Warm German Potato Salad is a nice addition to a German dinner or potluck. Made with red potatoes, red onion, and thick-cut bacon in a sweet and sour sauce, it goes well with warm sandwiches, burgers or your favorite German entrées.
Warm German Potato Salad is a Tangy Dish for Oktoberfest!
Have you noticed a lot of German food tends to be sweet and sour? Many of their dishes are. I started making this recipe when my husband and I first married, so it has gone through a few transitions over the years. For instance, I used to mash the potatoes all together, a bit of a mix between mashed potatoes and potato salad.
Now I like to slice the potatoes before they cook, and then I carefully fold in the sweet and sour sauce, leaving the potatoes in sliced form. I think it gives them a much nicer presentation. This German Potato Salad is a wonderful addition to an Oktoberfest Celebration and may be served warm or at room temperature.
See more German Dishes Here. Browse Side Dishes or Potato Recipes Here.
The base for this recipe comes from an old church cookbook my husband’s grandma gave me. Grandma (Ella) Vogts had several recipes in the book, but not this one. Many recipes for German potato salad call for boiling the potatoes whole and then slicing them. As mentioned above, I’ve changed the way the potatoes are cooked and have also added a few ingredients to suite my tastes.
Ingredients for Warm German Potato Salad
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Instructions For Making This Recipe
Gather the ingredients so you have everything close at hand on the counter or table. For this recipe you’ll need a saucepan for boiling the potatoes, and a skillet to cook the bacon and sweet and sour sauce.
Prepare the Ingredients
Using a cutting board and a Chef’s or Santoku knife, cut the potatoes (about 6-8 small to medium potatoes) in half and then in 1/4″ slices. Place in a medium saucepan and cover the potatoes with water. Place the pan over medium heat and bring to a boil. Cover with a lid, and reduce heat to low. Cook for 12-15 minutes, until just tender. Drain in a colander and place potatoes in a large bowl.
While the potatoes boil, cook the thick cut bacon in a large skillet until browned. Transfer bacon to a paper towel to cool, leaving the bacon grease in the pan. When cool enough to touch, break into bite-size pieces.
Dice the red onion and mince the garlic.
If desired, you may substitute diced red bell pepper for the the chopped pimento. If you do this, sauté the bell pepper with the onion and garlic in the steps below.
Make the Sweet and Sour Sauce
Return skillet to medium heat, and sauté the red onion and garlic in the bacon grease. Cook until tender.
Sprinkle the all-purpose flour, granulated sugar, kosher salt and freshly ground black pepper over the onions. Stir and cook until bubbly. Add water, cider vinegar, and whole grain mustard to the pan. Bring to a boil, stirring constantly for 1 minute until the sauce develops and slightly thickens.
Assemble the Potato Salad
To assemble the potato salad, add the pieces of bacon to the warm potatoes, along with the diced pimento and dill weed. Gently stir to combine.
Next, pour the sweet and sour sauce over the potato mixture. Gently fold in until potatoes are coated with the sauce.
Transfer potato salad to a pretty serving dish. Cover and keep warm until ready to serve. Garnish with fresh parsley. This recipe will serve 4-6 people.
If desired, you may prepare this dish a day ahead and warm in the microwave or oven before serving. Place any leftovers in a covered container and refrigerate for up to 5 days.
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Warm German Potato Salad
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Ingredients
- 2 pounds red potatoes (halved and sliced)
- 6 slices thick cut bacon
- 1/4 cup chopped pimento
- 1/4 teaspoon dill weed
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Sweet and Sour Sauce
- 1 cup red onion (diced)
- 1 cloves garlic (minced)
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2/3 cup water
- 1/4 cup cider vinegar
- 2 teaspoons whole grain mustard
Instructions
- Gather the ingredients so you have everything close at hand on the counter or table.
Prepare the Ingredients
- Using a cutting board and a Chef’s or Santoku knife, cut the potatoes in half and then in 1/4″ slices. Place in a medium saucepan and cover the potatoes with water. Place the pan over medium heat and bring to a boil. Cover with a lid, and reduce heat to low. Cook for 12-15 minutes, until just tender. Drain in a colander then place potatoes in a large bowl.
- While the potatoes boil, cook the thick cut bacon in a large skillet until browned. Transfer bacon to a paper towel to cool, leaving the bacon grease in the pan. When cool enough to touch, break into bite-size pieces.
- Dice the red onion and mince the garlic.
Make the Sweet and Sour Sauce
- Return skillet to medium heat, and sauté the diced red onion and minced garlic in the hot bacon grease. Cook until tender.
- Sprinkle the all-purpose flour, granulated sugar, kosher salt and freshly ground black pepper over the onions. Stir and cook until bubbly. Add water, cider vinegar, and whole grain mustard to the pan. Bring to a boil, stirring constantly for 1 minute until the sauce develops and slightly thickens.
Assemble the Potato Salad
- To assemble the potato salad, add the pieces of bacon to the warm potatoes, along with the diced pimento, and dill weed. Gently stir to combine.
- Next, pour the sweet and sour sauce over the potato mixture. Gently fold in until potatoes are coated with the sauce.
- Transfer potato salad to a pretty serving dish. Cover and keep warm until ready to serve. Garnish with fresh parsley. Serves 4-6 people.
