Warm German Potato Salad

Warm German Potato Salad is a flavorful, comforting side dish made with tender potatoes, crispy bacon, and a tangy vinegar-based dressing. Served warm, it’s a savory alternative to traditional mayo-based potato salads and is perfect for picnics, potlucks, or family dinners.

Why You’ll Love This Recipe

• It’s served warm, making it perfect for cooler weather or hearty meals.
• The bacon and tangy dressing give it bold, rich flavor.
• No mayonnaise means it’s lighter and perfect for those who prefer a vinegar base.
• It’s easy to customize with herbs or add-ins.
• Great for pairing with sausages, grilled meats, or roasted vegetables.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• potatoes (Yukon Gold or red potatoes work best)
• bacon
• yellow or red onion
• garlic
• apple cider vinegar
• Dijon mustard
• sugar
• salt and black pepper
• fresh parsley or dill (optional, for garnish)

Directions

1. Boil the potatoes in salted water until tender, about 15-20 minutes. Drain, let them cool slightly, then slice or cube.
2. In a skillet, cook the bacon until crispy. Remove bacon and set aside. Leave the drippings in the pan.
3. Add chopped onion to the skillet and cook in the bacon fat until softened. Stir in garlic and cook another 30 seconds.
4. Add apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Simmer for 2-3 minutes to blend the flavors.
5. Add sliced potatoes to a large bowl. Pour the warm dressing over the potatoes and toss gently to coat.
6. Stir in the crispy bacon and garnish with chopped parsley or dill.
7. Serve warm for the best flavor and texture.

Servings and timing

• Servings: 6
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Variations

• Leave out the bacon for a vegetarian version and sauté onions in olive oil.
• Add sliced pickles or capers for an extra tangy twist.
• Mix in chopped hard-boiled eggs for extra protein.
• Add chopped green beans or celery for crunch.
• Spice it up with a pinch of red pepper flakes or diced jalapeños.

Storage/Reheating

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in a skillet over medium heat, stirring gently until warm. You can also microwave it in short bursts, stirring between each.

FAQs

Can I use russet potatoes?

Yes, but they may break apart more easily. Waxy potatoes hold their shape better.

Do I have to peel the potatoes?

Not necessarily. Leaving the skins on adds texture and nutrients, but you can peel them if you prefer.

Can I serve it cold?

You can, but the flavors shine best when served warm.

Can I make it ahead of time?

Yes. Just reheat gently before serving to bring out the full flavor.

What’s the best bacon to use?

Thick-cut bacon adds great texture, but any kind will work.

Is sugar necessary?

A little sugar balances the vinegar. You can adjust it or leave it out based on your taste.

How do I keep the potatoes from falling apart?

Don’t overcook them. Use waxy potatoes and let them cool slightly before slicing.

What herbs go best with this?

Fresh parsley or dill are great choices, but chives or thyme also work well.

Is it gluten-free?

Yes, just double-check your mustard and vinegar to make sure they’re gluten-free.

Can I freeze German potato salad?

It’s not recommended. The texture of the potatoes may become grainy after freezing and thawing.

Conclusion

Warm German Potato Salad is a cozy, flavor-packed side that’s perfect for year-round meals. Its tangy, bacon-infused dressing sets it apart from other potato salads, and its versatility makes it easy to adapt. Whether you serve it with grilled sausages or a holiday roast, it’s sure to be a crowd favorite.

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