This German potato salad is the perfect side dish for any meal! The crispy bacon, tender potatoes, and tangy dressing come together to create a salad that can be served hot, cold, or at room temperature. This recipe is also mayo-free, making it perfect for picnics and potlucks!

A serving platter filled with hot German potato salad.

This is an easy, delicious potato salad that is unlike your mom’s picnic potato salad with mayonnaise and pickles. German potato salad has a tangy, sweet, bacon-infused vinegar dressing that is so good.

Crisp bacon and mild onion balance out the sweetness of the dressing, and tender potatoes round out this perfect dish. It makes a great side for beef ribs or a simple meatloaf.

Here is Why This Potato Salad Recipe Works

When boiling the potatoes, starting them in cold water will cook them evenly.
Adding the vinaigrette while the potatoes are still warm helps the potatoes absorb more of the flavor from the dressing.
You can serve the salad hot, cold, or at room temperature. (We like it hot 😉
Yukon Gold potatoes get tender and creamy but hold together when cooked.
The skin on Yukon Gold potatoes is thin and tender, which means peeling the potatoes is optional.

Ingredients used for hot German potato salad.

The Ingredients

Here is a list of the ingredients you will need to make hot German potato salad. Scroll down to the printable recipe card for all the details.

Produce: Yukon Gold potatoes, onions, parsley.
Meat: Bacon
Pantry. Flour, sugar, vinegar, salt, pepper.

You can use a different potato variety, however I really like Yukon Golds or another type of waxy potato for this warm potato salad recipe.

Be sure to save the bacon grease after you cook your bacon as you will use it in the dressing.

How to Make German Potato Salad

Here is a brief overview to get an idea of what to expect with the recipe. Scroll down to the printable recipe card for all the details.

Boil the potatoes. When they finish cooking, drain them and slice them.
Cook the bacon. Transfer the bacon to a plate but save the bacon fat in the skillet.
Saute the onions in the bacon grease.
Add the flour, sugar, and seasonings. Cook until bubbly.
Add the vinegar and water or broth. Cook stirring constantly.
Pour the dressing over the potatoes. Stir in the bacon and parsley.

Cooking bacon bits in a skillet. — cook the bacon

Cooking onions in a skillet. — cook the bacon

Tips for Success

Salt the water generously when you boil the potatoes. It takes more salt than most people think because only a small amount will penetrate the potatoes.
Start the potatoes in cold water. If you boil the water before you add the potatoes, the outside of the taters will overcook.
Make the bacon vinaigrette while the potatoes boil. You can keep the vinaigrette warm while you slice the potatoes.
Add the bacon vinaigrette to warm potatoes. The dressing will absorb into the potatoes more thoroughly if they are still warm.

Stirring sliced potatoes into hot bacon dressing. — stir the potatoes into the dressing

Tossing bacon into cooked potato slices. — stir the potatoes into the dressing

Storage Tips for German Potato Salad

You can store this salad in the fridge for 3 to 4 days. The potatoes will absorb most of the bacon vinaigrette after a few hours.

If the leftover potato salad needs more dressing, you can combine 1/4 cup olive oil with 2 tablespoons vinegar, 1 teaspoon sugar, and a pinch of salt. Toss with the potatoes to coat.

You can eat German potato salad either warm or cold but I personally thing the flavors are best when the salad is warm.

Where Did German Potato Salad Originate?

This hot potato salad is one of America’s first German-influenced potato dishes. It was introduced by German immigrants in the 19th century and has been a staple ever since.

This hot German potato salad is the perfect side dish for any meal! The potatoes are tender and the dressing is tangy and delicious. It’s full of flavor, and the bacon gives it a nice crispy texture.

For a German-themed meal, pair it with sauerbraten or Jäeger Schnitzel and red cabbage with apples. It will make a dinner that will transport you straight to the heart of Germany.

A plate filled with hot German potato salad.

Some Other Recipes We Are Sure You Will Love:

Our potato salad with bacon and cheese, will be a big hit at your backyard BBQ! We upped the ante on this classic side dish by loading it with all the favorites.

Tiny, bite-sized potatoes get roasted with grape tomatoes in this roasted tomato and potato salad. It is full of flavor and doesn’t have any mayo.

Our goat cheese potatoes au gratin is a perfect side dish for casual dinners or holiday meals. Bonus… it can be made ahead of time.

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Hot German Potato Salad

This recipe for hot German potato salad has a tangy, onion and vinegar dressing with snips of crisp bacon pieces scattered throughout.

An easy, delicious potato salad that can be served warm, cold, or at room temperature.

4.58 from 28 votes

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Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: servings

Calories: 334kcal

Author: Pat Nyswonger

Ingredients

5 pounds of Yukon Gold potatoes scrubbed but not peeled
¾ pound bacon finely diced
1 cup finely chopped onions
1 tablespoon flour
1 tablespoon sugar
⅓ cup white wine or cider vinegar
⅓ cup water or chicken broth
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
3 tablespoons finely chopped parsley

Instructions

Drop the unpeeled potatoes into a large pot. Pour in enough cold water to cover them completely. Add a couple of tablespoons of salt to the water and bring it to a boil.
Boil them briskly until they show only the slightest resistance when pierced with the point of a sharp knife.
It will take about 15 to 25 minutes, depending on the size of your potatoes. Be careful not to let them overcook, or they will fall apart when sliced.
Drain the potatoes in a colander, then peel them (if desired) and cut them into ¼ inch slices. Set the potatoes aside in a bowl tightly covered with foil.
In a heavy 8-to 10-inch skillet, cook the diced bacon over moderate heat until brown and crisp. Remove the bacon bits with a slotted spoon and spread them out on paper towels to drain.
Add the onions to the fat remaining in the skillet. Cook, stirring frequently, for 5 minutes or until they are soft and transparent but not brown.
Sprinkle flour, sugar, salt and pepper over onions and cook over low heat, constantly stirring, till the mixture is bubbly.
Add the vinegar and water (or broth). Stir constantly until it boils. Boil for 1 minute and remove from heat. Pour the hot sauce over the potatoes. Stir the potato slices gently with a large spoon or spatula to coat them evenly with the onions and vinegar mixture.
Gently stir the reserved bacon pieces into the salad. Taste for seasoning.
Serve at once or cover and set the salad aside at room temperature until you are ready to serve it. Just before serving, stir the salad gently and sprinkle the top with parsley.
This is a wonderful side dish when serving Sauerbraten and red cabbage. Enjoy!

Notes

Make the bacon vinaigrette while the potatoes cook. Toss the sliced potatoes in the vinaigrette while the potatoes are still hot.

If you finish the vinaigrette before the potatoes finish boiling, keep it covered so it stays warm. If the dressing and potatoes are warm, the dressing will absorb into the potatoes more thoroughly.