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Warm German Potato Salad

Warm German potato salad with tender red potatoes coated in a tangy bacon-vinegar dressing with onions. Cook the potatoes, crisp the bacon, then toss everything while hot for a glossy finish and no-mayo texture.
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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 Slice into thin rounds for even tenderness.
Bacon vinaigrette
  • 8 bacon Cook until crisp; reserve 3 tablespoons drippings.
  • 1 onion Dice small for even distribution in the dressing.
  • 1 tbsp Dijon mustard
  • 0.25 cup apple cider vinegar
  • 2 tbsp sugar
  • 0.5 cup chicken broth
  • 1 Salt and pepper Season to taste after dressing is simmered.
  • 0.25 cup fresh parsley Chop for serving.

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Boil the potatoes
  1. Boil the sliced red potatoes in a large pot of water until tender, about 15 minutes, with a steady simmer and visible fork-tender texture.
  2. Drain the potatoes thoroughly and set aside while you cook the bacon and dressing so they stay hot and glossy.
Make the bacon-vinegar dressing
  1. Cook the bacon in a cast iron skillet until crispy, then drain, crumble, and set aside while reserving 3 tablespoons of drippings.
  2. Sauté the diced onion in the reserved bacon drippings until soft, about 3 to 5 minutes, stirring until translucent.
  3. Add apple cider vinegar, sugar, Dijon mustard, and chicken broth to the skillet and bring to a simmer, about 2 to 3 minutes, until the sugar dissolves and the sauce looks slightly thickened.
Toss and serve warm
  1. Pour the hot dressing over the warm potatoes so they start to absorb the tangy coating immediately.
  2. Add the crumbled bacon and chopped fresh parsley, then toss gently until everything is evenly coated and the potatoes shine.
  3. Serve warm so the salad stays tender and the bacon-vinegar aroma is fresh.

Notes

For best texture, slice the potatoes evenly so they finish tender at the same time; if draining, shake the colander briefly to remove excess water before dressing. Refrigerate in a covered container up to 3 days, then rewarm in a skillet over medium-low with a splash of chicken broth. Freezing is not recommended because the potatoes can turn grainy. Dietary swap: use turkey bacon to reduce fat while keeping the bacon-vinegar flavor profile.