Go Back

Warm German Potato Salad

German potato salad with warm potatoes in a tangy bacon-vinegar dressing, finished with onions and fresh parsley. No mayo—potato slices soak up savory drippings for a glossy, hearty warm salad texture.
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: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb red potatoes, sliced
Bacon and onion base
  • 8 bacon Slice and cook until crispy; reserve drippings.
  • 1 onion, diced Dice for quick sauté.
Bacon-vinegar dressing
  • 0.25 cup apple cider vinegar
  • 2 tbsp sugar
  • 1 tbsp Dijon mustard
  • 0.5 cup chicken broth
  • 1 Salt and pepper Season to taste.
Finishing
  • 0.25 cup fresh parsley, chopped Freshly chopped for best flavor and color.

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Boil and prep the potatoes
  1. Bring a Dutch oven of salted water to a boil, add red potatoes, sliced, and boil until tender, about 15 minutes.
  2. Drain the potato slices thoroughly and keep them warm while you cook the bacon and dressing.
Cook bacon and sauté onions
  1. Cook bacon in a cast iron skillet over medium heat until crispy, then drain, crumble, and set aside.
  2. Reserve 3 tablespoons drippings, then sauté onion, diced in the drippings until soft.
Make bacon-vinegar dressing and combine
  1. Add apple cider vinegar, sugar, Dijon mustard, and chicken broth to the skillet and bring the mixture to a simmer.
  2. Pour the hot dressing over the warm potatoes and toss gently so the slices get coated.
  3. Add the crumbled bacon and fresh parsley, chopped, then toss gently again to combine without breaking the potatoes.
  4. Serve the warm German potato salad right away while the potatoes are still glossy.

Notes

For the best warm, glossy texture, keep the potatoes hot and drain them well so they absorb the dressing instead of steaming it off. Refrigerate leftovers in a covered container for up to 3 days and rewarm gently on the stovetop with a splash of chicken broth. Freezing isn’t recommended because the potato texture can turn grainy. For a lower-fat option, use turkey bacon and reserve a smaller amount of drippings, then add a little extra chicken broth to keep the dressing silky.