This German Warm Potato Salad combines tender potatoes and savory flavors, making it an ideal side for Oktoberfest or a cozy meal on a cold day, and it’s ready in under an hour!
It’s so good, I can hardly contain myself. Honestly, anything with bacon is bound to be amazing, right? So, go ahead and plan to make this authentic German potato salad.
Here’s a fun idea for you:
Are you listening? Host an Oktoberfest-themed dinner party—it’s going to be fantastic. Serve this German potato salad recipe, and pair it with Bavarian Lentil Soup, Homemade Pretzels, and Slow-Cooker Fondue.
And don’t stop there! Watch this YouTube video to learn how to make our Homemade German Spaetzle to round out your meal.
Just like that, your weekend plans are set! Don’t forget to grab some German-style beer—after all, that’s the true spirit of Oktoberfest.
Table of Contents
Reasons to Love This Potato Salad
- Enjoy it as a side or a stand-alone dish with bread and salad.
- It’s a go-to favorite for potlucks, barbecues, and picnics!
- Serve it warm or enjoy it at room temperature.
Recipe Ingredients
Red Potatoes – These waxy potatoes keep their shape after boiling while soaking up the warm dressing.
Bacon – Crispy bacon brings a smoky flavor, and we use a little bacon grease for a rich, savory dressing.
Mustard – Dijon mustard gives the dressing a bold kick.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Garnish – Fresh herbs like fresh parsley or fresh dill add a vibrant touch. You can also sprinkle chives on top instead of chopped green onions for a bit of crunch and extra flavor. And don’t forget to toss in some celery seeds!
Use a Mix of Potato Varieties – Red potatoes hold their shape, but adding Yukon Golds gives a creamier bite.
How to Make Warm Potato Salad
Step #1: Bring a pot of water to a boil over medium-high heat. Add the sliced potatoes and cook for 10-15 minutes, or until just fork-tender. Drain and set aside in a large bowl.
Step #2: In a medium skillet, cook the bacon over medium heat until crisp. Remove from the pan with a slotted spoon, reserving 2 tablespoons of the bacon grease in the pan. Rough chop the bacon.
Step #3: Add the onion to the skillet and cook in the bacon grease for 5-7 minutes until browned. Stir in the mustard, vinegar, and pepper. Return the chopped bacon to the pan.
Step #4: Pour the onion-bacon mixture over the cooked potatoes and toss well. Taste and add salt as needed. Garnish with chopped scallions.
Expert Tips
Extra Bacon Drippings – Love bacon? Add a little more of those drippings for an extra smoky kick. But be careful, a little goes a long way!
Start in Cold Water – For evenly cooked potatoes, start them in cold water before bringing them to a boil. This prevents the outside from overcooking while the inside stays firm.
FAQs
This side dish is delicious with almost any grilled meat—from chicken to sausage to brisket. But it’s practically a meal itself if you pair it with a fresh salad and some crusty bread.
German potato salad is served warm with a tangy vinegar-based dressing and bacon. Meanwhile, American potato salad is usually cold and creamy, made with mayonnaise.
Storage Information
To store Warm German Potato Salad leftovers, place the dish in an airtight container and refrigerate for up to 3-4 days. For freezing, transfer to a freezer-safe container and freeze for up to 1 month, but keep in mind the potatoes and bacon may get a bit mushy.
To reheat, warm in the microwave or on the stovetop over medium heat until heated through.
More German Recipes to Try
Warm Potato Salad Recipe
Ingredients
- 2 pounds red potatoes - washed and sliced 1/4″ thick
- 1/2 lb bacon - chopped
- 1 medium yellow onion - vertically sliced
- 2 Tablespoons whole grain or Dijon mustard
- 6 Tablespoons apple cider vinegar
- 1/4 tsp freshly ground black pepper
- 2 scallions - chopped
Instructions
- Bring a pot of water to a boil over medium-high heat. Add the sliced potatoes and cook for 10-15 minutes, or until just fork-tender. Drain and set aside in a large bowl.
- In a medium skillet, cook the bacon over medium heat until crisp. Remove from the pan with a slotted spoon, reserving 2 tablespoons of the bacon grease in the pan. Rough chop the bacon.
- Add the onion to the skillet and cook in the bacon grease for 5-7 minutes until browned. Stir in the mustard, vinegar, and pepper. Return the chopped bacon to the pan.
- Pour the onion-bacon mixture over the cooked potatoes and toss well. Taste and add salt as needed. Garnish with chopped scallions.
NOTES
Nutrition
Better nutrition by microwaving the potatoes instead of boiling. Also is much quicker than boiling.
What about the poor, lonely scallions? Looking longingly on as their companions get to go to a party without them… aww…
Just kidding, they’re obviously a garnish, it was just omitted from the steps and was driving me nuts.
My buddy Florian likes to make almost this exact same recipe, only when he adds the scallion or chive garnish, he likes to drizzle a very small amount of this marjoram/thyme mustard he won’t tell me anything about. It’s very thin, and has a very sharp, distinctive flavor, so a little goes a long way. It comes in a little rust-colored ceramic pot with no logo. He guards its identity like a mother bear protecting her cubs. If anyone has any leads, I would kill for this stuff! Or, at least, kill a wurst or two with this on my table.
HA! Okay, I fixed the recipe. Poor, sad, abandoned scallions 🙁
That mustard sounds amazing by the way. I’ll keep an eye out for it 😉
Hello Annetta
Love your recipies and for shore I’m going to make them.
Thanks for sharing , greatings from the Netherlands, Ria