I distinctly remember eating warm German potato salad in a German class in high school when I was living in Nebraska. I decided to take German because my dad had lived in Austria and I thought it would be fun if he and I both spoke a language that no one else in the family could understand. I fell in love not just with the German language but with German culture and German food. Eventually I was able to live in Germany during part of my law school career while doing an internship at a large international law firm in Frankfurt. This is the best German salad recipe and it is as close as I have been able to come to all of the delicious versions of this dish that I have enjoyed over the years. It’s still a family favorite with it’s punchy and rich flavors of crispy bacon and vinegar from the tangy dressing with the savory tender potatoes and fresh parsley. We love all different types of potato salad from the classic American versions, to Greek potato salad, to this German potato salad. It’s the perfect side dish for everything from grilled chicken, fish, or bratwurst to German Sauerbraten (like a delicious German pot roast). We especially enjoy it during the summer as an alternative to American-style potato salad that is made with mayonnaise.
What is the difference between German potato salad and American potato salad?
American potato salad with mayo is served cold and frequently has more vegetables in it like chopped celery, chopped dill pickles, or grated carrots and can be quite varied. These creamy potato salads are also a little sweeter. Traditional German potato salad can be served warm or cold and it has a vinegar dressing for a sharper, tangier flavor. It also has bacon and onion which gives it a smoky, savory flavor and usually fresh herbs sprinkled on top.
Ingredient Notes
Potatoes – I prefer to use waxy potatoes like Yukon gold or even red potatoes for this German potato salad recipe, but russet potatoes can also be used instead. Bacon – I prefer regular cut bacon as opposed to thick cut bacon for this recipe. Diced onion – Use a yellow onion, sweet onions, or red onion. Vinegar – I have used both white vinegar and apple cider vinegar. I don’t know that one is more authentic than the other, but I prefer white vinegar, personally. Water Sugar – There is actually a little granulated sugar in the recipe to balance the acidity of the vinegar flavor. Salt Black pepper Fresh parsley Celery seed – I don’t recommend leaving these out as they really add a lot of the classic flavor to this hot German potato salad. Dijon mustard or spicy brown mustard
How to Make Hot German Potato Salad
Recipe Tips and Tricks
Use those bacon drippings! Real German potato salad uses the bacon drippings to infuse the dish with flavor. Make enough for leftovers. Many folks think German potato salad is even better reheated the next day after the flavors have had time to marry. Don’t bother peeling the potatoes. Unless you are using russet potatoes with thicker skins, there is no need to spend time peeling the potatoes for this recipe.
What to Serve With German Potato Salad
This side dish is delicious with almost any grilled meat from chicken to sausage to brisket. But it’s practically a meal itself if you want to serve it with a delicious salad and some crusty bread. Here are some of our favorite dishes that we like to serve with German potato salad.
Perfect Grilled Pork Chops with Sweet BBQ Pork Rub Best Roast Chicken Juicy Lucy Burgers Grilled Whole Fish Corn on the Cob
Storage & Reheating Instructions
Keep any leftovers in an airtight container in the fridge for up to 5 days. You can reheat it on the stovetop by adding a splash or two of water over medium low heat or in the microwave.
More German Recipes
German Plum Cake Easy Homemade German Spaetzle Pork Schnitzel & Mushroom Gravy (Jägerschnitzel) Homemade Soft Pretzels
Apple Strudel
Easy Sauerbraten Recipe
Hot German Potato Salad
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