Warm German Potato Salad
Toss tender potatoes with bacon, onion, and a tangy vinegar dressing for warm German potato salad, a hearty side that skips mayonnaise and serves six.
- Prep time
- 15 min
- Cook time
- 30 min
- Total time
- 55 min
- Servings
- 6
German potato salads vary by region, and this warm version follows a familiar bacon-and-vinegar style. Waxy potatoes hold their shape while absorbing the warm dressing. Slice them while still warm, after a brief cooling period. Mustard and a little sugar balance the vinegar without making the salad sweet. Six side portions fit alongside sausages, roast chicken, or a plate of beans.
Warm German Potato Salad
Serves 6 · Prep 15 min · Cook 30 min · Rest 10 min · Total 55 min
Ingredients
Step-by-step instructions
- Reserve 1/4 cup water for dressing. Halve large potatoes and simmer in remaining water for 15 to 20 minutes until tender.
- Meanwhile, cook bacon in a skillet for 8 minutes until crisp. Lift out, keeping 2 tablespoons fat and removing excess.
- Cook onion in the fat for 5 minutes. Add vinegar, reserved water, mustard, sugar, salt, and pepper; simmer 2 minutes.
- Drain potatoes and cool for 5 minutes. Slice 1/4 inch (6 mm) thick and place in a bowl.
- Fold hot dressing, bacon, and parsley into potatoes. Rest 5 minutes; serve six portions. Reheat saved salad to 165°F (74°C).
A few kitchen notes
- Simmer gently so potato skins stay intact.
- Fold carefully to preserve the slices.
Ingredient substitutions
- Replace Yukon Gold potatoes with small red potatoes.
Storage & reheating
Refrigerate within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below for 3 days. Reheat to 165°F (74°C); freezing makes potatoes grainy.
What to serve with it
Serve with sausages, chicken, or hearty beans.
Comments & kitchen questions
Have a question, a useful substitution, or a result to share? Your feedback helps us make this recipe clearer and more useful.
Questions from the kitchen
Can I make Warm German Potato Salad ahead?
Refrigerate within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below for 3 days. Reheat to 165°F (74°C); freezing makes potatoes grainy.
What if I can’t find an ingredient?
Replace Yukon Gold potatoes with small red potatoes.
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