German Potato Salad Recipe -
German Potato Salad Recipe
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German Potato Salad
This tasty German-style potato salad is served warm. See more
  • READY IN 55 mins

German Potato Salad

Recipe by  

"This is a really good hot potato salad that my mother used to make for us. You can vary the amount of vinegar and sugar to change the taste around."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    45 mins

    55 mins


  1. Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat.
  3. Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick.
  4. Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2003

I grew up eating german potato salad and this was excellent, however, I like to add more vinegar and more water as the potatoes love to soak up the liquid. Try heating up the leftovers in a skillet and you'll be in for a real taste treat!

Most Helpful Critical Review
Jul 23, 2003

I don't know what it is about warm potato salads, but they just don't do it for me. I guess growing up with the cold versions have ruined my taste for them any other way. I did like the sweet/sour combination but not enough to make this again. I definitely hope I can fine a German Potato Salad I enjoy because they have gotten lots of good reviews. Maybe one day I'll come across one that I do enjoy. Thanks anyway April.

Apr 11, 2007

This is the best recipe for Hot German Potato Salad I have found. It's absolutely delicious. I use twice as much bacon as called for and more vinegar/less water. I love the tang of the vinegar. Also, I use chopped sweet onion instead of green onions and add a little dry parsley for color. Thanks for sharing your recipe, April. I love it. Kaye

Aug 25, 2006

Good basic recipe. I had to change it a little bit, because when I got my green onions out, they had gone bad, so I used part of a sweet Walla-Walla onion instead, and sauteed it in the bacon grease after taking the bacon out. I also used white balsamic vinegar, which added a little more sweetness. I used 2 extra bacon slices too, but took out some of the grease. The dressing got really thick; not sure if it was supposed to or not, but it stuck to the potatoes this way which I thought was good. Since I didn't have the green onions I used about a TBS. of dried chives for color. I also used red unpeeled potatoes. Had this with grilled sausages on wheat rolls and fresh corn on the cob. Very good!

Oct 25, 2003

I fell in love with German Potato Salad when I was in high school and dated a guy who's mom was German. My mom and I now use this recipe. This is really more of a side dish than a salad. The vinegar gives it a nice tangy flavor. We add white, yellow or red onion rather than green. Just don't have green on hand usually. The onions and bacon give the salad a crispy texture. I much prefer this to American potato salad with the mayo.

Sep 20, 2008

This was quick, easy AND yummy! My husband loved it. I'll definitely put this one in my recipe box. Thanks so much for the recipe! By the way, red or Yukon gold potatoes hold their shape better than russets. And pour on the dressing while the potatoes are still warm. They'll absorb more flavoring that way.

Aug 24, 2003

I made this dish with new potatoes instead of russet potatoes and it worked really well. I think next time I would add more vinegar as April suggested.

Oct 29, 2005

YUMMMMMY! I used red potatoes, and chopped them before boiling, and did not peel them. This saved a lot of time. I didn't have green onions, so I used dried minced onion, I added them with the water and vinegar to give them a chance to soften. My husband loved it as well. We are adding this one to the recipe box.


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  • Calories
  • 328 kcal
  • 16%
  • Carbohydrates
  • 46.1 g
  • 15%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 5.1 g
  • 20%
  • Protein
  • 8 g
  • 16%
  • Sodium
  • 250 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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