Hot German Potato Salad Recipe

Name: Hot German Potato Salad
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 12
Ingredients: 9 potatoes, peeled; 6 slices bacon; 0.75 cup chopped onions; 2 tablespoons all-purpose flour; 2 tablespoons white sugar; 2 teaspoons salt; 0.5 teaspoon celery seed; 0.125 teaspoon ground black pepper; 0.75 cup water; 0.33333334326744 cup distilled white vinegar

Cook Time: 50 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. The original recipe (1X) yields 12 servings.

9 potatoes, peeled
6 slices bacon
cup chopped onions
2 tablespoons all-purpose flour
2 tablespoons white sugar
2 teaspoons salt
teaspoon celery seed
1 teaspoon ground black pepper
cup water
cup distilled white vinegar

Directions

Place the potatoes in a large pot and cover them with salted water. Bring to a boil. Once boiling, reduce the heat to medium-low and simmer until the potatoes are tender, about 20 minutes. Drain the potatoes, let them cool, and then slice them thinly.
In a large, deep skillet, add the bacon slices. Cook over medium-high heat until the bacon is evenly browned. Once cooked, drain the bacon, crumble it, and set it aside, reserving the bacon drippings in the skillet.
Using the reserved bacon drippings, saut the chopped onions over medium heat until they turn golden brown.
In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add this mixture to the sauted onions and cook until the mixture begins to bubble, then remove from heat.
Stir in the water and vinegar into the onion mixture. Bring it to a boil over medium heat, stirring constantly, and let it simmer for one minute.
Gently fold in the crumbled bacon and sliced potatoes into the onion mixture. Stir until the potatoes are heated through.

Nutrition Facts (per serving)

Nutrition	Amount
Calories	205
Total Fat	7g
Saturated Fat	2g
Cholesterol	10mg
Sodium	512mg
Total Carbohydrate	33g
Dietary Fiber	3g
Total Sugars	4g
Protein	4g
Vitamin C	11mg
Calcium	17mg
Iron	1mg
Potassium	518mg

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients. If you are following a medically restrictive diet, consult your doctor or registered dietitian before preparing this recipe for personal consumption.

The Hot German Potato Salad is a beloved dish that has become a staple in various cuisines around the world. Known for its unique combination of tangy vinegar, crispy bacon, and tender potatoes, this dish offers a delightful twist on the traditional cold potato salad. Whether served warm or at room temperature, it has a rich history, distinctive regional variations, and a reputation for being a crowd-pleaser at gatherings and barbecues.

History of Hot German Potato Salad

The origins of Hot German Potato Salad can be traced back to the 18th century in Germany, where it was typically made with potatoes, bacon, and a vinegar-based dressing. Unlike its American counterparts, which often feature mayonnaise, the German version is distinguished by its warm, tangy dressing made from vinegar, sugar, and mustard. This dish was originally created to make use of locally available ingredients and was often served during communal meals or gatherings.

It is said that the dish gained popularity in the United States in the 19th century, particularly in areas with large German immigrant populations, such as the Midwest. Over time, various American adaptations emerged, and the dish became synonymous with family picnics, barbecues, and potlucks.

Regional Variations

Hot German Potato Salad has a number of regional variations, reflecting the diverse tastes and culinary traditions of the areas where it is prepared. In southern Germany, the salad is often made with a more pronounced vinegar dressing, while in northern regions, a touch of mustard or stock is sometimes added to the sauce. The salad can also vary based on the type of potatoes used, with waxy varieties like red potatoes being common in certain regions, while starchy russets are used in others.

In the United States, particularly in states like Ohio and Pennsylvania, the salad may include additional ingredients like hard-boiled eggs, pickles, or even celery. These regional tweaks give the dish a unique flavor profile, but the key ingredients of potatoes, bacon, and vinegar remain constant.

What Sets Hot German Potato Salad Apart?

While there are many types of potato salad worldwide, Hot German Potato Salad stands out for its warm, savory dressing, which is typically based on bacon drippings, vinegar, and a variety of seasonings. Unlike American potato salads, which are typically dressed in mayonnaise, the hot version has a tangier, more robust flavor profile. The use of bacon, which imparts a smoky richness, further distinguishes this dish from other potato salads, making it a comforting and hearty option for any meal.

Where is Hot German Potato Salad Typically Served?

Hot German Potato Salad is often served at gatherings where hearty, filling dishes are appreciated. It is a popular choice for barbecues, picnics, and family reunions, especially in the summer months. The salad pairs perfectly with grilled meats, sausages, and other traditional comfort foods. In Germany, it is frequently served alongside sausages, schnitzels, or roasted meats, and in the U.S., it is a favorite at Fourth of July celebrations and Thanksgiving feasts.

