Warm German Potato Salad with Bacon and Vinegar

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Quick Ingredients

• 3 lb small waxy potatoes (Yukon Gold or red), scrubbed
• 1 Tbsp kosher salt (for the boiling water)
• 8 oz thick-cut bacon, chopped
• 1 medium yellow onion, finely chopped
• 1/3 cup apple cider vinegar
• 1/3 cup low-sodium chicken broth
• 3 Tbsp granulated sugar
• 1 Tbsp Dijon mustard
• 1 tsp kosher salt, 1/2 tsp black pepper
• 1/4 tsp smoked paprika (optional)
• 1 Tbsp unsalted butter (optional, for richness)
• 2 Tbsp chopped fresh parsley
• 2 green onions, thinly sliced

Do This

• 1. Boil whole or halved potatoes in well-salted water until just tender, 12–18 minutes. Drain and let steam dry.
• 2. While potatoes cook, fry chopped bacon in a large skillet over medium heat until crisp. Remove bacon, leaving about 3 Tbsp drippings.
• 3. Sauté chopped onion in the bacon fat until soft and lightly golden, scraping up browned bits.
• 4. Add vinegar, broth, sugar, Dijon, salt, pepper, and smoked paprika. Simmer 2–3 minutes to dissolve sugar and slightly reduce. Stir in butter if using.
• 5. Slice warm potatoes into rounds or chunks and place in a large bowl. Add bacon, parsley, and green onions.
• 6. Pour hot bacon-vinegar mixture over potatoes and gently fold to coat. Rest 10–15 minutes, then taste, adjust seasoning, and serve warm.

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Why You’ll Love This Recipe

• Warm and comforting, with a tangy-sweet bacon vinaigrette that soaks into every potato.
• No mayonnaise, so it feels lighter but still incredibly satisfying.
• Perfect make-ahead side for bratwurst, roasted meats, or any hearty main.
• Simple, everyday ingredients come together in a very classic German-style dish.

Grocery List

• Produce: 3 lb small waxy potatoes (Yukon Gold or red), 1 medium yellow onion, 2 green onions, fresh parsley, optional garlic.
• Dairy: Unsalted butter (optional, for a richer dressing).
• Pantry: Thick-cut bacon, apple cider vinegar, low-sodium chicken broth, granulated sugar, Dijon mustard, kosher salt, black pepper, smoked paprika (optional).

Full Ingredients

For the Potatoes

• 3 lb small waxy potatoes, such as Yukon Gold or red potatoes, scrubbed well (leave skins on)
• 1 Tbsp kosher salt (for the boiling water)

For the Hot Bacon-Vinegar Dressing

• 8 oz thick-cut bacon (about 6–8 slices), cut into 1/2 inch pieces
• 1 medium yellow onion, finely chopped
• 1/3 cup apple cider vinegar
• 1/3 cup low-sodium chicken broth
• 3 Tbsp granulated sugar
• 1 Tbsp Dijon mustard
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/4 tsp smoked paprika (optional, for a subtle smoky note)
• 1 Tbsp unsalted butter (optional, for gloss and richness)

To Finish the Salad

• 2 Tbsp chopped fresh parsley
• 2 green onions, thinly sliced (white and light green parts)
• Additional salt, pepper, and vinegar to taste

Step-by-Step Instructions

Step 1: Boil the Potatoes Until Just Tender

Scrub the potatoes thoroughly and remove any blemishes. Leave the skins on for better texture and flavor. If some potatoes are significantly larger than others, cut the big ones in half so they cook at the same rate.

Place the potatoes in a large pot and cover them with cold water by about 1 inch. Add 1 tablespoon kosher salt to the water. Bring to a boil over high heat, then reduce to a gentle simmer.

Simmer the potatoes for about 12–18 minutes, depending on their size, until they are just tender when pierced with the tip of a knife but not falling apart. You want them cooked through but still holding their shape.

When done, drain the potatoes well in a colander and let them sit for 2–3 minutes to steam dry. This helps them better absorb the dressing later.

Step 2: Cook the Bacon Until Crisp

While the potatoes are cooking, place the chopped bacon in a large, wide skillet (preferably cast iron or heavy-bottomed) over medium heat.

Cook, stirring occasionally, until the bacon is browned and crisp, about 8–10 minutes. Adjust the heat as needed so it sizzles steadily without burning.

Use a slotted spoon to transfer the cooked bacon to a paper towel–lined plate, leaving the rendered bacon fat in the skillet. You will need about 3 tablespoons of bacon drippings in the pan. If there is significantly more, carefully spoon off and reserve the excess; if less, you can add a small splash of neutral oil to reach 3 tablespoons total.

