Warm German Potato Salad with Bacon
This warm German potato salad is a flavorful no-mayo potato salad made with tender red potatoes, crisp bacon, sautéed onion, garlic, Dijon mustard, apple cider vinegar, and a touch of sugar. Instead of a creamy mayonnaise base, the potatoes are coated in a warm bacon and vinegar dressing that soaks into every bite. The result is a tangy, savory, slightly sweet side dish that is comforting, hearty, and easy to serve straight from the skillet.
If you enjoy potato salad but want something different from the classic cold version, this recipe is a great choice. The warm dressing gives the potatoes bold flavor while the bacon adds a smoky, crisp finish. Thinly sliced green onions brighten the dish and add fresh color. It is delicious served warm right after cooking, but it can also be chilled if you prefer to prepare it ahead of time.
Red potatoes work especially well because they hold their shape after simmering and have a tender texture once coated in the dressing. The key is to cook them just until fork-tender, then drain them well and allow them to air dry briefly. This helps the warm dressing cling to the potatoes without becoming watery. The dressing comes together in the same skillet used to cook the bacon, which adds extra depth and keeps cleanup simple.
This German potato salad recipe is ideal as a side dish for family dinners, cookouts, potlucks, and holiday meals. It pairs well with grilled meats, roasted chicken, sandwiches, and simple weeknight main dishes. With straightforward ingredients and easy steps, it is a reliable potato salad recipe to keep on hand whenever you want a warm, tangy, bacon-filled side.
German Potato Salad
Equipment
-
Large deep skillet
-
Large pot
Ingredients
- 2 lbs medium red potatoes
- 1 TBS salt, for boiling the potatoes
- 1/2 lb bacon
- 1/2 medium yellow onion, diced
- 2 tsp minced garlic
- 3/4 cup apple cider vinegar
- 2 TBS Dijon mustard
- 3 TBS white granulated sugar
- 1/2 tsp black pepper
- 1/2 cup green onion, thinly sliced
Instructions
-
Wash the red potatoes and cut them into bite-size pieces. Place the potatoes in a large pot and add enough water to cover them by about 1 inch. Stir in 1 tablespoon of salt. Set the pot over high heat and bring the water to a boil. Reduce the heat to medium and simmer for 10 to 15 minutes, or until the potatoes are fork-tender. Drain well, then return the potatoes to the pot and let them air dry for a few minutes.
-
While the potatoes are cooking, fry the bacon in a large deep skillet until it is golden and crisp. Transfer the cooked bacon to a paper towel-lined plate to drain. Leave the bacon grease in the skillet because it will be used to build the warm vinegar dressing.
-
Add the diced yellow onion to the skillet with the bacon grease. Cook over medium heat for 2 to 3 minutes, stirring occasionally, until the onion softens. Stir in the minced garlic and cook for 1 additional minute, just until fragrant.
-
Turn off the heat under the skillet. Stir in the Dijon mustard, white granulated sugar, black pepper, and 1/4 teaspoon salt. Turn the burner back to medium heat, then slowly pour in the apple cider vinegar while stirring. Let the mixture simmer for about 2 minutes, stirring occasionally, until the dressing comes together.
-
Turn off the burner. Slowly add the cooked, drained, and air-dried potatoes to the hot dressing. Gently stir until the potatoes are evenly coated and have absorbed some of the warm bacon and vinegar dressing.
-
Chop the cooked bacon into bite-size pieces and sprinkle it over the potatoes. Top with the thinly sliced green onions. Serve the German potato salad warm directly from the skillet, or transfer it to a serving bowl. This potato salad is delicious warm and may also be chilled before serving.
Recipe Tips
For the best texture, avoid overcooking the potatoes. They should be tender enough to pierce with a fork but firm enough to hold their shape when stirred into the dressing. Letting the potatoes air dry after draining helps prevent excess water from thinning the dressing.
Stir the potatoes gently once they are added to the skillet. The warm dressing will coat the edges and settle into the potatoes as they sit. Taste before serving and adjust only if needed, since the bacon, mustard, vinegar, and seasoned cooking water all contribute flavor.