Warm German Potato Salad is a potato salad that can be enjoyed year round. It’s made with potatoes and crispy bacon with a vinegar-based dressing and is sure to become a family favorite.
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Culinary school was the first time I had ever tried Warm German Potato Salad and I instantly knew it was going to be a regular side dish for me from that point on. I mean who doesn’t love potato salad already, and then there’s bacon added?!
This recipe is very similar to the one that we made in school. I have a passion for international cuisine and I try to keep the recipes as close to authentic as possible, but what I find is that there are many variations even within a culture.
The parts of this recipe that are a must for it to remain true to the classic version is that there must be crispy bacon, a vinegar-based dressing instead of mayonnaise, and fresh herbs.
If you’re a fan of potato salads, you may also like these recipes for Amish Potato Salad and Tarragon Potato Salad.
Why This Recipe Works
This is a really quick and easy recipe to make. It’s as simple as boiling potatoes and whisking together a warm dressing to toss them with.
It’s a very flavorful combination of smoky bacon and an acidic dressing made with shallots, vinegar and Dijon mustard.
You can serve this potato salad warm or cold. It can also be made ahead of time and stored in the refrigerator.
Step-By-Step Instructions
Ingredients
- 1 1/2 pounds red skinned potatoes (diced into 1-inch pieces): Yukon gold potatoes also work well in this recipe.
- 1/2 pound bacon (diced)
- 1-2 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)
- ground black pepper (to taste)
- 2 tablespoons fresh parsley (finely chopped)
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Cut the potatoes into 1-inch pieces. Dice the bacon and shallots and finely chop the parsley.
Create!
Bring a large pot of salted water to a boil. Add the potatoes and cook until fork-tender, about 10 minutes. Drain and place in a large mixing bowl. Set aside.
Meanwhile, add the diced bacon to a medium skillet. Cook on medium heat until crisp, about 8 minutes. Remove with a slotted spoon to a paper towel-lined plate. Drain all but 1 tablespoon of the bacon grease from the pan and return it to the stove top.
Add the shallots to the pan and cook until softened, about 3-5 minutes, stirring often.
Whisk in the white vinegar, olive oil, sugar, Dijon mustard, salt and pepper.
Add the bacon and sauce to the bowl with the potatoes and toss.
Present!
You can either mix in the parsley or transfer the potato salad to a serving dish and sprinkle it on top as a garnish.
Tips and Techniques
- Dice the potatoes as evenly as possible to ensure that they all cook at the same rate.
- You can swap out the red skinned potatoes for Yukon gold potatoes, if preferred.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.
More Potato Recipes
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Warm German Potato Salad
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
- Bring a large pot of salted water to a boil. Add the potatoes and cook until fork-tender, about 10 minutes. Drain and place in a large mixing bowl. Set aside.1 1/2 pounds red skinned potatoes
- Meanwhile, add the diced bacon to a medium skillet. Cook on medium heat until crisp, about 8 minutes. Remove with a slotted spoon to a paper towel-lined plate. Drain all but 1 tablespoon of the bacon drippings from the pan and return it to the stove top.1/2 pound bacon
- Add the shallots to the pan and cook until softened, about 3-5 minutes, stirring often.2 shallots
- Whisk in the white vinegar, olive oil, sugar, Dijon mustard, salt and pepper.2 tablespoons white vinegar, 2 tablespoons extra virgin olive oil, 1 tablespoon granulated sugar, 2 teaspoons Dijon mustard, salt, pepper
- Add the bacon and sauce to the bowl with the potatoes and toss.
- You can either mix in the parsley or transfer the potato salad to a serving dish and sprinkle it on top as a garnish.2 tablespoons fresh parsley
Notes
Tips and Techniques
- Dice the potatoes as evenly as possible to ensure that they all cook at the same rate.
- You can swap out the red skinned potatoes for Yukon gold potatoes, if preferred.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.
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