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.