Interesting Facts About Hot German Potato Salad

In Germany, the Hot German Potato Salad is often referred to as "Kartoffelsalat" and is considered a traditional side dish that has been enjoyed for centuries.
The dishs warm dressing, made with bacon drippings and vinegar, is not only flavorful but also helps to enhance the potatoes natural taste, making it a comforting addition to any meal.
In the U.S., the Hot German Potato Salad is sometimes served as a side dish at Oktoberfest celebrations, alongside German beers and other classic German fare.
Although the dish was originally created using simple, local ingredients, it has evolved over the years, with modern versions incorporating a variety of ingredients like herbs, garlic, or even apple cider vinegar for an extra tang.

Whether youre making it for a family meal, a holiday gathering, or just to satisfy a craving for something savory, Hot German Potato Salad offers a delicious and satisfying alternative to the classic cold potato salad. Its rich history, regional variations, and unique flavors make it a dish worth sharing with loved ones for generations to come.

FAQ about Hot German Potato Salad Recipe

Hot German Potato Salad can be stored in an airtight container in the refrigerator for up to 3 days. It is best enjoyed within a day or two for the freshest taste, but the flavors will continue to meld over time.

Yes, you can prepare the Hot German Potato Salad a day in advance. Store it in the refrigerator and reheat it on the stove or in the microwave before serving. The flavors often improve after sitting for a while.

Freezing Hot German Potato Salad is not recommended, as the potatoes and sauce may become watery or mushy once thawed. It’s best enjoyed fresh or within a few days of preparation.

Yes, you can use different types of potatoes for Hot German Potato Salad. While red potatoes are ideal due to their firm texture, you can also use russet potatoes. Keep in mind that russets may become a little softer and may break apart more easily when sliced.

If you prefer a vegetarian or vegan option, you can substitute bacon with vegetarian bacon, tempeh, or even smoked paprika for a smoky flavor. You can also use butter or olive oil to sauté the onions in place of bacon drippings.

To avoid the potatoes falling apart, make sure not to overcook them. Boil the potatoes just until they are tender but still firm enough to slice without breaking. After draining, let them sit for a few minutes to release excess moisture before slicing.

Yes, you can adjust the acidity by modifying the amount of vinegar used in the recipe. If you prefer a less tangy salad, reduce the vinegar slightly or opt for a milder variety like apple cider vinegar. Conversely, for a more acidic taste, you can add a bit more vinegar.

To add some spice to your Hot German Potato Salad, you can incorporate ingredients like jalapeños, hot mustard, or red pepper flakes. You can sauté diced jalapeños with the onions or stir in some chili flakes into the dressing for extra heat.

Yes, you can experiment with different types of vinegar for a unique flavor. White wine vinegar, apple cider vinegar, or even balsamic vinegar can be used as a substitute for distilled white vinegar. Each will bring a slightly different taste to the salad.

Absolutely! You can add other vegetables such as celery, bell peppers, or even a few handfuls of spinach or arugula for extra flavor and texture. Be sure to finely chop any added vegetables to match the size and texture of the potatoes.

Comments

KEVINCOOK

10/06/2025 01:52:54 PM

This was a very good patato salad. I've never tried it hot before. Just a suggestion...use red potatoes because they don't fall apart as easily as brown potatoes. It still tastes good when the potatoes are crumbled put if you're looking for presentation points I'd use red!!

Dawn Fulton

09/29/2019 08:20:30 PM

First let me say I'm 64 years old and I've always detested German potato salad. While my poor husband loves it, I've never made it. For a recent outdoor get together I decided to make this. Let me say everyone loved it, including myself. While I followed the ingredients to a T I did alter the amounts. I used about 3 pounds unpeeled (I'm lazy) red potatoes, about 3/4+ pounds thick cut bacon and 1.25 cups onion and doubled the sauce. While I doubled the sauce I did not double all the amounts. For double the sauce I used: 2 tsp of flour, 2 tsp of sugar, 2 tsp of salt (might go 2.5 or 3 next time), 1 tsp celery seed (might try 1.5 next time), 1/4 tsp pepper, 1.5 cups water and 2/3 chips white vinegar. When it was done I put it in an uncovered crockpot just to keep it warm. I was not impressed when it was first finished but after sitting for an hour or two in the crockpot it was delicious. So my take-a-way: This must sit for a period of time so that the flavors will meld. This was really good and quite the hit. I will make this many more times. Thank you for this recipe.

