If you’ve had warm German Potato Salad, you’re in for a treat, because mine is delightfully different. Inspired by my Oma’s recipe, this version skips the eggs, mayonnaise, and celery in favor of crispy bacon, zesty mustard, and briny olives, making every bite hearty, tangy, and so satisfying!
This is the BEST German Potato Salad Recipe!
My German grandmother, Flo, was a whiz in the kitchen; she raised seven boys in a two-bedroom house in Omaha during the Depression and knew how to stretch ingredients into something truly delicious. My dad used to talk about this warm potato salad, and since he’s been gone for over 20 years, I decided it was time to revive Oma’s recipe. Some of her ingredients are no longer available, so I refreshed it a bit, but I kept her signature touch: the green olives. They add such a fun, unexpected flavor!
From my research, this recipe leans more towards a potato salad from Southern Germany, where they tend to enjoy their potato salad without mayonnaise. Differing greatly from American potato salads (nothing wrong with that either!)
To be fair, I tested several popular variations, and I’m confident this one “landed the plane,” so to speak. You get all the classic tang of vinegar-based German potato salad with a little extra punch from mustard and bacon. It’s not overly creamy, and it might just become your new favorite side dish. Whether you’re feeding seven hungry boys, taking it to a potluck, or a picnic, this recipe works every time.
Warm German Potato Salad Ingredients
- Waxy Potatoes (red or Yukon Gold): These hold their shape beautifully after boiling and absorb the tangy vinaigrette without turning mushy.
- Kosher Salt: Essential for seasoning the boiling water!
- Thick-Cut Bacon: Smoky, salty, and rich! This adds depth and crunch while leaving behind flavorful drippings, which impart more flavor.
- Yellow Onion: When sautéed, it turns sweet and golden, creating a delicious contrast to the vinegar and mustard. Or try
- Garlic: Just a little goes a long way, infusing the salad with flavor.
- Apple Cider Vinegar: Mildly sweet yet tangy, it brightens the entire dish and gives it that classic German potato salad flavor. Or try white wine vinegar, red wine, or white vinegar. If you prefer it not so tangy, start with a little less and add chicken or vegetable broth to make up the liquid.
- Dijon Mustard: Creamy and sharp, it blends seamlessly into the dressing for a smooth, tangy flavor.
- Whole Grain Mustard: Adds texture and a pop of flavor!
- Kosher Salt & Freshly Ground Black Pepper: Simple seasonings that bring out all the other flavors.
- Green Olives: Oma’s signature touch! Their briny, salty bite cuts through the richness of the bacon and potatoes for a unique twist.
- Fresh Herbs: I used fresh chopped parsley, but fresh dill or chopped chives would be amazing here too!
Get the full recipe in the recipe card below.
Watch how easy it is to make!
Best potatoes for German potato salad
Waxy potatoes, such as red potatoes or Yukon golds, are the best choice because they hold their shape after boiling and absorb the tangy dressing beautifully. Russets can work in a pinch, but they tend to fall apart more easily. If you use them, peel them first and watch the cooking time carefully.
How to Make German Potato Salad
Step 1 – Boil the Potatoes
Boil the potatoes over medium-high heat; until they are just fork-tender, then cut them into bite-sized pieces.
Step 2 – Cook Bacon
Crisp the slices of bacon in a large skillet or pot over medium heat, reserving some of the fat.
Step 3 – Sauté Aromatics & Make Dressing
Sauté the onion and garlic in the bacon grease until golden and fragrant, remove to a paper towel-lined plate. Reserve the bacon drippings.
Stir in the vinegar and mustards, letting it simmer briefly. We’re basically making a hot bacon vinaigrette here.
Step 4 – Assemble the Salad
Toss potatoes with the warm dressing, olives, parsley, and half the bacon. Finish with the remaining bacon on top. Enjoy!
How long does German potato salad last in the refrigerator?
I tend to be a bit daring with leftovers, meaning I push the limits that others say. Mainly because our refrigeration is so darn good these days, and our airtight containers are actually air-tight. So, the norm says 4-5 days, but I’m here to tell you that we have safely eaten the leftovers up to 7-9 days. As always, do the sniff and look test; if there‘s anything fuzzy, green, or smelly, toss it!
Can you freeze German potato salad?
Technically, yes, but I don’t recommend it. Since this version is vinegar-based (not mayo), it freezes better than creamy versions. Still, the potatoes often turn grainy and mealy once thawed. For the best flavor and texture, enjoy it fresh or reheated from the fridge.
How to reheat German potato salad
You can gently reheat German potato salad on the stovetop over low heat, adding a splash of water or vinegar to loosen it up. A quick microwave reheat also works; just cover loosely to keep moisture in. But of course, it’s yummy cold too!
