Tasty Warm German Potato Salad Recipe

Last Updated on October 27, 2026

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

I’ve made this dish often lately, and I have tweaked my original recipe to make the salad as good as possible. Let me show you how I make it.

“This recipe is perfect! I made it just like it’s written, and everyone loved it. Thanks, Joe!” _Katy

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 making this recipe several times lately, I’ve found that adding 1 teaspoon of granulated sugar and 2 additional tablespoons of bacon fat makes the salad taste a little better.

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 tender enough to pierce with a fork, about 10 to 13 minutes. Drain the potatoes through a sieve, return them to the pot, and set aside.

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

Then stir in the flour, sugar, celery seed, salt, and pepper, and mix until the sugar dissolves.

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

Place the potatoes and bacon bits in a large bowl, then pour the skillet contents 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.

1. Brats or burgers 
2. Polish sausage or Potato sausage
3. Pork Schnitzel or Breaded Pork Tenderloin
4. Barbecued chicken, pork, or beef
5. Rotisserie chicken
6. I reheat leftovers and have it for breakfast with a fried egg.

Complimentary side dishes could be:

1. Saurkraut or cooked cabbage
2. Baked beans
3. Sweet corn
4. Crusty bread

Storing Leftovers

Store leftover potato salad in the refrigerator for 4 to 5 days.

You can also freeze the leftovers. Once the salad has completely cooled, place it into an airtight 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 you need a tasty side dish.

German Potato Salad Recipe

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. 

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 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 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

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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

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

Nutrition

Calories: 250kcal