Sweet, sour and deliciously savory, this traditional Hot German Potato Salad will make your tastebuds go Oom-pa-pa!
The first time I ever tasted Hot German Potato Salad was as a sophomore in Frau Müller’s first-year German class back at good ol’ Madison High. Equally delicious hot or cold, I loved the rich, clean, deeply satisfying blend of sweet, tangy, and bacony goodness that Hot German Potato Salad offered.
Over the years, this recipe has became a family favorite, and is now a time-honored Oktoberfest tradition at our house.
Unlike traditional American potato salad, Hot German Potato Salad is completely devoid of anything remotely mayonnaisey.
Hot German Potato Salad
Ingredients
- 2 lbs red potatoes
- 6 slices bacon cut into small pieces (Get good, high quality bacon for this!)
- 1 medium red onion sliced thin
- 1/3 cup sugar
- 1/3 cup apple cider vinegar*
- 1/3 cup water
- 1 tsp celery seed optional
- salt
- pepper
Instructions
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Cut potatoes into 1/2 cubes and put them into a medium saucepan. (Leave skins on.) Cover and boil until tender.
While potatoes are cooking:
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Cook bacon until crisp, remove from pan and set aside, reserving bacon drippings.
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Saute the onion in the reserved bacon drippings.
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Turn the heat on the sauteed red onions down to medium low, and add vinegar, sugar, water and celery seed. Heat to a simmer and pour over hot potatoes. Make sure liquid and potatoes and both very hot when mixed together. Add cooked bacon pieces. Stir to combine.
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Salt and pepper to taste, and then put into 2 1/2 qt. casserole dish.
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Bake uncovered for 30 minutes at 325°.
Recipe Notes
*Plain vinegar works just fine too. You can prepare this a day ahead of time and refrigerate. Just reheat and serve. (It's better the second day!) Vegetarian adaptation: Omit bacon. (Duh.) Saute onions in 3 tablespoons of olive oil, and then proceed as directed. Sprinkle with 1/4 cup vegetarian bacon bits at the end. Honestly though, some things just aren't meant to be adapted for vegetarians, and Hot German Potato Salad may just very well be one of them.
What’s on your Oktobestfest menu?
- Rye Sourdough Spaetzle with Caramelized Cipollini & Sautéed Mushrooms
- Rotkohl {German Sweet & Sour Red Cabbage}
- Hot German Potato Salad {Recipe}
- Apfelstrudel {Apple Strudel Recipe}
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Gail says
October 2 atI LOVE Hot Potato Salad! My mom learned to make it when she lived in Germany while my dad was stationed there in the Army. However, she only makes it once a year… for our New Year’s Day prosperity meal (sauerkraut, sausage, and Hot Potato Salad). I think I may ask her to consider a new tradition (she’s all about tradition!), “Family Oktoberfest” and give her a reason to make this wonderful salad more than once! She has always used russet potatoes, but I think the tender little reds could only make it better!
kelsey says
October 2 atoh man, yum!
ladies in navy
Bill Volckening says
October 2 atDamn, that looks awesome! I need to get me some sausages and make some blaukraut, too!
Renée ♥ says
October 2 atThanks, Bill! Stay tuned: I have a heritage recipe for blaukraut from Prussia posting soon in the Oktoberfest lineup.
Vickie B. says
September 13 atI’m an American living in Germany for the past three months. This is on today’s menu with ribs because I’m not a fan of sausage. The ribs will cook for nine hours. I’m attempting to learn traditional German recipes having mastered the traditional pork roast with bread dumplings. I saw the squash flowers at the market last week, the daily market being my favorite thing about living here, and I will pick some up this week and try them with your sweet potato filling. Happy to have found your website!
Renée ♥ says
September 13 atThank you so much for your comments, Vickie! Slow cooked ribs sound delicious!