Oma’s German Potato Salad is a cozy and flavorful side dish that combines tender potatoes, crispy bacon, and a bright, tangy dressing. It is often found on Oktoberfest tables but is equally welcome at family dinners or backyard gatherings. I grew up eating this dish, and when served warm, it’s hearty, satisfying, and full of layers of flavor.
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This is an amazing potato recipe. It’s easy and transforms humble spuds into something truly outstanding. I love serving this dish with just about anything. Just don’t put gravy on these taters! With a sweet and tangy dressing, plenty of bacon and onion, it’s a show stopping side that might just steal the show!
History
Warm German potato salad traces its roots to southern Germany, where vinegar-based dressings were preferred over creamy mayonnaise, making it ideal for serving warm. German immigrants brought the recipe to the United States in the mid-19th century, and it became especially popular in communities across the Midwest. Historical references place its appearance in American cookbooks around the 1850s, where it was adapted with locally available ingredients while retaining its signature tangy-sweet flavor profile.
Ingredients
- Yukon Gold – You can also use red potatoes. The red skin adds color to the dish.
- Salt
- Bacon – Regular cut bacon is fine. There’s no need to use thick-cut bacon, and don’t use flavored bacon.
- Red onion – You want about 1 cup tightly packed sliced red onion. Don’t worry, the astringent bite cooks out.
- Apple cider vinegar – Apple cider is key to this recipe. You could sub regular white vinegar, but it won’t have quite the same flavor.
- Vegetable broth – Or chicken broth. I cook with low or no-sodium-added broth to control the salt.
- Grainy German mustard – Or any whole grain mustard. The idea is you want to see the grains of mustard.
- White sugar – You can add more to adjust to your liking, but start with a smaller amount.
- Ground black pepper
- Fresh parsley – I find parsley essential in this recipe not just for color but for the pop of fresh flavor.
How To Make Warm German Potato Salad
Scroll down for the full recipe card with exact measurements and printable instructions.
Steam the potatoes in a multi-cooker with a steamer insert until just tender. This method keeps the slices intact and makes draining quick and easy. Remove the basket once done and set the potatoes aside.
In a enameled cast-iron braiser, cook the bacon until crispy. I love this pan for recipes like this because the wide, shallow surface browns food evenly and lets the bacon render perfectly without crowding. Transfer the bacon to a plate while keeping the rendered fat in the pan. Add the onion to the bacon fat and cook until softened. Stir in the vinegar, broth, mustard, sugar, and pepper using a silicone-coated flat whisk to blend everything smoothly. Allow the mixture to simmer for a couple of minutes so the flavors come together.
Place the potatoes back into the pan and gently toss them in the dressing. A heat-resistant silicone fish spatula is ideal for folding them without breaking the pieces. Warm the potatoes through so they can soak up the dressing.
Return the bacon to the pan, adjust the seasoning if needed, and transfer everything to a shallow serving dish with a warming stand so the salad stays warm at the table. Garnish with parsley just before serving.
Chef Jenn’s Tips
- Avoid overcooking the potatoes, as they should hold their shape.
- Make the dressing while the potatoes cook so everything comes together hot.
- A small garlic clove or red pepper flakes can be added for more flavor.
Serving Suggestions
This salad pairs beautifully with bratwurst, grilled meats, or roast chicken. For an authentic German-style meal, serve it alongside pretzels, sauerkraut, and beer.
Storage
Refrigerate leftovers in an airtight container for up to three days. Reheat gently in a skillet with a splash of broth or microwave until warmed through.
Oma’s German Potato Salad
Equipment
Ingredients
- 2 pounds Yukon Gold scrubbed and cut into ½ inch slices
- 1 tablespoon salt
- 6 slices bacon chopped
- 1 small red onion thinly sliced
- 1/4 cup apple cider vinegar
- 1/4 cup vegetable broth or chicken broth
- 1 tablespoon grainy German mustard
- 1 ½ tablespoon white sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley chopped for garnish
Instructions
- Steam potatoes in a stock pot or multi-cooker with a basket until fork-tender, then set aside.
- In a skillet, cook bacon until crisp. Remove the bacon and keep the drippings in the pan.
- Add onion and cook until softened. Turn off heat.
- Whisk in vinegar, broth, mustard, sugar, and pepper. Simmer briefly.
- Return potatoes to the pan and fold gently with a silicone spatula.
- Stir in bacon, season as needed, garnish with parsley, and serve warm.
Notes
Chef Jenn’s Tips
- Avoid overcooking the potatoes, as they should hold their shape.
- Make the dressing while the potatoes cook so everything comes together hot.
- A small garlic clove or red pepper flakes can be added for more flavor.