This tangy, savory Warm German Potato Salad is the perfect balance of tender potatoes, crispy bacon, and a zesty dressing that soaks right into every bite. It’s hearty enough to serve as a side at any gathering but simple enough for a weeknight dinner, and it shows up every year on Oktoberfest menus.
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I like making this German Potato Salad recipe when I want something warm and satisfying to go with grilled meats or roast chicken. The vinegar-based dressing is light but packed with flavor, and the bacon adds that perfect salty crunch. Plus, it’s best served warm, so it feels extra cozy on cooler days.
The dressing on this is so good. It’s tangy, a bit sweet, and the salty, smoky bacon lends just the right touch of flavor. Don’t forget the parsley. It adds a pop of color and freshness that the salad really needs.
I grew up eating this dish; I hope you love it as much as I do!
Ingredients
- Yukon Gold – You can also use red potatoes. The red skin adds color to the dish.
- Salt
- Bacon – Regular cut bacon is fine. There’s no need to use thick-cut bacon, and don’t use flavored bacon.
- Red onion – You want about 1 cup tightly packed sliced red onion. Don’t worry, the astringent bite cooks out.
- Apple cider vinegar – Apple cider is key to this recipe. You could sub regular white vinegar, but it won’t have quite the same flavor.
- Vegetable broth – Or chicken broth. I cook with low or no-sodium-added broth to control the salt.
- Grainy German mustard – Or any whole grain mustard. The idea is you want to see the grains of mustard.
- White sugar – You can add more to adjust to your liking, but start with a smaller amount.
- Ground black pepper
- Fresh parsley – I find parsley essential in this recipe not just for color but for the pop of fresh flavor.
How to Make Warm German Potato Salad
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by setting up my multi-cooker with a steamer insert because it makes life so much easier. I love using it for potatoes since I can lift the insert right out instead of wrestling with a heavy pot of boiling water. It’s safer, faster, and there’s less chance of breaking the slices. I cook the potatoes for 10–15 minutes until they’re fork-tender, then lift the basket to drain them and set them aside.
While those potatoes are steaming, I crisp the bacon in my enameled cast-iron braiser. I love this pan for recipes like this because the wide, shallow surface browns food evenly and lets the bacon render perfectly without crowding. Once it’s golden and crisp, I transfer it to a plate but keep all that delicious, smoky fat in the pan.
Next, I toss in the onions and sauté them until soft. When it’s time to build the dressing, I reach for my silicone-coated flat whisk. It’s my go-to because it sweeps right into the corners of the pan, so I never leave behind any flavorful bits. I whisk in vinegar, broth, mustard, sugar, salt, and pepper, letting it simmer just long enough to meld the flavors.
The potatoes go back into the pan next, and here’s where my heat-resistant silicone fish spatula earns its keep. I love using it because it’s thin, flexible edge slides right under the potato slices without tearing them. A gentle toss and a few more minutes on the heat allow the potatoes to soak up that tangy-sweet dressing.
Stir in the crispy bacon, adjust the seasoning, then garnish with parsley. Serve warm from a shallow serving bowl with a built-in warming base so the salad stays perfectly heated at the table.
Chef Jenn’s Tips
- Any kind of potato works in this recipe, but don’t overcook them. The potatoes shouldn’t be mushy.
- Make the dressing while the potatoes boil so everything comes together hot and fresh.
- Like spice? Add a small clove of garlic to the dressing or a pinch of red pepper flakes.
Recommended
Serving Suggestions
This salad pairs beautifully with grilled meats, roasted sausages, or even a simple baked chicken. For a complete comfort-food plate, serve it alongside my Slow Cooker German Pot Roast for an authentic German-inspired meal.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Chef Jenn’s Warm German Potato Salad
Equipment
Ingredients
- 2 pounds Yukon Gold scrubbed and cut into ½ inch slices
- 1 tablespoon salt
- 6 slices bacon chopped
- 1 small red onion thinly sliced
- 1/4 cup apple cider vinegar
- 1/4 cup vegetable broth or chicken broth
- 1 tablespoon grainy german mustard
- 1 ½ tablespoon white sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley chopped for garnish
Instructions
- Boil the sliced potatoes in a large stock pot with a strainer insert until just fork-tender, about 8-10 minutes, then drain and set aside.
- Cook the chopped bacon until crispy in a skillet then remove the bacon and leave the drippings behind.
- Sauté the sliced onion in the bacon fat until just softened, about 2 minutes. Turn off the heat.
- Whisk in vinegar, broth, mustard, sugar, and pepper; simmer for 1-2 minutes then add the drained sliced potatoes; toss gently with silicone spatula. Simmer 2–3 minutes.
- Stir in bacon, season, garnish with parsley, and serve warm.
Notes
Chef Jenn’s Tips
- Any kind of potato works in this recipe, but don’t overcook them. The potatoes shouldn’t be mushy.
- Make the dressing while the potatoes boil so everything comes together hot and fresh.
- Like spice? Add a small clove of garlic to the dressing or a pinch of red pepper flakes.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.