Warm German Potato Salad 🥔🥓🌿 Tangy, Savory, and Dressed in a Warm Bacon-Mustard Vinaigrette

This salad swaps out mayo for a warm, punchy dressing made with bacon drippings, vinegar, mustard, and sautéed onions. The result is a rich, bright, and totally addictive side that’s just as good warm as it is room temp.

Ingredients (Serves 4–6)

For the potatoes

• 2 lbs small red or yellow potatoes (waxy type preferred)
• Salt for boiling
• Optional: splash of apple cider vinegar for the water

For the dressing

• 6 slices thick-cut bacon, chopped
• ½ medium red or yellow onion, finely diced
• 2 tbsp apple cider vinegar
• 1 tbsp whole grain or Dijon mustard
• 1 tsp sugar (to balance)
• Salt and black pepper to taste
• Optional: 2–3 tbsp chicken broth or water to loosen if needed

To finish

• 2 tbsp chopped fresh parsley
• Optional: thinly sliced scallions or chives

Instructions

Step 1: Cook the potatoes

• Boil potatoes in salted water until fork-tender, about 15–20 minutes.
• Drain, let cool slightly, then slice into thick rounds or half-moons while still warm.

Step 2: Crisp the bacon

• In a large skillet over medium heat, cook bacon until crispy. Remove with a slotted spoon and set aside, leaving the drippings in the pan.

Step 3: Build the warm dressing

• In the same skillet with bacon fat, add the diced onion and sauté 2–3 minutes until softened.
• Stir in vinegar, mustard, sugar, salt, and pepper. Simmer 1–2 minutes, scraping up any bits from the pan.
• If the dressing is too thick or sharp, stir in broth or water to mellow it out.

Step 4: Combine

• Add the warm sliced potatoes to the skillet and gently toss to coat in the dressing.
• Fold in crispy bacon and half the parsley.

Step 5: Serve warm

• Transfer to a serving dish. Garnish with more parsley and scallions or chives if using.

Flavor Variations

• Add thin-sliced radishes or pickled onions for a bite
• Use smoked paprika or caraway for extra German flair
• Stir in a spoonful of sauerkraut or chopped dill pickles
• Swap apple cider vinegar for white wine or malt vinegar
• Add a chopped hard-boiled egg for extra richness

Pro Tips

• Use waxy potatoes (like Yukon Gold or red) so they hold their shape
• Dress the potatoes while they’re warm — they soak up flavor better
• Let the salad sit 10–15 minutes before serving to meld the flavors
• Adjust vinegar/mustard ratio to your tang preference

Final Thoughts

Warm German Potato Salad is savory, tangy, and full of comforting, old-world flavor — a bold, bacon-laced side that brings serious energy to any meal. It’s the kind of dish that gets better as it sits, making it ideal for gatherings or next-day leftovers.

Boil it. Sizzle it. Toss it while hot. 🥔🥓🌿

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