Stephanie Towery-Haines

08/14/2022 06:45:31 PM

I loved this...made it a coupe times now...i use the whole pound of bacon...increase water to about a cup and a half and double the dry ingredients..i did NOT change the amount of vinegar (or potatoes) and found this more satisfactory for our taste.

Allrecipes Member

03/28/2019 01:21:01 AM

Fabulous! I use Red potatoes if I have them but I've made it with Russet as well. ***TIP ***make sure you stop boiling the potatoes when they are still firm or they will fall apart when slicing and stirring. Also I put mine in a colander and run cold water over them or they will continue to cook if left in the hot water. Really good as is but easy to tweak if you like extra sauce or more vinegar...

FizzyLox1188

11/24/2022 12:47:14 AM

It needed a significant bit more sauce for the 9 potatoes. The second time I made it, I did half again all the sauce ingredients except vinegar and onion. I added about a half cup of diced peppers (banana & jalapeno) When browning the onions. mild-medium heat

Laura Schultz

07/21/2021 01:55:18 PM

Delicious! On the advise of another reviewer I made the sauce at 1 1/2 times what was recommended except I didn’t increase the salt. I also increased the bacon to 9 slices (1 1/2 time). Thank you for the delicious recipe!

Hgr

11/10/2020 07:55:53 PM

Apple cider vinegar (doubled), chicken broth instead of water, and added celery. Sliced potatoes before boiling, of course. 10 star

Jean Severance Ney

12/07/2016 01:18:12 AM

Delicious, old fashioned German Potato Salad. I bake batches of bacon, then freeze the cooked strips. No bacon grease was available, so I just used 1/2 T butter to brown the onions. I ended up browning the flour mixture in the cooked onions, then added the vinegar and water to make a gravy. After draining the potatoes, let them sit over low heat for a bit to release the steam before adding the sauce. The potatoes will stay formed and not be as gummy.

Lisa

04/10/2018 01:49:02 PM

Made this dish for my sons high school basketball banquet, was so well received that by the time I went through the line it was already gone. Used redskin potatoes 5 lb. bag, sliced potatoes thick and boiled till partially cooked. Doubled the sauce ingredients, substituting apple cider vinegar, and brown sugar. Cooked in oven covered, one hour at 350.

NicoleE

04/16/2017 06:04:49 PM

Yum! I pressure cooked unpeeled potatoes then let them cool slightly before slicing. I added some fresh parsley for color. The only change I would make is less vinegar and/or more sugar. It was perfect for me but a little vinegary for most!

chiwoowa9

03/05/2019 05:24:45 AM

WAY too much flour. Next time I make this I am going to try a bit less than 1 tablespoon or maybe none at all-----defintely not two tablespoons. The "extra" flour made the salad a bit gluggy and slightly dissatisfying. Also: I wish the person sharing this recipe would specify in the ingredients list the weight of the potatoes or at least the size of the "9 potatoes." I am certain I'm not the only cook wondering just what size/type/amount of potatoes to use. And: I agree with earlier commenter who said a bit more vinegar would be better. I took her advice and added another two tablespoons (white wine vinegar) to my recipe. Other than the flour mishap and having to guess at true amount of potatoes-----this recipe is a keeper. Oh-----and I used veggie bacon. Delicious.

Donna Jeannine Heatherly

07/06/2025 10:13:21 PM

I used white wine and white vinegar. Easy on the sugar. Less sweet.

Sassy

06/09/2025 02:46:11 PM

A friend of mine brought this to a church pot luck years ago and I've been making it ever since. Probably my favorite potato salad.

Rebecca Polson

05/02/2025 11:23:03 PM

added more vinegar. dill.

Sue Egan Wyatt

04/01/2025 11:12:32 PM

This is the recipe that my mom and I used to make together. It makes a big pan full, but between the two of us, we'd finish it off in a couple of days - so delicious!! I use lots of bacon - pretty close to a whole pound - and it really adds a lot. Mom often used red potatoes, but I love the texture of russets. We also slice the onions in half and then slice the halves into very thin strings. They add a visual interest to the salad that way, and we found them tastier than chunks of onion. But no matter how you slice it, if you love potatoes and love sweet/sour, you will love this recipe! (It's almost as good cold as hot.)

Deborah Phillips

02/21/2025 01:19:00 AM

This one turned out flawless.

Bryan

01/26/2025 12:39:50 PM

Turned out great, ditto that red potatoes should be used.

Joy Dauterman

10/13/2024 06:11:23 PM

It was really good, but a little dry.

GrittyDove2513

08/25/2024 08:34:13 PM

Delicious

SilverLeek7665

08/21/2024 10:39:51 PM

It was delicious. Thank you for sharing it.

audio version

Cook Time: 10 minutes