Hot German Potato Salad Recipe

An overhead image of a large serving bowl of German potato salad with bacon next to bowls, a spoon, and a striped cloth napkin.

5 from 33 votes

There’s nothing quite like a delicious bowl of authentic German Potato Salad to pair with a delicious summer barbecue. The combination of bacon, bacon drippings, onions, and vinegar provides tons of flavor, while the potatoes provide a creamy texture.

Prep Time30

Cook Time20

Total Time50

Course: Side Dish

Cuisine: German

Servings: servings

Calories: 293kcal

Author: Amy Nash

Ingredients

6 cups peeled potatoes, cut in half if large (about 2 to 2 ½ pounds -we prefer Yukon gold or red potatoes, but Russett potatoes will also work)
12 slices bacon
1 medium onion, chopped
½ cup white vinegar or apple cider vinegar
¼ cup water
4 Tablespoons granulated sugar, more or less, to taste
1 teaspoon table salt
¼ teaspoon freshly ground black pepper
1 ½ teaspoons celery seeds
1 Tablespoon dijon or spicy brown mustard (optional)
2-3 Tablespoons chopped fresh parsley

Instructions

Add potatoes to a large pot and cover with at least 1 inch of water. Generously salt the water (about 1 Tablespoon of salt), then bring to a boil and cook for about 10 minutes or until the potatoes can easily be pierced with a fork. Drain well and slice potatoes into thick discs or chunks. Set aside.
Cook bacon in a large skillet over medium-high heat until crispy. Remove from the pan, crumble, and set aside, reserving at least 2 Tablespoons of the bacon grease.
Cook the onions in the bacon grease over medium heat until softened and starting to brown, about 5 to 8 minutes. Add vinegar, water, sugar, salt, pepper, celery seeds, and mustard. Bring to a boil, then add potatoes, parsley, and half of the crumbled bacon. Toss to coat the potatoes and evenly heat everything through, then transfer to a serving dish. Sprinkle with the remaining crumbled bacon. Serve warm.

Nutrition