A traditional German Christmas Eve dinner menu often centers on potato salad and sausages, a practical meal served before or after church and adapted to regional and family customs. This complete version pairs warm German-style potato salad with browned bratwurst, plus optional sauerkraut and mustard for a satisfying supper that can be prepared without an all-day roast.

Ingredients

2 lb (900 g) waxy potatoes, such as Yukon Gold or red potatoes
1 tsp (6 g) fine salt, for the potato water
4 slices (100 g) bacon, finely chopped
1 small yellow onion, about 5 oz (140 g), finely diced
¾ cup (180 ml) chicken or vegetable broth
¼ cup (60 ml) apple cider vinegar
2 tbsp (30 ml) neutral oil
1 tbsp (13 g) granulated sugar
½ tsp (1 g) fine salt, plus more to taste
¼ tsp ground black pepper
2 tbsp (8 g) chopped fresh parsley
1 tbsp (15 ml) neutral oil, for the sausages
4 bratwursts, about 1 lb (450 g) total
1 cup (240 g) sauerkraut, drained, optional
4 tsp (20 g) German mustard, for serving

Instructions

Put the potatoes in a large pot and cover with cold water by about 1 inch (2.5 cm). Add 1 teaspoon (6 g) salt. Bring to a boil, then reduce to a steady simmer. Cook 18–25 minutes, until a thin knife slips into the center without resistance. Drain and leave until cool enough to handle, about 5 minutes. Peel if desired, then slice about ¼ inch (6 mm) thick into a large bowl. Waxy potatoes hold their shape best; avoid overcooking them.
While the potatoes cook, place the chopped bacon in a cold skillet. Set over medium heat and cook 6–8 minutes, stirring occasionally, until crisp and its fat has rendered. Lift the bacon onto a paper-towel-lined plate, leaving about 1 tablespoon of fat in the pan. If the bacon is lean, add a little of the measured oil.
Add the diced onion to the skillet and cook 3–4 minutes, stirring, until softened but not browned. Carefully pour in the broth and vinegar, then stir in the sugar, ½ teaspoon salt, and pepper. Bring to a gentle simmer for 2 minutes. Remove from the heat and whisk in 2 tablespoons oil.
Pour the hot dressing over the sliced potatoes. Add the bacon and parsley, then fold gently so the slices do not break up. Let the salad stand at room temperature for 10 minutes to absorb the dressing; taste and adjust salt, pepper, or vinegar. German potato salad is often served warm, though it is also good at room temperature.
Heat 1 tablespoon oil in a clean skillet over medium heat. Add the bratwursts and brown, turning every few minutes, for about 10–12 minutes, or until cooked through. Check the thickest sausage with a food thermometer: USDA FSIS safe minimum temperature for ground meat is 160°F (71°C). If the casings brown before the centers are done, lower the heat and cover the pan for a few minutes, then recheck. Rest 3 minutes before serving.
If serving sauerkraut, warm it in a small saucepan over low heat for 5–7 minutes, stirring once or twice; do not boil it dry. Spoon the warm potato salad onto plates and serve with bratwurst, sauerkraut, and mustard.

Tips

Use waxy potatoes and start them in cold water so they cook evenly. Drain as soon as tender; waterlogged potatoes can turn the salad mushy.
For a meat-free salad, leave out the bacon and use vegetable broth with the full 2 tablespoons of oil. The dressing will be lighter and less smoky; a pinch of smoked paprika can add a subtle savory note.
Traditional German potato salad varies by region and household. This vinegar-and-bacon dressing is a southern German-style approach; northern versions commonly use mayonnaise and are usually served chilled.
Make the salad ahead if useful, but add a splash of warm broth or vinegar before serving if it has absorbed all its dressing. Keep the bratwurst separate until serving.

Serving Suggestions

Serve the potato salad warm with bratwurst, a spoonful of sauerkraut, and German mustard. Rye bread or crusty rolls make the meal more substantial, while a simple green salad or sliced pickles add freshness. For a Christmas Eve spread, offer the components family-style so diners can choose their own portions. Some German households serve potato salad with wieners or other sausages instead; the menu is intentionally flexible rather than a single nationwide standard.

Variations

Swap bratwurst for frankfurters or another fully cooked sausage, heating it according to its package directions; use a thermometer and follow the safe temperature guidance for the product. For a northern German-inspired potato salad, omit the bacon dressing and fold the cooled potatoes with ½ cup (120 g) mayonnaise, 2 tablespoons (30 ml) vinegar, 1 teaspoon (5 g) mustard, and ¼ cup (35 g) finely diced pickles. Chill it promptly and keep it refrigerated until serving. You can also replace bacon with diced smoked tofu and use vegetable broth for a vegetarian plate, though the flavor will be different from the meat-based version.

Storage and Reheating

Refrigerate leftover potato salad, sausage, and sauerkraut within 2 hours of cooking, storing them in separate airtight containers. The cooked components keep for 3–4 days in the refrigerator at 40°F (4°C) or colder. Reheat sausage and other leftovers to 165°F (74°C), checking with a food thermometer; warm potato salad gently in a covered saucepan or microwave, stirring and adding a spoonful of broth if dry. Avoid leaving the salad out for more than 2 hours, or 1 hour when the room temperature is above 90°F (32°C). Freezing is not recommended for the potato salad because the texture can become grainy and watery.

Frequently Asked Questions

Is potato salad really a traditional German Christmas Eve dish?
Yes, potato salad with sausages is a familiar Christmas Eve meal in many German households, but customs differ by region and family. Other families serve fish, fondue, or a larger roast on Christmas Eve or on Christmas Day.

Can I make the potato salad the day before?
Yes. Prepare it, cool it promptly, cover, and refrigerate. Before serving, bring it out only briefly and loosen the dressing with a little warm broth or vinegar. It can be served chilled, at room temperature, or gently warmed.

Which potatoes work best?
Waxy potatoes such as red potatoes or Yukon Gold hold their shape after boiling and dressing. Starchy baking potatoes tend to break apart and absorb more liquid, so the salad may become soft.

Can I use chicken or vegetable broth?
Either works. Chicken broth gives the dressing a fuller savory flavor; vegetable broth keeps the potato salad suitable for vegetarians when you also omit the bacon. Choose a low-sodium broth and adjust the salt after mixing.

What can I serve instead of bratwurst?
Wieners, frankfurters, or another sausage are common practical alternatives. For a vegetarian meal, serve the potato salad with smoked tofu or a plant-based sausage, cooking and checking it according to its package instructions.

Can I serve this menu cold?
Yes. The potato salad is often served warm, but it can be chilled or served at room temperature. Sausages can also be served cold if they are fully cooked and have been kept safely refrigerated.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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Traditional German Christmas Eve Dinner Menu