Warm German Potato Salad
If you want to impress at your next cookout, this warm German-style potato salad is a must. It features crispy bacon, tender potatoes, and a bright, tangy vinegar dressing that practically guarantees empty plates.
Hot German Potato Salad
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Waxy potatoes (Yukon Gold or red) | 6 cups (about 2–2½ lbs) | Slice after cooking |
| Bacon (regular cut) | 12 slices | Fry until crisp |
| Yellow onion | 1 medium, chopped | Adds sweetness and flavor |
| White vinegar | ½ cup | Forms the tangy dressing base |
| Water | ¼ cup | Softens the sharpness |
| Granulated sugar | 4 tablespoons | Provides balance |
| Salt | 1 teaspoon | Seasoning |
| Black pepper | ¼ teaspoon | Adds depth |
| Celery seeds | 1½ teaspoons | Traditional German seasoning |
| Dijon or spicy brown mustard | 1 tablespoon | Gives the dressing a kick |
| Fresh parsley | 2–3 tablespoons, chopped | Fresh herbal finish |
Instructions
Cook the potatoes:
Boil them in salted water until just tender, roughly 10 minutes. Drain and slice into hearty rounds.
Prepare the bacon:
Fry the strips in a large skillet until crisp. Set aside, crumble, and keep 2 tablespoons of the rendered fat.
Sauté the onions:
Use the saved bacon drippings to cook the onion until soft and golden, about 5–8 minutes.
Make the dressing:
Stir in the vinegar, water, sugar, salt, pepper, celery seeds, and mustard. Let the mixture come to a boil.
Combine:
Add the sliced potatoes, parsley, and half of the crumbled bacon, folding gently to coat everything in the warm dressing.
Finish:
Move the salad to a serving bowl and sprinkle the remaining bacon on top.
Storage & Reheating
- Keep leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat slowly with a touch of water on medium-low heat, or warm gently in the microwave.
