This delicious warm German Potato Salad combines tender potatoes with a warm bacon-mustard vinaigrette dressing. It’s tangy, creamy and the perfect side dish for the summer grilling season.
Table of Contents
When it’s sunny and warm outside, the last place I want to be is in the kitchen. Instead, give me a patio chair and a glass of rosé. That’s why this simple potato salad recipe is on regular rotation at our house lately.
Made with just a handful of ingredients, that you may have on hand already, it comes together in about 20 minutes. And because this potato salad is served warm, there’s no waiting for your potatoes to cool after cooking.
In fact, dressing those potatoes while they’re warm helps them absorb even more of the delicious, tangy bacon vinaigrette dressing that we’re tossing them with.
This simple potato salad is the perfect accompaniment to your favorite BBQ dishes. From grilled sausages, to burgers, chicken breasts or pork tenderloin. The tangy vinaigrette is the perfect match for smoky fare. Plus, since there’s no mayo, it’s perfect for potlucks.
It’s similar to my Grilled Potato Salad, but it’s a bit more rich with the bacon that’s running through it.
Ingredient notes
- Baby Red Potatoes – You can also use baby yukons.
- Bacon
- Red Onion
- Celery
- Apple Cider Vinegar
- Mustard – I prefer to use whole grain or stoneground mustard. Dijon mustard will also work.
- Sugar, Salt & Black Pepper
- Fresh Parsley
How to make it
- Boil the potatoes. Cover with water and bring to a boil, cook until just tender, 10-15 minutes drain.
- Peel the potatoes (optional) then slice or dice into bite sized pieces.
- Make bacon vinaigrette. Fry bacon until crisp, remove to drain, leaving some bacon fat in pan. Saute onion then add in vinegar, mustard, sugar, salt & pepper.
- Toss potatoes with vinaigrette, bacon, celery and parsley.
- Serve.
Tips and tricks
- Add potatoes to cold water, then bring your pot to a boil. They’ll cook faster that way.
- Once the potatoes are cooked, I like to let them cool a bit and then either use my fingers or a paring knife to peel them.
- To easily dice the onion, start by halving and peeling the onion. Then, using your knife, make lengthwise slits into the onion, without slicing all the way through. Then cut at a right angle to those slits. You’ll be left with perfectly minced onions in the easiest way possible.
How to store
- You can make this potato salad ahead of time, though the bacon will lose its crispness. One option is to boil the potatoes beforehand, then just before serving make the bacon vinaigrette and toss everything together. Cold potatoes won’t absorb as much of the dressing, though it will still be delicious. Or, you fully assemble it. It will last for 3-4 days in the fridge, stored in an airtight container.
Is German Potato Salad served warm or cold?
- Typically German Potato Salad is served warm. However, it can also be served cold or at room temperature.
Variations
- Swap in chicken broth for the water when reducing the bacon dressing.
- Add in pickles for a briny crunch.
- Swap out the parsley for chives or dill.
- Add in some chopped hard-boiled eggs.
What to serve with it
- Ribs
- Grilled Sausages
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Did you try this German Potato Salad?
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Full Recipe
German Potato Salad
Equipment
Ingredients
- 2 pounds red potatoes (medium sized )
- 4 strips bacon (cut into ½” pieces)
- 1 red onion (diced)
- ½ cup celery (minced, including some leaves)
- 1/3 cup cider vinegar
- 1 ½ Tablespoons whole grain mustard
- ½ teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup parsley (chopped)
Instructions
- Place potatoes in a large pot and cover with water by 2 inches. Season the water generously with salt. Bring to a boil and cook for 10-15 minutes, until just tender. Drain.
- While the potatoes are still warm, peel and slice, or cube them, into a large serving bowl.
- Meanwhile, cook the sliced bacon in a large skillet over medium heat until browned, about 5-6 minutes stirring occasionally. Transfer the bacon to a plate topped with paper towels to drain. Pour out all but 2 tablespoons bacon fat from the pan.
- Add the onion to the bacon fat. Season with a pinch of salt and cook for about 3-4 minutes, until softened.
- Stir in 1/4 cup water, vinegar, mustard, sugar, salt and pepper.
- Bring to a boil and pour over potatoes. Toss to coat. Add the bacon, celery and parsley. Season with additional salt and pepper, to taste. Serve warm or at room temperature.
Notes
-
You can make this potato salad ahead of time, though the bacon will lose its crispness. One option is to boil the potatoes beforehand, then just before serving make the bacon vinaigrette and toss everything together. Cold potatoes won’t absorb as much of the dressing, though it will still be delicious. Or, you fully assemble it. It will last for 3-4 days in the fridge, stored in an airtight container.
-
Swap in chicken broth for the water when reducing the bacon dressing.
-
Add in pickles for a briny crunch.
-
Swap out the parsley for chives or dill.
-
Add in some chopped hard-boiled eggs.
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