This warm German potato salad is the ultimate comfort dish, featuring tender potatoes bathed in a tangy, smoky bacon dressing. The richness of crispy bacon pairs perfectly with a zippy mustard and vinegar-based sauce, while fresh herbs add a bright, aromatic finish. Served warm, it’s the perfect side dish for any occasion!
My husband isn't a big fan of mayonnaise or classic potato salad, but he loves potatoes and German food. This warm potato salad is the perfect alternative with tender red potatoes, crispy bacon, sautéed onions, and fresh herbs. It's great for barbecues and picnics.
Serve this with Sausage with Peppers, Sausage Green Bean and Potato Skillet, or Sous Vide Sausage with Beer Gravy
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Make this recipe because...
- This potato salad is easy to make, and a nice change from mayo-based potato salad.
- Bacon drippings are is a delicious fat to balance the flavor of coarse mustard and apple cider vinegar. The fat carries not just the tangy vinegar, but the sweet onion and fresh herb taste throughout the dish.
- Warm potato pieces are ready to soak up all of the tangy dressing and every bite is full of savory flavors.
- Crispy bacon is a delicious addition of texture.
- It can be made ahead and reheated. It actually tastes a little better the next day.
Ingredients
- Creamer Potatoes- New potatoes like small red potatoes or baby Yukon golds are great for this recipe. These waxy potatoes have a high moisture content and a firm texture that makes them great for salads.
- Bacon- Crispy cooked bacon pieces add saltiness and texture to the creamy potatoes. Bacon grease is the the fat that carries all of the flavor of the tangy, herb filled dressing.
- Bacon Grease- Fat carries all of the flavor of the tangy, herb filled dressing.
- Red Onion- The onion is finely diced and adds sweetness to the dressing.
- Coarse Mustard- Generally mild in flavor, coarse mustard adds slight tang and bit of spice. For more spice, you can use Dijon mustard.
- Fresh Herbs- A combination of fresh parsley, green onions, and fresh dill are added to the hot dressing and impart a fresh flavor to the rich bacon dressing.
- Apple Cider Vinegar- The signature tangy flavor is from a generous portion of vinegar.
- Paprika- This adds the final bit of smoky, sweet spice.
See recipe card for quantities.
How to Make Warm German Potato Salad
Step 1
- Start by rinsing the potatoes to remove dirt and debris from the skins. Cut away any bruised or damaged pieces.
- Then, place the whole potatoes into a large pot and cover with cold water.
- Place on the stove on medium-high heat and bring to a boil.
Step 2
Keep them at a steady boil until they are fork tender, approximately 15-25 minutes. Time varies based on the size of the potatoes.
Drain and allow to cool slightly.
Then, cut the potatoes into 1 inch cubes and place them in a large bowl.
Step 3
Prepare the dressing, starting the bacon while the potatoes are cooking.
Place diced bacon pieces into a large skillet and heat on medium heat until the bacon is rendered and crispy. Remove the bacon from the pan, straining away the grease, and place on a paper towel.
Step 4
Add finely diced red onion to the hot bacon grease and sauté until the onions are translucent.
Step 5
Add coarse mustard, apple cider vinegar, paprika, salt and pepper to the pan and briefly heat.
Turn off the heat and add chopped parsley, green onions, and fresh dill to the dressing. Allow them to warm with the residual heat.
Step 6
Finally, pour dressing over the hot potatoes and mix until the potatoes are well coated.
Serve potato salad warm or at room temperature.
FAQs
American and German Potato Salad differ primarily in their dressing and how they are served. There are many variations on both of these dishes, but the primary differences are...
-American style potato salad has creamy mayo-based dressing, features hard-boiled eggs, and is served cold.
-German style potato salad has a bacon fat and vinegar based dressing, features bacon, mustard, fresh herbs, and is served hot or warm.
Diana's Tip for Success
Start boiled potatoes in cold water. By allowing the starchy potatoes to cook slowly the inside and outside of the potato are fully cooked at close to the same time. Starting potatoes in boiling water will make the outsides mushy while the insides may still be undercooked and hard.
Storage and Reheating
Store German Potato Salad in an airtight container and refrigerate for up 5 days.
It can be eaten cold, but I think it tastes much better warm. Reheating a small amount can be done in the microwave.
If you want to make this dish ahead of time, it can be successfully reheated in the oven. Place in an oven safe dish and cover with foil. Warm in a 300°F oven, stirring occasionally until the potatoes reach 135°F throughout.
Related Recipes
- Wilted Spinach Salad with Warm Bacon Dressing
- Bacon Balsamic Brussels Sprouts
- Lemon Orzo Pasta Salad
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📖 Recipe
Warm German Potato Salad
Equipment
- Large Pot
- Large Mixing Bowl
- Knife
- Cutting Board
- Slotted Spoon
- Measuring spoons
Ingredients
- 1 ½ Pounds Creamer Potatoes red potatoes or Yukon gold potatoes
- ¼ Pound Thick Cut Bacon + reserved fat, approximately 3-4 strips
- ½ Cup Red Onion finely diced
- ½ Cup Parsley chopped
- ½ Cup Green Onion chopped
- 1 Tablespoon Dill chopped
- 4 Tablespoons Coarse Mustard
- 2 Tablespoons Apple Cider Vinegar
- ½ Teaspoon Paprika
- 1 Teaspoon Coarse Salt kosher or sea salt
- ½ Teaspoon Black Pepper
Instructions
- Start by rinsing the potatoes to remove dirt and debris from the skins. Cut away any bruised or damaged pieces.
- then, place the whole potatoes into a large pot and cover with cold water.
- Place on the stove on medium-high heat and bring to a boil. Keep them at a steady boil until they are fork tender, approximately 15-25 minutes. Time varies based on the size of the potatoes.
- Drain and allow to cool slightly.
- Then, cut the potatoes into 1 inch cubes and place them in a large bowl.
- Prepare the dressing, starting the bacon while the potatoes are cooking.
- Place diced bacon pieces into a large skillet and heat on medium heat until the bacon is rendered and crispy. Remove the bacon from the pan, straining away the grease, and place on a paper towel.
- Add finely diced red onion to the hot bacon grease and sauté until the onions are translucent.
- Add coarse mustard, apple cider vinegar, paprika, salt and pepper to the pan and briefly heat.
- Turn off the heat and add chopped parsley, green onions, and fresh dill to the dressing. Allow them to warm with the residual heat.
- Finally, pour dressing over the hot potatoes and mix until the potatoes are well coated.
- Serve potato salad warm or at room temperature.
Notes
Nutrition
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Fiona Manoon says
Thank you so much for sharing recipes.Great blog!!!
Regina Hudson says
I was raised in Berlin in a time where there was not the variety of potatoes available. We cooked the potatoes first than peeled and sliced them . We than added diced onion , dill pickle and friends speck which is soRte like bacon. All of it gets mixed with white vinegar, speck drippings and , salt , pepper . If need be a little oil . Served at room temperature.
deliciousbydesignblog@gmail.com says
That sounds delicious. Some of the best recipes come from people being very creative with scant supplies. My great grandmother made tons of recipes with the garden vegetables that were past their prime. They were some of her best dishes.