05.25.21

German-Style Potato Salad

Here is one of the BEST sides for summer BBQ and gatherings, a German-Style Potato Salad. This german-inspired take on potato salad is served warm with bacon, a tangy-mustardy dressing and sauerkraut. It’s zingy, it’s easy to make and it’s a total crowd pleaser!

The potato salads that I grew up eating were always that mayo-based creamy and chilled potato ‘salad’ served at potluck dinners and summer BBQs. But this one is totally different. My mother-in-law introduced me to this style of potato salad. She is an avid mayo-hater and an avid sauerkraut-lover! So of course, she loves this German-style potato salad so much more than a traditional potato salad. 

Aside from the bacon and sauerkraut, the “dressing” is mind-blowing. Packed with tangy vinegar and mustard, it is what makes this potato salad oh-s0 addicting. Serve it alongside grilled hamburgers, grilled bratwursts, delicious grilled BBQ chicken or heck…just anything grilled! It’s the perfect, crowd-pleasing sidekick to any outdoor gathering and great for any Memorial Day weekend festivities!

Hot German Potato Salad

Serves: 8 people
Print
5 from 4 votes
Total Time35 mins

Ingredients

  • 3 lbs yellow potatoes cut into 2 inch pieces
  • 6 slices of bacon
  • ½ medium-sized 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 plenty to taste

Instructions

  • Place the potatoes in a large pot and cover with water so that the potatoes are covered by 2 inches. Bring the water to a boil and add 1 tbsp of kosher salt. Continue to cook, boiling, until the potatoes are just fork tender, about 8 minutes.
  • Meanwhile, 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. Discard all but 2 tbsp of the bacon fat (which keep in the same skillet you cooked the bacon in).
  • Add the diced onion to the bacon fat and cook over medium heat, stirring, until just tender.
  • In a bowl, whisk together the dijon mustard, whole grain dijon mustard, apple cider vinegar, distilled white vinegar, parsley, scallion, garlic, pepper and cayenne pepper (if using). Pour into the hot skillet with the sauteed onions and stir to combine. Add the sauerkraut and crumble the bacon into the mixture and cook, gently stirring, until just warm, about 4 minutes.
  • When the potatoes are done, drain and let slightly cool. Place in a large serving bowl and pour the mustard sauce over the potatoes. Gently toss to combine. Add plenty of salt (I ended up using about 2 teaspoons here) and toss once more. Serve immediately.

7 Comments

  • Reply
    Becky Thorp
    November 12, 2021 at 2:51 pm

    5 stars
    My family loves this recipe (and every other recipe we have made from The Defined Dish which is 1-2 per week). This last time I fried leftovers in some butter and topped with an egg, and it was even better than the first time around!

  • Reply
    Laura
    October 17, 2021 at 9:19 pm

    5 stars
    Such a nice change from traditional potato salad and soo flavorful!!

  • Reply
    Eileen
    June 25, 2021 at 7:43 pm

    5 stars
    This recipe is completely delicious. We ate the leftovers cold the following day with a soft-boiled egg and everything bagel seasoning. Making again tonight. Thank you for sharing this!

    • Reply
      Alex
      June 28, 2021 at 2:21 pm

      oh yum!!! Fantastic!

  • Reply
    Paula scott
    June 1, 2021 at 11:44 am

    5 stars
    So good. Made it for Memoriak Day and we loved it!

  • Reply
    Courtney Phillips
    May 26, 2021 at 12:09 am

    How does this one taste cold? Love the idea of warm but not sure I can make it to the cookout in time for it to stay warm

    • Reply
      Alex
      May 26, 2021 at 12:25 pm

      It’s still great cold– however, you can also make the whole thing, then reheat in a skillet/pot before serving to warm back up!

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