German Potato Salad Recipe
by Sommer Collier — last updated on Dec 8, 2025 
I love making my cozy hot German potato salad recipe. It is the perfect no-fuss side dish. I have infused it with plenty of bacon, onions, and a touch of mustard, creating a delicious blend of sweet, tangy, and smoky flavors. I try to infuse herbs from my garden when in season, giving this potato salad a pop of color and freshness.
Comforting German Potato Salad
The first time I ever tasted German-style potato salad was at an Oktoberfest street fair years ago. As I walked down the street, I smelled an intoxicating aroma of bacon mixed with something tangy. This experience inspired me to create my own version of warm potato salad loaded with crispy bacon, sweet onions, fresh parsley, and tons of tang. Unlike my classic potato salad recipe, this authentic German version is served hot, not cold, as in many American versions. While I love making chilled potato salads through the spring and summer, my family prefers this warm classic version as the outside temperatures get cooler. While hearty, this potato salad is also bright and light, using apple cider vinegar and Dijon mustard instead of the typical mayonnaise-based dressing.
Sommer’s Recipe Highlights
Potato salad in winter? – Let’s face it, we all tend to think of potato salad with burgers and dogs, summer gatherings, and warm weather. This recipe changes it up, giving you a warm side dish option for those cooler fall and winter days. The crispy bacon and hearty potatoes are the perfect complement to any main dish you choose.
Quick and easy – We have all made those potato recipes that require lots of ingredients, chopping, and then waiting for everything to meld together just right. Not so with this recipe. With just a few ingredients and 30 minutes, you have the perfect side dish. I love how easy yet luxurious this tangy potato dish really is!
Warm or cold – Here’s a secret – don’t tell… I serve this to my family, both warm and – wait for it- cold. Yes, traditional German potato salad is intended to be served warm – and it is the perfect cold-weather side dish. However, I love to serve it cold with a sandwich, cup of chicken noodle soup, or even all by itself!
Key Ingredients and Tips
- Potatoes – I tend to use small round potatoes because they are easy to use and boil whole. You can also use full-size russet potatoes and chop them into quarters.
- Bacon – My family tends to love bacon on the thicker side to give that smoky flavor. Thinner bacon is fine, but you may want to cut the pieces a bit larger to get the full flavor in each bite.
- Sweet Onion – The onion can be added either sliced or diced. I tend to dice mine as it gives a better texture throughout.
- Apple Cider Vinegar – This gives the dish a nice kick of acid without overpowering. I really like to buy Bragg’s brand Apple Cider Vinegar.
- Whole Grain Dijon Mustard – The whole grain mustard adds such a lovely flavor to the potatoes. Try to find a really hearty, grainy brand. For those of you who do not like the texture of the grains, my go-to substitute is a strong French Dijon mustard.
- Granulated Sugar – The sugar really balances everything together.
- Chopped Parsley – Chopped parsley is a really nice complement to the hearty flavors in this recipe. I try to find fresh parsley at the store or, if possible, from my garden, but dried parsley is an acceptable substitute in a pinch.
- Salt & Pepper – Sea salt and fresh ground pepper are a lovely way to finish the dish if you have them. Always taste first and then add as needed at the end.
How to Make
Find the full ingredient proportions, detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Prep – I start by placing the potatoes in a large pot of water, turning the cooktop to high heat, and bringing it to a boil. Remember, when the water starts to bubble, it is boiling. Once boiling, I cook until I can easily poke the potato with a fork midway through, about 6-10 minutes. Then drain the water over the sink into a colander. Next, I let the potatoes cool and chop them into bite-sized pieces.
Pro Tip – If possible, I always try to use a pot that is bigger than I need for boiling. If the pot is too small, at times boiling water will overflow, or I will spill when taking it to the sink to drain. If the pot is bigger, it is also safer!
Saut̩ РWhile the potatoes are cooling, my next step is to place the bacon in a large saute pan or deep skillet. I place the pan over medium heat and cook until the bacon is red-brown Рthis usually takes a few minutes. Next, I pour off half the bacon grease and add my diced onions. From here, I stir the mixture until the onions are soft, starting to caramelize, and turn brown around the edges.
Pro Tip – My bacon always seems to let me know it’s there by popping grease outside of the pan. I like to use a splatter screen to put over the top while the bacon is cooking – this allows me to watch it cook, take it off and stir as needed, and keeps me from ruining my clothes or burning my hands!
Make the dressing – I whisk apple cider vinegar, water, whole grain Dijon mustard, and sugar to make the tangy dressing. I like to have these ingredients in a bowl or a measuring pitcher in advance. That way, all I have to do is stir with a whisk when I am ready to use it.
Let’s finish this badboy – Next, I pour the chopped potatoes into the pan, pour in my dressing, and toss everything with a wooden spoon until well combined. Finally, I take a big bite and then season with salt and pepper as needed. Toss in the fresh parsley to give some color and depth, and serve warm!
Expert Tips
Use any potatoes you have on hand – From russets to Yukon Gold potatoes to red potatoes, I mix it up on occasion and use whatever potatoes I have handy.
Bacon grease is your tasty friend – I always make sure to only pour half of the bacon grease out of the pan. Where else would that lovely smoky flavor come from?!
Don’t worry about peeling the potatoes – I like to simply clean the potatoes and keep the skin on. I’ve noticed the texture is more substantial and the potatoes don’t crumble. If I happen to be using very large potatoes, I’ll dice them into smaller pieces prior to boiling them; otherwise, boiling them takes a very long time.
Serving Suggestions
I could honestly eat this classic German potato salad on its own, but you can serve it along with so many other meal options, too! Try pairing it as a side dish with some of my other favorite recipes like:
- Oven Baked Pork Chops
- Mushroom Chicken Recipe
- Crock Pot Pork Loin with Vegetables
- Baked Carrot Chips
Frequently Asked Questions
To store any leftovers of hot potato salad, place them in an airtight container in the fridge for up to 4 days! Simply reheat in the microwave or on the stove before serving. Also, don’t forget to serve cold!
Looking for More Salad Recipes to Try?
German Potato Salad Recipe
Ingredients
- 3 pounds new potatoes (I used mixed colors)
- 1 pound bacon, chopped
- 1 large sweet onion, peeled and chopped
- 2/3 cup apple cider vinegar
- 2 tablespoons Whole Grain Dijon Mustard
- 2 tablespoons granulated sugar
- 1/3 cup chopped parsley
- Salt and pepper
Instructions
- Place the potatoes in a large pot of water. Set over high heat and bring to a boil. Once boiling, cook until fork-tender, about 6-10 minutes. Then drain off the water. Chop the soft potatoes into bite-size pieces.
- Meanwhile, place the bacon in a large saute pan. Set over medium heat and cook until the bacon is red-brown. Then pour off half the bacon grease and add the onions. Saute until the onions are soft and starting to caramelize around the edges.
- Add the apple cider vinegar, 1/2 cup of water, Dijon mustard, and sugar. Whisk to combine. Then pour the chopped potatoes into the pan. Toss well to coat. Taste, then season with salt and pepper as needed. Toss in the fresh parsley and serve warm!
can you make this the day before?
Hi Jess,
Yes, you can! Just rewarm it on the stovetop before serving.
Great recipes.
What a nice potato salad!
I have not had a delicious German Potato Salad in years! This looks so good!
Love potato salad! Â This looks fantastic!
Oh I can smell this through the computer. Yum!
Looks like a great side for a BBQ!