Recipe

Warm German Potato Salad

A classic vinegar-dressed potato salad served warm with crispy bacon, tender potatoes, and fresh herbs. Bright, savory, and perfect for cookouts or cozy dinners.

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4.8

A bowl of warm German potato salad with red potatoes, crispy bacon, sliced onions, and fresh parsley on a rustic wooden table

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Starting your meal with something warm and comforting can change the whole experience, and German potato salad is one of my favorite examples of that simple magic. Unlike creamy picnic-style potato salads, traditional Kartoffelsalat is dressed with a tangy, bacon-kissed vinegar sauce that soaks into the potatoes while they are still warm.

This recipe leans into what makes German potato salad so satisfying: tender potatoes, a savory skillet dressing, and just enough acidity to keep every bite bright. It is a naturally dairy-free option, it travels well, and it pairs beautifully with grilled meats, roasted vegetables, or a simple green salad.

Why It Works

Better flavor absorption: Tossing the potatoes while warm helps them drink up the vinegar dressing so the salad tastes seasoned all the way through.
Balanced, not harsh: A small touch of sugar and mustard rounds out the vinegar so it tastes bright and savory rather than sharp.
Texture contrast: Creamy potatoes plus crisp bacon and tender onions keeps every forkful interesting.
Easy to adjust: You can make it more herby, more tangy, or a little sweeter based on what you are serving it with.

Storage Tips

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Reheat: For the most authentic texture, warm gently in a skillet over low heat with a splash of water or broth to loosen the dressing. You can also microwave in 30-second bursts, stirring between rounds.

Serve cold if you want: It is traditionally served warm, but it is still delicious chilled the next day.

Freezing: I do not recommend freezing. Cooked potatoes can turn grainy and watery after thawing.

Common Questions

What is the difference between German potato salad and American potato salad?

German potato salad is usually dressed with a warm vinegar and bacon dressing, not mayonnaise. American versions are typically creamy and served cold, often with mayo, celery, and sometimes eggs.

Which potatoes are best for German potato salad?

Use waxy potatoes that hold their shape, like red potatoes or Yukon Gold. Russets can fall apart more easily, though they still taste great if you prefer a softer texture.

Do I have to peel the potatoes?

No. Thin-skinned potatoes work beautifully unpeeled, and leaving the skins on adds fiber and a slightly rustic bite. If you prefer a smoother salad, peel them after boiling while they are still warm enough to handle.

Can I make it ahead?

Yes. Make it up to a day ahead, refrigerate, then reheat gently before serving. The flavors actually deepen as it sits.

How can I make it vegetarian?

Skip the bacon and use 2 tablespoons olive oil to sauté the onions. Add a pinch of smoked paprika and a bit more salt to mimic that savory depth.

Warm German Potato Salad

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 6

Ingredients

2 pounds (900 g) small to medium red potatoes or Yukon Gold, scrubbed (halve any large potatoes so they cook evenly)
6 slices bacon, cut into small pieces
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 cup (240 ml) low-sodium chicken broth (or vegetable broth)
1/4 cup (60 ml) apple cider vinegar (or white wine vinegar)
1 tablespoon Dijon mustard
1 to 2 teaspoons sugar (start with 1, adjust to taste)
3/4 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives (optional)

Optional add-ins: 1 celery stalk finely diced for crunch, 1 teaspoon whole-grain mustard for extra texture, or a pinch of red pepper flakes for gentle heat.

Instructions

Boil the potatoes. Place the potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a boil, then simmer until fork-tender, about 15 to 25 minutes depending on size (whole small potatoes cook faster; larger potatoes can take longer). Drain and let them sit for 5 minutes to steam off excess water.
Cook the bacon while the potatoes boil. In a large skillet over medium heat, cook the bacon until crisp. Transfer bacon to a plate lined with paper towel, leaving about 2 tablespoons of drippings in the skillet.
Sauté onion and garlic. Add the chopped onion to the skillet and cook until soft, about 3 to 4 minutes. Stir in garlic and cook 30 seconds more.
Make the warm dressing. Carefully add broth, vinegar, Dijon, sugar, salt, and pepper. Bring to a simmer and cook 2 to 3 minutes, stirring to combine. If using optional whole-grain mustard or red pepper flakes, stir them in here.
Slice while warm, then toss right away. As soon as the potatoes are cool enough to handle, cut them into 1/2-inch rounds or bite-size chunks. Add the warm potatoes straight into the skillet with the hot dressing (or pour the hot dressing over the potatoes in a large bowl). Gently toss until coated.
Rest, finish, and serve. Let the salad rest for 5 minutes so the potatoes can soak up flavor. Fold in the crispy bacon, parsley, and chives. If using optional celery, fold it in here right before serving to keep it crisp. Taste and adjust with a splash more vinegar, a pinch more salt, or a touch more sugar. Serve warm.

Tip for best texture: If the salad looks a little dry after resting, add a small splash of warm broth and toss again.

A serving spoon lifting warm German potato salad with bacon and parsley from a skillet

Nutrition information is estimated.

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