Warm German Potato Salad Recipe, with bacon, vinegar, and mustard! (2024)

This warm German Potato Salad recipe features tender red potatoes and bites of bacon in a tangy bacon, vinegar, and mustard dressing. It’s a family favorite that we enjoy all year long!

Warm German Potato Salad Recipe, with bacon, vinegar, and mustard! (1)

The Best German Potato Salad Recipe

With strong German ancestry on both sides of my family, it should come as no surprise that potatoes and sauerkraut and any variety of sausage were common dishes at our table when I was growing up.

But it wasn’t until my family was on vacation in the Black Hills many years ago, that I had my first experience with authentic German potato salad. And I was instantly hooked!

This German Potato Salad recipe is awesomely flavored with vinegar and mustard, and is served warm or at room temperature. And there’s BACON! I hope you love it, too!

“YUUUUUUUM!!! Made this for a Memorial Day cookout and it was a hit. Easy to put together, and omg the Apple cider vinegar was amazing. I’ll never go back to American-style potato salad again.”

Amber
Warm German Potato Salad Recipe, with bacon, vinegar, and mustard! (2)

What is German Potato Salad?

First thing’s first. Let’s talk about what makes German potato salad different from the more traditional American potato salads.

Here in America, when we talk about potato salad, it usually means a cold salad with a dressing that includes mayonnaise. Other typical ingredients include peeled potatoes, hard-boiled eggs, some kind of pickles, a touch of fresh celery for crunch, and a bit of yellow mustard. My Dill Pickle Potato Salad is a perfect example of this kind of salad.

German potato salad flips our American ideas upside-down. First, the traditional German salad is most often served warm or at room temperature. Second, it never includes mayo – only bright and tangy vinegar. And finally, it’s loaded with bacon. Sounds WONDERFUL to me!

Warm German Potato Salad Recipe, with bacon, vinegar, and mustard! (3)

Ingredients

This potato salad recipe consists of common ingredients. I’m betting you have most of these items on hand, except you might need to make a run for some bacon.

  • red potatoes – Medium-sized potatoes work great.
  • salt & pepper
  • thick-cut bacon – I prefer bacon that’s sliced on the thick side, for more pronounced bites of bacon.
  • yellow onion
  • garlic
  • apple cider vinegar – For that awesome tangy flavor that German potato salad is famous for!
  • whole-grain mustard – This adds beautiful flavor and texture to the dressing.
  • Dijon mustard – This adds another layer of mustard goodness and lends a creaminess to the dressing.
  • sugar – Just a few spoons of sugar is delightful with the vinegar and mustards!
  • fresh parsley – For fresh green flavor and color.
Warm German Potato Salad Recipe, with bacon, vinegar, and mustard! (4)

How to Make German Potato Salad

The thing that makes this potato salad so radically different from any that I had ever eaten before, is that it’s most often served warm. At first this felt odd to me. But after just a few bites, I was thoroughly convinced that warm German potato salad NEEDS to be a salad on regular repeat!

Here’s how to make it!

  1. Prep potatoes: Cut any larger potatoes in half so that all potatoes are approximately the same size. Then boil them in a pot of salted water until tender. Drain and let steam-dry on the stovetop.
  2. Fry bacon: Cut bacon into bite-size pieces and fry in a large skillet with tall sides. Transfer cooked bacon to a plate with a slotted spoon.
  3. Sauté onion & garlic: Cook the onion and garlic in the same skillet, in the bacon grease, until softened.
  4. Make dressing: Stir in whole grain mustard, Dijon mustard, sugar, salt, pepper, and finally the vinegar. Bring mixture to a simmer and cook until thickened.
  5. Bring it altogether: Add the cooked potatoes, and fold until nearly all the dressing is absorbed. Then fold in the bacon, a bit more salt, and the parsley.

I love how the potatoes soak up all of that sweet vinegar-y, bacon-y goodness. The salad is so many things all at once – tangy, savory, and sweet. Every bite is heavenly!

How Long to Boil the Potatoes

This will depend on a variety of things, such as the size of your potatoes, the size of your pot, and how much water is in the pot. But, in general, we’re looking at about 10 to 15 minutes of boiling time.

