Warm German Potato Salad

This warm German potato salad is a fantastic side dish that brings comfort to the table with its tender waxy potatoes and crispy bacon, all dressed in a tangy vinegar-mustard vinaigrette. It’s perfect for quick family dinners or potlucks when you want something hearty but not heavy.

I first made this after spotting some Yukon Gold potatoes at the market and it instantly became a favorite. It balances savory and tangy in a way that makes you want to eat seconds.

Ingredients

• Waxy potatoes: like Yukon Gold or red potatoes because they hold their shape without turning mushy
• Bacon: brings smoky richness and crisp texture to every bite
• White vinegar: provides the bright tang that cuts through the richness of bacon and potatoes
• Mustard: adds a subtle sharpness and helps thicken the dressing
• A small onion: finely chopped gives a mild bite and slight sweetness when mixed in
• Fresh parsley: for a bright herbaceous finish and color contrast
• Salt and pepper: to season and bring all the flavors together
• Choose firm potatoes without blemishes: and look for bacon with a good balance of meat to fat for the best flavor.

Instructions

Build The Base:

Boil potatoes in salted water for 15 to 20 minutes until just tender. Test by piercing with a fork& the potato should give easily but not fall apart. Drain and let cool slightly to handle.

Crisp The Bacon:

In a large skillet, cook bacon slices over medium heat until they are golden and crisp. Remove and place on paper towel to drain excess fat. Reserve the bacon drippings in the skillet.

Chop And Prepare:

Chop the crispy bacon into bite-sized pieces. Slice the warm potatoes into rounds or chunks, making sure they hold their shape without crumbling.

Make The Dressing:

Whisk the reserved bacon drippings with white vinegar and mustard in the warm skillet. This creates a tangy vinaigrette that soaks into the potatoes and coats them evenly.

Combine Everything:

Add the sliced potatoes and chopped bacon back into the skillet. Toss gently so the potatoes absorb the warm dressing.

Finish With Flavor:

Stir in finely chopped onion and season with salt and plenty of freshly ground black pepper. Garnish the salad with chopped fresh parsley for a pop of color and fresh taste.

One of my favorite parts about this salad is the reserved bacon drippings. They carry so much flavor and make the dressing irresistible. I remember cooking this with my family on chilly evenings and passing the skillet around to make sure everyone got plenty of the tangy dressing.

Storage tips

Store leftover salad in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over low heat to keep potatoes tender and the bacon crisp. Adding a splash of vinegar before warming helps refresh the tang.

Ingredient swaps

Swap bacon for turkey bacon or smoked sausage if you prefer less fat but keep that smoky note. If you cannot find white vinegar, apple cider vinegar works well and adds a subtle fruity taste. Use shallots instead of onions for a milder, sweeter flavor.

Serving ideas

This potato salad pairs wonderfully with grilled sausages, roasted chicken, or German-style schnitzel. Add in some hard boiled eggs or a sprinkle of chives for extra protein and freshness. Serve with crusty bread to soak up any leftover dressing on the plate.

This warm German potato salad is simple yet full of flavor making it a classic comfort food perfect for many occasions.

Frequently Asked Recipe Questions

→ What type of potatoes work best for this salad?

Waxy potatoes like Yukon Gold or red potatoes are ideal as they hold their shape well and provide a creamy texture.

→ Can I make the salad ahead of time?

It's best enjoyed warm shortly after preparing to preserve the texture and flavor of the potatoes and bacon.

→ How do I achieve crispy bacon for the dressing?

Cook the bacon in a skillet over medium heat until golden and crisp, then reserve the drippings to mix with vinegar and mustard.

→ Is it possible to adjust the tanginess of the dressing?

Yes, you can modify the amount of vinegar and mustard according to your taste preferences for a milder or sharper dressing.

→ What garnish is recommended to finish the dish?

Freshly chopped parsley adds a touch of brightness and a fresh herbal contrast to the rich flavors.