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Warm German Potato Salad

German potato salad with warm potatoes tossed in a bacon-vinegar dressing for a tangy, no-mayo texture. Sautéed onions and crispy bacon pieces coat every slice for a glistening finish.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb red potatoes, sliced
Bacon and dressing base
  • 8 bacon
  • 1 onion, diced
  • 0.25 cup apple cider vinegar
  • 2 tbsp sugar
  • 1 tbsp Dijon mustard
  • 0.5 cup chicken broth
  • 1 Salt and pepper
Finish
  • 0.25 cup fresh parsley, chopped

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Boil the potatoes
  1. Bring a Dutch oven of water to a boil and boil the sliced red potatoes until tender, about 15 minutes, until a knife slides in easily. Visual cue: slices look slightly softened and are no longer firm at the center.
  2. Drain the potatoes thoroughly and keep them warm. Visual cue: no standing water remains in the pot or strainer.
Cook bacon and build the dressing
  1. Cook the bacon in a cast iron skillet until crispy, then drain, crumble, and set aside. Visual cue: bacon pieces are browned and crisp; reserve 3 tablespoons drippings.
  2. Sauté the diced onion in the reserved bacon drippings until soft. Visual cue: onions turn translucent and slightly golden, about a few minutes on medium heat.
  3. Add apple cider vinegar, sugar, Dijon mustard, and chicken broth to the skillet, then bring the mixture to a simmer. Visual cue: small bubbles form around the edges and the dressing looks slightly glossy.
Combine and serve
  1. Pour the hot dressing over the warm boiled potatoes and let them absorb it briefly. Visual cue: potatoes look coated and glistening.
  2. Add the crumbled bacon and chopped fresh parsley, then toss gently. Visual cue: bacon is evenly distributed and parsley flecks are bright green.
  3. Serve the warm German potato salad immediately, seasoning with salt and pepper to taste. Visual cue: steam is visible and the dressing coats the potato slices.

Notes

Pro tip: keeping the potatoes warm helps them drink up the bacon-vinegar dressing instead of cooling into dry slices. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stovetop with a splash of broth to loosen the coating. Freezing is not recommended because potatoes can become mealy after thawing. Dietary swap: use turkey bacon or vegetarian bacon to reduce pork-based flavor while keeping the same warm dressing method.