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Hot German Potato Salad Recipe

German potato salad
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3.79 from 41 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.

Side Dish


About 3 1/2 pounds (1.6 kg)
Servings: 8 servings


Prep Time: 30 minutes


  • 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.
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works. 
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.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page


  • Cook. Hard cook the eggs according to this method. Peel and wash the potatoes. Boil a 2 quart (1.9 l) 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 (3.2 mm) thick, and slice the potatoes about ⅛ inch (3.2 mm) 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.


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