The Best German Potato Salad Recipe with Egg
Make this classic German potato salad recipe with egg, tangy bacon vinaigrette, tender red potatoes, crispy bacon, and perfectly boiled eggs. It is warm, savory, lightly sweet, and finished with fresh chives for a cozy, crowd-pleasing side dish.
Equipment
- Large saucepan
- Small saucepan
- Large skillet
- Colander
- Mixing bowl for ice bath
- Paper towels
- Knife
- Cutting board
- Spatula or wooden spoon
- Serving dish
- Airtight container
- Microwave
Ingredients
Potatoes
- 6 large red potatoes chopped into 3/4 inch cubes; red potatoes hold their shape well after boiling
Eggs
- 2 eggs hard-boiled; chop one egg and slice the other into thin rounds for garnish
Meat
- 4 slices bacon cook until crispy; reserve the bacon drippings for the warm dressing
Aromatics
- 1 yellow onion finely diced
- 2 stalks celery finely diced
Dressing
- 1 tablespoon all-purpose flour thickens the bacon-vinegar dressing
- ½ cup white wine vinegar creates the tangy base of the dressing
- ¼ cup water
- ¼ cup granulated sugar balances the vinegar; add an extra pinch if the dressing tastes too tangy
- ½ teaspoon dry mustard
Seasoning
- 3 ½ teaspoons kosher salt total; use 2 teaspoons in the potato water and the remaining 1 1/2 teaspoons in the dressing
Garnish
- fresh chives chopped, to taste
Optional Variations
- 1 pinch red pepper flakes optional, for a little heat
- 1 teaspoon whole grain mustard optional, for extra depth in the dressing
- turkey bacon optional substitute for bacon
- smoked sausage crumbles optional substitute for bacon
- 2 tablespoons olive oil use instead of bacon fat if making without bacon
- smoked paprika optional, to add smoky flavor if skipping bacon
Instructions
- Add the cubed red potatoes to a large saucepan and cover with cold water by about 1 inch.
- Add 2 teaspoons of kosher salt, then bring the water to a boil over high heat.
- Once boiling, reduce to a simmer and cook for 12 to 14 minutes, until the potatoes are fork-tender but not falling apart.
- Drain the potatoes and set them aside.
- Place the eggs in a small saucepan, cover with cold water by 1 inch, and bring to a boil.
- Once boiling, cover the pan, turn off the heat, and let the eggs sit for exactly 10 minutes.
- Transfer the eggs to an ice bath immediately to stop the cooking and make peeling easier.
- Once cool, peel the eggs gently. Chop one egg and slice the other into thin rounds for garnish.
- Lay the bacon slices in a large skillet over medium heat.
- Cook the bacon, flipping occasionally, until crispy.
- Transfer the bacon to a paper-towel-lined plate, but do not drain the bacon grease from the skillet.
- Add the diced onion and celery to the bacon drippings.
- Cook over medium heat for 4 to 5 minutes, until soft and slightly golden.
- Sprinkle in the all-purpose flour and stir for about 1 minute to cook it out.
- Pour in the white wine vinegar, water, granulated sugar, dry mustard, and the remaining 1 1/2 teaspoons kosher salt.
- Cook for 2 to 3 minutes, stirring occasionally, until the dressing thickens slightly, looks glossy, and smells savory and tangy.
- Turn off the heat.
- Add the drained warm potatoes directly into the skillet with the dressing.
- Stir gently to coat every potato cube in the warm bacon-vinegar dressing.
- Crumble the crispy bacon and fold half of it into the potato mixture.
- Transfer the German potato salad to a serving dish.
- Arrange the sliced hard-boiled egg over the top.
- Scatter the remaining bacon crumbles over the salad.
- Finish with a generous handful of chopped fresh chives.
- Serve hot, at room temperature, or cold.
Notes
Start the potatoes in cold salted water so they cook evenly and season from the inside out. Toss the potatoes in the warm dressing while they are still hot so they absorb the vinegar-bacon flavor.
Red potatoes are best because they are waxy and hold their shape after boiling. Yukon Golds also work. Avoid russets because they can fall apart in the warm dressing.
The ice bath helps the boiled eggs peel cleanly. For the dressing, let the flour cook for about 1 minute before adding the liquids so the dressing thickens smoothly without a raw flour taste.
Variations: add red pepper flakes or whole grain mustard for extra flavor. To make it without bacon, use 2 tablespoons olive oil instead of bacon fat and add smoked paprika for smoky depth. Turkey bacon or smoked sausage crumbles can also be used.
Troubleshooting: if the dressing is too thin, cook it 1 to 2 minutes longer before adding the potatoes. If the potatoes fall apart, they were cooked too long. If the salad tastes too tangy, add an extra pinch of sugar to balance the vinegar.
Storage: refrigerate leftovers in an airtight container for up to 4 days. Freezing is not recommended. Reheat gently in a skillet over low-medium heat with a splash of water or chicken broth, or microwave in 30-second bursts covered with a damp paper towel.
No-waste idea: leftover German potato salad can be used in a breakfast wrap with scrambled eggs or chopped and pan-fried in butter for crispy potato hash.