Hot German Potato Salad FAQs
German potato salad is a vinegar-based dish, typically served warm, and features bacon, onions, and mustard. Unlike American versions, it’s not creamy or mayo-heavy.
Yes! It tastes even better after sitting for a few hours, as the flavors have a chance to meld together. You can even prepare it a day ahead of time, but I recommend reheating it in the microwave or a skillet to warm it up before serving.
Traditionally, yes, but it’s also delicious at room temperature or cold.
100%! But do yourself a favor and try it warm too, the flavors really pop when heated!
Yes, naturally! Just be sure to double-check your mustards and other condiments.
What to Serve with German Potato Salad
One of the best things about warm German potato salad is its versatility. Whether you’re planning a casual weeknight dinner, a backyard cookout, or a festive Oktoberfest spread, this potato salad pairs beautifully with all kinds of mains; the obvious would be bratwurst, schnitzel, burgers, chicken you name it. Here are some of my favorite ways to serve it with:
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Video
Equipment
Ingredients
- 2 pounds waxy potatoes red or Yukon gold, scrubbed and halved or quartered
- 1 tablespoon kosher salt for boiling
- 1 pound thick-cut bacon diced
- 1 medium yellow onion finely chopped, may also use red onion
- 4 cloves garlic minced or pressed
- ¾ cup apple cider vinegar see notes
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard or stone ground
- ½ teaspoon kosher salt to season the salad; to taste
- ½ teaspoon black pepper freshly ground
- 5 – 6 ounce jar stuffed green olives sliced into rings, such as Manzanilla
- 2-4 tablespoons fresh parsley chopped I used curly parsley for this recipe (try chopped dill and/or chives too)
Instructions
Boil the Potatoes
- Add halved or quartered potatoes to a large pot and cover with cold water, about ½ inch above the potatoes. Stir in 1 tablespoon of kosher salt. Cover and bring to a boil, then reduce the heat and simmer for 12–15 minutes, or until the potatoes are fork-tender—meaning a fork slides in easily. Drain and let cool slightly. If needed, cut into bite-sized pieces. At high altitudes, you may need to cook a few minutes longer.2 pounds waxy potatoes, 1 tablespoon kosher salt
Cook the Bacon
- In an extra large skillet* or pot, cook diced bacon over medium heat until crisp. Remove with a slotted spoon to a paper towel lined plate and set aside, keeping about 3-4 tablespoons of bacon fat in the skillet.1 pound thick-cut bacon
Sauté the Onion & Garlic
- Add chopped onion to the bacon grease and sauté for 5–7 minutes, until soft and golden. Stir in the garlic and cook for an additional 30–60 seconds, until fragrant.1 medium yellow onion, 4 cloves garlic
Make the Dressing
- Stir in apple cider vinegar, Dijon and whole grain mustard. Simmer for 1–2 minutes, scraping up any browned bits from the skillet.¾ cup apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon whole grain mustard
Assemble the Salad
- Remove from heat. Add warm, chopped potatoes to the pan* and gently toss to coat with the dressing. Stir in ½ the crispy bacon and sliced olives and ½ the parsley.5 – 6 ounce jar stuffed green olives, 2-4 tablespoons fresh parsley
- Season with ½ teaspoon salt, and black pepper (more or less to taste), and sprinkle rest of bacon on top. Sprinkle with additional parsley and serve warm, room temperature, or chilled.½ teaspoon kosher salt, ½ teaspoon black pepper
Notes
- Not so tangy? If you prefer it not quite as tangy, decrease the ACV to ½ cup and use ¼ cup chicken broth, beef broth, or water.
- Tangier? Increase your mustard by 1 tablespoon each if a tangier, more mustardy salad is desired.
- No ACV? Substitute with white wine vinegar, red wine vinegar or regular white vinegar; still tangy, just a little sharper.
- Using russet potatoes? They can work in a pinch. I suggest peeling them first and boiling them until just tender. Be careful not to overcook, as they break down more easily.
- Optional add-ins: 1–2 tablespoons fresh dill; 2–3 chopped hard-boiled eggs
- To make a smaller batch, halve all the ingredients. Use the slider button on the recipe card to reduce the serving size to 4 servings.
- Storage: Keeps up to 4–5 days in the fridge in an airtight container. Reheat gently on the stovetop or in the microwave, adding a splash of water and apple cider vinegar if needed.
Nutrition
Heidi D
This was such a well-balanced potato salad. And a great alternative to a mayonnaise base.
Thanks, Heidi! So glad you loved it!