Warm German Potato Salad

Closeup on a bowl of German potato salad with bacon.

No ratings yet

This Warm German Potato Salad is a hearty twist on a classic - loaded with tender red potatoes, crispy bacon, and a bold tangy dressing made with apple cider vinegar and Dijon mustard. It's a crowd-pleasing side dish that pairs beautifully with grilled meats and is guaranteed to be the first thing to disappear at any summer gathering!

Course Salad, Side Dish

Cuisine American, German

Keyword potato salad, warm German potato salad

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 291kcal

Author Sue Ringsdorf

Ingredients

2 pounds red potatoes - washed, patted dry, and chopped
kosher salt for boiling - around 2 teaspoons
8 oz. bacon - chopped
1/2 medium yellow onion - chopped
3 cloves garlic - minced
1/3 cup apple cider vinegar
2 Tablespoons granulated sugar
2 Tablespoon Dijon mustard
kosher salt and freshly ground black pepper - to taste

Instructions

Prep potatoes. Rinse the potatoes in cold water and wipe clean with paper towel. Slice into large bite-sized chunks and add to a large pot of cold water. Bring to a boil over medium-high heat and then add salt to taste. (The salt adds flavor so be sure to add it.) Reduce heat to a simmer and continue cooking until potatoes are fork tender.
Drain the water off and add potatoes back to pot over low temp to steam off excess moisture. This will only need about a minute. Transfer potatoes to a large bowl
2 pounds red potatoes, kosher salt for boiling
Cook bacon. Add the chopped bacon to the pot over medium heat, stirring frequently. Cook until crispy. Remove bacon to a clean bowl and leave bacon drippings in pan.
8 oz. bacon
Sauté veggies. Add chopped onion to pot over medium heat and cook until softened, about 3-4 minutes. Then add the garlic and stir for 30 seconds.
1/2 medium yellow onion, 3 cloves garlic
Add remaining ingredients. To the pot, add the apple cider vinegar, granulated sugar, and dijon mustard. Stir well and simmer for a few minutes. Remove pot from heat.
1/3 cup apple cider vinegar, 2 Tablespoons granulated sugar, 2 Tablespoon Dijon mustard
Add potatoes and bacon back. Add the cooked potatoes and crispy bacon back to the pot along with kosher salt and freshly ground black pepper to taste. Stir well to get the potatoes well coated with the sauce.
kosher salt and freshly ground black pepper
Serve. Transfer German potato salad to a serving bowl. Serve salad warm with chopped cilantro (or parsley) over the top. Check seasonings and add more as desired.

Notes

To make-ahead: Make it up to 2 days ahead and reheat gently on the stovetop or in the microwave before serving. Add a splash of apple cider vinegar after reheating to brighten the flavors back up!
Red potatoes are the best choice of potato because they hold their shape beautifully after boiling and have a naturally creamy, waxy texture. Yukon Gold potatoes are another great option. Avoid russet potatoes – they tend to fall apart and get a bit mushy when boiled.

Nutrition