German Potato Salad is always a hit any time of year. Most often served warm, this easy potato salad is a tangy twist from a mayonnaise potato salad recipe.
This German potato salad recipe is the perfect side dish when serving a Classic Hamburger Recipe or even a hearty meatloaf.
What is German Potato Salad?
Traditionally from Southern Germany, the best German potato salad is made with a flavorful balance of vinegar, water, sugar, and salt and pepper. I love to add lots of bacon for a great smoky flavor!
Hot German potato salad can be served any time of year or cooled to enjoy at a summer barbecue!
How to Make German Potato Salad
This potato salad is made similarly to a warm potato salad. Cube and boil potatoes and while they’re cooking, prep the dressing!
German Potato Salad Dressing is made with a roux base.
- Fry bacon until crisp. Once cooled, crumble into small bits.
- Fry chopped onion in the remaining bacon grease.
- Whisk the remaining ingredients (except the parsley) and bring to a simmer.
Now that the dressing is ready, pour over warm potatoes and gently toss to coat! Before serving, add salt and pepper to taste. Sprinkle parsley over the top, and of course bacon!
What to Eat with German Potato Salad
A warm German potato salad is great with your favorite grilling like grilled chicken breasts or tender grilled pork chops!
As a side dish, German potato salad goes with any kind of meat, especially grilled sausages! In keeping with a German theme, why not try a chilled glass of Riesling or Gewurztraminer wine?
Fave Potato Side Dishes
- The BEST Mashed Potatoes – Perfect with almost every meal.
- Easy Cheesy Potatoes – only 6 ingredients!
- Easy Oven Roasted Potatoes – an easy go-to recipe.
- Scalloped Potatoes Recipe – a simple classic.
- Dill Pickle Potato Salad – a fun tangy side.
German Potato Salad
Ingredients
- 2 ½ pounds potatoes yellow or red
- 8 slices bacon uncooked
- 1 small onion finely chopped
- ⅓ cup white vinegar
- ½ cup vegetable broth or chicken broth or water
- 1 tablespoon sugar
- ½ teaspoon salt
- pepper to taste
- 2 tablespoons parsley
Instructions
- Cut potatoes into bite sized pieces. Bring salted water to a boil. Add potatoes and cook until tender, about 10-15 minutes. Drain well.
- Meanwhile, fry bacon until crisp. Remove bacon and cook onion in drippings until tender, 3-5 minutes. Add remaining ingredients except parsley and bring to a simmer while whisking. Simmer 2 minutes.
- Place warm potatoes in a bowl. Pour the dressing over top, add celery if using and parsley and toss well. Top with crumbled bacon.
- Serve warm or room temperature.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Lunch, Side Dish
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I have a question. Would love to make this for an upcoming picnic but would like to use turkey bacon. Have you ever tried this and any thoughts? I have been a vegetarian for 35 years so although I still cook meat for family, have lost reality with it:).
Also – Do you think this would hold up well in a crockpot on buffet table? I am thinking Yukon gold might hold up best?
I haven’t tried this with turkey bacon. It will have a bit of a smoky/salty flavor but it may not have enough drippings to cook the onions. You might like to add some extra salted butter if needed. Yukon gold would work perfectly in this recipe.
Can russet potatoes be used as well?
You definitely can use russet potatoes in this recipe, but they don’t hold up as well. So they may mash a little while mixing and serving.
I dont see all the ingredients!
The amounts for the ingredients are listed on the recipe card. You can scroll down to it, or click Jump to Recipe at the top of the post! Enjoy Bonnie!
I’ve been eyeing this recipe for quite some time. We were grilling burgers today, so I decided today was THE day. If there’s anyone out there like me, I was completely put off by the presence of vinegar. I have used recipes including vinegar in the past and was not satisfied. However, this one was really good. It doesn’t give it a vinegary taste. Just tangy and good. Well worth the try!
How can you have nutritional information without a serving size? It could be anywhere between 1/2 cup and 2 cups!
This recipe serves 6 so the nutritional information is for 1/6th of the recipe. I hope that helps.
I WAS BORN AND RAISED IN GERMANY BUT NEVER ATE POTATOSALAD HOT
My grandma as from Hungary and she made it every time she visited. At first I didn’t care for it but after the second time, I loved it!
I tweaked it a little, (as usual) it’s pretty good. A nice change up to the regular grilling menu. I will definitely make this again.
So glad you enjoyed it Leesa!
Please cgange the name of this to southern German style potato salad. I’m from the northern part of Germany and ours is traditional made with mayonaise and served cold. Wish people would be more considered and do some research before calling something “German “.
Thanks so much for your input Andrea!
THIS IS JUST HOW WE MAKE OURS AND WERE BORN AND RAISED IN GERMANY BUT WE HAVE OTHERS WE MAKE DIFFERENT TOO SO YOU DON’T HAVE TO BE SO RUDE PEOPLE MAKE THINGS DIFFERENT EVEN THIS
Oh, get a life! Even if people are from the same country, same city, same town, same community, people make things different. There is not a “cookie-cutter” recipe for just one recipe. Every family makes one recipe in a different way, even if they live on the same street or even in the same house!!! You are just rude and unwelcome here or anywhere, where decent, and polite people are welcomed!!!