Authentic German Potato Salad with a Warm, Tangy Dressing
Jan 14, 2026
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Move over, mayonnaise! This authentic German potato salad recipe offers a refreshing and delicious alternative to the creamy, cold potato salads you may be used to. This dish is famous for its unique, warm, and tangy dressing made from a flavorful combination of bacon, onions, vinegar, and sugar.
This post is sponsored by Wada Farms.
German potato salad is the perfect side dish for any get together or a simple weeknight meal. Get ready to experience a taste of Germany that will become a new favorite in your kitchen.
Related: Old Fashioned Potato Salad
Why You’ll Love This Recipe
- This version offers a delightful no-mayo twist. While most traditional potato salads are served cold, this one is served warm. It uses a light, tangy vinegar-based dressing rather than a heavy, creamy one.
- Irresistible Flavor: The savory bacon, sweet-and-sour dressing, and soft potatoes create a harmonious and addictive flavor profile that’s perfect for barbecues and potlucks.
- Simple and Quick: With minimal prep and a straightforward cooking process, this recipe can be on your table in under an hour.
- Versatile: It pairs perfectly with a wide range of main courses, from grilled chicken and bratwurst to schnitzel and pulled pork.
Tips for Getting This Recipe Perfect Every Time
- Choose the Right Potatoes: For the best results, use waxy potatoes like red potatoes, Yukon Gold, or new potatoes. We love Wada Farms Smalls Artisan potatoes for this recipe as there is no peeling involved!
- Don’t Overcook: Overcooked potatoes will become mushy and break apart while mixing.
- Taste and Adjust: The dressing is the star of the show, so taste it before you add it to the potatoes. Adjust the sugar, vinegar, salt, and pepper to your liking.
- Serve Warm: This German potato salad is best served warm, as the potatoes absorb the dressing most effectively when they are still hot.
Frequently Asked Questions
Can I make this salad ahead of time? It’s best when served warm, but you can prepare the components ahead of time. Cook the potatoes and the bacon-onion dressing separately. When you’re ready to serve, gently reheat both and combine them.
How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave.
What are some ingredient substitutions?
- Potatoes: You can use red potatoes, Yukon Gold, or even fingerling potatoes.
- Bacon: For a vegetarian version, you can omit the bacon and use a tablespoon or two of olive oil to sauté the onions. You can also substitute the bacon for a vegetarian bacon substitute.
- Sugar: Honey or maple syrup can be used as a substitute for white sugar.
- Vinegar: Apple cider vinegar can be used in place of white vinegar for a slightly different flavor.
Ingredients Needed for German Potato Salad
- 3 cups Wada Farms Small Potatoes, quartered
- 6 slices bacon (plus 4 for garnish)
- 1 small onion, diced
- ¼ cup white vinegar
- 2 tablespoons water
- 1 ½ tablespoons white sugar, or more to taste
- 1 teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley
How to Make Authentic German Potato Salad
Cook the Potatoes: Place the quartered potatoes in a large pot and add water to cover by 1 to 2 inches. Then, bring to a boil and cook until the potatoes are easily pierced with a fork, which should take about 10 to 15 minutes. Next, drain the potatoes and set them aside to cool slightly.
Cook the Bacon and Onion: While the potatoes are cooking, place the bacon and diced onion in a large skillet over medium-high heat. Then, cook for 10 to 12 minutes, turning as needed, until the bacon is browned and crisp and the onions are translucent.
Prepare the Dressing: Once the bacon and onions are cooked, add the vinegar, sugar, water, salt, and pepper to the skillet. Bring the mixture to a boil, stirring to dissolve the sugar.
Combine and Serve: Finally, pour the warm bacon and onion mixture over the cooked potatoes. Cook for 3 to 4 minutes until everything is heated through. Transfer the warm potato salad to a serving dish and top with crumbled bacon and fresh chopped parsley. Serve immediately while warm.
