This hot German potato salad with bacon is everything the creamy version isn’t. It’s warm, tangy, and tossed in a savory bacon vinaigrette that soaks right into the potatoes for so much flavor in every bite.

Close up of hot German potato salad with bacon in a white bowl.

Hot German Potato Salad (Kartoffelsalat)

When you’re looking for something a little lighter than the classic potato salad but with just as much flavor as a loaded potato salad, this hot German potato salad with bacon is the one!

Unlike American versions with creamy mayo dressing and hard-boiled eggs, German potato salad (or Kartoffelsalat) skips the mayo entirely. Instead, slices of warm red potatoes, crispy bacon, and sauteed onion are tossed in a tangy, herbaceous bacon vinaigrette.

Because the potatoes go in warm, they soak up every bit of that flavor. Serve it alongside all your potluck, BBQ, or simple everday meals.

XO - Jamielyn

Ingredient Notes

Ingredients for hot German potato salad with bacon laid out on a counter, including red potatoes, bacon, onion, garlic, parsley, mustard, and vinegar.

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Find the full printable recipe with specific measurements below.

  • Small red potatoes: Leave them peeled until after they’re cooked. Even then, I keep the skin on.
  • Chicken broth: The base of the warm dressing. It adds savory depth and helps the dressing coat the potatoes without being greasy. Vegetable broth works as a swap.
  • White vinegar: Brings that signature tangy bite. Apple cider vinegar or white wine vinegar can be used if that’s what you have on hand.
  • Granulated sugar: Just a touch to balance the vinegar so the dressing isn’t too sharp.
  • Dijon mustard: Adds a little kick and helps emulsify the dressing. Whole grain mustard or German mustard work beautifully too.
  • Bacon: The star of the show. I usually do bacon in the oven, but for this recipe we’re using the skillet so we can save that flavorful bacon grease for the dressing.
  • Red onion: Adds a little sharpness and color. A yellow or sweet onion works just as well if that’s what you have.
  • Garlic: Fresh minced garlic gives the dressing way more flavor than the jarred kind, but use what you’ve got.
  • Italian parsley: Also called flat-leaf parsley. Fresh dill or chives are a nice swap or addition.
  • Salt and pepper: To season at the end, after tasting.
  • Fresh chives: Optional, for sprinkling on top before serving.

How to Make German Potato Salad

Add potatoes to a large pot and cover with water. Boil until fork tender. Drain them and allow them to cool until just cool to the touch (it will still be quite warm).

Red potatoes boiling in a pot of water.

In a large skillet, fry the bacon until crispy, and use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave the grease in the pan.

Crispy bacon pieces sauteed in a skillet.

Saute the onion in the grease over medium heat for 5 minutes. Add garlic to cook for 30 seconds, then add the combined broth, vinegar, sugar, and mustard. Deglaze bottom of pan and bring to a boil.

Chopped onion sauteed in bacon grease in a large skillet.

Once it has evaporated by half, remove the skillet from the heat and add the sliced potatoes, bacon, and parsley. Toss to coat and season with salt and pepper. Top with chives and serve warm!

Sliced potatoes, bacon, parsley, and onion tossed together in a skillet.

Recipe Tips

  • Once the potatoes are cool enough to touch, cut them into slices or chunks. Skin on or off, it’s up to you.
  • Deglaze the bottom of the pan. Removing those bottom bits will add tons of flavor to the hot potato salad.
  • If you don’t have fresh parsley, use whatever fresh herbs you do have. Dill is always a good alternative. The same goes for red onions, if you don’t have them, go ahead and use a yellow onion instead.
  • Swap the red potatoes for russets, Yukon gold potatoes, or baby potatoes.
  • Use up your leftovers. Make this with leftover roasted red potatoes for a quick shortcut recipe with crisp textures.

What to Serve with Hot German Potato Salad

This hot German potato salad pairs beautifully with just about any meat-forward main, especially anything off the grill or out of the oven. It’s a natural fit alongside oven roasted chicken, baked ham, bratwurst, or pork chops, since the tangy vinegar dressing cuts right through richer proteins.

For summer cookouts, serve it next to grilled chicken, burgers, or hot dogs as a fun alternative to the usual creamy potato salad

Hot German potato salad with bacon in a bowl, garnished with chives.

More salad recipes to try include Caprese salad, Greek salad and broccoli bacon salad.

More Potato Recipes

Hot German potato salad with bacon in a bowl, garnished with chives

Hot German Potato Salad Recipe

5 from 6 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 people
Make this warm German potato salad with crisp bacon and sauteed onions tossed in a zesty dressing the next time you need a fun and flavorful potato side dish!
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Ingredients 

  • 2 pounds small red potatoes
  • ¼ cup chicken broth
  • 3 Tablespoons white vinegar
  • 1 ½ teaspoons granulated sugar
  • 1 teaspoon dijon mustard
  • 12 ounces bacon , cut into small pieces
  • ½ red or yellow onion , chopped
  • 3 cloves garlic , minced
  • 2 Tablespoons Italian parsley , chopped
  • salt and pepper

For serving: chopped fresh chives

Instructions

  • Boil potatoes, unpeeled, until a fork can easily pierce them, drain, and allow to cool for a few minutes. They should be cool enough to handle, but still very warm.
  • Meanwhile, in a small mixing bowl, whisk together broth, vinegar, sugar and mustard. Set aside
  • Fry bacon in a large skillet over medium-high heat until crispy. Remove bacon from pan and transfer to a plate lined with a paper towel, but leave grease in pan.
  • Add onion to bacon grease and sauté over medium heat for 5 minutes.
  • Meanwhile, cut the potatoes into small chunks or slices. You can remove the skins from the potatoes with a knife or leave them on.
  • Add garlic to pan and cook another 30 seconds. Add broth mixture and let it come to a boil. Scrape up any browned bits from the bottom of the pan and let it cook for 1-2 minutes, or until its evaporated by half.
  • Remove skillet from the heat and add the potatoes, bacon and parsley. Toss to coat. Season with salt and pepper, as needed.
  • Serve warm in a serving bowl or directly from skillet to keep the salad warm longer. Top with chives, if desired.

Last step: Please leave a comment and rating after you make the recipe.

Notes

  • To store: Although it is meant to be served warm, it can also be served cold. It will keep for about 3-5 days if stored in an airtight container in the fridge.
 
Recipe from: Salt & Lavender Everyday Essentials Cookbook

Nutrition

Calories: 369kcal, Carbohydrates: 31g, Protein: 11g, Fat: 23g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 38mg, Sodium: 432mg, Potassium: 792mg, Fiber: 4g, Sugar: 3g, Vitamin A: 138IU, Vitamin C: 33mg, Calcium: 31mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.