I stress to not pay attention to the minutes as much as the texture of the potatoes. When the water starts to boil, I set a timer for 10 minutes. Then I check the doneness by stabbing a potato with a fork. If there is ANY resistance, I set the timer again for another minute or two, and then check again.

You’ll know the potatoes are done when the fork pierces the potatoes easily, with no resistance. When this happens, immediately drain the potatoes. Do not overcook them!

Warm German Potato Salad Recipe, with bacon, vinegar, and mustard! (5)

Tips for Success

  • Potatoes are the heart of this recipe. Be sure to choose ones that are fresh and mostly blemish-free.
  • Scrub the potatoes before you boil them. Get them good and clean!
  • Cut any large potatoes, to create chunks that are approximately the same size. This helps all the potatoes to cook evenly.
  • Start the potatoes in cold water, before bringing them to a boil. This also helps the potatoes to cook evenly. If you add the potatoes to water that’s already boiling, the outsides will cook much faster than the insides.
  • Don’t forget to salt the water. When adding the potatoes to the boiling water, throw in some salt. This will add flavor to the potatoes.
  • Let the potatoes steam-dry after they are cooked and drained. Just let the potatoes sit on the still-hot stovetop for a few minutes, until any excess moisture evaporates. This allows the potatoes to absorb the dressing more easily.
  • Gently fold the potatoes into the dressing. If you stir vigorously, the potatoes will break down more, and take on a different appearance and texture. But maybe you’ll like it that way?!
  • Bacon is also an important ingredient with this recipe. I’ll always recommend a thicker cut, for a more toothsome bite.

Variation Ideas

  • If you like, use white vinegar instead of apple cider vinegar. While I stand behind the depth and flavor that ACV gives this salad, white vinegar is also very acceptable, still very good.
  • So you’re a mustard fan? By all means, up the quantity of mustard! I sometimes add in another half-tablespoon of each of the mustards.
Warm German Potato Salad Recipe, with bacon, vinegar, and mustard! (6)

How to Serve this Salad

When it’s just our family eating this potato salad, I most often serve it straight from the skillet, hot and fragrant from the stovetop.

But when serving this to guests, around the dining room table or outside on the backyard patio, I will likely transfer the salad to a serving bowl. I aim to serve the salad anywhere between hot and warm…and when it cools to room temperature it’s still awesome!

And if you’re wondering about serving it cold, I have to admit that it’s still pretty darn wonderful straight from the fridge! Just know that when the salad sits in the refrigerator, it absorbs more of the dressing. So you may want to spritz a bit more vinegar (or a little water or chicken broth) over the top, and then give it a stir to loosen it back up.

Warm German Potato Salad Recipe, with bacon, vinegar, and mustard! (7)

What Goes with German Potato Salad?

I’m going to get really German on you here. See that plate above? THAT is a plate of German goodness. A tasty grilled bratwurst (we love the ones from our local Hagberg’s butcher shop!), a helping of sauerkraut, and a pile of warm German potato salad.

But, really, this salad is a perfect side for so many meals. It goes with any backyard gathering, with a main entrée from the grill. Think about serving it with my famous Beer Can Chicken, these Easy Grilled Pork Chops, a flavorful Grilled Turkey Tenderloin, or these beautiful !

For some non-grilling ideas, how about this gorgeous Mustard Pork Loin Roast? This salad would also be great with Slow Cooker Sloppy Joes or a Classic Pot Roast!

Like this recipe? Save it to Pinterest!

Warm German Potato Salad Recipe, with bacon, vinegar, and mustard! (8)

Warm German Potato Salad Recipe, with bacon, vinegar, and mustard! (9)

German Potato Salad

Yield: 10 servings

prep time: 10 minutes mins

cook time: 40 minutes mins

total time: 50 minutes mins

This warm German Potato Salad recipe features tender red potatoes and bites of bacon in a delightfully tangy bacon, vinegar, and mustard dressing. Our family enjoys this salad all year 'round!

