Best 13 Hot And Tangy German Potato Salad Recipes

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In the vibrant culinary landscape of German cuisine, there exists a dish that tantalizes taste buds with its harmonious blend of flavors: the hot and tangy German potato salad. As a staple at picnics, barbecues, and traditional gatherings, this delightful salad offers a unique culinary experience that fuses the warmth of spices with a refreshing tang. Whether served warm or cold, it is a versatile dish that complements grilled meats and sausages, or simply shines as a standalone lunch or dinner option. In this article, we will embark on a culinary journey to discover the best recipes for creating this iconic German potato salad, exploring the secrets behind its delightful flavors and providing step-by-step instructions to help you recreate this classic dish in your own kitchen.

Here are our top 13 tried and tested recipes!

HOT GERMAN POTATO SALAD III



Hot German Potato Salad III image

A variation on potato salad - delicious!

Provided by Tequila

Categories     Salad     Potato Salad Recipes     No Mayo

Time 1h

Yield 12

Number Of Ingredients 10

9 potatoes, peeled
6 slices bacon
¾ cup chopped onions
2 tablespoons all-purpose flour
2 tablespoons white sugar
2 teaspoons salt
½ teaspoon celery seed
⅛ teaspoon ground black pepper
¾ cup water
⅓ cup distilled white vinegar

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings.
  • Saute onions in bacon drippings until they are golden-brown.
  • In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sauteed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.

Nutrition Facts : Calories 205.1 calories, Carbohydrate 32.9 g, Cholesterol 9.5 mg, Fat 6.5 g, Fiber 2.8 g, Protein 4.3 g, SaturatedFat 2.1 g, Sodium 512.4 mg, Sugar 3.7 g

MY TANGY GERMAN POTATO SALAD



My Tangy German Potato Salad image

I really like this creamier version of the German potato salad and I like it warm or cold. Keeps well and is better the next day. This is an altered version of the traditional German potato salad.

Provided by Momma Lisa

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 3h10m

Yield 12

Number Of Ingredients 12

12 red potatoes, each cut into 6 pieces
½ cup chopped bacon ends, visible fat trimmed
¼ cup white vinegar
¼ cup cider vinegar
¼ cup white sugar
1 teaspoon salt
¼ teaspoon ground black pepper
½ cup light sour cream
¼ cup mayonnaise
1 small red onion, diced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives

Steps:

  • Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until pierced easily with a fork, about 10 minutes. Drain and cool.
  • Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and transfer bacon to a paper towel-lined plate to cool.
  • Stir white vinegar, cider vinegar, sugar, salt, and black pepper together in the same skillet; bring to a boil and remove from heat to cool completely. Whisk sour cream and mayonnaise into cooled vinegar mixture until dressing is thick and creamy.
  • Mix potatoes, dressing, onion, parsley, and chives together in a bowl. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours. Stir bacon into potato salad just before serving.

Nutrition Facts : Calories 228.6 calories, Carbohydrate 39.3 g, Cholesterol 8.3 mg, Fat 6.2 g, Fiber 3.7 g, Protein 5.3 g, SaturatedFat 1.7 g, Sodium 293.2 mg, Sugar 6.6 g

HOT AND TANGY GERMAN POTATO SALAD



Hot and Tangy German Potato Salad image

Delicious, tangy German potato salad is a great side dish for bratwurst.

Provided by Barb0607

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 3h55m

Yield 10

Number Of Ingredients 8

5 pounds red potatoes, diced
1 pound bacon
2 sweet onions, diced
4 cloves garlic, minced
1 cup white vinegar
½ cup water
2 tablespoons white sugar
1 teaspoon salt

Steps:

  • Place potatoes into a large pot and cover with water; season water with salt and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes; drain. Put potatoes in a slow cooker.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a plate lined with paper towels. Crumble bacon and add to potatoes.
  • Return skillet to medium heat and reheat bacon drippings. Cook and stir sweet onions in the drippings until translucent, 5 to 7 minutes; add garlic and continue cooking until fragrant, 1 to 2 minutes more. Pour onion mixture over the potatoes and bacon.
  • Stir vinegar, water, sugar, and salt together in a bowl; pour over the potato mixture. Stir potatoes gently to mix.
  • Cook on Low, stirring occasionally, 3 to 4 hours.

