4.0 stars out of 5 stars based on 17 reviews
Warm German Potato Salad
Saved for later (355)

Makes: 6 to 8 servings

The tanginess of mustard and vinegar is softened by sugar and beer, making a sweet-tart flavor that is wonderful with thick slices of ham, grilled sausages like bratwurst, or smoked pork chops.

Game plan: This salad is even better the second day. Rewarm before serving.

This recipe was featured as part of our Oktoberfest Food photo gallery.


  1. 1Cook the bacon until it’s crisp and drain on paper towels. Chop the pieces coarsely, place in a medium bowl, and set aside.
  2. 2In a large pot, cook the potatoes in lightly salted water until tender but not mushy. Drain, cool slightly, and slice (unpeeled) into thick rounds. Return to the empty pot.
  3. 3While the potatoes are still warm, gently mix in the reserved bacon, onions, and herbs. Set aside.
  4. 4In a large bowl, mix up the mustard sauce by combining all the sauce ingredients. Add the potato-bacon-herb mixture while gently stirring.
  5. 5Season to taste with salt and pepper, garnish with the eggs, and serve warm.
  • Warm German Potato Salad

This recipe, while from a trusted source, may not have been tested by the CHOW food team.

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