Grab the spring-loaded tongs, the charcoal, your grilling gloves and long-handled fork — summer’s not too far away, and that means it’s time to roll out the grill. This Hot German Potato Salad Recipe is sure to be loved and enjoyed.

True-blue grillers will enjoy extra-tasty outdoor cooking when they include Sauerkraut on their menus.

Sauerkraut is one of the must-have grilling ingredients of the summer, especially given the mass consumption of favorites like hot dogs, sausages, and bratwursts. Bar-B-Que is an unspoken American tradition — and when we, as Americans, kick back for the summer — we kick back and enjoy our grills.

This year alone, according to The National Hot Dog and Sausage Council,  Americans will consume 20 billion hot dogs.

Besides adding an extra burst of flavor to grilled food, Sauerkraut offers a health bonus. A University of Pittsburgh Cancer Institute research shows that chemical compounds in cruciferous vegetables like cabbage – from which Sauerkraut is derived – may stop human prostate cancer cells from growing and may cut off the formation of blood vessels that feed tumors.

So adding a bit of German heritage, flavor, and cabbage to your diet can only be a good thing. This German Potato Salad recipe is a zesty way to start.

Hot German Potato Salad Recipe
Hot German Potato Salad

Hot German Potato Salad


  • 5 medium red potatoes
  • 6 slices of bacon
  • 1/2 cup medium onion, chopped
  • 1 cup Silver Floss® and Krrrrisp Kraut® Sauerkraut, drained
  • 1/4 cup water
  • 1/2 cup apple cider vinegar
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 2 Tbsp. parsley, chopped


In a large pot, boil potatoes until tender. Drain and cool. Peel potatoes and cut into large diced pieces. In a 10-inch frying pan, cook bacon until crisp. Drain bacon on paper towels, reserving drippings. Cut bacon into ½-inch pieces. Sauté onions in the bacon fat until translucent. Add water and vinegar to deglaze the pan. Bring to a boil. Stir in Sauerkraut, potatoes, and chopped bacon. Season with salt and pepper. Heat through. Remove from heat and stir in parsley. Serve immediately.

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