The way this German Potato Salad is made has the warm vinegar and bacon dripping dressing permeating the potatoes to the core, making them so flavorful. The creamy cooked potatoes pair perfectly with the sauteed onions and crispy bacon. It is a potato side dish that is served warm and goes great with just about any protein, especially if it comes off the grill!
German vs. American Potato Salad
American Potato Salad is more of a mayonnaise based side dish. It is creamy in consistency and generally has hard boiled eggs, celery, green onions and sometimes relish mixed in. It is made with russet potatoes that are peeled. Also it is served cold.
German Potato Salad is a vinegar based potato side dish mixed with bacon and onions. It has a tart and tangy flavor and is traditionally served warm. It is made with a thinner skinned potato that doesn’t need to be peeled.
Although they are very different recipes, they both make a great side dish served with any BBQ or grilled dishes.
What Potatoes To Use
For this German Potato Salad you will want to use a thin skinned potato that you don’t have to peel, a baby red potato or Yukon Gold potato is perfect!
If you can find really tiny Baby Red potatoes or Yukon Gold potatoes, grab those! They will be about the size of a ping-pong ball. Sometimes they come in a mixed bag. (pictured below)
If you can’t find the really tiny potatoes, buy the smallest Red potatoes or Yukon gold potatoes that you can find. Then cut them into about 1.5 inch pieces.
A russet potato is not what you want. However if it is what you have, simply peel them and cut them into 1.5 inch pieces.
Additional Ingredient Details
Bacon & Bacon Drippings – buy a thick cut bacon for this recipe. It creates a great texture contrast to the potatoes. Cook it up crispy and MAKE SURE YOU RESERVE THE BACON DRIPPINGS for the sauce!
Onion – a yellow or white onion will work great for your German Potato Salad. Dice it and sauté in the bacon drippings.
Chives – the chives add another onion flavor, and a freshness to the dish.
Parsley – also adds a freshness to the recipe.
Vinegar – white vinegar is perfect for the dressing (you can also sub apple cider vinegar). It will seem like a lot of vinegar but the flavor is balanced perfectly with the sugar added and the salty bacon. (which is similar in this recipe for Ham Balls!)
Sugar – balances the harsh tartness of the vinegar and the saltiness of the bacon and bacon drippings.
Kosher Salt – you might think, this is going to be too much salt with the bacon. Trust me the potatoes can take the extra salt. But make sure you use kosher salt that is less salty than iodized table salt. If you are using iodized, cut the salt in half.
Stone Ground Mustard – adds a nice layer of flavor and helps emulsify the dressing a little.
Smoked Paprika – a perfect flavor to pair with the smoky bacon and the tart vinegar.
How To Make German Potato Salad
Step 1
Boil the potatoes and pan fry the bacon.
Step 2
Sauté the onions in the reserved bacon drippings.
Step 3
Make the dressing.
Step 4
Simmer potatoes and half the bacon in dressing so they absorb the dressing!
Step 5
Toss it all together!
Serving
Serve the German Potato Salad warm, right when it is done! Pair it with any of these main entrees for an amazing dinner:
Storing and Reheating
Store any leftover German Potato Salad in and air tight container in the fridge, for up to 4 days. To reheat add a couple tablespoons of water or broth and reheat on the stove top in a skillet or in the microwave.
Recipe Tips to Remember TL;DR
Too Long, Didn’t Read – here are some tips for making The Best German Potato Salad.
- Use small potatoes with thin skin so you don’t need to peel the potatoes. Tiny Yukon Gold or Red New potatoes work great.
- Use a thick quality bacon for amazing flavor. Cook until crispy, but not burned!
- Reserve the bacon drippings to make the dressing!
- Use kosher salt! But if you need to use iodized table salt, start with half the amount. Then taste and add more as needed.
- Taste before serving for flavor adjustments – extra salt, chives, etc…
- If you accidentally overcook the potatoes – make red mashed potatoes instead.
More Potato Recipes
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Warm German Potato Salad Recipe
Ingredients
- 2 ½ lbs. baby red potatoes or Yukon gold - do not peel, cut in ½, cut larger potatoes into 4 pieces
- 7 slices thick cut bacon - cooked crispy – reserve the cooking grease!!!
- 1 yellow onion - diced
- ½ cup white vinegar
- ¼ cup water
- 1 Tbsp. stone ground mustard
- 3 Tbsp. sugar
- 1 ½ tsp. kosher salt - see notes
- ¼ tsp. ground black pepper
- ¼ tsp. smoked paprika - more to taste
- 2 tablespoon chopped fresh parsley
- 1-2 tablespoon chopped fresh chives
Instructions
Time Saving Cooking Tips
- To save time on this recipe do a few steps simultaneously: While the potatoes are boiling you can fry the bacon.While the bacon is frying you can mix up the vinegar, water, mustard, sugar, salt and pepper in a bowl.While the potatoes are simmering in the vinegar/onion mixture, chop up the chives and parsley.
Warm German Potato Salad
- Place potatoes and 1 Tbsp. kosher salt in a large pot and add water to cover by at least 1-2 inches.2 ½ lbs. baby red potatoes or Yukon gold
- Bring to a boil and then simmer until the potatoes are easily pierced with a fork (about 8-10 minutes). Don’t over cook the potatoes or they will fall apart, and the potato salad will be mushy.
- Drain the potatoes and then pour them back in the empty pot and pop the lid on. Set aside (off heat).The residual heat from the pot will continue to slightly cook the potatoes and will remove some of the water content.
- RESERVE THE BACON DRIPPINGS!In a large skillet fry the bacon over medium heat until crisp. Transfer cooked bacon to a plate lined with paper towels. Coarsely chop or crumble the bacon when it is cooled. Leave the bacon grease in the skillet on the stove top.7 slices thick cut bacon
- Add the diced onion to the bacon grease and cook over medium-low heat for about 5-8 minutes or until softened.1 yellow onion
- Measure in the vinegar, water, mustard, sugar, salt and pepper and bring to a boil. Simmer the mixture for 4-5 minutes until starting to reduce.½ cup white vinegar, ¼ cup water, 1 Tbsp. stone ground mustard, 3 Tbsp. sugar, 1 ½ tsp. kosher salt, ¼ tsp. ground black pepper
- Add the cooked potatoes and ½ the crumbled bacon to the vinegar mixture. Cook while gently tossing the potatoes over medium-low heat until the potatoes are heated through and have absorbed most of the dressing (about 5-8 minutes)
- Transfer the warm potato salad to a serving dish and sprinkle with the smoked paprika, remaining bacon, chopped parsley and chives.¼ tsp. smoked paprika, 2 tablespoon chopped fresh parsley, 1-2 tablespoon chopped fresh chives
- Toss the mixture gently to combine and serve immediately.
Susie Weinrich says
The flavor of this German Potato Salad is so great! Perfect with burgers