Grandma Lucille’s Warm German Potato Salad

Here it is, folks! The ultimate summer salad: Warm German Potato Salad.   I love how this potato salad comes together perfectly with just a few key ingredients - red potatoes, bacon, and a tangy vinegar-based dressing.

Here it is, folks! The ultimate summer salad: Warm German Potato Salad.   I love how this potato salad comes together perfectly with just a few key ingredients – red potatoes, bacon, and a tangy vinegar-based dressing. This easy potato side dish can actually be served warm or cold, but my Grandma Lucille always served her German Potato Salad warm, straight from her cast iron skillet. #potatosalad #Germanpotatosalad #summer #potluck #sidedish

Here it is, folks! The ultimate summer salad: Warm German Potato Salad.   I love how this potato salad comes together perfectly with just a few key ingredients - red potatoes, bacon, and a tangy vinegar-based dressing.

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Howdy –

Both of my Grandmothers were very good cooks and they taught me lots of great lessons in the kitchen! My Grandma Lucille made this Warm German Potato Salad quite often as I was growing up. I remember how she made so many delicious favorites from her big cast iron skillet….fried chicken, scalloped potatoes, fried crappie,  cornbread, even pie! It was like magic.

Let’s Talk Ingredients and Tools

Red Potatoes.  I like the firmness that red potatoes offer for potato salad.  Even when they are perfectly fork-tender, they still hold their shape well, where other potatoes tend to fall apart more easily. I also appreciate the fact that you don’t have to peel the potatoes for making Warm German Potato Salad.  The red skins add pretty color to the potato salad.  #WeEatWithOurEyesFirst

Bacon.  Need I say more?? 🙂

Onion.  The recipe calls for a yellow onion, but a white onion will work fine, too.  This is the aromatic staple in this recipe, providing the flavor foundation for potato salad.

Cider vinegar, flour, water, sugar, salt and pepper. These ingredients comprise the dressing for this potato salad. The cider vinegar provides a tangy flavor which really compliments the potatoes and bacon nicely. The sugar cuts the acidity of the vinegar, and the flour and water come together to make the body of the dressing.  Be sure to cook the flour for the one minute that the recipe directs so it has time to cook fully – otherwise your dressing could have a paste-y quality to it that’s not ideal.

What tools are need to make Warm German Potato Salad? Just a good skillet. Yes, I like using my cast iron skillet since that’s how my Grandma made this recipe, but you could actually use any heavy-bottom skillet and get along just fine.  Truth be told, you could also put the potato salad into a baking dish and heat it up in the oven. I also like to chop my bacon using my kitchen shears – they make short work of cutting up bacon, fo sho.

Here it is, folks! The ultimate summer salad: Warm German Potato Salad.   I love how this potato salad comes together perfectly with just a few key ingredients - red potatoes, bacon, and a tangy vinegar-based dressing.

Easy Recipe Tips for Making Warm German Potato Salad

  • This recipe seems super easy. I thought making Warm German Potato Salad would be more complicated. Is this recipe legit? I hear you! I always thought making this potato salad would be much more difficult, too.  Imagine my surprise when my Grandma showed me how and that it only required a few ingredients! I’ve been making it ever since.
  • Is this potato salad just for summer, or can it be served any time of year? For whatever reason, I typically think of Warm German Potato Salad only during the summer months….probably because that’s when my Grandma usually served it.  But, I’ve discovered my family likes it year round and it makes a yummy side dish to serve warm when it’s cold outside. (And, if you add enough bacon, it can actually be considered a main dish!)
  • If I don’t happen to have red potatoes on hand to make this salad, can I use any kind of potato? You can, but you need to make sure you don’t over cook the potatoes or they will get pretty mushy in this salad.  Warm German Potato Salad still tastes great, it just won’t LOOK too appetizing if the potatoes are smushed!
  • Can I make Warm German Potato Salad ahead of time? Yes.  Make the salad as directed in the recipe, letting it fully cool. Cover with foil and place into the refrigerator.  When you are ready to serve the salad, place it directly into a 325 degree F. oven for 30-35 minutes, or until hot throughout.
  • Does Warm German Potato Salad freeze well?  Nope!  Not at all, so don’t waste your time.  Freezing the potatoes completely changes their structure and it’s not a good eating experience. (Or at least that’s been MY experience.)

Here it is, folks! The ultimate summer salad: Warm German Potato Salad.   I love how this potato salad comes together perfectly with just a few key ingredients - red potatoes, bacon, and a tangy vinegar-based dressing.

More Recipes to Enjoy –

5-Minute Instant Pot Macaroni and Cheese – What could make a belly more happy than a big warm serving of cheesy, creamy, mac and cheese?? 

Air Fryer Roasted Broccoli Parmesan – This Air Fryer Roasted Broccoli Parmesan is sure to become a staple side dish that’s easy, fast, and tasty for your hungry family. We won’t make it any other way.

Printable Directions for Making Warm German Potato Salad – Just Print and Go

Grandma Lucille's Warm German Potato Salad

Course Potato Salad, Side Dish
Cuisine German

Ingredients

  • 8 medium red potatoes, unpeeled, cut into 1 1/2" chunks, cooked until just fork-tender
  • 8 slices bacon, cooked until crispy, crumbled, bacon drippings reserved
  • 1 medium yellow onion, diced
  • 1 cup water
  • 1/3 cup apple cider vinegar
  • 3 Tbs. granulated sugar
  • 5 Tbs. all-purpose flour
  • kosher salt and freshly ground black pepper, to taste

Instructions

  1. To create the dressing, heat the reserved bacon drippings in skillet over medium heat; add the diced onions, cooking until they are softened and translucent.

  2. Remove the skillet from the heat; whisk in the water, vinegar, sugar, and flour; season to taste with salt and pepper. Return the skillet to the heat and bring just to a boil; simmer for 1 minute to allow flour to cook, whisking often.

  3. Remove the dressing from the heat; add the potatoes and bacon, then toss gently to combine. Serve at once.  

Recipe Notes

If made ahead of time, this German potato salad can be reheated in the oven, covered with foil, at 325 degrees for approx. 30-35 minutes.

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Chef Alli

Please Note: This recipe was happily shared on The Country Cook’s Weekend Potluck and Southern Bite’s Meal Plan Monday!

 

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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