Hot German Potato Salad with Bacon and Egg
Warm, tangy potato salad with crispy bacon, hard-cooked eggs, and a vinegar-mustard dressing. Golden potatoes are tossed with celery, onions, and fresh parsley in a savory-sweet sauce that's sizzled in the pan then poured over. A classic German-style side dish that's best served warm alongside pork, schnitzel, or sausages. This stovetop version comes together in under an hour with simple pantry ingredients.
Ingredients
- 3 tablespoon butter
- 1 pound potatoes, cut into 3/4-inch pieces
- 1 ½ cup celery, sliced
- 4 piece bacon, cooked and choppedsmoked tempeh or coconut bacon4 slicesFull guide →
- ¾ cup onion, chopped
- 1 tablespoon all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon dry mustard
- ½ teaspoon salt
- ¼ teaspoon pepper
- ⅝ cup water
- ¼ cup cider vinegar
- ¼ cup parsley, fresh, chopped
- 2 eggs, large, hard-cooked and chopped
Instructions
- 1
Melt 2 tablespoons butter in 10-inch skillet over medium heat until sizzling.
- 2
Add potatoes and cook, stirring occasionally, until golden brown and tender.
- 3
Transfer potatoes to bowl, add celery and bacon, toss lightly.
- 4
Melt remaining butter in skillet until sizzling, add onion and cook until softened.
- 5
Combine flour, sugar, mustard, salt and pepper in bowl.
- 6
Stir flour mixture into onion, then add water and vinegar.
- 7
Cook, stirring constantly, until mixture boils, then cook 1 minute more.
- 8
Pour dressing over potato mixture and toss to coat.
- 9
Spoon onto plates and top with parsley and chopped egg.
Tips
Cut potatoes to uniform 3/4-inch pieces so they cook evenly and don't break apart.
Pour warm dressing over potatoes while still hot so they absorb the vinegar-mustard flavor.
Hard-cook eggs up to 2 days ahead; add just before serving to keep them from getting rubbery.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently on stovetop with splash of water or vinegar to restore moisture.
Prepare potatoes, celery, bacon, and hard-cooked eggs up to 1 day ahead. Make dressing just before serving and combine warm.
Serve warm on individual plates as a side to pork, schnitzel, sausages, or roasted chicken. Pairs well with crusty bread.
Common Mistakes
Cut potatoes unevenly to avoid some being mushy while others stay firm.
Add dressing while cool to prevent potatoes from absorbing it properly.
Overcook potatoes at the start; they continue softening in the warm dressing.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make this ahead?
Prepare components separately up to 1 day ahead, but combine and serve warm for best texture and flavor. Cold leftovers can be reheated gently on the stovetop with extra water or vinegar to restore moisture.
What if I don't have cider vinegar?
White vinegar, apple vinegar, or red wine vinegar work as substitutes in equal amounts. Each changes the flavor slightly; white vinegar is sharpest, red wine vinegar adds depth.
How long can I keep leftovers?
Store covered in the refrigerator for up to 3 days. The salad is best served warm but can be eaten cold; reheat gently to avoid breaking apart the potatoes.