German Potato Salad - Barefeet in the Kitchen

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Hot German Potato Salad Warm Potato Salad Recipe Potato Salad with Bacon

As much as I do love a classic potato salad, (as evidenced by the fact there are over a dozen potato salad recipes on this website), sometimes you need something a little different.

As a result, I’ve really been enjoying the mayo-free salads this summer. This cranberry bacon broccoli salad has been such a hit, I’ve lost track of the number of times I’ve made it. Mayo-free salads are stress-free for potlucks and barbecues, with no need to rush and get things into the fridge as quickly as possible or to keep them as cold as possible.

potato salad with bacon in white round serving dish on wooden table

Hot German Potato Salad

In addition to all the great flavors here, the beauty of German potato salad is in its versatility. For family dinners, I serve it warm, straight off the stove. For gatherings with friends, I let it cool to room temperature. However you serve and eat it, this potato salad recipe is a keeper.

The warm potatoes absorb so much flavor from the warm, tangy vinegar and bacon dressing that soaks right into the potatoes. It’s hearty, savory, and just the right amount of sweet.

collage of ingredient photos for warm potato salad

Warm Potato Salad Recipe

Now, let’s talk about what makes this salad spectacular: it’s the bacon. I’ve added a whole pound of it. Cook it perfectly crispy and save the drippings, friends. You’ll use all that flavor to sauté the onions and build the base of the dressing.

Traditional German potato salads are known for being on the sweeter side, and the original recipe I found in an old cookbook called for ⅓ cup of sugar. I’ve tested this potato salad a couple of times and finally settled on about 2 tablespoons, which keeps the balance of flavors without tipping too far into sweetness for my tastes. Of course, if you love the extra sweetness in traditional recipes, feel free to add more.

Potato Salad with Bacon

There are endless ways bacon is often added to dishes nowadays. And if I’m honest? I don’t always love it. In some cases, though, a bit of bacon adds a new level of flavor that transforms the whole dish.

Sweet corn, creamy potatoes, and crispy bacon are tossed with a smoky, tangy, street corn-inspired dressing to create the bacon potato salad of a bacon lover’s dreams.

Thrown together on a whim one night many years ago while we were on the road, this dill pickle and bacon potato salad rapidly became a family favorite. Filled with plenty of eggs, bites of bacon, and a bright dill pickle flavor, this salad has proven irresistible to everyone who tries it.

What’s not to love about a fully loaded ranch potato salad filled with bits of bacon and chunks of egg? This has been my kids’ favorite potato salad for over 10 years now.

Servings: 8

Place the potatoes in a large pot and cover with water. Bring to a boil over high heat until fork-tender, about 8-10 minutes. Drain, and set aside to cool.
While the potatoes are boiling, cook the bacon in a Dutch oven or large deep skillet over medium heat. Fry until browned and crisp, about 10-12 minutes, turning occasionally. (The bacon may also be cooked in the oven.) Transfer the cooked bacon to a paper towel-lined plate and roughly chop or crumble when cool. Reserve about 3 tablespoons of bacon grease in the pot.
Add the onion to the bacon grease and cook over medium-high heat for about 5 minutes, until lightly browned and tender. Add the vinegar, sugar, water, salt, and pepper to the pot and bring to a boil.
When the liquids are boiling, carefully transfer the cooked potatoes to the pot along with half of the bacon. Gently stir to warm and coat thoroughly. Transfer to a serving dish, if desired. Sprinkle with parsley and remaining bacon before serving.