Hot German Potato Salad – A Tangy & Savory Classic

When it comes to comfort food with bold flavors, Hot German Potato Salad is a timeless recipe that never disappoints. Unlike creamy American-style potato salad, this German version features a warm, tangy bacon-vinegar dressing that soaks into tender potatoes, creating a dish that’s savory, slightly sweet, and full of rich flavor.

Perfect for summer cookouts, Oktoberfest celebrations, or as a hearty side dish year-round, this recipe balances smoky bacon, golden potatoes, and a zesty dressing in every bite.

Why You’ll Love This Recipe

• Served warm – a cozy alternative to traditional cold potato salad.

• Packed with flavor – smoky bacon, tangy vinegar, and sweet onions.

• Easy to make – only a few simple steps and pantry ingredients.

• Great make-ahead option – leftovers taste even better the next day.

Ingredients You’ll Need

• 6 cups waxy potatoes (Yukon Gold or red), about 2–2½ pounds

• 12 slices bacon, regular-cut

• 1 medium yellow onion, chopped

• ½ cup white vinegar

• ¼ cup water

• 4 tablespoons granulated sugar

• 1 teaspoon salt

• ¼ teaspoon black pepper

• 1½ teaspoons celery seeds

• 1 tablespoon Dijon mustard (or spicy brown mustard)

• 2–3 tablespoons fresh parsley, chopped

Step-by-Step Instructions

Step 1: Cook the Potatoes

• Place potatoes in a large pot of salted water.

• Boil for about 10 minutes, or until fork-tender but not mushy.

• Drain and let cool slightly. Slice into thick discs.

Step 2: Cook the Bacon

• In a large skillet, cook bacon slices until crispy.

• Remove bacon, crumble it, and set aside.

• Reserve 2 tablespoons bacon drippings in the skillet for flavor.

Step 3: Sauté the Onion

• Add chopped onion to the bacon drippings.

• Cook for 5–8 minutes over medium heat until golden and softened.

Step 4: Make the Dressing

• Stir in vinegar, water, sugar, salt, pepper, celery seeds, and Dijon mustard.

• Bring mixture to a gentle boil, stirring to dissolve the sugar.

 This creates the tangy-sweet dressing that makes German potato salad unique.

Step 5: Combine Salad Ingredients

• Add sliced potatoes, parsley, and half of the crumbled bacon to the skillet.

• Gently toss until potatoes are evenly coated in the dressing.

Step 6: Serve

• Transfer to a serving dish.

• Sprinkle the top with the remaining bacon for extra crunch.

• Serve warm and enjoy!

Storage & Reheating

• Refrigerate leftovers in an airtight container for up to 5 days.

• Reheat with a splash of water over medium-low heat on the stove, or gently in the microwave.

• Best enjoyed warm, but can also be eaten at room temperature.

Variations & Tips

• Add Hard-Boiled Eggs – for extra protein and a creamier texture.

• Try Apple Cider Vinegar – for a slightly sweeter, fruitier tang.

• Make It Smokier – use smoked paprika or double-smoked bacon.

• Vegan Option – swap bacon for smoked tempeh or mushrooms and use olive oil instead of drippings.

• Oktoberfest Style – serve with bratwurst, sauerkraut, and mustard for a festive German feast.

Serving Suggestions

Hot German Potato Salad pairs wonderfully with:

• Grilled sausages or bratwurst

• Pork chops or schnitzel

• Roast chicken or ham

• A crisp green salad to balance the richness

Final Thoughts

This Hot German Potato Salad is the perfect balance of tangy, smoky, and savory flavors. The warm bacon-vinegar dressing makes it a standout side dish that’s ideal for potlucks, barbecues, or holiday meals. Once you try this version, you may never go back to traditional potato salad!

enjoy!