Warm German potato salad is tangy, sweet, and loaded with crispy bacon pieces. Make this recipe for dinner or your next family gathering!
Hot potato salad is delicious year-round and is a great side dish for just about any meal. It’s typically served warm, but it’s just as good at a cooler temperature for hot summer days.
While different regions of Germany have their own unique versions, this potato salad recipe comes from Southern Germany.
This version has become well known in America thanks to several famous restaurants, and it’s now what people think of when they hear German potato salad.
How to make warm German potato salad
- Thick cut bacon
- Onion, diced
- Apple cider vinegar
- Salt and pepper
- Fresh parsley, chopped
Next, dice the onion.
You can do this by hand or with a chopping tool. Or, cut into wedges and pulse a few times in a food processor.
Slice the bacon strips into 1-inch pieces.
Cook the bacon pieces in a large skillet on medium-high until brown and crisp. Avoid stirring too frequently as this makes it take longer to cook.
Line a plate with paper towels, then transfer the cooked bacon to the plate with a slotted spoon.
Now, cook the onions in the leftover bacon grease.
Reduce the heat to medium and saute until lightly browned and translucent.
Stir in the vinegar, water, sugar, and seasonings.
Then, add the boiled potatoes to the pan.
Bring everything to a boil, then simmer for about 7 minutes.
Next, remove from heat and add the cooked bacon and chopped fresh parsley to the pan.
Mix everything until well combined.
Transfer the hot potato salad to a bowl and serve warm.
Refrigerate any leftover within 2 hours.
- Boiling the potatoes: Always start with cold water so the potatoes cook evenly. Remember to salt the water so the potatoes have flavor.
- Tear-free onions: Place the onion in the freezer for about 15 minutes before cutting. This will neutralize the acid that causes eye irritation.
- Different types of onion: substitute the white onion with a yellow onion or shallots.
- Extra flavor: mix in some Dijon mustard and fresh garlic with the other ingredients after cooking the onions.
- Add texture: throw in some chopped dill pickles at the end for extra crunch.
- Make it vegetarian: cook the onions in butter or oil and leave out the bacon or replace it with capers.
- Brats and sausages
- Baked chicken
- Grilled pork chops
German Potato Salad
- 3 cup Potatoes
- 6 slices Thick Cut Bacon
- 1/2 medium Onion diced
- 1/3 cup Cider Vinegar
- 4 tbsp Water
- 1 tbsp Sugar
- 3/4 tsp Salt
- 1/8 tsp Black Pepper
- 1 tbsp chopped fresh Parsley
- Slice potatoes into 1/4" thick slices.
- Place potatoes into a pan and fill with enough water to cover them.
- Boil and cook for 6 minutes.
- Drain and set aside.
- Slice bacon into about 1" pieces.
- Place in a large skillet and cook over medium high until browned and crisp.
- Remove bacon from grease and place on paper towel lined plate to drain. Set aside.
- Reduce skillet temperature to medium and add onions.
- Cook until translucent and lightly brown.
- Add the vinegar, water, sugar, salt and pepper to the pan.
- Add potatoes to the pan.
- Bring to a boil and cook for 7 minutes.
- Add the bacon and parsley.
- Transfer to serving bowl and serve warm.