German Potato Salad is vinegar based and loaded with bacon and lots of fantastic flavor. It’s sure to be everyone’s favorite side dish at your next potluck!
Different than traditional Potato Salad with a mayonnaise based dressing, this version tastes completely different!
To say this potato salad was good would be an understatement. To help quantify how much I loved it, I still crave this stuff at least once a day.
What is the difference between potato salad and German potato salad?
One of the main differences between potato salad and German potato salad is that German potato salad is served warm and regular potato salad is typically cold.
The other difference is the ingredients. German potato salad is composed of ingredients like potatoes, bacon, onion, white vinegar, water, white sugar, spicy brown mustard, salt, celery seed, ground black pepper, and chopped fresh chives and parsley. Regular potato salad is composed of things like potatoes, boiled egg, yellow onion, celery, cornichons, black olives, garlic salt, celery salt, prepared mustard, mayonnaise sour cream, fresh parsley, and salt and pepper.
So as you can see, they have distinctly different tastes.
Can you reheat it?
If you end up having leftovers of your German potato salad, you can put it in an airtight container and refrigerate the potato salad. When you are ready to eat your potato salad again, you can just reheat it in the microwave. Since it is best served warm rather than hot, either heat it for a short period of time or reduce the power to 50%.
I recommend taking your German potato salad to lunch with you to work the next day if you are not able to finish it the night before.
How to make it:
German potato salad is very easy to make.
- To start, place your potatoes into a pot and fill with enough water to cover them. Bring your pot to a boil and cook for about ten minutes. You will know the potatoes are ready when you can pierce them with a fork easily. Then drain the water and set the potatoes aside to cool.
- Cook your bacon on the stove top and then remove them from the pan and set aside. You will need to discard all of the bacon grease except for about a quarter of a cup of the bacon grease. Then, you will add your onion to the grease you saved and cook them over medium heat until they are browned. There is no better way to cook up onions than with bacon grease.
- Next, add the vinegar, water, sugarm mustard, salt, celery seed, and pepper to the pan. You will bring this mixture to a boil and then set it aside.
- Finally you will cut the cooled potatoes into small pieces with the skin on and add them to a large serving bowl. Pour your vinegar mixture over the potatoes and toss them to coat them. To top off your German potato salad, top it with crumbled bacon as well as parsley and chives. Serve warm and enjoy!
What to serve with German Potato Salad:
We ended up serving this German Potato Salad with some spicy bratwurst as well as some sauteed peppers and onions. The kids, the hubby, and I gobbled that dinner up as fast as you might imagine. It was delicious! I’m sure you and your family will love this German potato salad too!
Love potato recipes?
You'll definitely want to try these:
- Loaded Baked Potato Soup
- Loaded Potato Skins
- Pressure Cooker (Instant Pot) Baked Potatoes
- Grandma's Potato Salad
- Bite Sized Smashed Potatoes
German Potato Salad
- 3 pounds potatoes (whole or halved)
- 8 ounces bacon (ends and pieces work great, otherwise chop bacon into small pieces)
- 1 small onion (diced)
- 1/2 cup white vinegar
- 4 tablespoons water
- 2 tablespoons white sugar
- 1 tablespoon spicy brown mustard
- 1 teaspoon salt
- 1 teaspoon celery seed
- 1/2 teaspoon ground black pepper
- handful of chopped fresh chives and parsley
- Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
- Cook the bacon ends and pieces in heavy bottom pan over medium high heat, reducing the heat as the bacon cooks to avoid burning. Remove from the pan and set aside. Discard all but about 1/4 cup of the bacon grease.
- Add onion to the remaining 1/4 cup of bacon grease, and cook over medium heat until browned.
- Add the vinegar, water, sugar, mustard, salt, celery seed, and pepper to the pan. Bring to a boil, then set aside.
- Cut cooled potatoes into small pieces with the skin on and add to a large serving bowl. Pour vinegar mixture over the potatoes, then toss to coat. Top with crumbled bacon as well as parsley and chives. Serve warm (preferred) or cold.
This post was originally created in June 2015 and has been updated with more fun facts and tidbits for your reading pleasure.