Nutrition Facts : Calories 282.4 calories, Carbohydrate 47.1 g, Cholesterol 16.4 mg, Fat 6.5 g, Fiber 4.2 g, Protein 9.7 g, SaturatedFat 2.1 g, Sodium 586.7 mg, Sugar 5.8 g

HOT GERMAN POTATO SALAD



Hot German Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Number Of Ingredients 11

2 pounds white-skinned waxy potatoes, scrubbed (about 5 large)
Kosher salt
6 slices bacon (about 4 ounces)
1 small yellow onion, diced
3/4 cup chicken broth
1/3 cup fruity white wine (recommended: Riesling)
3 tablespoons white wine vinegar
2 tablespoons whole-grain mustard
2 teaspoons sugar
1/4 cup chopped fresh flat-leaf parsley
Freshly ground pepper

Steps:

  • 1. Put the potatoes in a large saucepan. Add 2 tablespoons salt and enough cold water to cover by 1-inch. Bring to a boil, lower the heat, and simmer until fork-tender, about 30 minutes. Drain and cool slightly.
  • 2. When the potatoes are almost done, cook the bacon in a skillet over medium-high heat until crisp, 4 minutes. Drain the bacon on a paper towel-lined plate. Lower the heat to medium. Add the onion and 2 teaspoons salt and cook, until the onion is translucent, about 8 minutes, stirring occasionally. Whisk in the broth, wine, vinegar, mustard, and sugar and boil until slightly thickened, about 5 minutes.
  • 3. Crumble the bacon into a serving bowl. Using a paring knife, peel the skins off the warm potatoes and cut them into bite-size chunks. Add the potatoes to the bowl along with the hot vinegar dressing and parsley. Toss gently and adjust the seasoning with salt and black pepper, to taste. Serve the potato salad immediately or while still warm.

HOT GERMAN POTATO SALAD



Hot German Potato Salad image

Meet the Cook: Being single (I'm in my 27th year as a teacher), I enjoy sharing favorite dishes at church and family potlucks. This one has won raves whenever I've served it. I've also found it makes a good lunch that's better the second time around! -Inez Senner, Glendive, Montana

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12-14 servings.

Number Of Ingredients 11

9 medium potatoes
1-1/2 pounds smoked sausage or fully cooked bratwurst links
6 bacon strips
3/4 cup chopped onion
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon celery seed
1/8 teaspoon pepper
1/4 cup sugar
1-1/3 cups water
2/3 cup cider vinegar

Steps:

  • In a saucepan, cook potatoes in boiling salted water until tender., Meanwhile, cut sausage into 1/2-in. slices; saute in a skillet until browned. Drain and place in a large bowl. Drain potatoes; peel and cut into 3/4-in. cubes. Add sausage; keep warm. , Cook bacon until crisp; crumble and set aside. Drain all but 3 tablespoons of drippings; saute onion in drippings until tender. Stir in the flour, salt, celery seed and pepper; blend well. Add sugar, water and vinegar; bring to a boil. Boil for 2 minutes. , Pour over potato mixture and stir gently to coat. Sprinkle with bacon. Serve warm.

Nutrition Facts :

TRADITIONAL GERMAN WARM POTATO SALAD



Traditional German Warm Potato Salad image

Is there anything better than freshly made potato salad? With sausages or pork, it's a dream! This recipe is from Bavaria, Germany, and my family makes this potato salad every year for Christmas eve.

Provided by Marianne

Categories     Salad     Potato Salad Recipes     No Mayo

Time 1h

Yield 6

Number Of Ingredients 8

4 ¼ pounds waxy potatoes
1 small onion, finely chopped
1 cup hot vegetable broth
5 tablespoons white vinegar
2 tablespoons vegetable oil
salt and freshly ground black pepper to taste
1 pinch white sugar, or to taste
1 tablespoon chopped fresh chives

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 30 to 40 minutes. Drain. Cool until easily handled, about 5 minutes. Peel while still warm. Cut into thin slices and put in a large bowl. Add onion.
  • Mix hot broth with vinegar, oil, salt, and sugar. Pour immediately over warm potatoes and onion; the potatoes need to still be warm so they can absorb the dressing better. Allow to stand for 5 minutes; season with salt and pepper. Sprinkle with chopped chives and serve warm.

Nutrition Facts : Calories 298.5 calories, Carbohydrate 58.3 g, Fat 4.9 g, Fiber 7.5 g, Protein 6.8 g, SaturatedFat 0.8 g, Sodium 122.3 mg, Sugar 3.7 g

HOT GERMAN POTATO SALAD



Hot German Potato Salad image

We had a German Theme Week in our craft club one month and this is what I made. I thought is was going to be horrible with the vinigar in it, but much to my supprise it was WONDERFUL! The longer it set the better it got. EVERY WOMAN there asked me for the recipe. Needless to say it was a hit! NOTHING left to bring home.

Provided by Kaccy G.

