German Potato Salad (Warm Bacon & Vinegar Style)
This is the kind of side that never lasts long. Warm potatoes tossed in a tangy bacon-vinegar dressing, soft onions, and just enough sweetness to balance it all out. No mayo, no shortcuts — just classic German potato salad the way it’s meant to be served.
I make this with a full 3-lb bag of potatoes because anything less disappears too fast. It’s perfect alongside ribs, sausages, pork chops, or any cookout-style meal.
Serves
6–8
Ingredients
- 3 lb yellow creamer or Yukon Gold potatoes
- 8–10 slices thick-cut bacon, diced
- 1 medium yellow onion, finely diced
- 1/2 cup apple cider vinegar
- 1 1/2 tbsp Dijon or German mustard
- 1–1 1/2 tbsp sugar (adjust to taste)
- 3/4 cup water or low-sodium chicken broth
- Kosher salt & freshly cracked black pepper
- 3 tbsp fresh parsley, chopped (optional)
Instructions
- Boil the potatoes: Place potatoes in a large pot and cover with cold, well-salted water. Bring to a boil and cook until just fork-tender, about 12–15 minutes. Drain and let them steam dry for a minute or two.
- Crisp the bacon: While the potatoes cook, render diced bacon in a wide skillet or Dutch oven over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the fat in the pan.
- Sauté the onion: Add diced onion to the bacon fat and cook until soft and translucent, about 3–4 minutes.
- Make the dressing: Whisk vinegar, mustard, sugar, and water or broth together. Pour into the skillet with the onions and bring to a gentle simmer.
- Season: Season the dressing with salt and plenty of cracked black pepper. Taste and adjust — a splash more vinegar for tang or a pinch more sugar if needed.
- Toss it warm: Slice the warm potatoes into bite-sized pieces and add directly to the skillet. Gently toss to coat in the warm dressing.
- Finish: Fold in crispy bacon and parsley (if using). Serve warm.
Make-Ahead & Reheating Notes
This potato salad can be made up to 1 day ahead. Store covered in the refrigerator.
- Skillet: Reheat gently over low heat with a small splash of water or broth.
- Oven: Reheat covered at 300°F until warmed through.
Best texture tip: Hold back a small splash of the dressing (or add a tiny splash of broth + vinegar) and refresh it right before serving.
Nutrition
Approximate per serving (based on 8 servings):
- Calories: ~340
- Protein: ~9 g
- Carbs: ~38 g
- Fat: ~17 g