Warm German Potato Salad with Bacon

This warm German-style potato salad is packed with tender potatoes, crispy bacon, sautéed onions, and tossed in a tangy vinegar-mustard dressing. It’s savory, slightly sweet, and served warm for a comforting side dish.

Why You’ll Love This Recipe

• No mayonnaise: This vinegar-based dressing makes it lighter and tangier than traditional creamy versions.

• Savory and satisfying: Bacon adds richness and depth of flavor.

• Perfect warm or room temp: A versatile side dish ideal for picnics, potlucks, or hearty meals.

• Authentic flavor: Inspired by classic Bavarian flavors with a modern touch.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Yukon gold or red potatoes

• Thick-cut bacon, chopped

• Yellow onion, finely diced

• Apple cider vinegar

• Dijon mustard

• Sugar

• Salt and black pepper

• Fresh parsley, chopped

• Optional: celery seeds or caraway seeds for added flavor

directions

1. Cook the potatoes: Place whole potatoes in a large pot, cover with salted water, and boil until fork-tender (about 15–20 minutes). Drain, cool slightly, and cut into bite-sized chunks.

2. Cook the bacon: In a large skillet, cook chopped bacon until crisp. Remove and set aside, reserving about 2 tablespoons of bacon grease in the skillet.

3. Sauté onions: In the same skillet with the bacon drippings, sauté the onions over medium heat until translucent (about 3–4 minutes).

4. Make the dressing: Stir in apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Simmer for 2 minutes to combine and thicken slightly.

5. Combine: Add the sliced warm potatoes and cooked bacon back to the skillet. Toss gently to coat the potatoes in the dressing.

6. Garnish: Sprinkle with fresh parsley and serve warm.

Servings and timing

• Servings: 6

• Prep time: 10 minutes

• Cook time: 25 minutes

• Total time: 35 minutes

storage/reheating

• Storage: Store in an airtight container in the refrigerator for up to 3 days.

• Reheating: Gently reheat in a skillet over low heat or in the microwave. Stir in a splash of vinegar or water if it seems dry.

FAQs

Can I serve this cold?

While it’s traditionally served warm, this salad also tastes great at room temperature or chilled.

What kind of potatoes work best?

Waxy varieties like Yukon gold or red potatoes hold their shape best in warm salads.

Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free. Just double-check your mustard and vinegar labels to be sure.

Can I make this vegetarian?

Yes, omit the bacon and use olive oil or butter to sauté the onions. You can add smoked paprika for a bacon-like flavor.

What’s the best substitute for apple cider vinegar?

White wine vinegar or red wine vinegar will work well in a pinch.

Can I prepare this in advance?

You can make it a few hours ahead and gently reheat before serving for best results.

How do I keep the potatoes from falling apart?

Don’t overcook them, and use waxy potatoes that hold their shape better than starchy varieties.

Can I add other ingredients?

Yes—try sliced pickles, chives, or a few chopped hard-boiled eggs for variation.

What pairs well with this salad?

It goes great with grilled sausages, roasted meats, or as part of a German-themed dinner.

Is sugar necessary in the dressing?

A small amount balances the vinegar and mustard, but you can reduce it or omit it if preferred.

Conclusion

This Warm German Potato Salad with Bacon is a tangy, savory side dish that brings a comforting, rustic charm to any meal. It’s easy to prepare, rich in flavor, and makes a welcome addition to both casual dinners and festive gatherings. Try it once, and it might just become your go-to potato salad.

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