God, I still remember the first time I had real German potato salad. My friend Heidi’s Oma made it, and honestly? That first bite completely changed what I thought potato salad could be.

No cold mayo glop here! This was warm, tangy, and somehow both comforting and exciting at the same time. I literally begged for the recipe (which Oma reluctantly shared after Heidi convinced her I wasn’t going to start a competing restaurant or something).

Why It’s Not Just Another Side Dish

Look, I’m not typically the person who gets emotional about side dishes. But there’s something about this warm German potato salad that hits differently. Maybe it’s because every time I make it, my kitchen smells exactly like Heidi’s grandmother’s house did that Sunday afternoon years ago.

My German-American friend Mark says his family would actually get into heated debates about their potato salad recipe at holidays. His dad’s side (from Bavaria) insisted on the warm version with bacon, while his mom’s northern German relatives were firmly in the mayo camp. Family reunions apparently required diplomatic negotiations and two separate potato salads!

Let’s Make This Together (I Promise It’s Easy!)

OK, ready to try this? Don’t freak out – it’s actually super simple:

You’ll need:

2 pounds of waxy potatoes (I use Yukon Golds because they’re buttery and perfect)
¼ cup white vinegar
¼ cup chicken broth (homemade is amazing but let’s be real, store-bought works fine)
3 tablespoons olive oil
1 medium onion, finely chopped (yellow or white, whatever you’ve got)
2 tablespoons fresh parsley (dried just isn’t the same here, trust me)
Salt and pepper
4 slices bacon (the thicker the better!)

So here’s what we do:

First, wash those potatoes. I don’t even peel them – the skins add texture and, honestly, I’m lazy. Cut them into bite-sized chunks that look fairly even.

Throw them in salted boiling water. While they’re doing their thing (about 15 minutes until fork-tender), get your bacon going in a pan. Once it’s crispy, set it aside on paper towels but SAVE THAT BACON FAT. Yes, I’m serious.

Whisk together the vinegar, broth, and a tablespoon of that bacon dripping (oh yeah, we’re doing this). Season with salt and pepper.

Here’s the crucial part that my mother-in-law taught me: drain those potatoes, then put them right back in the hot pot for a minute to dry them out. Then – while they’re still steaming hot – pour over that dressing. The potatoes will literally drink it up.

Fold in the onions, crumbled bacon, and parsley, and try not to eat it all standing at the counter. (I’ve failed at this part many times.)

The Little Details That Make All The Difference

Can I confess something? The first few times I made this, it was good but not Oma-level good. I finally called Heidi in frustration, and she laughed: “Did you taste and adjust as you went? Oma never measures anything!”

Game-changer. Now I start with the recipe but always end up tweaking:

Sometimes I add a tiny spoonful of Dijon mustard if I want more zip
A pinch of sugar if my vinegar’s super sharp
Extra black pepper because I’m slightly addicted

And hey, if you’re thinking “that sounds like a lot of vinegar,” you’re not wrong. But something magical happens when it hits those hot potatoes – it mellows into this perfect tangy backdrop that makes you keep going back for “just one more bite.”

This Dish Creates Memories

Last summer, I brought this to my neighbor’s BBQ. Their seven-year-old who “hates potatoes” ate THREE helpings and then asked if I could teach his mom how to make it. (Sorry, Susan!)

My vegetarian sister loves my adapted version where I use smoked paprika and a splash of liquid smoke instead of bacon. My husband claims rights to any leftovers for breakfast, topped with a fried egg (weird but actually delicious).

Pair it with anything grilled – seriously, ANYTHING. It’s amazing with brats or sausages, obviously, but we love it alongside grilled chicken thighs or even as the side to a good steak. Sometimes I make it the star by adding some sliced radishes and extra herbs on top and serving it with just a simple green salad alongside.

Real Talk: Your Potato Salad Questions

“Can I make this ahead for a party?” Honestly? It’s best fresh. But if you’re in a time crunch, here’s my hack: Make it up to 4 hours ahead but keep the dressing and potatoes separate in the fridge. About 30 minutes before serving, gently reheat the potatoes in a low oven, warm the dressing on the stove, then combine everything. Not quite as perfect as fresh-made, but pretty darn close.

“I don’t drink alcohol – is there wine in white wine vinegar?” Nope! Despite the name, the fermentation process removes the alcohol. But if you’re concerned, plain white vinegar works too – maybe use a little less as it can be stronger.

“My German grandma used dill pickles in hers. Is that wrong?” Listen, the potato salad police aren’t coming for you. Regional variations abound! Some areas of Germany definitely add chopped pickles or pickle juice. My Bavarian version doesn’t, but if Grandma did, Grandma was right.

“How spicy is this?” Not spicy at all in the hot-pepper sense! The “bite” comes from vinegar and onions. If you want heat, a pinch of red pepper flakes works beautifully.

Got more questions? Drop me a comment! I check in regularly because, well, I’m slightly obsessed with converting everyone to the warm potato salad lifestyle.

Now go make this recipe and prepare for people to start inviting you (and your potato salad) to every gathering. Sorry/not sorry about your suddenly packed social calendar!