Oma’s old fashioned hot German potato salad recipe

Potato salad is a dish that brings instant nostalgia to so many tables, but the old fashioned hot German potato salad recipe has a special place in my heart. Growing up in Germany, this warm and tangy side dish was a staple at family gatherings and cozy Sunday lunches.

Unlike the creamy mayonnaise-based potato salads most people are familiar with, this German classic is all about bold, vibrant flavors. With its zesty vinegar dressing, crispy bacon, and tender potatoes, it’s a hearty side that can easily steal the spotlight at any meal.

One of my favorite memories is standing beside my Oma in her little kitchen, watching her toss steaming potato slices with a homemade vinegar dressing. She always cooked by feel—never measuring a thing—yet the salad was always perfect.

It had just the right balance of tangy and savory flavors, with a little sweetness that rounded everything out. It’s a recipe that’s been passed down through generations, and today, I’m sharing my take on this beloved dish with you.

What I love most about this recipe is how versatile it is.

You can serve it as a side dish with schnitzel, sausages, or roast meats, but it’s also satisfying enough to stand on its own. And the best part? It’s quick to whip up and only uses simple, pantry-staple ingredients. Plus, because it’s served warm, it’s perfect for cooler evenings when you crave something comforting.

This old fashioned hot German potato salad recipe is a timeless classic that deserves a spot in your cooking repertoire. Whether you’re serving it alongside grilled meats in summer or as a cozy side dish in winter, it’s guaranteed to be a hit.

The next time you’re craving something hearty, tangy, and satisfying, give this dish a try. I promise, it’ll transport you straight to a German family table, where food is simple, flavorful, and made with love.

Whether you’re familiar with German cooking or just dipping your toes into the world of rustic European cuisine, this old fashioned hot German potato salad recipe is a great place to start. It’s unfussy, packed with flavor, and guaranteed to impress. So, grab your apron, and let’s dive into the recipe!

Ingredients

Here’s what you’ll need to make this delicious old fashioned hot German potato salad recipe:

Potatoes. Obviously. For a classic potato salad we usually use yellow potatoes. The internet will likely tell you all sorts of things, but an authentic German potato salad recipe will only ever use yellow potatoes – because we like things simple, and these have been around for hundreds of years.

The next thing is, your potato slices should hold their shape when cutting. Starchy potatoes are great for baked potatoes, but absolute rubbish when making potato salad. You want to use hard boiling ones, so the ones that don‘t fall apart after cooking, to get these beautiful, firm slices. 

Onion. We usually use red onion in our potato salad. For one do they look beautiful against the yellow and green, but they‘re also delicious. If you don‘t have any red onion, a yellow onion will work just fine. 

Pickles. Pickles are an absolute must in a swabian potato salad. I say Swabian, because that‘s the area I‘m from, but other regions do exactly the same 🙂 (Except for the guys in Northern Germany, but that‘s a different story altogether…)

Mustard. Mustard is a must have for any warm potato salad. I usually use dijon mustard, because it‘s fairly mild, which makes it great when feeding kids. If you are using a hotter mustard, make sure to use far less than what the recipe calls for, as it can easily overpower all other flavours. 

Broth. Beef broth is the way to go, whether it‘s real or the vegan beef flavoured variety. I have tried my salad recipe with vegetable broth and chicken broth before, but it‘s just not the same. 

Vinegar. Red wine vinegar or apple cider vinegar are my preferences, because they add some sweet flavour to the salad. I am not a fan of white vinegar in potato salad, as it changes the taste too much for my liking. 

Sugar. Plain white sugar is our staple in this recipe. You can substitute for brown sugar or even a dash of maple syrup, they all complement the flavors of the dressing. 

Olive oil. 

Salt and pepper. 

How to Make my Old Fashioned Hot German Potato Salad Recipe

Cook the Potatoes

Begin by boiling the potatoes whole in salted water until they’re just tender, about 15-20 minutes. You want them cooked through but still firm enough to slice. Drain and let them cool slightly before peeling and slicing into ¼-inch thick rounds. 

Slice the Onion and Pickles

Using a sharp knife and large cutting board, finely dice the onion. Drain the pickles and slice them. 

Make the Warm Dressing

In a small bowl, combine stock, oil, vinegar, mustard, sugar, salt and pepper. Whisk everything well until no clumps remain. 

Assemble your Salad

In a large salad bowl or serving bowl, combine potato slices, onions, pickles and dressing. Gently mix everything. Be careful not to break the potatoes too much.

Your salad should have a good amount of dressing, but your salad shouldn‘t swim or float. Don‘t worry if this seems too much in the beginning, the potatoes will absorb a lot over the next few hours. Garnish with fresh herbs like chives or fresh parsley.

Serve and enjoy

Serve the potato salad while hot, or let it cool for a few hours if you‘re not in a rush. We traditionally let it sit in the fridge or basement until the next day and enjoy it cold. This is best served as the perfect side dish with grilled meats, or as a filling main with a slice of freshly baked sourdough bread. 

Why You’ll Love This Recipe

Authentic Flavor: This old-fashioned German potato salad is what us Southerners grow up on. It’s a family favorite that gets served a few times a month and at every single gathering. 

Simple Ingredients: Good news, you likely already have everything you need in your kitchen. No fancy ingredients required!

Rustic Appeal: The warm, hearty vibe of this dish makes it perfect for family dinners, office lunches, or even a casual weeknight meal.

Versatility: Serve it as a side dish for sausages and schnitzel, or enjoy it as a light meal on its own.

Quick to Make: From start to finish, you can have this on the table in under 40 minutes.

Tips and Tricks

Choose the Right Potatoes: Waxy potatoes like Yukon Gold hold their shape well and won’t turn mushy. Avoid starchy varieties like Russets.

Peeling Potatoes: If you’re short on time, you can skip peeling them—just give them a good scrub before boiling. The skins add extra texture and nutrients.

Balance the Flavors: If the vinegar is too sharp for your taste, add an extra pinch of sugar to balance it out.

Make It Ahead: While this dish is best served warm, it can be made ahead of time and served cold. The flavors actually deepen as it sits!

Tasty Additions

Bacon: If you just can’t do without meat, add a little bacon to the potato salad. 

Herbs: Herbs are a great way to spice things up. Add a handful of dill, chives or fresh parsley to this old fashioned hot German potato salad recipe to add even more flavours. 

Frequently Asked Questions

Can I make this salad in advance?

Yes! While the salad is delicious served warm, you can make it up to a day ahead of time, to enjoy cold. For best results, mix your salad once or twice to have the tangy dressing soak into the potatoes evenly. 

Should you rinse potatoes in cold water after boiling for potato salad?

Ideally yes. Rinsing potatoes in cold water after boiling stops the cooking process, meaning your potatoes stay as firm as they are. Same concept as we follow for hard-boiled eggs. I often use a slotted spoon to lift the hot potatoes out of the boiling water and transfer them into a large pot filled with cold water. 

Is it better to boil potatoes whole or cut up for potato salad?

However you prefer to boil your potatoes really doesn’t matter. Just make sure they’re cooked through. If you don’t mind handling hot potatoes when peeling them, feel free to boil a whole bag with the skins on. Alternatively, peel the potatoes first and either boil or gently steam them. 

What’s the difference between German potato salad and regular potato salad?

A traditional German potato salad is usually served warm with a tangy dressing. Unlike many creamy potato salads, which usually come with heavy dressing and added fatty ingredients like small pieces of thick-cut bacon, the best German potato salad is one using warm potatoes and a hot dressing, usually broth based and filled with tangy flavours such as mustard and vinegar.