German Potato Salad Recipe

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A German potato salad recipe offers both new flavors and a new temperature since German potato salad is most often served warm.

German potato salad recipe

We sometimes want something other than our regular potato salad recipe. 

As is the case with all potato salad recipes, German potato salad recipes come with lots of variations. Here are a couple of our favorites and a place on the page to add to the list! And I hope you will. Let others know your best recipe for German potato salad.

German Potato Salad


  • 3 1/2 pounds Red or Yukon gold potatoes
  • 3/4 cup canola oil
  • 1/2 cup vinegar
  • 2 teaspoons sugar
  • 1 medium red onion, thinly sliced
  • 1 teaspoon salt, or to taste
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup chopped parsley 
  • 1 teaspoon paprika


Place potatoes in a large pot of salted water over medium-high heat. Bring to a boil and cook until fork-tender, 25 to 35 minutes. Drain potatoes and peel while they are as hot as you can handle. Cut one-third of them into 1/2-inch-thick slices directly into a large resealable food storage container. Drizzle one-third of the oil over them, then one-third of the vinegar. Top the potatoes with one-third each of the onions, salt, pepper and parsley, in that order. Repeat the process twice. Sprinkle the salad with the paprika.

Cool to room temperature, then cover and refrigerate overnight or longer.

Turn the container over several times to allow the potatoes to absorb the juices. Before serving, bring the potato salad to room temperature.

Serves 8 

Hot German Potato Salad Recipe


  • 2 pounds new potatoes
  • 1/3 cup plus 2 T white wine vinegar
  • 8 thick slices of bacon, chopped
  • Vegetable oil
  • 1 large red onion, chopped
  • 4 stalks of celery, chopped
  • 1/4 cup of water
  • 1 1/2 T sugar
  • 1 t dry mustard
  • 2 T Dijon mustard
  • 1 T chopped dill


Place the potatoes in a large cooking pot with enough salted water to cover them. Bring to a a boil, reduce heat and simmer until tender, about 25-30 minutes. Drain and cool slightly. Peel the potatoes while they are still warm; slice them about 1/2 inch thick. Sprinkle the sliced potatoes with 2 tablespoons of vinegar, cover and keep warm.

In a heavy skillet or microwave cook the bacon until crisp; drain on paper towels. Pour bacon fat into a measuring cup and add enough vegetable oil to total 1/4 cup of fat. Pour the fat into a skillet over medium heat. Add the onion and celery and cook for 1 minute, stirring.

Combine the remaining 1/3 cup of vinegar, the water, sugar, and dry mustard. Add to skillet with the onion and celery. Bring to a simmer over high heat, then stir in the Dijon mustard.

Pour over the hot potatoes, add the dill and reserved bacon and mix well. Season to taste with salt and pepper. Let stand for 5 minutes before serving to allow flavors to blend.

Serves 6 

More German Potato Recipes

German potato salad recipe

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Related Links:

Classic Potato Salads

Best Potato Salad Recipes

Best Potato Salad Ever

Amish Potato Salad

Recipe For Potato Salad

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