4.4 Stars (140 Reviews)

Print

Ingredients

  • 2 pounds medium-sized red potatoes
  • 1 tablespoon + 1/2 teaspoon kosher salt divided
  • 1 pound thick-cut bacon cut into 1/2″ pieces
  • 1 large yellow onion diced
  • 3 large cloves garlic minced
  • ¾ cup apple cider vinegar
  • 1 tablespoon whole-grain mustard use a bit more if you really like mustard
  • 1 tablespoon Dijon mustard
  • 3 tablespoons sugar
  • ½ teaspoon freshly ground black pepper
  • ¼ cup chopped fresh parsley

Instructions

  • Cut any larger potatoes in half so that all potatoes are approximately the same size. Place potatoes in a large pot and cover with cold water by 1". Bring to a boil and stir in 1 tablespoon of the salt. Reduce heat to medium, so the water is just gently bubbling. Cook potatoes until they are easily pierced with a fork, about 10 to 15 minutes. Immediately drain the water so they don't overcook. Leaving the potatoes in the pot, return the pot to the still-hot burner. With the lid off, let the potatoes steam-dry for a few minutes. Then remove to a cutting board. When cool enough to handle, cut potatoes into 3/4-inch sized pieces (leave the skins on).

  • In a large skillet with tall sides, fry the bacon pieces over medium heat until chewy-crisp. With a slotted spoon, transfer cooked bacon to a plate.

  • Return skillet with bacon grease to the stove top, over medium heat. Add onion and stir to coat. Cook for about 4 minutes, or until onion is nicely softened, stirring regularly. If onion starts to brown, turn heat down a little bit and continue cooking until softened. Stir in garlic and cook 1 minute more.

  • Remove skillet from heat and stir in whole grain mustard, Dijon mustard, sugar, salt, and pepper. Then slowly pour in the vinegar and stir to combine. Return skillet to medium heat and bring mixture to a simmer. Cook for 2 to 3 minutes, stirring occasionally.

  • Remove skillet from heat and add potatoes. Fold the potatoes until nearly all the dressing is absorbed. Then fold in the bacon. Add remaining 1/2 teaspoon of kosher salt (use more or less, to taste) and parsley, and fold again.

  • Sprinkle with additional freshly ground black pepper, if desired. Serve straight from the pan or transfer the salad to a serving bowl. This dish is known for being served warm or at room temperature, but can also be served chilled.

Video

Notes

Keeps well in the refrigerator for up tofive days.

Recipe inspired by our lunch at the Alpine Inn in Hill City, SD.

Nutrition Information:

Serving: 1 Calories: 321kcal Carbohydrates: 24g Protein: 18g Fat: 16g Saturated Fat: 5g Polyunsaturated Fat: 10g Cholesterol: 45mg Sodium: 940mg Fiber: 2g Sugar: 6g

Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!

© Brenda | A Farmgirl’s Dabbles

Cuisine: German

Course: Salads & Dressings

Warm German Potato Salad Recipe, with bacon, vinegar, and mustard! (10)

A little bit of history with this recipe! This is where I first tasted German Potato Salad, on a family trip to the Black Hills.

While my family waswaiting our turn to board the 1880 Train, a vintage steam locomotive near Mt. Rushmore, it was recommended that we eatlunch at the Alpine Inn.

Located just across the street from the train depot, we were seated at a sweet little table on the restaurant’s covered porch, giving our daughters a front row seat to all the locomotive action.

As I perused a menu that included spaetzle,schnitzel, and loads of red cabbage, my eyes caught sight of the German potato saladthat accompanied the smoked bratwurst. When the waitress explained this new-to-me rendition of potato salad, I knew I had to try it. And as they say, the rest is history!

Warm German Potato Salad Recipe, with bacon, vinegar, and mustard! (11)

This post was originally published in 2016, and then updated in 2021.

Warm German Potato Salad Recipe, with bacon, vinegar, and mustard! (2024)

FAQs

What if I add too much vinegar to my potato salad? ›

As Wiggly Wisdom shares, a vinegary potato salad can easily be salvaged with a bit of lemon zest. Just take a fine grater or zester to the rind, measure out about a half teaspoon of zest per two cups of potato salad, and mix it in. Orange and lime also work if you don't have any lemon on hand.

What is German salad made of? ›

German Potato Salad (Kartoffelsalat): There are different regional variations of German potato salad, but most include potatoes, bacon, onions, and a tangy dressing made with vinegar, broth, and mustard. The warm potato salad is a classic side dish for schnitzel.

