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This German Potato Salad for One is a warm, tangy dish made with tender red potatoes, crispy bacon, and a flavorful vinegar-based dressing. It’s easy to make and perfectly portioned for one or two people, giving you all the classic flavors without leftovers.
German Potato Salad is a versatile dish that pairs well with many meals. Serve it with Steak and Potatoes or Sausage with Broccolini for a hearty combination. It also goes great with a Reuben Sandwich, Hamburger, or a Turkey Wrap for a lighter option.
Why You’ll Love This Recipe
- Easy to Make: Simple ingredients and clear steps make this recipe easy to follow.
- Perfectly Portioned: Ideal for one or two people, so there’s no waste or leftovers.
- Versatile: Enjoy it as a side or a main dish.
- Packed with Flavor: Bacon, onions, and vinegar create a bold, tangy, and satisfying dish.
Check out our other Single Serving Salad ideas!
German potato salad, or Kartoffelsalat, is a warm, tangy dish made with potatoes, crispy bacon, and a vinegar-based dressing. Unlike American potato salad, which is typically served cold with a mayonnaise dressing, German potato salad is served warm and has a bold, smoky, and slightly sweet flavor.
This small batch German potato salad is ideal for one or two people, giving you just the right amount without leftovers.
Ingredients
If you have leftover ingredients from this small batch German potato salad recipe, check out our Leftover Ingredients Recipe Finder for more ways to use them.
- Potatoes: Red potatoes work best for their waxy texture and ability to hold their shape. If unavailable, Yukon Gold or another waxy variety can be used. This recipe uses 1/2 pound of potatoes, about 3 small or 2 medium red potatoes, cut into bite-sized pieces. Extra potatoes can be used in Chicken Stew or Vegetable Soup.
- Bacon: Adds a smoky, savory flavor. Leftover bacon can be used in Crack Chicken, Broccoli Salad, Loaded Deviled Eggs, or Coq au Vin. If you don’t have bacon, ham or sausage can work as substitutes. For a vegetarian version, omit the bacon and add a pinch of smoked paprika.
- Vinegar: Apple cider vinegar adds a fruity tartness, but white vinegar or white wine vinegar can also be used.
- Mustard: Stone ground mustard gives the salad its classic tangy, slightly spicy flavor. If substituting, Dijon or spicy brown mustard are the best options, though they will slightly change the taste.
RELATED: How To Freeze Bacon
Recipe Variations
Want to change things up? Here are a few ways to customize this warm German potato salad:
- Vegetarian Option: Swap the bacon for smoked tofu or tempeh to keep the smoky flavor without the meat.
- Add Vegetables: Toss in chopped bell peppers, celery, or thinly sliced radishes for extra crunch.
- Make It Spicy: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
- Add Cheese: Sprinkle shredded cheddar or gouda on top for a creamy, melty finish.
- Vinegar Variations: Use white wine vinegar or balsamic for a different flavor. Adjust the sugar as needed.
How To Make German Potato Salad
Follow these simple steps to make a flavorful single serving of German potato salad. See the recipe box below for ingredient amounts and full instructions.
- Clean and Chop the Potatoes: Rinse the potatoes under cool running water, scrubbing with your hands or a vegetable brush to remove any dirt. Pat dry, then chop into bite-sized pieces, about eight pieces per potato.
- Cook the Potatoes: Place the potato pieces in a 2-quart pot and cover them with water. Bring to a boil, then reduce the heat to medium-high. Simmer for 10-12 minutes, or until a fork easily pierces them.
- Drain: Drain the potatoes and transfer them to a plate or bowl. Cover to keep warm.
- Cook the Bacon: Wipe out the pot, then cut the bacon into 1-inch pieces and cook over medium heat until crispy. Remove with a slotted spoon and place on a paper towel-lined plate.
- Sauté the Onions: In the same pot with the bacon drippings, cook the chopped onions for about 1 minute, stirring frequently.
- Make the Dressing: Remove the pot from heat and stir in the vinegar, water, mustard, sugar, salt, and pepper. Return to the stove and heat until it simmers, stirring for another minute.
- Combine Everything: Remove from heat and gently mix in the potatoes, letting them absorb most of the liquid. Stir in the crispy bacon and parsley.
- Serve: Transfer to a bowl and enjoy warm.
Expert Tips
- Start with Cold Water: Place the potatoes in cold water before boiling to ensure even cooking.
- Crisp the Bacon: Cook the bacon until crispy—it adds texture and provides the fat needed for the vinaigrette.
- Adjust the Sweetness: Add more or less sugar based on your taste.
- Let It Rest: Allow the salad to sit for a few minutes before serving so the flavors can meld.
Frequently Asked Questions
Yes, but it’s best served warm. If making ahead, store it in the refrigerator and reheat gently before serving.
Yes, for a vegetarian version, omit the bacon and add a pinch of smoked paprika for a hint of smoky flavor.
Yes, simply double all the ingredients to make a larger batch.
Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.
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 small batch 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.
Be sure to check out more of our single serving recipes on the site! If you enjoyed this German Potato Salad for One, share your dish with us on social media using #OneDishKitchen—I’d love to see what you make!
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
- Clean and Chop the Potatoes: Rinse the potatoes under cool running water, scrubbing with your hands or a vegetable brush to remove any dirt. Pat dry, then chop into bite-sized pieces, about eight pieces per potato.
- Cook the Potatoes: Place the potato pieces in a 2-quart pot and cover them with water. Bring to a boil, then reduce the heat to medium-high. Simmer for 10-12 minutes, or until a fork easily pierces them.
- Drain: Drain the potatoes and transfer them to a plate or bowl. Cover to keep warm.
- Cook the Bacon: Wipe out the pot, then cut the bacon into 1-inch pieces and cook over medium heat until crispy. Remove with a slotted spoon and place on a paper towel-lined plate.
- Sauté the Onions: In the same pot with the bacon drippings, cook the chopped onions for about 1 minute, stirring frequently.
- Make the Dressing: Remove the pot from heat and stir in the vinegar, water, mustard, sugar, salt, and pepper. Return to the stove and heat until it simmers, stirring for another minute.
- Combine Everything: Remove from heat and gently mix in the potatoes, letting them absorb most of the liquid. Stir in the crispy bacon and parsley.
- Serve: Transfer to a bowl and enjoy warm.
Notes
- Start with Cold Water: Place the potatoes in cold water before boiling to ensure even cooking.
- Crisp the Bacon: Cook the bacon until crispy—it adds texture and provides the fat needed for the vinaigrette.
- Adjust the Sweetness: Add more or less sugar based on your taste.
- Let It Rest: Allow the salad to sit for a few minutes before serving so the flavors can 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!