Categories     Potato

Time 30m

Yield 8 Side dish servings

Number Of Ingredients 10

20 small unpeeled small red potatoes
4 hard-boiled eggs, peeled and chopped
8 slices bacon, diced
1 cup chopped white onion
2 tablespoons chef paul prudhomme's meat magic seasoning
1/4 cup all-purpose flour
1 cup chicken stock
3/4 cup vinegar
1/2 cup sugar
1/2 cup chopped green onion tops or 1/2 cup chives

Steps:

  • Cook the potatoes in a large pot of water until tender, about 5 minutes from the time the water starts to boil.
  • Drain and cool under cold running water.
  • Slice the potatoes 1/4 inch thick and place them in a large bowl.
  • Add the eggs, mix well, and set aside.
  • Sauté the bacon in a 10-inch skillet over high heat until browned, about 7 minutes.
  • Remove the bacon from the skillet with a slotted spoon and set aside.
  • Pour off all but 2 tablespoons of the bacon fat and return the skillet to high heat.
  • Add the onions and cook, scraping the bottom of the skillet occasionally, until the onions are golden, about 3 to 5 minutes.
  • Add the Meat Magic, then whisk in the flour.
  • Slowly add the stock, vinegar, and sugar, whisking constantly.
  • Cook, whisking frequently, until the mixture is thick, about 5 to 6 minutes.
  • Remove from the heat.
  • Fold the dressing into the potato and egg mixture, add the green onion tops and cooked bacon, and combine thoroughly.

Nutrition Facts : Calories 557.6, Fat 13.7, SaturatedFat 4.4, Cholesterol 122.3, Sodium 290.3, Carbohydrate 93.7, Fiber 9.9, Sugar 17.6, Protein 15.8

HOT GERMAN POTATO SALAD FOR TWO



Hot German Potato Salad for Two image

Jennie Voigt of Marathon, Wisconsin deliciously downsizes a favorite picnic salad for this quick-to-fix dish.

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 2 servings.

Number Of Ingredients 10

2 medium red potatoes, halved
2 bacon strips, diced
1/3 cup chopped onion
2 teaspoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon celery seed
Dash pepper
1/2 cup water
1 tablespoon white vinegar
2 teaspoons sugar

Steps:

  • Place the potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and rinse in cold water. Cut potatoes into 1/4-in. slices; set aside., In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 2 teaspoons drippings. , In the drippings, saute the onion until tender. Stir in the flour, salt, celery seed and pepper until blended. Gradually add water, vinegar and sugar. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the potatoes and bacon; stir gently. Serve warm.

Nutrition Facts : Calories 245 calories, Fat 13g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 469mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

HOT AND FAST GERMAN POTATO SALAD



Hot and Fast German Potato Salad image

This is fast and tangy. Everyone would have the ingredients in their kitchen. Simple and tasty. This comes from my grandma

Provided by Auntie Jan

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 3

4 potatoes, sliced in chunks
1 small onion, sliced in rings
1 -1 1/2 cup Italian salad dressing

Steps:

  • Boil your potatoes in hot salted water.
  • Drain when just done(no mush here) and immediately add the onion.
  • Then add your salad dressing.
  • Toss until coated.
  • Eat warm and enjoy.

Nutrition Facts : Calories 342.3, Fat 16.9, SaturatedFat 2.7, Sodium 985, Carbohydrate 45.1, Fiber 4.9, Sugar 7.3, Protein 4.7

GERMAN STYLE HOT POTATO SALAD



German Style Hot Potato Salad image

I can't vouch for any authenticity in this recipe, but my grandmother says it's German. I can tell you it's delicious with Wienerschnitzel.

Provided by EmmyDuckie

Categories     Potato

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 5

1 tablespoon butter
1/2 lb bacon, chopped
1 large onion
2 lbs potatoes, cubed and cooked
salt and pepper

Steps:

  • Precook potatoes, unless you happen to have some left over.
  • Cook bacon pieces over med-high heat until crisp, remove from pan, reserving about half the fat.
  • Add butter to bacon grease, melt.
  • Add onion, cook until translucent.
  • Add potatoes, cook until slightly browned.
  • Salt to taste, and pepper generously. Top with reserved bacon.

HOT GERMAN POTATO SALAD



Hot German Potato Salad image

No need to take a trip to Germany to enjoy this delicious Hot German Potato Salad. Our Hot German Potato Salad recipe combines bacon, cider vinegar and sugar for a sure-fire potluck hit. This perfect side dish serves six but can easily be doubled for a crowd. Looking to add a little color to your Hot German Potato Salad? Mix in some freshly sliced chives, and enjoy.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 6

Number Of Ingredients 10

1 1/3 lb medium red potatoes (about 5)
3 slices bacon, cut in 1-inch pieces
1/2 cup chopped onion
1 tablespoon sugar
1 teaspoon Gold Medal™ All-Purpose Flour
1/4 teaspoon salt
1/4 teaspoon celery seed
1/4 teaspoon pepper
1/2 cup water
1/4 cup cider vinegar

Steps:

  • In 3-quart saucepan, place potatoes; add enough water just to cover potatoes. Heat to boiling. Reduce heat to low. Cover and cook 30 to 35 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into 3/4-inch dice.
  • Meanwhile, in 10-inch skillet, cook bacon over medium heat 7 to 8 minutes, stirring occasionally, until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels.
  • Cook onion in bacon fat in skillet over medium heat 3 to 5 minutes, stirring occasionally, until tender. Stir in sugar, flour, salt, celery seed and pepper; cook 1 minute, stirring constantly.
  • Stir water and vinegar into onion mixture. Heat to boiling over high heat, stirring constantly. Boil and stir 2 to 3 minutes or until thickened.
  • Reduce heat to medium. Stir in potatoes and cook, stirring gently to coat potatoes, until hot and bubbling. Top with bacon. Serve warm.

