Warm German Potato Salad

SOUND BITE

I’m not German, though Greta is a German name. In 2007, I wore a really cute dirndl to Oktoberfest, plus I drive a German car and once adopted a dog that was part German shepherd. Therefore, I ’m pretty sure I’ve earned the right to call my inauthentic (but scrumptious!) version of warm potato salad “German,” ja?

Ingredients Tips Here

Warm German Potato Salad is a classic dish that stands apart from traditional mayo-based potato salads.

It’s tangy and slightly sweet, thanks to a delicious vinegar-based dressing infused with bacon drippings. Flecks of fresh herbs and green onions add even more flavor and freshness.

Because it’s so simple, the ingredients you choose can take it from good to great.

First, pick the right potatoes. I use mini red potatoes, cut in half—they hold their shape nicely and have just the right amount of creaminess. Plus, their pale red skin adds visual appeal to the salad. We eat with our eyes first!

Next up: bacon. Fry it up until crispy, and don’t even think about tossing that rendered bacon fat. It’s the secret sauce for making the warm, silky dressing.

For the vinegar, I use white balsamic—it’s smooth and slightly sweet. But if you want a more traditional, tangier bite, apple cider vinegar is the way to go.

Now let’s talk mustard. Not regular Dijon—grainy Dijon. Why? Those little mustard seeds add a pop of texture plus grainy Dijon is less intense than smooth Dijon.

Final tip? Toss it while warm. Those potatoes will drink up every drop of that savory, bacon-y, vinegary goodness.

This isn’t just potato salad, it’s potato salad with a bold German personality.

Lass es dir schmecken! Translation: Enjoy your meal.