Warm German Potato Salad

Introduction

Warm German Potato Salad offers a tangy, savory, and comforting flavor experience that sets it apart from its creamy, mayo-based cousin. You’ll love how the warm, bacon-infused vinaigrette soaks into the tender potatoes, creating a dish that’s perfect for gatherings. It’s served warm, making it an ideal and hearty side for grilled meats and autumn meals.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 8

Ingredients

1 1/2 pounds red skinned potatoes ((diced into 1-inch pieces))
1/2 pound bacon ((diced))
2 shallots ((diced, about 1/4 cup))
2 tablespoons white vinegar ((or apple cider vinegar))
2 tablespoons extra virgin olive oil
1 tablespoon granulated sugar
2 teaspoons Dijon mustard
salt ((to taste))
pepper ((to taste))
2 tablespoons fresh parsley ((finely chopped))

Instructions

Place the diced potatoes in a large pot, cover with cold water by about an inch, and add a generous pinch of salt. Bring to a boil, then reduce heat to a simmer. Cook for 10-12 minutes, or until the potatoes are just tender when pierced with a fork.
While the potatoes cook, heat a large skillet over medium heat. Add the diced bacon and cook, stirring occasionally, until crisp and browned. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered bacon fat in the skillet.
To the hot bacon fat, add the diced shallots. Cook for 2-3 minutes over medium heat until softened.
Remove the skillet from heat. Carefully whisk in the white vinegar, olive oil, sugar, and Dijon mustard until the sugar is dissolved and the dressing is emulsified. Season with salt and pepper.
Drain the cooked potatoes well and transfer them to a large serving bowl. While the potatoes are still very warm, pour the hot dressing from the skillet over them.
Gently toss the potatoes with the dressing until evenly coated. Fold in the reserved crispy bacon and the chopped fresh parsley. Taste and adjust seasoning with more salt and pepper if needed. Serve immediately while warm.

Variations

For a chunkier texture, leave the potato skins on and cut the potatoes into larger, bite-sized wedges.
To serve it cold, prepare the recipe as directed, allow it to cool completely, and chill. The flavors will mellow and develop further overnight.
For a smoother dressing, blend the warm vinaigrette ingredients (shallots, vinegar, oil, sugar, mustard) with an immersion blender before tossing with the potatoes.
Transform it into a light main course by serving it warm over a bed of fresh arugula or spinach.

Tips for Success

Cut the potatoes into uniform 1-inch pieces to ensure they all cook at the same rate.
Combine the dressing ingredients in the skillet while the fat is still hot to help dissolve the sugar and meld the flavors instantly.
Always dress the potatoes while they are piping hot; they will absorb the flavorful vinaigrette much better.
Let the bacon get truly crisp. It will add texture and won’t become soggy when folded into the warm salad.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the salad in a skillet over low-medium heat, stirring gently, until warmed through. You may want to add a small splash of water or vinegar to refresh the dressing.

FAQ

Can I use a different type of potato?

Yes, while red potatoes hold their shape well, Yukon Golds are a good alternative for a slightly creamier texture.

Can I make this vegetarian?

Yes, simply omit the bacon. Use 2 tablespoons of butter or all olive oil to sauté the shallots. You might add a pinch of smoked paprika to mimic some of the smoky flavor.

Is the sugar necessary?

Yes, it balances the sharp acidity of the vinegar and is traditional in this style of potato salad. You can reduce it to 2 teaspoons if you prefer a less sweet profile.

My dressing tastes too sharp. What can I do?

The warm potatoes will mellow the vinegar as they absorb the dressing. If it’s still too sharp after tossing, you can balance it with an extra drizzle of olive oil or a tiny pinch more sugar.

Can I prepare this ahead of time?

You can boil the potatoes and cook the bacon ahead of time. Combine everything and make the dressing just before serving for the best texture and warm temperature.

Can I use dried parsley?

Fresh parsley is recommended for its bright color and fresh flavor. If substituting dried, use 2 teaspoons, but be aware the color and impact will be less vibrant.