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Warm German Potato Salad

Warm German potato salad with tender sliced potatoes tossed in a bacon-vinegar dressing. This tangy potato salad uses bacon drippings and Dijon for flavor, with no mayo for a lighter 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: 310
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb red potatoes sliced
Bacon and aromatics
  • 8 bacon slices
  • 1 onion diced
Dressing
  • 0.25 cup apple cider vinegar
  • 2 tbsp sugar
  • 1 tbsp Dijon mustard
  • 0.5 cup chicken broth
  • salt and pepper to taste
Finish
  • 0.25 cup fresh parsley chopped

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Cook the potatoes
  1. Boil the sliced red potatoes in simmering water until tender, about 15 minutes, then drain. Remove the pot from the heat and let excess steam escape for a minute so the potatoes stay fluffy.
Make bacon-vinegar dressing
  1. Cook the bacon in a skillet until crispy, then drain, crumble, and set aside. Reserve 3 tablespoons drippings in the pan for the dressing.
  2. Sauté the diced onion in the reserved bacon drippings until soft, using medium heat. Stir until the onion looks translucent and fragrant, about 3 to 5 minutes.
  3. Add apple cider vinegar, sugar, Dijon mustard, and chicken broth to the pan and bring the mixture to a simmer. Cook until it looks slightly glossy and cohesive, 2 to 3 minutes.
Toss and serve warm
  1. Pour the hot dressing over the warm boiled potatoes right away. Toss so the slices are coated and glistening from the vinegar dressing.
  2. Add the crumbled bacon and chopped fresh parsley, then toss gently to combine. Fold carefully so the potatoes stay intact.
  3. Serve the warm German potato salad immediately. Keep it hot for the best tangy flavor and texture.

Notes

Pro tip: slice potatoes evenly so they finish tender at the same time, and pour the hot bacon-vinegar dressing over them immediately so the texture stays silky and coated. Refrigerate leftovers in a sealed container up to 3 days; reheat gently in a skillet over low heat with a splash of broth. Freezing isn’t recommended because the potatoes can become grainy. For a no-meat option, substitute bacon with smoked turkey bacon and use the drippings from it (or add 3 tablespoons olive oil) for the same tangy dressing base.