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Enjoy the warm, tangy flavors of this easy German Potato Salad for One, a simple and delicious recipe perfect for summer grilling or a casual weeknight meal. Combining bacon, onions, and a vinegar-based dressing, this single serving recipe is both authentic and easy to prepare. It’s an ideal choice for lunch, dinner, or as a hearty side, transforming a few ingredients into a flavorful experience.
German Potato Salad is a versatile dish that complements a variety of meals. Its robust flavor pairs wonderfully with tender Steak and Potatoes or savory Sausage with Broccolini. It also serves as an excellent side with a classic Reuben Sandwich, a hearty Hamburger, or a light and delicious Turkey Wrap.
Why You’ll Love This German Potato Salad Recipe
- It’s easy to make. The ingredients are simple and the steps are straightforward. Even if you’re not a confident cook, you can make this recipe with ease.
- It’s perfect for one person. If you’re cooking for yourself or a small group, this recipe is the perfect size. There’s no need to worry about leftovers or wasting food.
- It’s versatile. You can serve this potato salad as a side dish or as a main course.
- It’s delicious. The combination of bacon, onions, and vinegar makes for a flavorful and satisfying dish.
Check out our other Single Serving Salad ideas!
What Is German Potato Salad?
Unlike the familiar creamy American potato salad, German potato salad, or “Kartoffelsalat,” is known for its warm, vinegar-based dressing. It typically includes bacon, onions, and mustard, giving it a distinctive tangy and savory flavor.
Ingredients
If you have any ingredients leftover from this German potato salad recipe, check out our Leftover Ingredients Recipe Finder.
- Potatoes: Red potatoes are typically used in German potato salad due to their waxy texture and ability to hold their shape. If unavailable, Yukon Gold or other waxy potatoes can be used. I use 1/2 pound of potatoes, which is 3 small red potatoes or 2 medium-sized red potatoes, cut into bite-sized pieces. Consider using extra potatoes in Chicken Stew or Vegetable Soup.
- Bacon: This adds a savory, smoky flavor to the salad. Extra bacon can be used in Crack Chicken, Broccoli Salad, Loaded Deviled Eggs, or Coq au Vin. If you don’t have bacon, you can substitute another type of meat, such as ham or sausage. For a vegetarian version, omit the bacon and use a bit of smoked paprika for that smoky flavor.
- Vinegar: Apple cider vinegar is preferred for its fruity tartness. However, white vinegar or white wine vinegar can be used as substitutes.
- Mustard: Stone ground mustard is the traditional type of mustard used in German potato salad. It gives the salad a rich, flavorful, and slightly spicy taste. You can substitute another type of mustard for stone ground mustard in this recipe. However, the flavor of the salad will be different. If you do substitute another type of mustard, I recommend using Dijon mustard or spicy brown mustard.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
RELATED: How To Freeze Bacon
Recipe Variations
For those who enjoy experimenting in the kitchen or prefer to tweak the recipe to their personal preference, here are a few variations to our single serving German Potato Salad:
- Vegetarian German Potato Salad: Replace the bacon with smoked tofu or tempeh for a vegetarian version. The smoky flavor will mimic that of bacon, keeping the essence of the recipe intact.
- Add Different Vegetables: Feel free to toss in some chopped bell peppers, celery, or even thinly sliced radishes for a crunchier texture and added nutrients.
- Spicy Version: Spice things up by adding a pinch of red pepper flakes or a dash of hot sauce to give the salad a kick.
- Cheesy Twist: Sprinkle some shredded cheese like cheddar or gouda on top before serving for a creamy, melty addition.
- Vinegar Variations: Try different kinds of vinegar like white wine vinegar or balsamic for a different flavor profile. Just remember to adjust the sugar if necessary.
How To Make German Potato Salad
These step-by-step photos and instructions help you visualize how to make a small batch of German Potato Salad. See the recipe box below for ingredient amounts and full recipe instructions.
- Begin by thoroughly washing the potatoes. Then, chop them into bite-sized chunks, aiming for about eight pieces per potato.
