Classic German Potato Salad
A simple vinegar based sauce with chopped onion is cooked in bacon drippings to make a classic warm German Potato Salad.
This old fashioned German potato recipe can be served with diced red potatoes or Yukon Gold potatoes to make a side dish that is often the first to disappear at a potluck.
This is one of my husband’s favorite German recipes. He loves enjoying this flavorful potato salad with the slightly bitter Smoked Sausage and Sauerkraut or Pork and Sauerkraut.
An Old Fashioned Recipe
Using several church cookbooks and even an Ellis Island cookbook with authentic immigrant recipes, we tested five common variations of hot German Potato Salad. This base option with the fewest ingredients and easiest preparation method was voted the best version.
We learned that the type of vinegar used will really change the flavor and there are many add in options to suit personal preferences like hard boiled eggs, softened celery, green onions, pork sausage or frankfurters and mayonnaise.
The main thing that makes it German potato salad, is the dressing made with vinegar and bacon drippings. A variety of other simple ingredients are added to create unique flavors.
Adding egg makes the bacon stand out a little more while making the entire dish have more protein and more filling. Using a little mayonnaise creates a creamy texture that’s more similar to our Farmhouse Potato Salad.
Ingredients And Substitutions:
- Potatoes – we tested red potatoes and Yukon gold and they both work fine. Peeled or unpeeled also did not have a significant impact as long as the pieces were cut small (to allow coating with the sauce).
- Bacon – regular bacon works best. Six slices is about half a pound which compliments six cups of potatoes very well. If you want to fry the whole pack that’s fine – the more bacon drippings the better in the sauce.
- Vinegar – this is a prominent flavor that can over power if too much is used. White vinegar is the most common, basic type. Apple cider or red wine vinegar can give a seasonal flavor or suit personal preference, but use in moderation.
- Onion – a large onion or one cup chopped works fine. We like sweet onion, but yellow and white work too.
- Celery Seed – adds a gentle celery undertone. If you prefer to use celery chop finely and cook in the bacon grease at the same time you cook the onions.
- Salt and Pepper – salt is needed to flavor the bland potatoes, but pepper is optional.
Add-Ins and Variations:
Our basic recipe is easy to personalize.
- Sugar – tastes sweet and makes you crave more, but isn’t as traditional or satisfying. Easy to dissolve in the vinegar.
- Flour – can help thicken the sauce, but is a hassle and we determined by testing that it is not necessary. Water typically needs added to give the sauce more time to boil and cook out the flour flavor as it thickens.
- Hot Dogs aka Frankfurters, Smoked Sausage, Sausage Links, etc. – adding more substantial protein than bacon enhance the potatoes more to become a main dish.
- Celery, Green Peppers and other firm vegetables – chop finely and soften along with the onion in bacon grease.
- Boiled Eggs – a popular option that did not noticeably change the flavor when chopped finely and used in moderation which is 1 egg per 3 cups of potatoes.
- Dry Mustard – easy to add with other spices, 1 teaspoon makes a minor change to flavor.
How To Make German Potato Salad
Layout all ingredients and supplies before starting to cook.
Cooking The Potatoes
Start by slicing the potatoes and then cut each slice into smaller than bite squares that are evenly sized so that they cook evenly.
Boil water and chop potatoes into smaller than bite size pieces. Spoon into boiling water gently to prevent splashing.
Boil for 12 minutes. Take care not to cook until mushy and mashed potato consistency.
The potatoes should not fall off the fork as they need to be tender but not super soft.
We use a Spider Strainer to remove the potatoes from the pan and help keep the shape of the cubes.
Preparing The Sauce
Frying bacon in a skillet and utilizing all of the grease is an absolute requirement to make old fashioned German potato salad.
Fry bacon until cooked but NOT black or burnt. Keep all drippings in the skillet. Set bacon aside on a paper towel lined plate. Once cool chop or crumble the bacon.
Add chopped onion to the skillet set to medium heat. Cover and cook for a few minutes until tender. Stir a couple times to coat well in bacon drippings.
Sprinkle the seasonings over the onion and stir well.
Add the vinegar and heat until the mixture boils. Allow to boil for up to a minute, but watch closely as it can burn quickly.
Pour over warm, cooked potatoes and stir well to coat them.
Reheating Instructions
Our easy German Potato Salad reheats well in a large crock pot on low in 1 to 2 hours. Allowing the salad to set out of the refrigerator for 30 minutes will knock the chill off and decreases the temperature swing necessary to reach a warm or hot serving temperature.
If you plan to reheat do not use mayonnaise or green onion. We also prefer to add boiled eggs to the warmed dish if using as opposed to reheating.
Mushy, overcooked potatoes do not reheat well. Focus on cooking potatoes until JUST tender and remove promptly from boiling water for best results.
More Delicious Potato Recipes
- Loaded Baked Potato Chicken Casserole
- Hamburger Potato Carrot Casserole
- Potato Soup with Hash Browns
- Loaded Baked Potato Bar
- Kielbasa and Potatoes Recipe
- Sheet Pan Kielbasa, Peppers, Onions & Potatoes
German Potato Salad
Ingredients
- 6 cups gold potatoes
- 6 slices bacon
- 1 cup onion chopped
- 2/3 cup white vinegar
- 1 teaspoon celery seed
- 2 teaspoons salt
- 1/2 teaspoon black pepper optional
Instructions
- Wash, slice and cube gold potatoes (no need to peel) into smaller than bite sized pieces. Bring a pot of water to a boil. Add small cubes of potatoes and cook for 12 minutes. The potatoes will be just barely tender and should NOT fall off of a fork.6 cups gold potatoes
- In a large skillet cook bacon. Remove bacon from skillet before it crumbles or becomes burnt. Keep the drippings in the skillet.6 slices bacon
- Turn skillet down to medium heat and add chopped onion to the bacon grease. Cook and stir and until tender.1 cup onion
- Season with celery seed, salt and black pepper if desired. Stir well.1 teaspoon celery seed, 2 teaspoons salt, 1/2 teaspoon black pepper
- Add vinegar and bring to a boil. This only takes 1 or 2 minutes. Stir well and pour over cooked potatoes.2/3 cup white vinegar
- Stir sauce into the potatoes and sprinkled chopped bacon on top. Serve warm.
Did you make this recipe?
Follow PlowingThroughLife on Instagram and Pinterest for more! And don’t forget to leave your thoughts below.
Rate This Recipe Pin This Recipe
