm.

TO MAKE THE DRESSING IN THE INSTANT POT

• After potatoes are cooked, set to Saute. When hot, add bacon and cook until cooked through. Remove. Add onion and cook stirring occasionally, 3-4 minutes. Add vinegar and water, cook until bubbly. Add sugar and stir to dissolve. Remove from heat.
• Place cut potatoes in a large bowl. Crumble bacon and add to potatoes. Pour warm dressing over the potatoes and bacon and stir to combine. Serve warm

Notes

This potato salad is served warm or at room temperature.

If refrigerated, remove before serving to allow the salad to lose the chill factor. It will keep for several days in the fridge, if it’s around that long!