This warm German potato salad is the perfect balance of tangy, savory, and smoky flavors.
Tender potatoes are tossed in a hot bacon vinaigrette with sautéed onions and crispy bacon, creating a comforting side dish that tastes just like something served at a traditional German family gathering.
Unlike creamy potato salads, this version is lighter, bold, and packed with rich flavor in every bite.
Perfect for potlucks, cookouts, holiday dinners, or weeknight meals, this classic potato salad is best served warm straight from the skillet.
The combination of crispy bacon, sweet onions, and vinegar dressing soaks beautifully into the potatoes, making every forkful hearty, satisfying, and incredibly hard to resist.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
- 3 cups peeled and diced potatoes
- 4 slices bacon
- 1 small onion, diced
- 1/4 cup white vinegar
- 2 tablespoons water
- 1 1/2 tablespoons white sugar, or more to taste
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon fresh parsley, chopped
Directions
- Place the diced potatoes into a large pot and cover with water by about 1 to 2 inches. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, about 10 minutes. Drain well and allow them to cool slightly.
- While the potatoes cook, place the bacon into a large skillet over medium-high heat. Cook until crispy and browned, turning occasionally, about 10 to 12 minutes. Transfer the bacon to a paper towel-lined plate and crumble once cool enough to handle. Reserve the bacon grease in the skillet.
- Add the diced onion to the skillet with the bacon grease and cook over medium heat until softened and lightly browned, about 6 to 8 minutes.
- Stir in the vinegar, water, sugar, salt, and black pepper. Bring the mixture to a gentle boil, stirring to combine.
- Add the cooked potatoes and half of the crumbled bacon to the skillet. Toss gently to coat the potatoes in the warm dressing and cook for 3 to 4 minutes, or until heated through.
- Transfer the potato salad to a serving dish and top with the remaining bacon and chopped parsley. Serve warm and enjoy.
Chefs Notes
- Waxy potatoes like Yukon Gold or red potatoes hold their shape especially well in this recipe.
- For extra flavor, add a small spoonful of Dijon mustard to the dressing mixture.
- This potato salad is traditionally served warm, but leftovers can also be enjoyed chilled the next day.
- If you prefer a sweeter dressing, add an additional teaspoon of sugar to taste.