Salads
Anne Burrell’s German potato salad delivers the perfect balance of crispy bacon, tangy vinegar, and creamy texture that makes it a crowd-pleaser.
I’ve recreated this recipe countless times after seeing Burrell’s version on television, and it never fails to impress—especially when the bacon is perfectly crisp and the potatoes stay tender. The secret lies in the vinegar-oil dressing, which cuts through the richness while keeping the salad bright and flavorful.
What sets this recipe apart is the traditional technique of boiling potatoes until fork-tender, then cooling them completely before mixing with the dressing. This ensures they absorb the flavors without turning mushy. The bacon, cooked until crisp, adds a satisfying crunch that contrasts beautifully with the soft potatoes.
I also recommend using a mix of white and yellow onions for depth, but feel free to adjust based on your preference.
The result is a potato salad that’s rich, tangy, and impossible to resist—crispy bacon bits scattered throughout, tender potatoes coated in a zesty dressing, and just the right amount of mustard for a little kick.
It’s the kind of dish that tastes even better the next day, making it perfect for meal prep or holiday gatherings. The flavors are bold but balanced, and the texture is exactly what you’d expect from a classic German recipe.
For an extra touch, I like to garnish with fresh parsley or chives, but Burrell’s original version keeps it simple and lets the bacon and dressing shine.
This isn’t just a side dish—it’s a flavor-packed main event that pairs perfectly with grilled meats or sandwiches. Let’s get started on making yours.
Ingredients for anne burrell german potato salad
Crispy bacon, tangy vinegar, and creamy potatoes—just these ingredients transform into Anne Burrell’s iconic German potato salad.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 3 lb | Cut into 1-inch cubes |
| Center-Cut Bacon 🥓 | 12 oz | Thick-cut preferred for crispiness |
| Yellow Onion 🧅 | 1 whole | Diced into small pieces |
| White Onion 🧅 | 1 whole | Diced into small pieces |
| White Vinegar 💧 | ½ cup | Distilled preferred for tang |
| Extra-Virgin Olive Oil 🫒 | ¾ cup | Light variety for balance |
| Dijon Mustard 🌶️ | 2 tbsp | Mild for subtle kick |
| Granulated Sugar 🍚 | 1 tbsp | Balances acidity |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish (optional) |
| Hard-Boiled Eggs 🥚 | 2 whole | Chopped for garnish (optional) |
The bacon is non-negotiable here. Thick-cut from Costco or your local butcher gives you that perfect crunch—those flimsy supermarket slices won’t cut it. Look for good marbling if you’re buying whole slabs. The potatoes? Yukon Golds are ideal—they hold their shape while soaking up flavor. If you can’t find them, Russets work in a pinch, but they’ll be slightly starchier. The key is cutting them evenly—about 1-inch cubes so they cook through without turning mushy. I always boil mine in salted water until fork-tender, then cool completely before mixing with the dressing. That’s what keeps them from turning into a gluey mess.
No thick-cut bacon? Regular bacon cooked extra crisp works, but it’ll be less satisfying. Short on vinegar? Apple cider vinegar adds sweetness, but stick with white for classic tang. The mustard is where you can play—Dijon for mild heat, or swap in whole-grain for extra texture. If you’re feeling fancy, add a splash of white wine vinegar to the dressing. The onions? Yellow and white together give you that perfect balance of sharp and sweet. Fresh parsley and chopped eggs are optional but add serious restaurant-worthy flair—skip them if you’re keeping it classic like Burrell’s original.
This salad tastes even better the next day—4-5 days in the fridge, covered tightly. The flavors meld perfectly overnight. For meal prep, I double the batch and portion it into containers with the dressing on the side. That way, you can toss it fresh whenever you’re ready. The bacon stays crisp for about 2 days if you store it separately, but honestly, I eat it all in one sitting. If you’re making this ahead for a party, add the bacon fresh so it stays crispy. Trust me on that.
Why You'll Love This Recipe
- No-Bacon Burn Risk: I swear by this recipe because the bacon cooks separately—no greasy pan to deal with while boiling potatoes. Just crispy bits mixed in later, so you avoid that smoky kitchen moment where you’re juggling three things at once.
