My Bavarian-style German potato salad is made with a tangy warm bacon and vinegar dressing. My recipe has a touch of sugar and is seasoned to perfection. This is the potato salad that takes you from summer cookouts to Fall dinners.
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I live in a city with a German Village- an entire section of town that was once home to thousands of German immigrants. Today, there is still a German club and loads of German bakeries and restaurants. All with closely guarded potato salad recipes.
So I did what any recipe developer does. I ordered takeout (multiple times!) from all of them and tested the flavors and textures of all the German potato salads to find what I thought were the best elements.
📖Why My Recipe Works
Unlike chilled American potato salad, German potato salad is served warm, so every bite soaks up the flavorful dressing. After testing several combinations of mustards and vinegars, apple cider vinegar delivered the brightest flavor without overpowering the potatoes.
I opted for bacon because of the light smoky flavor. If you skip it, add a little smoked paprika to give the potatoes a little oomph.
Finally, I added celery seed. I tried diced celery but didn't love it warm. A little celery seed gives a lighter flavor.
You can serve the potato salad warm or at room temperature. I suggest serving this German classic for Oktoberfest alongside pork schnitzel with mustard cream sauce, fried cabbage, and a big slice of this apple tart (gluten-free). It goes great with a frosty mug or a homemade hard cider.
🧾Ingredient Notes
- Potatoes - New potatoes, Yukon Golds, or red potatoes hold their shape after boiling while developing a creamy interior. Avoid russets, which tend to fall apart.
- Bacon - For a vegetarian version, you can skip. Add 2 Tablespoons of butter to the pan to make the dressing, and swap out half the regular paprika for smoked.
- Onion - White or yellow both work.
- Fresh Parsley - I also like this with chives and will sometimes do a mix.
- Dijon Mustard - Helps emulsify the dressing without making it taste mustard-forward.
- Sugar - Do not skip the sugar! It isn't much, but it makes a huge difference.
- Celery Seed - Chopped celery leaves are the best substitute.
⏲️How to Make Warm German Potato Salad
- Be sure to boil the potatoes in generously salted water and drain well. Break up the potatoes before adding the dressing.
- Using the rendered fat from the bacon, make the hot dressing. Whisk in the oil after you remove the pan from the heat.
- Pour the bacon dressing over the potatoes while they're still warm.
👩🏻🍳Jen's Top Tip
The biggest difference between a good German potato salad and a great one is how well the potatoes absorb the dressing. After draining, gently break up the potatoes before adding the warm vinaigrette. Those rough edges soak up the bacon dressing, giving you flavorful potatoes instead of dressing left behind in the bowl.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Hot German Potato Salad
Ingredients
- 3 pounds new potatoes or other waxy potatoes- cut into 1 1-½ inch cubes
- 4 ounces bacon diced
- ¾ cup yellow onion diced
- ⅓ cup apple cider vinegar
- 1 ½ teaspoons Dijon mustard
- 1 Tablespoon granulated sugar
- 2 teaspoons kosher salt
- ½ teaspoon paprika
- ½ teaspoon celery seed
- ¼ teaspoon ground black pepper
- ¼ cup olive oil
- ¼ cup fresh parsley chopped
Instructions
- Place the potatoes in a stockpot and cover them with about 2 inches of salted water. Bring to a boil over high heat. Reduce the heat to medium and cook until the potatoes are fork-tender but not falling apart, about 12 to 15 minutes. Remove from the heat and drain while you prepare the dressing.3 pounds new potatoes
- While the potatoes are boiling, cook the bacon in a large skillet over medium-high heat, stirring often, until it is crisp and the fat has rendered, about 10 minutes. Transfer the bacon to a plate and reserve 2 tablespoons of the bacon drippings.4 ounces bacon
- Add the onion to the skillet and cook in the reserved bacon drippings over medium heat until softened, about 3 to 4 minutes. While the onion is cooking, whisk together the vinegar, mustard, sugar, and dried seasonings. Pour the mixture into the skillet and cook for 2 more minutes. Remove from the heat and whisk in the olive oil.¾ cup yellow onion, ⅓ cup apple cider vinegar, 1 ½ teaspoons Dijon mustard, 1 Tablespoon granulated sugar, ½ teaspoon paprika, ½ teaspoon celery seed, ¼ cup olive oil
- Place the well-drained potatoes in a large serving bowl. Lightly smash the potatoes. Pour the warm bacon dressing over the potatoes and stir gently to coat. Fold in the crumbled bacon and parsley. Serve immediately.2 teaspoons kosher salt, ¼ cup fresh parsley, ¼ teaspoon ground black pepper
Notes
🌡️ Storage
Store leftover Hot German Potato Salad in an airtight container in the refrigerator for up to 4 days. While it's best served fresh and warm, the flavors continue to develop as it sits. To reheat, warm the potato salad gently in a skillet over medium-low heat or microwave in 30-second intervals, stirring between each, until heated through. If it seems a little dry after refrigeration, add a splash of apple cider vinegar or a drizzle of olive oil to refresh the dressing before serving.Equipment
Nutrition
Common Recipe Questions
Some German family recipes include apples in their potato salad. If you want to try this variation peel and dice 1 tart apple. Add it to saute with the onions.
Gretchen says
A classic recipe, just like my Oma made