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Hot German Potato Salad Recipe


German potato salad
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3.71 from 34 votes
German potato salad is sweet and sour, spicy, savory, rich, meaty, and warm all the way down. It's perfect for Oktoberfest parties and those chilly fall tailgates.

Course: Dinner, Lunch, Salad, Side Dish, Vegetable
Cuisine: American, German
Difficulty: Easy

Makes:

About 3 1/2 pounds
Servings: 8 servings

Takes:

Prep Time: 30 minutes

Ingredients

  • 3 pounds starchy potatoes
  • 3 eggs
  • 6 slices bacon
  • 1 large onion
  • 2 tablespoons all-purpose flour
  • 1 teaspoon celery seed
  • ½ teaspoon mustard seed
  • ¼ teaspoon ground black pepper
  • 2 teaspoons  Morton coarse kosher salt  (read more about the science of salt here)
  • ½ cup distilled vinegar
  • 1 cup water or chicken broth
  • 2 teaspoons sugar
  • 1 teaspoon paprika for garnish
  • 3 tablespoons fresh parsley or chives or scallion tops for garnish
About the potatoes. You'll want to get uniform bite size slices or cubes and you'll want the potatoes to finish cooking about the same time, so choose potatoes that are about the same size.
Optional. You can substitute leftover rib meat or pulled pork for the bacon. If you do, use the bacon fat you have in the fridge (you do have bacon fat in the fridge, don't you?). Duck fat, goose fat, or butter will work fine.
Optional. Sometimes when I am feeling bold, I add a tablespoon of chopped fresh rosemary.
Optional. Add 2 tablespoons prepared brown mustard when you add the vinegar and water.
Optional. Some folks serve German Potato Salad with bratwurst or other sausages, even hot dogs, on top. Another option is to slice cooked sausages and add them to the sauce when you add the potatoes. For this recipe, use 2 hot dog sized sausages.

Method

  • Cook. Hard cook the eggs according to this method. Peel and wash the potatoes. Boil a 2 quart pot of water. Add the potatoes. When a knife can be inserted to the center easily, remove them, drain them in a colander, and set them aside.
  • Cook the bacon in a skillet over a medium heat or under the broiler until it is crisp. Crumble it and set it aside. Discard all but about 3 tablespoons of the fat.
  • Coarsely chop the onion, then sauté it in the drippings over medium heat until they are translucent. While they are cooking, peel the eggs and slice them, perhaps ⅛ inch thick, and slice the potatoes about ¼ inch thick. Some folks like the potatoes cubed. If you are among them, don't let me talk you out of it. Just keep things bite sized. Set them aside for a few minutes. When the onions are soft and translucent, add the flour, celery seed, mustard seed, pepper, and salt, and cook and stir for about 3 minutes. Add the vinegar, water or broth, and sugar, and stir until it begins to thicken. Add the bacon, eggs, and potatoes. Stir gently to coat everything with the sauce, trying not to break the potatoes and egg yolks too much.
  • Serve. Garnish with the greens and a sprinkle of paprika for color. Serve warm.

Nutrition

Calories: 292kcal | Carbohydrates: 35g | Protein: 10g | Fat: 13g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 796mg | Potassium: 823mg | Fiber: 3g | Sugar: 3g | Vitamin A: 247IU | Vitamin C: 14mg | Calcium: 46mg | Iron: 2mg