Warm German Potato Salad
This Warm German Potato Salad is a hearty twist on a classic – loaded with tender red potatoes, crispy bacon, and a bold tangy dressing made with apple cider vinegar and Dijon mustard. It’s a crowd-pleasing side dish that pairs beautifully with grilled meats and is guaranteed to be the first thing to disappear at any summer gathering!
German Potato Salad
Hot German potato salad holds such a special place in my heart – it appeared at occasional family gatherings growing up, and with my German roots, it just makes perfect sense! My mom made her own version that I absolutely loved, and while I haven’t been able to track down her exact recipe, I truly feel this one comes pretty close. Making it always brings back the best memories!
While my mom’s classic potato salad with Miracle Whip will always hold a very special place in my heart, this German version is the complete opposite in the best possible way. Where her recipe is cool, creamy, and sweet, this one is warm, tangy, and bold. Two completely different potato salads, both absolutely delicious, and both worthy of a spot on your table.
Why This Recipe Works:
- Warm and hearty – served warm instead of cold, this potato salad is rich, satisfying, and unlike any potato salad you’ve ever had
- Bacon makes everything better – smoky, crispy bacon and its drippings create the most incredible savory base for the tangy dressing
- Bold and tangy dressing – apple cider vinegar, Dijon mustard, and a touch of sugar create a perfectly balanced dressing that soaks beautifully into every potato
- No mayo required – a refreshing twist on traditional potato salad that is lighter, tangier, and completely irresistible
What You’ll Need:
- red potatoes
- bacon
- onion
- garlic
- apple cider vinegar
- granulated sugar
- Dijon mustard
- kosher salt
- freshly ground black pepper
For large groups, I recommend making a double recipe. This one goes fast!
How to make German Potato Salad
Step 1
Prep potatoes. Rinse the potatoes in cold water and wipe clean with paper towel. Slice into large bite-sized chunks and add to a large pot of cold water. Bring to a boil over medium-high heat and then add salt to taste. (The salt adds flavor so be sure to add it.) Reduce heat to a simmer and continue cooking until potatoes are fork tender.
Drain the water off and add potatoes back to pot over low temp to steam off excess moisture. This will only need about a minute. Transfer potatoes to a large bowl.
Step 2
Cook bacon. Add the chopped bacon to the pot over medium heat, stirring frequently. Cook until crispy. Remove bacon to a clean bowl and leave bacon drippings in pan.
Step 3
Sauté veggies. Add chopped onion to pot over medium heat and cook until softened, about 3-4 minutes. Then add the garlic and stir for 30 seconds.
Step 4
Add remaining ingredients. To the pot, add the apple cider vinegar, granulated sugar, and dijon mustard. Stir well and simmer for a few minutes. Remove pot from heat.
Step 5
Add potatoes and bacon back. Add the cooked potatoes and crispy bacon back to the pot along with kosher salt and freshly ground black pepper to taste. Stir well to get the potatoes well coated with the sauce.
Step 6
Serve. Transfer German potato salad to a serving bowl. Serve salad warm with chopped cilantro (or parsley) over the top. Check seasonings and add more as desired.
What to serve with German Potato Salad:
Oh we have so many choices for mains to serve with this delicious potato salad!
Recipe FAQs:
The biggest difference is that German potato salad is served warm and uses a tangy vinegar based dressing instead of a creamy mayo based one. It’s lighter, bolder, and has a completely different flavor profile that is absolutely delicious – especially alongside grilled meats!
Red potatoes are the top choice because they hold their shape beautifully after boiling and have a naturally creamy, waxy texture. Yukon Gold potatoes are another great option. Avoid russet potatoes – they tend to fall apart and get a bit mushy when boiled.
No need! The skin on red potatoes is thin and tender, adds a nice texture, and holds the potato together beautifully. Plus it saves time and adds extra nutrients!
Don’t overcook them – boil just until fork tender, about 15-20 minutes. You want them cooked through but still holding their shape. Drain them immediately and let them cool slightly before adding the dressing.
Yes! It actually gets better as it sits and the flavors meld together. Make it up to 2 days ahead and reheat gently on the stovetop or in the microwave before serving. Add a splash of apple cider vinegar after reheating to brighten the flavors back up!
You can substitute smoked sausage, turkey bacon, or simply add a little smoked paprika and olive oil in place of the bacon drippings for a smokier flavor. That said, the bacon is truly what makes this recipe shine. We highly recommend keeping it!
Traditionally it is served warm – not piping hot and not cold. Room temperature works beautifully too, especially for outdoor entertaining where keeping things hot can be tricky!
Other Delicious Potato Recipes:
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Warm German Potato Salad
Ingredients
- 2 pounds red potatoes – washed, patted dry, and chopped
- kosher salt for boiling – around 2 teaspoons
- 8 oz. bacon – chopped
- 1/2 medium yellow onion – chopped
- 3 cloves garlic – minced
- 1/3 cup apple cider vinegar
- 2 Tablespoons granulated sugar
- 2 Tablespoon Dijon mustard
- kosher salt and freshly ground black pepper – to taste
Instructions
- Prep potatoes. Rinse the potatoes in cold water and wipe clean with paper towel. Slice into large bite-sized chunks and add to a large pot of cold water. Bring to a boil over medium-high heat and then add salt to taste. (The salt adds flavor so be sure to add it.) Reduce heat to a simmer and continue cooking until potatoes are fork tender.Drain the water off and add potatoes back to pot over low temp to steam off excess moisture. This will only need about a minute. Transfer potatoes to a large bowl2 pounds red potatoes, kosher salt for boiling
- Cook bacon. Add the chopped bacon to the pot over medium heat, stirring frequently. Cook until crispy. Remove bacon to a clean bowl and leave bacon drippings in pan.8 oz. bacon
- Sauté veggies. Add chopped onion to pot over medium heat and cook until softened, about 3-4 minutes. Then add the garlic and stir for 30 seconds.1/2 medium yellow onion, 3 cloves garlic
- Add remaining ingredients. To the pot, add the apple cider vinegar, granulated sugar, and dijon mustard. Stir well and simmer for a few minutes. Remove pot from heat.1/3 cup apple cider vinegar, 2 Tablespoons granulated sugar, 2 Tablespoon Dijon mustard
- Add potatoes and bacon back. Add the cooked potatoes and crispy bacon back to the pot along with kosher salt and freshly ground black pepper to taste. Stir well to get the potatoes well coated with the sauce.kosher salt and freshly ground black pepper
- Serve. Transfer German potato salad to a serving bowl. Serve salad warm with chopped cilantro (or parsley) over the top. Check seasonings and add more as desired.
Notes
- To make-ahead: Make it up to 2 days ahead and reheat gently on the stovetop or in the microwave before serving. Add a splash of apple cider vinegar after reheating to brighten the flavors back up!
- Red potatoes are the best choice of potato because they hold their shape beautifully after boiling and have a naturally creamy, waxy texture. Yukon Gold potatoes are another great option. Avoid russet potatoes – they tend to fall apart and get a bit mushy when boiled.