Nutrition Facts : Calories 110, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize About 2/3 Cup, Sodium 180 mg, Sugar 4 g, TransFat 0 g

AUTHENTIC GERMAN POTATO SALAD



Authentic German Potato Salad image

This authentic German potato salad recipe came from Speck's Restaurant, which was a famous eating establishment in St. Louis from the 1920s through the '50s. I ate lunch there almost every day and always ordered the potato salad. When the owner learned I was getting married, he gave me the recipe as a wedding gift! -Violette Klevorn, Washington, Missouri

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 11

3 pounds medium red potatoes
5 bacon strips, diced
1 medium onion, chopped
1/4 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon celery seed
1/4 teaspoon pepper
1-1/4 cups sugar
1 cup cider vinegar
3/4 cup water
3 tablespoons minced fresh parsley

Steps:

  • Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain and cool., In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 4 tablespoons drippings. In the drippings, saute onion until tender. , Stir in the flour, salt, celery seed and pepper until blended. Gradually add the sugar, vinegar and water. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened. , Cut potatoes into 1/4-in. slices. Add potatoes and bacon to the skillet; cook and stir gently over low heat until heated through. Sprinkle with parsley. Serve warm.

Nutrition Facts : Calories 349 calories, Fat 8g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 706mg sodium, Carbohydrate 65g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.

HOT GERMAN POTATO SALAD



Hot German Potato Salad image

A woman gave this to me 30 years ago after she brought it to a pot luck and was nice enough to give me the recipe. I love it

Provided by Dixie from Kansas

Categories     German

Time 2h20m

Yield 2 quarts, 8 serving(s)

Number Of Ingredients 11

6 red potatoes
5 slices bacon, cut into pieces
1/3 cup onion, chopped
1/3 cup celery, chopped
1/4 cup water
1/2 cup cider vinegar (to taste)
1/2 teaspoon sugar (to taste)
1/2 teaspoon salt (to taste)
1/2 teaspoon ground pepper (to taste)
2 teaspoons cornstarch
2 tablespoons cold water

Steps:

  • Cool potatoes whole with skin on and cook until fork tender. Remove peels while hot and cut into bite sized pieces.
  • In a skillet cook bacon pieces until crispy and remove just the bacon and set aside.
  • Add chopped onion and celery to bacon grease in skillet and cook until tender.
  • In a sauce pan or microwave heat to boiling, water, vinegar, sugar, salt and pepper.
  • add water/vinegar mixture slowly to onions/celery and add in reserved bacon. Heat to simmer.
  • In a small bowl or cup mix together cornstarch and cold liquid and add it simmering vinegar sauce.
  • In a slow cooker add potatoes and pour vinegar/bacon mixture over potatoes and stir. Heat on low for a couple of hours or more so it is warm for serving.

Nutrition Facts : Calories 145.1, Fat 2.5, SaturatedFat 0.8, Cholesterol 3.4, Sodium 220.6, Carbohydrate 27.3, Fiber 2.9, Sugar 2.7, Protein 3.7

Tips:

  • Use a variety of potatoes: This will give your salad a more complex flavor and texture. Waxy potatoes, such as Yukon Gold or Red Bliss, will hold their shape better than starchy potatoes, such as Russet potatoes.
  • Boil the potatoes until they are tender but not mushy: You want the potatoes to be cooked through, but you don't want them to fall apart. Test them by piercing them with a fork; they should be easily pierced, but they should not be falling apart.
  • Use a good quality mayonnaise: This is the base of the dressing, so it's important to use a mayonnaise that you like. You can also use Greek yogurt or sour cream if you prefer.
  • Add some tang: This could be done with vinegar, lemon juice, or mustard. The amount you add is up to your personal preference.
  • Season the salad well: This means adding salt, pepper, and any other spices or herbs that you like. You can also add some chopped bacon or crumbled hard-boiled eggs for extra flavor.
  • Chill the salad before serving: This will help the flavors to meld and will make the salad more refreshing.

Conclusion:

German potato salad is a delicious and versatile side dish that can be served with a variety of meals. It's easy to make and can be tailored to your own personal taste. So next time you're looking for a new side dish, give German potato salad a try!

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