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Simple and delicious German Potato Salad For One. Made with bacon, onions, and a vinegar-based dressing. Perfect for a summer grilling or a casual weeknight meal.
You’ll love the warm, tangy flavors of this single serving recipe! It’s a simplified yet authentic recipe that turns a handful of ingredients into a hearty dish perfect for lunch, dinner, or a flavorful side.
Table of Contents
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.
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
Ingredient Notes And Substitutions
See below for ways to use leftover ingredients.
- 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.
- Bacon: This adds a savory, smoky flavor to the salad. 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.
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.
- Scrub the potatoes and cut them into bite-sized pieces. I cut each potato into 8 pieces.
- Place the potatoes into a 2-quart pot and cover them with water. Bring the water to a boil, then reduce the heat to medium-high and simmer the potatoes for 10 to 12 minutes or until the potatoes are tender when pierced with a fork.
- Drain the potatoes, transfer them to a bowl or plate to cool, and cover to keep warm.
- Wipe the pot dry with a dish towel or a paper towel. Slice the bacon into 1-inch pieces and add them to the pot. Cook the bacon pieces over medium heat, stirring occasionally until crisp. Using a slotted spoon, remove the bacon from the pot and transfer them to a paper towel-lined plate.
- Add the chopped onions to the bacon drippings in the pot and cook, stirring frequently for 1 minute.
- Remove the pot from the heat and slowly add the vinegar, water, mustard, sugar, salt, and pepper. Stir well.
- Place the pot back on the stove and bring the mixture to a simmer. Cook, stirring frequently for 1 minute.
- Remove the pot from the heat and stir in the potatoes, gently mixing until the potatoes have absorbed most of the liquid.
- Stir in the bacon and parsley.
- Transfer the warm potato salad to a bowl and enjoy.
Expert Tips
- When boiling the potatoes, start them in cold water to ensure they cook evenly.
- Cook the bacon until it’s crispy. It not only adds texture but also provides the fat for the vinaigrette.
- You can adjust the amount of sugar to taste.
- Let the salad sit for a few minutes before serving. This allows the flavors to meld together.
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.
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 Variation: 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.
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:
- Potatoes: Roasted Potato and Asparagus Crustless Quiche, Creamy Vegetable Soup, Irish Stew, Chicken Stew, Zuppa Toscana
- Bacon: Pasta Carbonara, Loaded Deviled Eggs, Baked Stuffed Fish, Broccoli Salad, Cauliflower Casserole
- Onions: Broccoli Casserole, Paprika Chicken, Smothered Pork Chops, Philly Cheesesteak, Stuffed Peppers
- Apple cider vinegar: Eggs Benedict, Carne Asada, BBQ Sauce, Pork Stir Fry, Pickled Onions
- Stone ground mustard: Mashed Potatoes, Chicken Salad, Ham and Cheese Dutch Baby, Poppy Seed Dressing
- Parsley: Macaroni Salad, Fresh Tomato Salad, Chicken Margherita, Shrimp Scampi, Chicken Piccata
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Recipe
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
- Scrub the potatoes and cut them into bite-sized pieces. Place the potatoes into a 2-quart pot and cover them with water. Bring the water to a boil, then reduce the heat to medium-high and simmer the potatoes for 10 to 12 minutes or until the potatoes are tender when pierced with a fork.
- Drain the potatoes, transfer them to a bowl or plate to cool, cover to keep warm. Wipe the pot dry with a dish towel or a paper towel.
- Add the bacon pieces to the pot and cook over medium heat, stirring occasionally until crisp. Using a slotted spoon, remove the bacon from the pot and transfer them to a paper towel-lined plate.
- Add the chopped onions to the bacon drippings in the pot and cook, stirring frequently for 1 minute.
- Remove the pot from the heat and slowly add the vinegar, water, mustard, sugar, salt, and pepper. Stir well.
- Place the pot back on the stove and bring the mixture to a simmer. Cook, stirring frequently for 1 minute.
- Remove the pot from the heat and stir in the potatoes, gently mixing until the potatoes have absorbed most of the liquid.
- Stir in the bacon and parsley.
- Transfer the warm potato salad to a bowl and enjoy.
Notes
- When boiling the potatoes, start them in cold water to ensure they cook evenly.
- Cook the bacon until it’s crispy. It not only adds texture but also provides the fat for the vinaigrette.
- You can adjust the amount of sugar to taste.
- Let the salad sit for a few minutes before serving. This allows the flavors to meld together.
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!