Warm German potato salad is a tangy and hearty side dish that’s perfect for any occasion. Unlike traditional mayonnaise-based potato salads, this version features tender potatoes tossed in a savory, vinegar-based dressing with crispy bacon and sautéed onions. Served warm, it’s an excellent accompaniment to grilled meats, sausages, or roasted vegetables, making it a favorite at barbecues, picnics, and family dinners alike. The balance of smoky, tangy, and slightly sweet flavors is what makes this dish unforgettable.
Ingredients
- 2 lbs baby red potatoes, halved or quartered
- 6 slices of bacon, chopped
- 1 small onion, finely chopped
- 1/4 cup apple cider vinegar
- 2 tbsp Dijon mustard
- 1 tbsp granulated sugar
- 1/4 cup chicken or vegetable broth
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Cook the potatoes: Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil. Cook for 10-12 minutes, or until the potatoes are fork-tender. Drain and set aside.
- Cook the bacon: In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set it on a paper towel-lined plate. Reserve 2-3 tablespoons of the bacon drippings in the skillet.
- Sauté the onions: Add the chopped onion to the skillet with the bacon drippings and cook over medium heat until softened and golden, about 3-4 minutes.
- Make the dressing: Stir the apple cider vinegar, Dijon mustard, sugar, and broth into the skillet with the onions. Whisk to combine and let the mixture simmer for 2-3 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
- Combine the salad: Add the cooked potatoes and crispy bacon to the skillet with the dressing. Gently toss to coat the potatoes evenly in the warm dressing.
- Serve: Transfer the warm potato salad to a serving dish and sprinkle with fresh parsley. Serve immediately for the best flavor.