Step 3: Soften the Onions in the Bacon Drippings

With the skillet still over medium heat and about 3 tablespoons of bacon drippings in the pan, add the finely chopped onion.

Cook, stirring frequently, until the onion is softened, translucent, and just starting to turn golden around the edges, about 4–6 minutes. Scrape up any browned bits from the bottom of the pan with a wooden spoon; these add a lot of savory flavor to the dressing.

If using garlic, finely mince 1 small clove and stir it in during the last 30 seconds of cooking, just until fragrant but not browned.

Step 4: Build the Hot Bacon-Vinegar Dressing

Once the onions are soft, reduce the heat slightly if needed. Stir in the apple cider vinegar, chicken broth, sugar, Dijon mustard, kosher salt, black pepper, and smoked paprika (if using).

Whisk or stir everything together well and bring the mixture to a gentle simmer. Let it bubble for 2–3 minutes, stirring occasionally, until the sugar has dissolved and the dressing has thickened very slightly. It should still be pourable, not syrupy.

If you like a richer, silkier dressing, turn off the heat and stir in the 1 tablespoon of unsalted butter until melted and fully incorporated. Taste and adjust the seasoning now: the dressing should be tangy, a bit sweet, and well-salted, remembering it will be spread over a lot of potatoes.

Step 5: Slice the Warm Potatoes and Combine

While the dressing is still hot, handle the warm potatoes. When they are cool enough to touch but still quite warm, slice them into 1/4-inch thick rounds or bite-sized chunks, depending on your preference. Warm potatoes absorb the dressing much better than cold ones.

Place the sliced potatoes in a large mixing bowl. Sprinkle the crisp bacon pieces, chopped parsley, and sliced green onions over the top.

Give the hot bacon-vinegar dressing a quick stir, then immediately pour it evenly over the potatoes while it is still warm. Use a large spoon or spatula to gently fold everything together, trying not to mash the potatoes. Make sure each piece gets some dressing and bacon.

Step 6: Let the Flavors Soak In, Taste, and Serve

Let the salad sit for about 10–15 minutes at room temperature. During this time, the warm potatoes will soak up the tangy, savory-sweet dressing. Gently fold the salad once or twice as it rests to redistribute the dressing.

After resting, taste a few pieces of potato. Adjust the seasoning as needed: add a pinch more salt for savoriness, a grind of black pepper for a little bite, or a splash more vinegar if you like it extra tangy.

Serve the German potato salad warm or at room temperature, with a final sprinkle of fresh parsley or green onions on top if you like. It pairs beautifully with sausages, schnitzel, roasted chicken, or any hearty main.

Pro Tips

• Choose the right potatoes: Waxy potatoes like Yukon Golds or red potatoes hold their shape and stay tender instead of turning mealy.
• Dress while warm: Slice and dress the potatoes while they are still warm so they absorb the hot bacon-vinegar mixture and become deeply flavorful.
• Do not skimp on salt: Season the boiling water, season the dressing, and then taste and adjust at the end. Under-salted potatoes can taste flat.
• Control the tang and sweetness: If you prefer a sharper salad, add a little extra vinegar at the end. For a softer, sweeter flavor, add an extra teaspoon of sugar to the dressing.
• Keep bacon crisp: Add the crispy bacon into the salad just before you pour on the dressing and toss gently so you keep some crunchy bits in every bite.

Variations

• Extra smoky: Use smoked bacon and increase the smoked paprika to 1/2 teaspoon. You can also add a tiny dash of liquid smoke for a campfire-like aroma.
• Mustardy version: Stir in an extra tablespoon of Dijon or a teaspoon of whole-grain mustard to the dressing for a more pronounced mustard flavor.
• Meat-free twist: Skip the bacon, and sauté the onions in 3 tablespoons of olive oil. Add 1/2 teaspoon smoked paprika and a bit of extra salt to replace some of the savoriness you lose without the bacon.

Storage & Make-Ahead

This salad keeps well and actually tastes even better after the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 4 days. For serving, you can enjoy it cold, at room temperature, or gently rewarmed. To reheat, place the salad in a covered baking dish and warm in a 300°F (150°C) oven for 10–15 minutes, or microwave in short bursts, stirring in between, just until warm. If it seems a little dry after chilling, splash in a teaspoon or two of chicken broth or vinegar and toss before serving.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe): about 310 calories, 13 g fat, 5 g saturated fat, 40 g carbohydrates, 4 g fiber, 7 g sugar, 9 g protein, and about 730 mg sodium. These numbers will vary based on the specific bacon, broth, and salt you use.