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Warm German Potato Salad

German potato salad made warm with bacon-vinegar dressing and tender sliced potatoes. Tangy, no mayo, and finished with sweet-savory onions, crispy bacon, and fresh parsley.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: German
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb red potatoes Sliced for even tender-boiling.
Bacon and aromatics
  • 8 bacon Cook until crisp; reserve drippings for the dressing.
  • 1 onion Dice for quick softening.
Bacon vinaigrette dressing
  • 0.25 cup apple cider vinegar Provides the tangy flavor.
  • 2 tbsp sugar Balances the vinegar.
  • 1 tbsp Dijon mustard Adds body and tang.
  • 0.5 cup chicken broth Helps thin the dressing so it coats potatoes well.
  • 1 salt and pepper Season to taste after assembling.
Finish
  • 0.25 cup fresh parsley Chopped and added at the end for freshness.

Equipment

  • 1 Dutch oven
  • 1 Cast iron skillet

Method
 

Boil the potatoes
  1. Boil the sliced red potatoes in a Dutch oven of water until tender, about 15 minutes, then drain well and return to the pot off the heat.
Cook bacon and build the base
  1. Cook the bacon in a cast iron skillet until crispy, drain, crumble, and set aside while reserving 3 tablespoons drippings.
  2. Sauté the diced onion in the reserved bacon drippings until soft, about 5 minutes.
Make the bacon-vinegar dressing
  1. Add apple cider vinegar, sugar, Dijon mustard, and chicken broth to the skillet and bring to a simmer over medium-high heat for 2 to 3 minutes until well combined.
Combine and serve warm
  1. Pour the hot dressing over the warm potatoes and toss so the slices are coated.
  2. Add the crumbled bacon and chopped fresh parsley, then toss gently to distribute without breaking the potatoes.
  3. Serve warm, seasoning with salt and pepper to taste right before serving.

Notes

Pro tip: keep the dressing hot and pour it over the warm potatoes so they absorb flavor without turning starchy. Refrigerate leftovers in an airtight container for up to 3 days; rewarm gently in a skillet with a splash of chicken broth. Freezing is not recommended for best texture. For a lighter option, use turkey bacon and chicken broth as written (the tangy vinegar profile still keeps it classic).