Warm German Potato Salad: The Ultimate Side Dish

PUBLISHED ON: 05.13.2025

At our most recent Women Who Wine gathering, we always enjoy welcoming back our favorite wine friend Louis from Market Square, to lead us for the evening of wine tasting.

This time, the focus was on German wines, crisp Rieslings, and a food-friendly Pinot Noir (spätburgunder, if you are feeling fancy).
After sipping and swirling, we sat down to a casual German-themed meal to pair with our wines. Our menu featured classic Sauerbraten, sweet-and-sour red cabbage with apples, and the dish that sparked today’s blog post German potato salad.

We loved the warm, savory potatoes tossed in a tangy vinegar dressing infused with bacon drippings. I could not help but think about the American version we are all familiar with the classic mayonnaise-based potato salad. You know the creamy, often loaded with chopped eggs, celery, mustard, relish and a sprinkle of paprika. But how do the two stack up?

German potato salad, or Kartoffelsalat, is typically served warm and features a vinegar-based dressing with a bit of rendered bacon fat, and crispy bacon.  The flavor is a savory sweet, tangy and smoky salad that feels hearty. The warm dressing soaks into the potatoes, making them tender and flavorful. It’s the kind of dish that holds its own next to rich meats like  Sauerbraten and pairs well with dry German Rieslings or Spätburgunder (Pinot Noir).

American potato salad is the cool creamy cousin. Perfect for summer picnics or barbecues. Its richness pairs best with lighter fare like grilled chicken, hot dogs, or pulled pork and a cold, citrusy white wine like Sauvignon Blanc or a crisp rosé.

Which one is better?

Comes down to taste and occasion. But here are a few of my thoughts:
• German potato salad is ideal for cooler weather meals, and anyone who loves bold, savory-sour flavors. It brings a bit more complexity and depth, especially when served warm.
• American potato salad shines in warm weather, casual gatherings, and potlucks. It’s creamy comfort food that’s nostalgic for many.
For me, the German version wins. Bacon, vinegar, and warm potatoes? That’s a flavor trio worth celebrating.
Whether you lean creamy or vinegary, both styles of potato salad deserve a place at your table. But next time you’re sipping German wine or hosting a themed dinner, consider giving German potato salad a starring role. It’s easy to make, and flavorful.

 

Warm German Potato Salad
Serves 6

Ingredients:
3 cups diced red potatoes, cooked
4-6 slices bacon
1/4 cup white vinegar
2 Tablespoons water
2 Tablespoons sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
2 Tablespoons fresh parsley, chopped

Directions:
Place potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, set aside to cool.

Place the bacon in a large deep skillet over medium-high heat. Cook until browned and crisp. Remove and set aside.

Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add potatoes and parsley. Crumble half the bacon into the mix. Heat through, transfer to a serving dish. Crumble the remaining bacon over the top and serve warm.

  • Oh yes. Much too long since I have eaten this. Looking forward to trying your recipe. Danke schön! Susan

  • Yum. My mother used to make it like this. She’d also drizzle olive oil over hot potatoes so they would be moist. Great tip!

  • Thanks Velva, hadn’t thought of that dish in a while, but 24/7 on the Pinot Noir.. Also reminds me of step 1 of Shrimp and grits!. Love and hugs!

  • Looks comforting and so moreish with bacon!

  • Great salad and I love the sound of your Women Who Wine group.

  • This looks wonderful, Velva. When I was a kid, my mom loved German potato salad and I would have none of it. Now, I much prefer it to the mayo-based salads. (And I might add that in the summer, chilled, you still get the flavor but it can “sit out” better in summer heat so it’s great to take to a picnic and not worry about leaving with food poisoning!). But warm, yum. I don’t have a good recipe as such — I just wing it so now I finally have a “real one.” Thanks!

  • My preference is always the vinegar-based salads, mayo, particularly in summer, is just too heavy for my taste. I love the contrast of the tangy vinegar and rich bacon.

  • My mother used to make German potato salad quite often. As a young child, I didn’t like it because of the vinegar but, as I grew older, it became my favorite of the two potato salad. Thanks for your recipe, as my mother‘s recipe never showed up after she died.

  • yes i think there’s a time and a place for both types. I like ’em both! But I do favour the German version a wee bit more.
    sherry (sherryspickings)

  • For cooler weather, and evening meals, I much prefer the warm version 🙂

  • Oh this sounds like a delicious side dish, and the opportunity to do a wine tasting with it? Sign me up! (Is there such a thing as a bourbon pairing with German Potato Salad? If not, can we create that?? Haha!)

  • Such a great read—and now I’m seriously craving warm German potato salad! I completely agree, the combo of smoky bacon, tangy vinegar, and tender potatoes just hits differently, especially paired with a good Riesling

  • I’m not a big fan of American-style potato salads loaded with a lot of mayo dressing, so this recipe sounds perfect to me. Interesting cooking method with vinegar though. Does it have a very strong vinegar flavour – or it settles a bit when cooking down?;

  • Sounds fabulous. I have made that potato salad and it wonderful.

  • Great one! Haven’t had it for years! Thank you for the recipe!

  • I saw your picture for potato salad without cream and I had to stop by. I love the flavors of vinegar, potatoes, and bacon – And this salad delivers all three! Wow!

  • I love this kind of potato salad, much more than the usual mayo style no matter what the weather.

Leave a Reply

Your email address will not be published. Required fields are marked *

You cannot copy content of this page