- Next, place the potato pieces into a 2-quart pot and cover them with water. Heat the water until it boils, then lower the heat to medium-high. Simmer the potatoes for 10 to 12 minutes, or until they are tender enough to be pierced easily with a fork.
- Once cooked, drain the potatoes and transfer them to a bowl or plate to cool. Cover them to retain warmth.
- Clean the pot by wiping it with a dish or paper towel. Cut the bacon into 1-inch strips and cook them in the pot over medium heat. Stir occasionally until the bacon is crisp. Then, use a slotted spoon to move the bacon to a plate lined with paper towels.
- In the same pot, using the bacon drippings, cook the chopped onions. Stir them frequently and cook for about 1 minute.
- Remove the pot from the heat. Slowly pour in the vinegar, followed by the water, mustard, sugar, salt, and pepper. Stir the mixture thoroughly.
- Return the pot to the stove and heat until it simmers. Keep stirring for another minute.
- Take the pot off the heat again. Add the potatoes and gently mix them in, allowing them to absorb most of the liquid.
- Now, stir in the crispy bacon and parsley.
- Finally, transfer the warm potato salad to a serving bowl and it’s ready to be enjoyed.
Expert Tips
- Start the potatoes in cold water to ensure they cook evenly.
- Fry the bacon until crispy, adding both texture and necessary fat for the vinaigrette.
- Adjust the sugar amount to suit your taste preferences.
- Let the salad sit for a few minutes before serving to allow the flavors to meld.
Frequently Asked Questions
Yes, you can make this recipe ahead of time and store it in the refrigerator for up to 3 days. I prefer bringing the salad to room temperature before eating.
Yes, but I highly recommend using a waxy variety like red potatoes, Yukon golds, or fingerlings.
Absolutely, feel free to add herbs, vegetables, or proteins that you prefer.
Yes. This recipe yields one generous bowl of potato salad. To make more, just double the ingredient amounts.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this German Potato Salad or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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German Potato Salad For One
Equipment
Ingredients
- ½ pound small red potatoes (3 small or 2 medium)
- 2 slices bacon , cut into 1-inch pieces
- 2 tablespoons chopped onions
- 1 tablespoon apple cider vinegar
- ½ tablespoon water
- 1 teaspoon stone-ground mustard
- ½ teaspoon sugar
- ⅛ teaspoon salt
- ⅛ teaspoon coarsely ground black pepper
- 1 tablespoon chopped parsley
Instructions
- Prepare Potatoes: Scrub the potatoes and chop them into bite-sized pieces. In a 2-quart pot, cover the potatoes with water. Bring to a boil, then lower the heat to medium-high. Simmer for 10 to 12 minutes or until fork-tender.
- Cool Potatoes: Drain and transfer the potatoes to a bowl or plate. Cover them to keep warm. Clean the pot using a dish or paper towel.
- Cook Bacon: In the same pot, cook the bacon pieces over medium heat until crisp, stirring occasionally. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate.
- Cook Onions: Add chopped onions to the pot with the remaining bacon drippings. Cook for 1 minute, stirring frequently.
- Make Dressing: Remove the pot from heat. Gradually add vinegar, water, mustard, sugar, salt, and pepper, stirring well.
- Simmer Dressing: Return the pot to the stove. Bring the mixture to a simmer, stirring for 1 minute.
- Combine with Potatoes: Remove the pot from heat again. Add the potatoes, gently mixing until they've absorbed most of the liquid.
- Add Bacon and Parsley: Stir in the cooked bacon and parsley.
- Serve: Transfer the warm potato salad to a serving bowl and enjoy.
Notes
- Start the potatoes in cold water to ensure they cook evenly.
- Fry the bacon until crispy, adding both texture and necessary fat for the vinaigrette.
- Adjust the sugar amount to suit your taste preferences.
- Let the salad sit for a few minutes before serving to allow the flavors to meld.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This was so easy and turned out delicious. I actually had stone ground mustard in the pantry which made this extra good. There is enough left over for another dinner. Thank you for another great recipe!
I’m so happy you enjoyed it!
Iqf I could give this recipe more than 5 stars, I would do so. A+ recipe.
Super terrific recipe.
Thank you so much!