Warm German Potato Salad With Bacon Vinaigrette
A hearty and lively German potato salad featuring tender potatoes and crispy bacon tossed in a warm, tangy sweet-and-sour vinaigrette. This classic no-mayo recipe is served warm for a comforting and deeply satisfying side dish.
Equipment
- large bowl
- Whisk
- Large non-stick skillet
Ingredients
- 2 lbs potatoes, boiled and cooled down
- 5 oz sliced bacon
- ¼ cup olive oil
- 1 medium red onion, chopped
- ⅓ cup apple cider vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup lukewarm water
- 3 tablespoons flat parsley, chopped
Instructions
Mix the Dressing Base
- In a large bowl, whisk together the apple cider vinegar, salt, pepper, sugar, and 1 tablespoon of whole-grain or Dijon mustard until smooth. Stir in the lukewarm water until the sugar and salt dissolve. Set aside.
Cook the Bacon and Crisp the Potatoes
- Cut the bacon into small pieces. Place a large non-stick skillet over high heat, add the bacon, and cook until the fat renders and the pieces are crisp.
- Add the olive oil to the pan with the bacon. Gently add the sliced, pre-cooked potatoes and turn to coat in the fat. Let them fry with minimal stirring, allowing the undersides to become golden and crisp before turning.
Finish with the Onions
- Add the chopped red onion to the skillet and continue cooking until the onions soften and turn translucent. Lower the heat if needed to prevent burning.
- Remove the pan from the heat and let the mixture stand for 5 to 10 minutes until very warm but not sizzling hot.
Dress and Serve Warm
- Spoon the warm potato, bacon, and onion mixture, along with all the pan drippings, into the bowl with the prepared dressing. Toss gently until the potatoes are coated and the dressing looks glossy.
- Fold in the chopped parsley just before serving. Serve immediately while warm.
Notes
Choosing Potatoes: Use waxy potatoes like Yukon Gold, Red Bliss, or new potatoes. They hold their shape and won't turn mushy. Avoid starchy potatoes like Russets.
Cooking Tip: For the crispiest potatoes, use a large skillet to avoid overcrowding, which causes steaming. Let the potatoes sit undisturbed in the hot pan to develop a golden-brown crust before turning.
Storage: Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days. Reheat gently in a skillet over low heat until warmed through.
Make-Ahead Tip: To save time, you can boil the potatoes a day or two in advance. Chilled potatoes are also firmer and easier to slice cleanly.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.