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German Potato Salad For One is a warm, tangy potato salad made with red potatoes, crispy bacon, and a bold vinegar mustard dressing. Made without mayonnaise and ready in 20 minutes, this small batch recipe is perfect for one or two.
Featured Comment
“If I could give this recipe more than 5 stars, I would do so. A+ recipe.”
– J. Hegyi
Why You’ll Love This Recipe
- Warm and Tangy: Authentic German potato salad served warm with a bold bacon vinegar dressing, not mayonnaise.
- Small Batch: Made for one or two, so you get just the right amount.
- Classic Ingredients: Red potatoes, bacon, onions, vinegar, and mustard deliver traditional German flavor.
- Ready in 20 Minutes: Boil the potatoes, cook the bacon, and toss everything together while warm.
- Versatile Side: Serve with baked sausage with vegetables, a baked chicken breast, or enjoy on its own.
Tender potatoes coated in a warm, tangy bacon vinegar dressing make German potato salad one of my favorite comfort foods. The crispy bacon, soft onions, and slight sweetness from the vinegar create layers of flavor in every bite.
I love that this small batch version gives you the full, traditional taste of Kartoffelsalat without making a large bowl. It’s simple to prepare and best enjoyed while it’s still warm from the stove.
If you enjoy simple, flavorful single serving salads, you might also like our cucumber salad for one, creamy broccoli salad for one, classic coleslaw for one, or hearty macaroni salad for one. Each recipe is perfectly portioned and easy to pair with your favorite main dishes.
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: Use red potatoes for their waxy texture and ability to hold their shape after boiling. Yukon Gold potatoes also work well. Avoid russet potatoes, which can fall apart. This recipe uses ½ pound, about 3 small or 2 medium potatoes, cut into bite-sized pieces. Use extra potatoes in a burger bowl, chicken stew for one or vegetable soup for one.
- Bacon: Traditional German potato salad is made with bacon and a warm bacon dressing. The bacon adds smoky flavor and the drippings are used to build the tangy dressing. If needed, substitute diced ham or sausage. For a vegetarian version, omit the bacon and add a pinch of smoked paprika for depth. Freeze leftover bacon or use it in crack chicken for one, a small broccoli salad, small batch loaded deviled eggs, or coq au vin for one.
- Vinegar: Apple cider vinegar gives the salad its signature tangy flavor. White vinegar or white wine vinegar can be used as substitutes.
- Mustard: Stone ground mustard adds classic texture and sharp flavor. Dijon mustard or spicy brown mustard are good substitutes and will still give you that traditional German taste.
Recipe Variations
Here are a few ways to customize this warm German potato salad:
- Vegetarian German Potato Salad: Omit the bacon and sauté the onions in olive oil. Add a pinch of smoked paprika to keep that smoky depth.
- Add Fresh Herbs: Stir in chopped fresh parsley or chives just before serving for added color and fresh flavor.
- Make It Sweeter or More Tangy: Adjust the balance by adding a little more sugar for sweetness or extra apple cider vinegar for more tang.
- Onion or Crunch Variation: Use thinly sliced red onions instead of yellow, or add a small amount of thinly sliced celery for added texture.
How To Make German Potato Salad
Follow these simple steps to make a single serving of German potato salad. See the recipe box below for ingredient amounts and full instructions.
- Cook the Potatoes: Rinse and scrub the red potatoes. Cut into bite-sized pieces.
Place in a 2-quart pot and cover with water. Bring to a boil, then reduce heat and simmer for 10 to 12 minutes, until fork-tender.
Drain and cover to keep warm.
- Cook the Bacon: Wipe out the pot. Cut the bacon into 1-inch pieces and cook over medium heat until crisp.
Transfer to a paper towel-lined plate, leaving the bacon drippings in the pot.
- Sauté the Onions: Add the chopped onions to the bacon drippings. Cook for about 1 minute, stirring frequently, until slightly softened.
- Make the Warm Bacon Dressing: Remove the pot from heat and stir in the apple cider vinegar, water, mustard, sugar, salt, and pepper.
Return to the stove and simmer for 1 minute, stirring, until slightly thickened.
- Combine: Remove from heat. Gently fold in the warm potatoes, stirring until they absorb most of the dressing.
Stir in the cooked bacon and parsley.
- Serve: Transfer to a bowl and serve warm.
Expert Tips
- Start with Cold Water: Place the cut potatoes in cold water, then bring to a boil. This ensures even cooking from the inside out.
- Cook Just Until Fork-Tender: Simmer 10 to 12 minutes. Overcooked potatoes can break apart when mixed with the warm dressing.
- Use the Bacon Drippings: The drippings create the signature tangy bacon vinegar dressing, so don’t discard them.
- Toss While Warm: Mix the potatoes with the hot dressing while they’re still warm so they absorb the flavor.
- Serve Warm: Authentic German potato salad is served warm and made without mayonnaise. It’s best enjoyed shortly after preparing.
Frequently Asked Questions
German potato salad is served warm and made with a tangy bacon vinegar dressing. American potato salad is usually served cold and made with mayonnaise.
Yes, but it is best served warm. If made ahead, gently reheat it on the stovetop before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat or microwave in short intervals until warmed through.
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.
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
- Rinse and scrub the potatoes. Cut into bite-sized pieces.
- Place in a 2-quart pot and cover with water. Bring to a boil, then reduce heat and simmer 10 to 12 minutes, until fork-tender. Drain and cover to keep warm.
- Wipe out the pot. Cut the bacon into 1-inch pieces and cook over medium heat until crisp. Transfer to a paper towel-lined plate, leaving the drippings in the pot.
- Add the chopped onions to the bacon drippings. Cook for 1 minute, stirring frequently.
- Remove from heat and stir in the vinegar, water, mustard, sugar, salt, and pepper. Return to the stove and simmer 1 minute, stirring.
- Remove from heat. Gently fold in the warm potatoes until coated. Stir in the bacon and parsley.
- Transfer to a bowl and serve warm.
Notes
- Start with Cold Water: Place the cut potatoes in cold water, then bring to a boil. This ensures even cooking from the inside out.
- Cook Just Until Fork-Tender: Simmer 10 to 12 minutes. Overcooked potatoes can break apart when mixed with the warm dressing.
- Use the Bacon Drippings: The drippings create the signature tangy bacon vinegar dressing, so don’t discard them.
- Toss While Warm: Mix the potatoes with the hot dressing while they’re still warm so they absorb the flavor.
- Serve Warm: Authentic German potato salad is served warm and made without mayonnaise. It’s best enjoyed shortly after preparing.
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!