German Potato Salad: Light, Tangy & Bacon-Free

Southern German Potato Salad

I grew up in a very German area in eastern Wisconsin, and that meant plenty of beer, brats, pretzels, sauerkraut — and German potato salad. The potato salad most frequently made by friends and family was a sweet, vinegary, bacon-spiked dish, often served warm, sometimes straight from the crock pot. It is delicious stuff, but I’ve only felt inspired to make it a few times as an adult, mostly for themed fall parties.

But when I finally visited the region (at least the southern portion of Germany), I discovered that the potato salad most often served along with meat and sausages is indeed tangy, but also light, bacon-free and way less sweet than what I was used to.

I loved it.

So when I found myself with a few pounds of yellow potatoes, I decided to try and find a recipe. I looked through a few and was surprised to find that the secret ingredient is beef broth! It gives the potatoes a savory flavor that I didn’t fully realize was there. (You can sub vegetable broth to make it vegan.)

Ingredients

• 3 pounds Yukon gold potatoes, scrubbed
• 1 medium yellow onion, finely diced
• 1 cup beef broth
• ½ cup (or more to taste) white vinegar
• 2 teaspoons kosher salt
• ½ teaspoon freshly ground pepper
• 2 teaspoons sugar
• 1 tablespoon yellow mustard
• ⅓ cup light olive oil or sunflower oil (whatever you use, it shouldn’t taste strong)
• 1 bunch fresh chives, chopped

Directions

1. Boil the potatoes in salted water until tender. Drain and set aside until cool enough to handle, then peel and slice into ¼ inch slices. Place potatoes in a large glass bowl.
2. Combine onion, broth, vinegar, salt, pepper, sugar and mustard in a saucepan. Bring to a boil over medium-high heat. As soon as it boils, pour the mixture over the sliced potatoes. Cover with plastic wrap and let sit at room temperature for about an hour.
3. Pour oil over the potato mixture, add chives and mix gently. Taste it and add more vinegar or salt to taste.

Conclusion

This Southern German potato salad is a game-changer. The beef broth adds a depth of flavor that I didn’t expect, and the lack of bacon and sugar makes it a much lighter and fresher option. It’s also gluten- and dairy-free, making it a great option for gatherings with dietary restrictions. I served it with some good brats and fresh sauerkraut from Miesfeld’s Triangle Market in Sheboygan, Wis., and it was almost like being back in Europe — without the gorgeous Alps as a backdrop.

Frequently Asked Questions

Q: Can I use vegetable broth instead of beef broth?
A: Yes, you can sub vegetable broth to make it vegan.

Q: Can I make it ahead of time?
A: Yes, you can make it ahead of time and refrigerate until ready to serve. Traditionally, it’s served at room temperature, so leave it out for a half-hour before serving.

Q: Is it okay to use regular salt instead of kosher salt?
A: Yes, you can use regular salt, but keep in mind that kosher salt is generally less dense and has a coarser texture, which can affect the flavor.

Q: Can I add other ingredients to the potato salad?
A: Yes, you can add other ingredients like diced bell peppers, chopped hard-boiled eggs, or grated cheese to give it a personal touch.