Last Updated on March 25, 2026

Warm, homemade German Potato Salad is a comforting side dish that you will love. It is a sweet and sour potato salad made with apple cider vinegar and brown sugar, combined with bacon bits to take the flavor to the next level.

It is a dish that I have made frequently lately, and I have tweaked my original recipe to make the salad the best it can be. Let me show you how I make it.

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Ingredients Needed For The German Potato Salad

Non-starchy potatoes – Either red or gold varieties work best.
Bacon – I prefer thick-cut bacon
Onion
AP flour
Light brown sugar
White granulated sugar
Apple cider vinegar
Tap water
Celery seeds
Salt and pepper
Bacon grease – Like BaconUp rendered bacon fat

After having made this recipe several times lately, I have discovered that adding a teaspoon of granulated sugar and 2 additional tablespoons of bacon fat makes the salad just a little bit better tasting.

How to Make German Potato Salad

Fry the bacon in a large skillet until it is crispy. Then remove the bacon strips and set aside, leaving all the rendered fat in the skillet. Once the bacon has cooled, chop the strips into small bits.

Chop the potatoes into bite-sized pieces and boil them in a large pot until they are tender enough to be pierced with a fork, which should take 10 to 13 minutes. Drain the potatoes through a sieve and return them to the pot, and set aside.

Add 2 tablespoons of bacon fat to the skillet, add the chopped onion, and cook over medium-low heat until tender. This should take 4 to 5 minutes.

Then, stir in the flour, sugar, celery seed, salt, and pepper, and mix until the sugars are dissolved.

Now add the vinegar and water and raise the heat and bring to a boil. The flour will thicken the saucy mixture.

Place the potatoes and bacon bits into a large bowl then pour the contents of the skillet into the bowl.

Use a stiff spatula or a spoon to mix the sauce with the potatoes and bacon. Taste the salad and add a little more salt if desired. Serve the salad warm.

Serving Suggestions

This hearty salad is great with a variety of meats.

Brats or burgers
Polish sausage or Potato sausage
Pork Schnitzel or Breaded Pork Tenderloin
Barbequed chicken, pork, or beef
Rotisserie chicken
I reheat leftovers and have it for breakfast with a fried egg.

Complimentary side dishes could be:

Saurkraut or cooked cabbage
Baked beans
Sweet corn
Crusty bread

Storing Leftovers

Leftover potato salad can be stored in the refrigerator for 4 to 5 days.

You can also freeze the leftovers. Once the salad has completely cooled, place it into an air-tight container and freeze for up to 3 months.

This simple German Potato Salad Recipe is a real flavor bomb and quite easy to make. Give it a try. It is perfect for picnics, potlucks, Oktoberfest, or anytime a tasty side dish is needed.

A plate of German Potato Salad with a bratwurst on a bun.

German Potato Salad Recipe

5 from 2 votes

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Course: Potato side dish

Cuisine: German

Keyword: German potato salad recipe, warm German potato salad

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Calories: 250kcal

Author: Joe Boyle

Ingredients

2 1/4 lbs. Red or gold variety potatoes peeled or unpeeled
6 slices Thick cut bacon
1 medium Yellow onion, chopped
2 tbsp. AP flour
2 tbsp. Light brown sugar
1 1/2 tsp. Kosher salt
1/2 tsp. Celery seeds
1/4 tsp. Black pepper
3/4 cup Water
1/3 cup Apple cider vinegar
1 tsp Granulated sugar
2 tbsp Bacon grease, like BaconUp

Instructions

Fry the bacon strips in a large skillet over medium heat until crisp. Remove them from the skillet to a cutting board. Once cooled, chop into small pieces. Leave the rendered bacon fat in the skillet.
Cut the potatoes into bite-sized pieces and boil them in a large pot until fork-tender. Drain them with a sieve, then place them back in the pot and cover to keep warm.
Using the same skillet as the bacon, add 2 additional tablespoons of bacon fat, and add the chopped onion and fry on medium-low heat until softened, 4 or 5 minutes.
Next, stir in the flour, both brown and white sugar, celery seeds, salt, and pepper, and cook until the sugars are dissolved.
Add the water and vinegar to the skillet, raise the stove temperature, and bring to a boil. Cook until the sauce has thickened, then remove from the heat.
Place the potatoes and bacon bits into a large bowl and add the sauce. Stir until all the potatoes are evenly coated. Serve the potaato salad warm.

Notes

The potatoes can be peeled or unpeeled. It is your preference.
Store leftovers covered in your refrigerator for up to 5 days.
Leftovers can also be frozen in an air-tight container for up to 3 months.
Garnish with chopped parsley if desired.

Nutrition