Simple German Potato Salad Recipe
This German Potato Salad recipe is a simple, warm potato salad made with fork-tender potatoes, savory bacon, fresh parsley, and a tangy vinegar-mustard dressing. It's easy, flavorful, and a delicious side dish for summer cookouts, BBQs, Oktoberfest, or anytime potato salad belongs on the table.
If you're looking for a cool and creamy version, my classic potato salad is always a favorite for picnics, potlucks, and summer BBQs.
This post may contain affiliate links. Please read our disclosure policy.
Want to save this recipe?
Enter your email, and we'll send it to your inbox. Plus, you'll get delicious new recipes from us every Friday!
This warm German Potato Salad is right at home on a summer table, whether you're planning a Memorial Day cookout, a 4th of July BBQ, or simply looking for easy summer side dishes to serve with grilled favorites.
What I Love About This Recipe
There was rarely a time when my German grandmother's kitchen was without potatoes and onions cooking, searing, or frying. The memory of that aroma is still with me today.
One of my earliest memories of her is standing over a pot with a paring knife in one hand and a potato in the other. In my little-girl world, no one could handle a potato with lightning speed quite like she could.
Whether she was peeling, chopping, or slicing, it was stunning to watch. I've never quite mastered that skill, but with 13 brothers and sisters on a wheat farm, I imagine preparing potatoes was a daily rhythm.
Jump to:
- What I Love About This Recipe
- Is German Potato Salad actually German?
- German Potato Salad Ingredients
- How to Make German Potato Salad
- Do You Serve German Potato Salad Hot or Cold?
- Reheating German Potato Salad
- How long will German Potato Salad keep?
- German Potato Salad Recipe
- More German Inspired Recipes You May Also Enjoy
- 💬 Comments
Is German Potato Salad actually German?
One of the beauties of American culture is its amalgamation of foods from various cultures that become new favorites rooted in tradition.
Much like Hot Slaw, German settlers brought a variation of savory hot potato salad dressed with bacon and vinegar when they emigrated to Pennsylvania.
Food historians often connect American-style German potato salad with German immigrants and their love of warm, tangy, vinegar-dressed potato salads.
This style of German Potato Salad is often associated with southern Germany, where warm potato salads are beloved and vary from family to family. Every version has its own delicious twist.
This is my twist on German Potato Salad, with input from my family living in the Black Forest region. And a favorite warm potato salad that always belongs on our Oktoberfest table with bratwurst, schnitzel, and other German-inspired favorites.
German Potato Salad Ingredients
These simple ingredients make the most delicious warm German potato salad. The exact measurements are in the recipe card at the bottom of this post.
- Potatoes: I like to use mini red potatoes or a mix of colorful baby potatoes. They only need to be halved, which keeps prep quick and easy. Any waxy potato variety will work; the potato's size will determine how long it needs to boil.
- Bacon: Bacon adds savory flavor, and a bit of the rendered bacon grease helps flavor the warm dressing.
- Apple cider vinegar: This brings a tangy depth of flavor to the dressing. You can also substitute white vinegar or white wine vinegar.
- Sugar: This balances the tang of the vinegar and mustard and gives the salad a slight sweetness.
- Dijon mustard: If you have access to authentic German mustard, use that, but I find Dijon works deliciously.
- Fresh parsley: This brings fresh flavor and color to the salad.
How to Make German Potato Salad
- Step 1: Boil the potatoes. Place the mini potatoes in a pot and cover with salted cold water. Bring to a boil and cook until fork-tender. Drain and set aside.
- Step 2: Make the hot dressing. While the potatoes are cooking, fry the bacon over medium-high heat in a large skillet until crisp. Remove from the pan, drain, chop, and set aside. Add the chopped onion to the skillet and sauté until softened. Stir in the vinegar, water, sugar, mustard, salt, and pepper. Cook for 2 minutes, then turn off the heat and set aside.
- Step 3: Dress the German Potato Salad. Add the hot dressing to the potatoes and gently toss to coat. Fold in the bacon and parsley and season with salt and pepper to taste.
Do You Serve German Potato Salad Hot or Cold?
This potato salad is best served warm, but it is delicious at room temperature too.
During warm months, do not let the potato salad sit at room temperature for more than 1 to 2 hours before refrigerating.
Reheating German Potato Salad
German Potato Salad can be eaten cold, but it is most delicious served warm or at room temperature.
To reheat German Potato Salad, transfer it to an oven-safe baking dish, cover with foil, and warm in a 325°F oven until heated through, about 25 to 30 minutes.
Individual portions can also be reheated in the microwave at 50% power in 1-minute increments, stirring between each, until warm. If the potatoes have absorbed the dressing, drizzle with a little olive oil before serving.
How long will German Potato Salad keep?
This potato salad will keep in the refrigerator for up to 5 days. Store it in an airtight container and reheat gently before serving, if desired.
German Potato Salad Recipe
Ingredients
- 2 lbs baby new potatoes halved or quartered
- 6 slices bacon 12 ounces
- 1 small onion diced
- ¼ cup apple cider vinegar
- 2 tablespoons water
- 3 tablespoons white sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- Ground black pepper
- ⅓ cup chopped fresh parsley
Instructions
- Place the potatoes into a large pot, and fill with enough cold water to cover. Bring to a boil, and cook for about 10 minutes, or until fork-tender. Drain, and set aside to cool.
- While the potatoes are cooking, place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan, drain on a paper towel, then chop and set aside.
- Add onion to the bacon grease, and cook over medium heat until browned. Stir in the vinegar, water, sugar, mustard, salt and pepper. Cook for 2 minutes, and then turn off the heat.
- Add the hot dressing to the potatoes and gently toss to coat. Fold in the bacon and parsley and season with salt and pepper to taste.
Video
Notes
- Texture: For best texture, use waxy potatoes such as red potatoes, Yukon golds, or baby potatoes. They hold their shape well after boiling and tossing with the warm dressing.
- Serving: German Potato Salad is best served warm or at room temperature, but leftovers can be refrigerated and gently reheated before serving.
- Dressing: If the potatoes absorb too much dressing after chilling, drizzle with a little olive oil or add a splash of vinegar before reheating or serving. For a slightly sweeter dressing, add an extra teaspoon or two of sugar to taste. For more tang, add a splash more vinegar before serving.
- Reheating: To reheat, warm covered in a 325°F oven for 25 to 30 minutes, or microwave individual portions at 50% power in 1-minute increments, stirring between each.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
More German Inspired Recipes You May Also Enjoy
- Easy Oktoberfest German Recipes
- Easy Homemade Soft Pretzels (Brezeln)
- Grilled Sausages with Sauerkraut
- Traditional German Christmas Food
If you try this recipe, I'd love to hear your comments and consider giving it a 5-star rating. Explore the recipe index for more easy, delicious ideas, and stay updated by subscribing to our newsletter and following us on Facebook, Pinterest, Instagram, and YouTube!
Absolutely delicious
Thank you, Donna! I’m so glad you enjoyed it.
Summers are made for potato salads! While I'll always love a classic potato salad with mayo, this lighter and healthier warm potato salad is a favorite! It's so pretty to serve with all the vibrant colors, and it's delicious and irresistible!