This classic German potato salad is more than just a side dish—it’s a simple yet flavorful experience that’s sure to impress. The combination of savory bacon and a sweet-and-sour dressing makes it a perfect pairing for grilled meats, bratwursts, or schnitzel. Enjoy this timeless recipe and discover why warm potato salad is a German tradition worth sharing.
German potato salad, with its unique warm, tangy, and savory flavors, is a fantastic side dish that pairs wonderfully with a variety of foods. Its bacon and vinegar-based dressing makes it a perfect counterpoint to rich, smoky, or grilled main courses.
Traditional German Pairings
For an authentic experience, serve your potato salad with classic German dishes.
- Sausages: This is the most popular and classic pairing. Serve it with grilled bratwurst, knackwurst, or any of your favorite German sausages.
- Schnitzel: The crispy, fried pork or veal of a schnitzel is beautifully complemented by the warm and tangy potato salad.
- Pork: Dishes like pork loin, smoked pork chops, or Bavarian-style pork roast are excellent choices.
- Leberkäse: This traditional German meatloaf is often served with potato salad and is a perfect match.
Grilled & Smoked Meats
The smoky flavor from grilling pairs exceptionally well with the tang of the dressing.
- Hamburgers and Hot Dogs: A simple yet perfect combination for a backyard barbecue.
- BBQ Pulled Pork or Ribs: The sweet and savory barbecue sauce on pulled pork or ribs is a great contrast to the potato salad’s vinegar-based dressing.
- Grilled Chicken or Steak: A simple grilled steak or chicken breast with a dry rub allows the flavors of the potato salad to shine.
Other Great Options
Beyond the traditional choices, German potato salad is versatile enough to go with a wide range of other dishes.
- Fried Fish: The light, crispy texture of fried fish is a delicious contrast to the warm, soft potatoes.
- Corned Beef or Pastrami: Serving it alongside a hearty sandwich like a corned beef Reuben can turn a simple meal into a feast.
- Fried Cabbage: For an extra dose of German flavor, serve the potato salad with fried cabbage and a little more bacon.
Why We Love Wada Farms
We choose Wada Farms potatoes from the produce section because they care about the quality of their potatoes. Wada Farms has been growing potatoes and onions for almost 80 years! So they know how to produce some of the best hearty and nutritious potatoes for you and your family.
More Potato Recipes We Love
- Greek Potatoes — crispy potatoes with a fresh lemon herb coating
- Baked Potato Flight — like a beer flight, but with mini potatoes
- Loaded Potato Skins — crispy potatoes filled with bacon, sour cream, cheese, and green onion
- Sweet Potato Hash — hearty breakfast, perfect for any weekday
- Irish Pub Nachos — swap the tortilla chips with potatoes
- Sausage and Potato Sheet Pan — toss it all on a sheet pan and bake
- Buffalo Chicken Smashed Potatoes — the perfect game day appetizer
German Potato Salad
Ingredients
- 3 lbs. Wada Farms Small Potatoes quartered
- 6 slices bacon plus 4 for garnish
- 1 small onion diced
- ¼ cup white vinegar
- 2 tablespoons water
- 1 ½ tablespoons white sugar or more to taste
- 1 teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley
Instructions
- Cook the Potatoes: Place the quartered potatoes in a large pot and add water to cover by 1 to 2 inches. Bring to a boil and cook until the potatoes are easily pierced with a fork, which should take about 10 to 15 minutes. Drain the potatoes and set them aside to cool slightly.
- Cook the Bacon and Onion: While the potatoes are cooking, place the bacon and diced onion in a large skillet over medium-high heat. Cook for 10 to 12 minutes, turning as needed, until the bacon is browned and crisp and the onions are translucent.
- Prepare the Dressing: Once the bacon and onions are cooked, add the vinegar, sugar, water, salt, and pepper to the skillet. Bring the mixture to a boil, stirring to dissolve the sugar.
- Combine and Serve: Pour the warm bacon and onion mixture over the cooked potatoes. Cook for 3 to 4 minutes until everything is heated through. Transfer the warm potato salad to a serving dish and top with crumbled bacon and fresh chopped parsley. Serve immediately while warm.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just like my German grandmother’s recipe!