Name: Hot German Potato Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: German
Ingredients: 3 pounds of potatoes; 1/2 pound bacon; 1 medium onion; 1/4 cup apple cider vinegar; 1/2 cup water; 2 tsp salt; 3 Tbsp sugar; 1 tsp coarse ground pepper; 2 T corn starch dissolved in 1/2 cup cold water; 1 Tbsp parsley for garnish (optional); 1/2 tsp celery seed (optional); 1 Tbsp mustard (optional)

Hot German Potato Salad Recipe

Hot German Potato Salad. It’s so good! I really should make it more often. My German-to-the-core husband’s motto is, “I’ve never met a potato I didn’t like.” And, this is one he really likes!

This unique dish is simply delicious, full of crispy bacon and sweet caramelized onion. It swims in a thick, tangy, sweet, and sour vinegar dressing. This dish goes great with any meat and makes a perfect side dish for anything you grill!

And now, you can make it quickly and easily in the Instant Pot without muss or fuss! I was a late adopter of Instant Pot cooking. I’m so glad to be on the bandwagon finally! Better late than never, right? It’s a game-changer!

You Can Use Any Potato To Make This Yummy Dish

Papa is a potato man, and we’ve been married for fifty-two years. It would be interesting to know how many tons of potatoes I have peeled, boiled, mashed, fried, or baked in all that time. 😜 Over the years, I have become an expert on potato varieties’ characteristics.

I have used golf ball size new red potatoes and left the skin on when I make this dish, and most recently, I used my Joe Average go-to spud, the Russet. They all make good hot German potato salad. Here it is with new skin-on red potatoes.

Russet potatoes are known as “floury” potatoes, and they will absorb more of the liquid, so you might need to add a little more vinegar. I hope you’ll try it with other potatoes until you find your favorite.

Now that you can make it in an Instant Pot, it’s quick and easy. You can do the whole thing in about a half-hour!

You Cannot Go Wrong When You Start With Bacon And Onion

Right? Cut a half-pound of meaty beacon into approximately inch-long pieces. Turn the Instant Pot to the saute setting and cook the bacon until it is crispy and golden brown. Remove it with a slotted spoon onto paper towels to drain.

Remove the bacon with a slotted spoon and set it aside on paper towels to drain. Keep those fabulous bacon drippings for the next step.

Now chop a medium-sized onion and saute it in the drippings until they are clear and begin to caramelize. The aroma when they are cooking is absolutely amazing!

You can use yellow onion, red onion, or sweet onion. Sometimes I use two kinds to clear out my crisper, and they all taste wonderful when cooked this way.

Use about three pounds of potatoes. I peeled and cut six average-size Russet baking potatoes into chunks this time. You can also use whole new potatoes. If the sizes vary, cut the bigger ones down, so the chunks are uniform in size.

Put the potatoes right into the Instant Pot with the onions and add vinegar, water, sugar, salt, and pepper. Add celery seed if you like. (I like it! And a little mustard, too!)

Set the Instant Pot to high pressure for six minutes. Allow the pressure to drop a little, then quick release. Reset the Instant Pot to saute. Mix cornstarch and water in a shaker, so there are no lumps, and pour the mixture into the Instant Pot to thicken the dressing of your delicious hot German potato salad!

Stir gently with a spatula or wooden spoon to ensure everything is well combined. Put your yummy potato salad in a serving dish and sprinkle with parsley and all those crispy good bacon bits! (I know, I snitched some, too!) Ach du Lieber das ist wunderbar!