Go Back

Warm German Potato Salad

German potato salad with warm, tender red potato slices tossed in a tangy bacon-vinegar dressing. This no mayo warm salad gets glossy from hot dressing plus crisp bacon and sautéed onions.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: German
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb red potatoes, sliced
Bacon
  • 8 bacon
Aromatics
  • 1 onion, diced
Dressing
  • 1 tbsp apple cider vinegar Use 1/4 cup total (4 tbsp) in the recipe.
  • 2 tbsp sugar
  • 1 tbsp Dijon mustard
  • 0.5 cup chicken broth
  • 0.25 Salt and pepper Season to taste.
Finish
  • 0.25 cup fresh parsley, chopped

Equipment

  • 1 Dutch oven

Method
 

Boil the potatoes
  1. Boil the sliced red potatoes in salted water until tender, about 15 minutes, then drain. They should yield easily when pierced and look slightly softened.
Cook bacon and build the dressing
  1. Cook the bacon until crispy, then drain, crumble, and set aside. Reserve 3 tablespoons of bacon drippings for the dressing.
  2. Sauté the diced onion in the reserved bacon drippings until soft. Cook until the onion looks translucent and fragrant.
  3. Add apple cider vinegar, sugar, Dijon mustard, and chicken broth to the pan and bring to a simmer. Stir until the mixture is smooth and lightly bubbling.
Combine and serve warm
  1. Pour the hot dressing over the warm drained potatoes. The potatoes should immediately look glossy and coated.
  2. Add the crumbled bacon and chopped fresh parsley, then toss gently. Fold until the bacon and parsley are evenly distributed.
  3. Serve the German potato salad warm. Keep it warm for best texture and sheen.

Notes

Pro tip: Keep the potatoes warm and the dressing at a simmer before combining—hot dressing clings better and gives that signature glossy coating. Refrigerate leftovers in a sealed container for up to 3 days; rewarm gently on the stove with a splash of broth. Freezing isn’t recommended. For a lighter take, use turkey bacon in the same amount for a similar tangy, bacon-vinegar vibe with less fat.