Hot German Potato Salad

An overhead image of German potato salad on a bowl with potatoes and a blue towel next to it.

This hot German potato salad is a tangy, bacon-studded twist on the classic picnic side. It's topped with hard-boiled eggs and tastes just as good warm as it does cold.

Course dinner, Lunch, Side Dish

Cuisine Family, German, picnic

Diet Low Lactose

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 279kcal

Author Jessy Freimann

Equipment

Ingredients

Salad:

5 pounds red potatoes cut until pieces and boiled (peeling is optional)
8 strips bacon (and the grease from cooking the bacon) crumbled; save the grease (or more if you're like me and LOVE bacon!)
3 large hard boiled eggs or more if you want

Dressing:

1 cup onion chopped
½ cup apple cider vinegar
½ cup water
2 Tablespoons granulated sugar
2 Tablespoons Flour Start with one and add more if needed

Instructions

Fry bacon until crisp, remove from pan leaving bacon grease. Boil potatoes until fork tender while you make the dressing. Crumble bacon and set aside.
In the bacon grease, sauté onions over medium heat until soft, about 6-7 minutes.
Stir in vinegar, water and sugar and simmer for 5 minutes.
Whisk in 1 Tablespoon flour to thicken (add more if you need it). Simmer 2 minutes.
Mix the potatoes and half the bacon with the dressing. Top with remaining bacon and hard boiled eggs and serve warm. If you are serving later, pop it into the oven to warm before serving, stirring frequently so that it doesn't dry out.

Video

Notes

Make sure you have enough dressing. This is the key to the whole recipe! Too little and the potatoes will taste dry and bland.
Save a couple slices of bacon to render extra fat if you need to make more dressing. You'll also have a few extra pieces to snack on or add to the salad.
If you plan to serve this later, reserve some dressing to add right before serving. Warm it up for the best flavor and texture.
If reheating, pop the potato salad in the oven to warm, stirring so it heats evenly and doesn't dry out.
Ingredients to prep ahead- Boil the potatoes and eggs, and cook the bacon a day ahead. Store separately in the fridge and assemble when ready.
Leftovers and storage- Store covered in the fridge for up to 4 days. Reheat gently in the oven, stirring occasionally.

Nutrition