This Warm German Potato Salad recipe is perfect for Oktoberfest or and cold day where you need a delicious warm side dish.
It’s so good I can hardly contain myself. Realistically, just about anything that involves bacon is going to be good. You know it and I know it, so just go ahead and plan to make this hot German potato salad.
Here’s a fun idea I have for you:
Are you listening?
Okay, good. You should host an Oktoberfest themed dinner party. No joke, it will be amazing.
Make this German potato salad, make this Bavarian Lentil Soup, make homemade pretzels, and definitely make easy slow cooker fondue.
Watch this youtube video so you can learn to make our Homemade German Spaetzle recipe for your party as well.
Just like that, you have big plans for this weekend!
You should also probably pick up some German-style beer. We all know that’s what Oktoberfest is really about.
Now that I’ve convinced you to host a party, could you please invite me?
I’ll let you in on a little secret:
Sometimes food bloggers like to be fed.
Even better if someone else does the dishes!
More German Potato Recipes to Try
Warm German Potato Salad Recipe
Ingredients
- 2 pounds red potatoes - washed and sliced 1/4" thick
- 1/2 pound bacon - chopped
- 1 medium yellow onion - vertically sliced
- 2 Tablespoons whole grain or dijon mustard
- 6 Tablespoons apple cider vinegar
- 1/4 teaspoon freshly ground black pepper
- 2 scallions - chopped
Instructions
- Bring a pot of water to a boil over medium-high heat. Add the sliced potatoes and cook 10-15 minutes, or just until fork tender. Drain and set aside in a large bowl.
- In a medium skillet, cook bacon over medium heat until crisp. Remove from the pan with a slotted spoon and reserve 2 Tablespoons of the bacon grease.
- Add the onion to the skillet and cook in bacon grease for 5-7 minutes until browned. Stir in the mustard, vinegar, and pepper. Return bacon to the pan.
- Pour the onion-bacon mixture over the top of the cooked potatoes and toss well. Taste and add salt as needed. Garnish with chopped scallions.
Nutrition
Better nutrition by microwaving the potatoes instead of boiling. Also is much quicker than boiling.
What about the poor, lonely scallions? Looking longingly on as their companions get to go to a party without them… aww…
Just kidding, they’re obviously a garnish, it was just omitted from the steps and was driving me nuts.
My buddy Florian likes to make almost this exact same recipe, only when he adds the scallion or chive garnish, he likes to drizzle a very small amount of this marjoram/thyme mustard he won’t tell me anything about. It’s very thin, and has a very sharp, distinctive flavor, so a little goes a long way. It comes in a little rust-colored ceramic pot with no logo. He guards its identity like a mother bear protecting her cubs. If anyone has any leads, I would kill for this stuff! Or, at least, kill a wurst or two with this on my table.
HA! Okay, I fixed the recipe. Poor, sad, abandoned scallions 🙁
That mustard sounds amazing by the way. I’ll keep an eye out for it 😉
Hello Annetta
Love your recipies and for shore I’m going to make them.
Thanks for sharing , greatings from the Netherlands, Ria