German potato salad has become a favorite for home cooks who want a warm side that feels filling yet tastes bright and balanced.
Tender red potatoes cooked in a hot, tangy dressing fit right in at cookouts, potlucks, and weeknight dinners.
Here, I’ll share a dependable German potato salad recipe with clear timing, texture notes, and seasoning checkpoints so the tang stays pleasant, not harsh.
You’ll also get potato picks, simple sweetness tweaks, pairing ideas for sausages or roast chicken, and storage and reheating tips so leftovers stay firm and flavorful, even if you make it a day ahead.
What is German Potato Salad
German potato salad is a warm side dish made with sliced or chunked potatoes and a vinegar-based dressing, often finished with bacon and sautéed onion rather than mayonnaise.
This recipe stays popular because it’s straightforward and flexible. Cooks can adjust the vinegar, mustard, and sugar to control how sharp or mild the dressing tastes, and red potatoes are often used since they hold their shape after boiling.
From a nutrition standpoint, the potatoes provide potassium, vitamin C, and filling carbohydrates, while onions and parsley add small amounts of antioxidants. Using bacon adds protein and fat, so portions and seasoning matter.
German Potato Salad Recipe
This classic, creamy version combines fresh produce with a sweet-and-tangy dressing that appeals to all ages and tastes.
Servings: 6 servings
Total Time: 40 minutes
Ingredients:
- Red potatoes, washed (2 lbs)
- Bacon (6–8 slices)
- Yellow onion, finely chopped (1 small)
- Apple cider vinegar (1/4 cup)
- Dijon mustard (1 tbsp)
- Sugar (1–2 tsp)
- Salt (to taste)
- Black pepper (to taste)
- Fresh parsley, chopped (2 tbsp, optional)
Steps to Make Hot German Potato Salad
Step 1: Boil the Potatoes
Place the potatoes in a large pot and cover with cold water by at least an inch. Add a good pinch of salt, then bring to a steady boil over medium-high heat.
Cook 12–15 minutes, until a fork slides in with slight resistance. Drain well, let cool 3–5 minutes, then slice into rounds or bite-size chunks while still warm for best texture and better flavor
Step 2: Cook the Bacon
Set bacon strips in a large skillet over medium heat, spacing them out so they cook evenly. Let them sizzle until crisp, turning occasionally to brown both sides without burning.
Transfer the bacon to a plate lined with paper towels to drain. Keep about 2–3 tablespoons of drippings in the skillet for flavor, then carefully pour off the rest so the salad stays rich, not greasy.
Step 3: Sauté the Onion
Add the chopped onion to the skillet with the reserved bacon drippings, keeping the heat at medium. Stir often as the onion cooks for 3–4 minutes, until it softens and the edges start to turn lightly golden.
As you stir, the onion helps loosen the browned bits stuck to the pan. Those bits melt into the fat, giving the finished salad a richer, meatier flavor.
Step 4: Make the Warm Dressing
Lower the heat slightly so the mixture warms without boiling hard. Pour in the apple cider vinegar, then add Dijon mustard and sugar. Stir well until everything looks smooth and glossy, scraping the pan to evenly distribute the flavor.
Let the dressing bubble gently for 30–60 seconds to soften the sharp vinegar edge. Taste with a clean spoon, then adjust with a little more sugar, salt, pepper, or mustard as needed.
Step 5: Toss and Serve Warm
Add the warm, sliced potatoes to the skillet and toss gently, coating each piece with the dressing while keeping the slices intact.
Use a wooden spoon or spatula and fold rather than stir hard. Crumble the cooked bacon, then mix it in, saving a small handful for the top. Finish with chopped parsley and a pinch of pepper. Serve warm right away, or reheat on low.
How to Serve and Store German Potato Salad
German potato salad tastes best when served warm, soon after mixing, while the potatoes are still warm and can soak up the dressing.
It pairs well with grilled meats, sausages, roasted chicken, or simple pan-cooked vegetables. If the salad cools too much, warm it gently in a skillet over low heat or in the microwave using short bursts, stirring between each one.
For storage, place leftovers in an airtight container and refrigerate for up to three days. Avoid freezing, as the potatoes can lose structure after thawing.
When reheating, add a small splash of water or vinegar to loosen the dressing if needed. Serve with extra chopped bacon or parsley on top to refresh the texture and flavor before bringing it back to the table
Tips for the Best Hot German Potato Salad
For hot German potato salad, the potato choice matters because the slices need to stay firm while soaking up the warm vinegar dressing.
- Best potatoes: Red potatoes (top pick), Yukon Gold (buttery and holds shape), fingerlings (firm and quick to cook)
- Skip these: Russets or other starchy potatoes (more likely to crumble)
- Cook smart: Boil just until fork-tender, then drain well
- Flavor trick: Toss potatoes while warm so they absorb dressing fast
- Mix gently: Fold, don’t mash, to keep pieces intact
- Balance taste: Add sugar slowly to soften the vinegar bite
Waxy potatoes give the best texture, while very starchy ones can turn soft and break during mixing. Use the tips above to get clean slices, strong flavor, and a salad that still looks good in the bowl.
Bottom Line
German potato salad brings warm comfort, bright tang, and a satisfying bite in one simple side dish that fits weeknights and gatherings.
The method relies on a few basics: firm potatoes, bacon, onion, and a vinegar dressing; yet small choices shape the final taste.
I covered potato selection, timing, seasoning balance, and easy adjustments if the dressing tastes too sharp or the pan feels too oily. With a steady approach, a solid German potato salad recipe turns out glossy, structured, and full of flavor.
If you make it, leave a quick comment with the type of potato you used and what you served it with. Keep reading for the steps and notes on German potato salad.