What if I put too much mustard in my potato salad? ›

You've got two options. The first option is to cook more potatoes and make more potato salad, adding more of every ingredient except mustard. Doing so will get the mustard content in equilibrium with the rest of the flavors in the salad. Your other option is to adjust the seasonings to compliment the…

Does Walmart have German potato salad? ›

Great Value Warm German Style Potato Salad is made with real potatoes and has a delicious sweet and tart Bavarian taste. This potato salad delivers mouthwatering, authentic German flavors. It is perfect for dozens of occasions whether it be a summer barbecue or a romantic picnic at the park.

What if I put too much vinegar in a recipe? ›

If you have added too much vinegar to a recipe, you can try adding a bit of sugar or honey to help balance the acidity. You could also try diluting the vinegar by adding more of the other ingredients in the recipe.

What happens if you use too much vinegar? ›

Furthermore, there can be side effects of taking too much vinegar at once in concentrated form, including stomach upset and irritation of the esophagus. Its high acid content can erode tooth enamel.

What is a traditional potato German salad? ›

For German potato salad, sliced potatoes are tossed with bacon, sautéed onions, fresh herbs, and a mustardy white wine dressing. It's a nice change-up from the classic mayonnaise-based version, and you can serve it warm or chilled.

What is the difference between German potato salad and American potato salad? ›

There are two main differences between American and German Potato salads. American potato salad is usually tossed in a mayonnaise-based dressing and served cold. German potato salad is tossed in a vinegar-based dressing and is traditionally served warm (but you can totally serve it cold too! It's still delicious!).

What are the key ingredients in German food? ›

Whilst there are regional variations in food culture, most German recipes focus heavily on bread, potatoes, and meat, especially pork, as well as plenty of greens such as types of cabbage and kale. Cake, coffee, and beer are all highly popular elements of German cuisine too - which will be good news to most!

What cancels out mustard taste? ›

Add sweetness to your dish. Honey or maple syrup are great choices for counterbalancing mustard, but even just a spoonful of sugar will help.

Why does my potato salad taste bland? ›

Forgetting To Salt The Water

Just as you would with pasta, seasoning the water is the only way to flavor the potatoes themselves. The vegetable absorbs the water it's cooked in, so if you just boil them in unseasoned water, you'll end up with tasteless taters that no amount of mayo, herbs, or bacon bits can help.

Why does my potato salad taste watery? ›

Potatoes can retain moisture. To prevent this, drain the potatoes very well in a colander or pot. Allow all the steam to escape the potatoes before mixing them with the dressing and other ingredients.

Why do Germans eat potato salad on Christmas Eve? ›

Martin's Day on 11 December until 24 December was a time of fasting. That's why a simple dish is often served on Christmas Eve - such as carp for example, as fish was allowed to be eaten during the fasting period. Potato salad with sausages is also a very popular dish.

Can I reheat German potato salad? ›

To reheat it in the oven, place the potato salad in a baking dish covered with foil and bake for about 10-15 minutes at 350º or until warm. To reheat it in the microwave, place it in a microwave safe bowl and heat it for 1-minute at a time, stirring in between each increment, until warm.

What type of potatoes do Germans use? ›

In German supermarkets, bags of mehlig kochende potatoes often have a blue label. The best-known varieties in Germany include: Adretta, Aula, Freya, Gunda (pictured top), Karat, Libana, Lipsi, Melina and Naturella.

How do you reduce the taste of vinegar in salad? ›

You need to dilute it with something else. These options could include mustard, oil, water, yoghurt, or, to reduce the acidity, some sugar or honey. Go easy: you can always add more of something if it needs it, but you can't remove it if you add too mich.

How do you reduce the taste of vinegar in mayonnaise? ›

I googled on how to reduce vinegar taste in sauces and found out most suggest 3 options:
  1. Cook it some more.
  2. Add brown sugar.
  3. Add oil or something basic to neutralize the acidity of vinegar.
Dec 2, 2014

What does vinegar do to potatoes? ›

The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying. Additionally, the vinegar can contribute to a golden-brown color on the exterior of the fries.

References

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