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heartwarming german potato salad

Warm German Potato Salad

This authentic warm German potato salad features tender potatoes dressed in a tangy-sweet vinegar sauce infused with bacon drippings. Unlike mayo-based versions, this traditional dish delivers a perfect balance of smoky, savory flavors with just the right amount of crunch from fresh celery.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Course: Side Dish
Cuisine: German
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup sugar
  • 1/4 pound bacon cooked crispy and drained, reserve drippings
  • 1/2 cup celery finely chopped
  • 1/4 cup potato water reserved from boiling potatoes
  • 15 small potatoes waxy varieties like red or Yukon gold
  • 1 tablespoon flour
  • salt and pepper to taste
  • 1 medium onion finely chopped
  • 1/2 cup vinegar
  • hard-boiled eggs sliced, optional

Equipment

  • Large pot
  • Skillet
  • Mixing bowl

Method
 

  1. Boil the potatoes until tender but still firm enough to hold their shape. Reserve 1/4 cup of the potato cooking water.
  2. While potatoes are cooking, fry the bacon until crispy. Remove bacon and set aside, but keep the drippings in the pan.
  3. Add the chopped onion and celery to the bacon drippings. Sauté for about 1-2 minutes until slightly softened.
  4. Sprinkle the flour over the vegetables and stir to incorporate. Add the vinegar, reserved potato water, and sugar. Season with salt and pepper.
  5. Simmer the dressing mixture for 2-3 minutes until it thickens slightly.
  6. Slice the warm potatoes into bite-sized pieces and add them to the dressing. Gently toss to coat the potatoes evenly.
  7. Crumble the crispy bacon over the potato mixture and fold in gently. If using, add sliced hard-boiled eggs.
  8. Serve warm for the most authentic experience.

Notes

For best results, use waxy potatoes like red potatoes or Yukon golds as they hold their shape better than starchy varieties. This salad can be made ahead and gently reheated before serving. The flavors actually improve after a few hours as the potatoes absorb the dressing.
For a tangier version, try using apple cider vinegar instead of regular vinegar. Turkey bacon can be substituted for a lighter option, though traditional bacon provides the most authentic flavor.