This authentic German Potato Salad reminds me of my childhood! Served warm or cold, the simple combination of red potatoes, bacon, onion, and a sweet and tangy dressing creates the perfect potluck picnic dish or Oktoberfest side.
German food has always been one of my dad’s favorite cuisines (it’s probably that winning combination of beer + sausage!), so I vividly remember my parents’ regular trips to the German deli as a child. I can even conjure up the smell of the little shop, which was full of a variety of homemade German sausages, meats, salads, and sides.
They would stock up on Bratwurst, Weisswurst, Knockwurst, mustards, pickled red cabbage, cold cuts, and my favorite — German potato salad.
I never missed an opportunity to grab some European candy, either (Haribo Gold-Bears were a staple)!
Since Keith and the boys enjoy my 3-Ingredient Grilled Beer Brats each summer, I figured that it was high time that I complete the meal with a German potato salad.
There’s definitely no German deli anywhere near Madison County, so my only option was the homemade variety.
After some time spent playing and testing in the kitchen, I finally landed on this delicious recipe for a homemade German Potato Salad that instantly sends me back to family dinners at home.
What is the best kind of potato to use for German Potato Salad?
Red potatoes — all the way! You don’t have to bother with peeling them for this recipe, so the cubed potatoes just need 10 minutes in a pot of boiling, salted water before they’re ready for the salad bowl.
This is a low-maintenance dish that delivers maximum flavor!
Is the German Potato Salad meant to be eaten hot or cold?
Unlike a traditional Southern mayonnaise-based potato salad which must be served cold, the German potato salad is delicious cold, at room temperature, or warm. There’s no wrong way to enjoy the side dish, so it’s just a matter of your personal preference.
I tend to do a lot of cooking in advance (for convenience), so we often have the salad cold. That warm bacon-flavored dressing is heavenly, though!
With some grilled brats, a platter of big, warm, soft pretzels, a cold beer, and a bowl of this authentic German potato salad, your Oktoberfest meal will be complete!
My dad would be so proud…
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German Potato Salad
The simple combination of red potatoes, bacon, onion, and a sweet and tangy dressing makes this authentic German Potato Salad the perfect side dish!
- 8 medium red potatoes, cubed
- 1 stalk celery, diced
- 2 hard-boiled eggs, chopped
- 2 tablespoons fresh parsley, chopped
- 4 slices center-cut bacon
- 1 cup sugar
- ½ cup vinegar
- 2 tablespoons flour
- ¼ teaspoon dry mustard
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 onion, finely diced
- Bring a large pot of salted water to a boil. Place cubed potatoes in the boiling water and cook for about 10 minutes, or until tender when poked with a fork. Drain.
- Transfer boiled potatoes to a large bowl, and add celery, hard-boiled eggs, and parsley. Set aside.
- Meanwhile, fry bacon in a large skillet until crisp and brown. Remove bacon from the skillet, allow to cool, and then chop. Reserve bacon grease in the skillet.
- Add sugar, vinegar, flour, salt, pepper and onion to the skillet with the bacon grease. Cook, stirring, over medium-high heat until onion is tender and sauce has thickened (about 5-8 minutes).
- Add chopped bacon to the bowl with the potatoes. Pour sauce over potato mixture and toss to combine.
- Serve at room temperature, or refrigerate for a few hours before serving.
Cooking for a Smaller Family? Cut all of the ingredients in half to prepare just 4 cups of potato salad. The instructions remain the same.
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