One of the best sides for summer barbecues and gatherings is this Hot German Potato Salad. This warm, German-inspired potato salad combines tender potatoes with crisp bacon, tangy mustards, bright vinegars, fresh herbs, and a touch of sauerkraut. It’s served warm, easy to prepare, and consistently a crowd-pleaser whether you’re hosting a backyard cookout or looking for a comforting side to accompany grilled meats.
The potato salads I grew up with were typically the chilled, mayo-based kind found at potlucks and summer BBQs. This version is very different—served warm and dressed in a sharp, tangy mustard-and-vinegar sauce instead of mayonnaise. My mother-in-law introduced me to this style; she prefers bold, vinegar-forward flavors and loves sauerkraut, so this hot German potato salad became one of her favorite alternatives. The combination of mustard, vinegars, parsley, scallions and garlic, finished with bacon and a bit of sauerkraut, creates a lively, savory side dish that pairs perfectly with grilled foods.
This salad shines alongside burgers, bratwursts, grilled chicken, or any smoky, charred proteins from the grill. It’s an especially good choice for holiday weekends and outdoor gatherings because it can be prepared largely in advance and reheated or finished just before serving.
Hot German Potato Salad
Ingredients
- 3 lbs yellow potatoes, cut into 2-inch pieces
- 6 slices bacon
- ½ medium yellow onion, diced
- 1 tbsp traditional Dijon mustard
- 1 tbsp whole grain Dijon mustard
- ¼ cup apple cider vinegar
- 2 tbsp distilled white vinegar
- ¼ cup finely chopped fresh parsley
- ½ cup thinly sliced scallion (green part only)
- 2 cloves garlic, minced
- ½ tsp freshly ground black pepper
- ¼ tsp cayenne pepper (optional)
- ½ cup sauerkraut
- Kosher salt, to taste
Instructions
- Place the potatoes in a large pot and cover with cold water so they sit about 2 inches below the waterline. Bring to a boil, add 1 tablespoon kosher salt, and continue boiling until the potatoes are just fork-tender, about 8 minutes depending on potato size. Drain and set aside to cool slightly.
- While the potatoes cook, fry the bacon in a skillet over medium heat until crisp, about 4 minutes per side. Transfer the cooked bacon to a paper towel-lined plate and set aside. Pour off all but 2 tablespoons of the bacon fat and leave it in the same skillet.
- Add the diced onion to the reserved bacon fat and cook over medium heat, stirring occasionally, until the onion is softened and translucent, about 3–4 minutes.
- In a bowl, whisk together the traditional Dijon, whole grain Dijon, apple cider vinegar, distilled white vinegar, chopped parsley, sliced scallion greens, minced garlic, black pepper, and cayenne pepper if using. Pour this mustard-and-vinegar dressing into the hot skillet with the sautéed onions and stir to combine.
- Add the sauerkraut and the crumbled bacon into the skillet, stirring gently until the mixture is warmed through, about 2–4 minutes. Taste and adjust seasoning as needed.
- Place the drained potatoes in a large serving bowl and pour the hot mustard sauce over them. Gently toss so the potatoes are evenly coated. Add kosher salt to taste (the original recipe used about 2 teaspoons) and toss once more. Serve the salad warm.
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Author: Alex Snodgrass
Servings: 8 people
Tips, Variations and Storage
Tips: Use waxy yellow or Yukon Gold potatoes for a creamy texture that holds together when tossed. Cut potatoes into uniform pieces so they cook evenly. If you prefer a milder flavor, reduce the apple cider vinegar slightly and increase the parsley and scallions for freshness.
Variations: For a vegetarian version, omit the bacon and sauté the onions in 3 tablespoons of olive oil. Add a pinch of smoked paprika to mimic a subtle smoky flavor. If you don’t have whole grain Dijon, increase the traditional Dijon by an extra tablespoon or add a teaspoon of mustard seeds for texture.
Make-ahead and storage: This salad can be made ahead—prepare through step 5, store the potatoes and dressing separately in the refrigerator, and gently reheat the dressing with the sauerkraut and bacon before tossing with warm potatoes. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or serve at room temperature if preferred.
Jump to Comments →