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Warm German Potato Salad

A comforting and tangy Warm German Potato Salad featuring potatoes, bacon, and a zesty dressing - perfect for weeknight dinners and holiday gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: German
Calories: 250
Ingredients Method Notes

Ingredients
  

Potatoes and Dressing
  • 2 pounds small potatoes (Yukon Gold or red), scrubbed
  • 1/2 cup apple cider vinegar
  • 1/4 cup chicken or vegetable broth (or water)
  • 2 tablespoons sugar (or 1–2 tbsp honey / maple syrup for less refined sugar)
  • 1 tablespoon Dijon mustard
  • 3 tablespoons butter (or 2 tbsp olive oil for lighter/vegan)
  • Salt and freshly ground black pepper to taste Salt and freshly ground black pepper
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoon smoked paprika (optional) for a more traditional flavor
  • 1 pinch caraway seeds (optional) for a more traditional flavor
Bacon or Vegan Alternatives
  • 4 slices bacon, diced or 6 oz turkey bacon / smoked tempeh for vegan
Onion
  • 1 small yellow onion, finely chopped (about 1 cup)

Method
 

Preparation
  1. Place whole potatoes in a large pot, cover with cold salted water. Bring to a boil and simmer for 12–15 minutes until fork-tender. Drain and let cool slightly.
  2. While potatoes cook, fry the diced bacon in a large skillet over medium heat until crispy, about 8–10 minutes. Use a slotted spoon to remove bacon to a paper-towel-lined plate, leaving the drippings in the skillet.
  3. Add the chopped onion to the bacon drippings and sauté over medium heat for 3–4 minutes until translucent and soft.
Dressing
  1. Stir in the vinegar, broth (or water), sugar, and Dijon mustard. Scrape up any browned bits from the bottom of the pan. Bring the dressing to a gentle simmer and cook for 2–3 minutes until it slightly reduces and melds. Taste and season with a pinch of salt and plenty of black pepper.
Combine
  1. Cut the warm potatoes into halves or quarters (depending on size) and add them directly to the skillet. Toss gently to coat the potatoes in the hot dressing.
  2. Add the butter (or olive oil) and the cooked bacon. Toss again and simmer together for 2–3 minutes so the potatoes soak up the flavors. The salad should be warmed through and lightly glossy.
  3. Stir in the chopped parsley and adjust seasoning. Serve warm or at room temperature.

Notes

Quick tips during cooking: if the dressing seems too sharp, add a teaspoon of honey or an extra tablespoon of butter/olive oil to round it out. For extra tang, add a splash more vinegar at the end. This recipe can be made ahead by preparing the dressing and potatoes a day in advance.