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Warm German Potato Salad

German potato salad made warm with bacon-vinegar dressing for tangy, tender potato slices. You’ll boil the potatoes, crisp the bacon, sauté onions, then toss everything until the potatoes look glossy and cling to the sauce.
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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
Bacon and aromatics
  • 8 bacon
  • 1 onion, diced
Dressing
  • 0.25 cup apple cider vinegar
  • 2 tbsp sugar
  • 1 tbsp Dijon mustard
  • 0.5 cup chicken broth
  • 0.5 Salt and pepper
Finish
  • 0.25 cup fresh parsley, chopped

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Boil the potatoes
  1. Bring water to a boil in a Dutch oven and add the sliced red potatoes. Boil until tender, about 15 minutes, then drain so the potatoes look soft when pierced.
Make bacon base and dressing
  1. Cook the bacon in a cast iron skillet until crispy, about 8 to 12 minutes. Drain and crumble the bacon, and reserve 3 tablespoons of drippings.
  2. Sauté the diced onion in the reserved bacon drippings until soft, about 3 to 5 minutes. Stir frequently so the onion turns translucent.
  3. Add apple cider vinegar, sugar, Dijon mustard, and chicken broth to the skillet. Bring the mixture to a simmer over medium heat, about 2 to 3 minutes, until slightly thickened and glossy.
Toss and serve warm
  1. Pour the hot dressing over the warm drained potatoes. Toss gently so every slice is coated and the potatoes look shiny.
  2. Add the crumbled bacon and chopped fresh parsley to the skillet. Toss gently again, about 1 minute, so the parsley stays bright green.
  3. Season with salt and pepper to taste and serve warm immediately. The salad should be saucy and steaming, not dry.

Notes

For the best texture, keep the potatoes warm and the dressing hot before tossing so they absorb the bacon-vinegar flavor. Refrigerate leftovers in a covered container for up to 3 days and reheat gently in a skillet over low heat with a splash of broth; freezing is not recommended because potatoes soften and the dressing can separate. Dietary swap: use turkey bacon and reduce the drippings to about 2 tablespoons for a lighter option while keeping the tangy mustard-vinegar flavor.