How to Make German Potato Salad With Grilled Sausage

How to Make German Potato Salad With Grilled Sausage

Unlike traditional potato salad with mayonnaise that is served cold at family picnics or any sort of buffet style gathering, German potato salad is a hot dish. The dressing is prepared first and then the potatoes, while freshly cooked and sliced hot, are dropped into the dressing. The warm salad is then served within five to ten minutes of letting the potatoes absorb the dressing’s flavoring. Grilled sausage is the typical compliment that is served alongside warm German potato salad (or sliced and mixed in with the salad, as this recipe suggests).

With this meal, timing is important as you’ll want to serve the dish warm. Make sure you have everything you need before starting. You’ll need to be well organized so that everyone can sit down and eat the moment the salad is finished and ready to eat.

Whenever using garlic for any recipe, it’s always best to crush the garlic and let it sit for at least ten minutes prior to mixing it with your other ingredients. For reasons beyond the scope of this article, the health benefits associated with garlic require it to be crushed and let sit all by its lonesome for at least five to ten minutes before consuming.

The next step is to make the dressing. Add the vinegar, sugar, salt, cayenne pepper, mustard, and vegetable oil to a large bowl. Mix thoroughly. Don’t add the chives or onions yet (you’ll add them at the end when you mix the meat and potatoes into the dressing).

Pan fry the slices of bacon next. After cooking long enough to suit your taste, set them aside on paper towels to get rid of some of the bacon grease.

Wash and clean the potatoes to remove any dirt and sand. Place the potatoes into a large pot and fill the pot with enough water to cover the potatoes by at least an inch. Boil the potatoes until they are soft and easy to slice (10 to 15 minutes).

For the bratwurst, you can pan fry it or slice it and broil the slices. Personally, I prefer pan frying. After you’ve cooked the bratwurst, cut into 1/2 inch thick slices and set aside.

When the potatoes are ready, you’ll need to drain the water from the pot and remove the potatoes. While they’re still hot, slice them into 1/4 inch thick slices (be careful not to burn your hands!) and then drop each slice into the dressing. Gently stir the potato slices and the dressing together. The hot potato slices will soak up the dressing.

The next step is to add the sliced bratwurst to the bowl. Mix again, but remember to mix gently because the potatoes are soft! Cut the bacon into small pieces and add the bacon. Finally, add the chives, chopped onion, and crushed garlic. Mix again, gently, and then serve!

This dish is best served hot. The listed ingredients will serve 4 people.


3 tablespoons apple cider vinegar
1 tablespoon sugar
1/4 teaspoon salt
1/2 teaspoon cayenne pepper
2 tablespoons of Dijon mustard
2 tablespoons of finely chopped chives
1/2 cup of vegetable oil
1/2 cup of chopped onion


2 pounds potatoes
4 bratwurst (6 ounces or less each)
4 slices of peppered bacon
2 cloves of crushed garlic