- Crispy-Creamy Magic: That vinegar and mustard dressing clings to the Yukon Golds like a glove, giving you both a satisfying bite and that tender, buttery give. Honestly, the contrast is what makes it ridiculous good—no soggy sides here.
- Potluck MVP: I’ve brought this to picnics, barbecues, and even my mom’s Thanksgiving table. It’s the one dish that disappears first, no matter who’s cooking the main event. (Yes, even on a Tuesday night.)
- Budget-Friendly Feast: A pound of bacon and a few potatoes stretch to feed six—leftovers taste just as good the next day. Between us, I’ve fed a crowd for under $10 and still had seconds. That’s a win.
Step-by-step instructions for Anne Burrell's German potato salad
Here's how to make this classic crispy bacon and tangy mustard-vinegar potato salad.
Cook the Potatoes Until Tender
Place the 3 lb Yukon Gold Potatoes in a large pot and cover with cold water by about 2 inches. Add 1.5 tsp Salt and bring to a boil over high heat. Once boiling, reduce to medium-high heat and cook for 12-15 minutes until the potatoes are fork-tender but still hold their shape.
Drain the potatoes immediately and let them cool slightly for 5 minutes. The residual heat helps them firm up. While they cool, I like to give them a quick rinse under cold water to remove any excess starch—this prevents the salad from turning gummy later. You want them warm but not hot when you mix in the dressing.
Crisp the Bacon and Sauté the Onions
Line a baking sheet with paper towels and place it near your stove. Cut the 12 oz Center-Cut Bacon into ½-inch pieces and cook in a large skillet over medium heat for 8-10 minutes, stirring occasionally, until deep golden brown and crispy. Transfer the bacon to the prepared baking sheet using a slotted spoon and let it drain for 3 minutes. Reserve 2 tablespoons of the bacon fat in the skillet.
In the same skillet, add the reserved bacon fat and 1 whole Yellow Onion and 1 whole White Onion, both diced into small pieces. Cook over medium heat for 5-6 minutes, stirring occasionally, until the onions are soft and translucent. You want them to caramelize slightly but not brown—this adds sweetness without bitterness.
Make the Mustard-Vinegar Dressing
In a large bowl, whisk together the 0.5 cup White Vinegar, 0.75 cup Extra-Virgin Olive Oil, 2 tbsp Dijon Mustard, 1 tbsp Granulated Sugar, and 0.5 tsp Black Pepper. The sugar helps balance the acidity of the vinegar, while the mustard adds depth. Whisk until the dressing is smooth and well combined. Taste and adjust seasoning if needed—you might want to add a pinch more salt or sugar depending on your preference.
Add the cooked potatoes, crispy bacon, and sautéed onions to the dressing. Gently fold everything together until the potatoes are evenly coated. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld. This step is crucial—it lets the potatoes absorb the dressing fully and develop that perfect tangy crunch.
Add Garnishes and Chill
Chop the 2 whole Hard-Boiled Eggs into ¼-inch pieces and the 0.25 cup Fresh Parsley into small bits. Gently fold these into the potato salad along with the crispy bacon. The eggs add a creamy contrast to the crispy bacon and tangy dressing, while the parsley brightens everything up.
Cover the salad and refrigerate for at least 1 hour before serving. This chilling time ensures the flavors come together perfectly and the potatoes reach that ideal texture—firm but tender with a satisfying bite. The longer it chills, the better the flavors develop, so don't rush it!
Pro Tips For Making Anne Burrell German Potato Salad
- BOIL POTATOES UNTIL FIRM: I learned this the hard way—Anne Burrell’s version relies on potatoes that hold their shape, not mush. Boil Yukon Golds in salted water until you can pierce them with a fork but they still resist slightly (about 12-15 minutes). Drain immediately and shock in ice water to stop cooking—this keeps them from turning gluey when mixed with the dressing later.
- CRISP THE BACON LOW AND SLOW: Skip the high-heat rush that turns bacon greasy before it crisps. Cook center-cut slices on medium-low (325°F) until edges curl and internal temp hits 160°F—this renders fat gradually without burning. Save every bit of that golden drippings for the dressing; it’s the flavor base, not an afterthought.
