Hot German Potato Salad

This hearty Hot German Potato Salad has been my go-to side dish for family gatherings and barbecues for years. Unlike creamy American potato salads, this authentic German version features a tangy bacon-vinegar dressing served warm that perfectly complements grilled meats and sausages.

I first discovered this recipe during a summer exchange program in Bavaria where my host family served it alongside grilled bratwurst. Their generational recipe became the foundation for my version, which I've tweaked over a decade of family cookouts.

Ingredients

• Yukon gold or red potatoes provide the perfect creamy texture while holding their shape after cooking
• Bacon delivers smoky richness and its drippings form the foundation of the dressing
• White or apple cider vinegar creates the signature tangy flavor profile
• Sugar balances the acidity with just enough sweetness
• Celery seeds add distinctive aromatic notes that elevate the entire dish
• Dijon mustard brings depth and complexity to the dressing
• Fresh parsley brightens the rich flavors and adds visual appeal

Step-by-Step Instructions

Prepare the Potatoes

Add potatoes to a large pot covered with at least one inch of generously salted water. Bring to a boil and cook for approximately 10 minutes until fork-tender but not mushy. The perfect texture is crucial since overcooked potatoes will fall apart when tossed with the dressing. Drain thoroughly and slice into thick discs or chunks while still warm.

Cook the Bacon

Fry bacon in a large skillet over medium-high heat until perfectly crispy. The bacon needs to be truly crisp as it will be crumbled and mixed with the potatoes. Remove from the pan and set aside, being careful to reserve at least 2 tablespoons of the rendered bacon fat which forms the essential flavor base for the dressing.

Create the Dressing

Sauté the chopped onions in the reserved bacon grease until they become translucent and begin to caramelize around the edges. This typically takes 5 to 8 minutes and creates a sweet depth of flavor. Add vinegar, water, sugar, salt, pepper, celery seeds and mustard to the pan. Bring this mixture to a gentle boil, stirring to incorporate all the browned bits from the bottom of the pan which contain concentrated flavor.

Combine and Serve

Add the sliced potatoes, fresh parsley, and half the crumbled bacon to the hot dressing. Gently toss everything together, allowing the potatoes to absorb the flavorful liquid. The warm potatoes will soak up the dressing more effectively than cold ones. Transfer to a serving dish and top with remaining bacon and additional parsley for a beautiful presentation. Serve while still warm for the authentic experience.

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The celery seeds are truly the secret ingredient that makes this recipe special. My grandmother always kept a special jar just for this dish, claiming that freshly ground seeds release more essential oils and flavor. Every time I make this salad, the distinctive aroma immediately transports me back to summer evenings on her patio.

Make-Ahead Tips

This potato salad actually improves with time as the flavors meld together. You can prepare it up to two days in advance and store covered in the refrigerator. When ready to serve, gently reheat in a skillet or microwave until just warmed through. Add a splash of vinegar and a sprinkle of fresh parsley before serving to brighten the flavors after storage.

Perfecting Your Potatoes

The type of potato you choose significantly impacts the final texture. Waxy varieties like Yukon gold or red potatoes hold their shape better when tossed with dressing. If using starchier Russet potatoes, be extremely careful not to overcook them. For the best texture, cook potatoes with their skins on, then peel while still warm. This method helps maintain their structure while absorbing maximum flavor from the dressing.

Regional Variations

This recipe represents the Bavarian style of potato salad popular in southern Germany. Northern German versions often omit the bacon and sometimes include mayonnaise. In the Black Forest region, the dressing might include beef broth for additional richness. Some family recipes incorporate diced apples or pickles for textural contrast. Feel free to experiment with these regional variations to find your preferred style.

Serving Suggestions

While traditionally served alongside grilled sausages or schnitzel, this versatile side pairs beautifully with roasted chicken, pork tenderloin, or even as a hearty accompaniment to a simple green salad. In Germany, it's common to enjoy this potato salad with a cold pilsner beer for the perfect flavor combination. For an authentic German feast, serve alongside sauerkraut, pretzels, and mustard.

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Recipe Q&A

→ What type of potatoes work best for this dish?

Yukon Gold or red potatoes are ideal since they hold their shape well. Russet potatoes can also work, but they tend to be softer.

→ Can I prepare this dish in advance?

While this dish is best served warm, you can cook the components ahead of time and reheat everything gently before serving.

→ What can I use instead of bacon?

If you'd like a vegetarian version, you can omit the bacon and use olive oil or butter for sautéing the onions.

→ Can apple cider vinegar be substituted?

Yes, apple cider vinegar works well in this dish and adds a slightly sweeter tang compared to white vinegar.

→ How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave before serving.