- SWEAT ONIONS UNTIL TRANSPARENT: Don’t rush the onions—sweat them in bacon fat (or oil) for 8-10 minutes until they’re completely clear and just starting to stick. This removes their sharp bite and makes the salad’s sweetness shine. If they brown, you’ve gone too far; start over with fresh onions (yes, it’s worth the extra time).
- DRESS POTATOES WHILE STILL WARM: Mix the warm potatoes with the vinegar-based dressing immediately after chilling. The residual heat helps the acid penetrate evenly, giving you that classic tangy bite without waiting hours. Let it sit 15 minutes before serving—this lets flavors meld, but don’t skip the warm start.
Creative variations of this recipe
German-Style Crispy Variations
For extra crunch, swap the bacon for smoked pork belly cooked until crispy—it adds a deeper, smokier flavor that’s perfect for holiday gatherings. I’ve also seen versions with crispy fried onions layered on top right before serving, adding a sweet, caramelized crunch that balances the tangy dressing beautifully. 🥓
Herb-Infused Twists
Fresh herbs elevate this classic. Try adding 1 tbsp chopped fresh dill or 1 tbsp chopped chives to the dressing for a bright, fresh note. My grandmother used to add a pinch of dried tarragon for an anise-like depth that pairs wonderfully with the mustard and vinegar.
These additions work best when folded in just before serving.
Sweet Potato Swap
For a vibrant twist, replace half the Yukon Golds with sweet potatoes—peeled, cubed, and cooked until tender. The natural sweetness complements the tangy dressing perfectly, and the orange hue makes this salad visually stunning. Roast the sweet potatoes instead of boiling for a caramelized edge that adds texture contrast.
Spicy Kick Options
Add heat with ½ tsp smoked paprika or ¼ tsp cayenne pepper to the dressing for a subtle smoky warmth. For a sharper kick, stir in 1 tbsp hot sauce (like Cholula) right before serving.
I’ve even seen versions with crumbled crispy chorizo replacing the bacon—it’s bold but works beautifully with the vinegar’s acidity. 🌶️
Creamy Upgrades
For a richer texture, stir in ¼ cup sour cream or 2 oz crumbled blue cheese after chilling. The creaminess softens the tang while adding a luxurious mouthfeel.
My favorite upgrade? A dollop of Greek yogurt mixed into the dressing—it keeps the salad light but adds protein and a velvety finish.
Meal Prep Adaptations
Make this salad ahead by prepping all components separately. Store the dressed potatoes in one container and the bacon/onions in another. When ready to serve, toss everything together and add fresh garnishes.
For a no-fuss version, use pre-cooked bacon bits from the store—just skip the crispy-frying step and save time without sacrificing flavor.
Nutrition facts
Frequently asked questions
Why does this potato salad taste better the next day?
The flavors develop overnight as the vinegar and mustard dressing infuse the potatoes completely. The acidity also breaks down the potato starches slightly, creating a smoother texture. Plus, the bacon stays crispier when added fresh after chilling. This is why German-style potato salads are perfect for meal prep!
Can I make this recipe without bacon?
For a vegetarian version, substitute with smoked paprika (1 tsp) and crispy fried onions (½ cup) to maintain the crunch. The mustard-vinegar dressing will still shine, though the smoky flavor replaces bacon's richness.
What's the secret to keeping the potatoes from turning mushy?
Boil them until fork-tender (12-15 minutes), then cool completely before mixing with dressing. Rinsing them briefly under cold water after draining removes excess starch. Never skip the 10-minute room-temperature rest before chilling—this helps them firm up.
How do I adjust this for a larger crowd?
Double all ingredients, but use two large pots for boiling potatoes to ensure even cooking. Cook bacon in batches if needed, and make the dressing in two separate bowls. Scale up the onions too—2 yellow and 2 white for 6-8 servings. Keep everything at room temp while assembling to maintain texture.
Can I use sweet potatoes instead of regular potatoes?
Yes! Replace half the Yukon Golds with peeled, cubed sweet potatoes. Roast them at 400°F for 25 minutes until tender for caramelized edges. The natural sweetness pairs beautifully with the tangy dressing. For best results, use 1 lb sweet potatoes and 1.5 lb Yukon Golds for balance.