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+ servings

Warm German Potato Salad

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Dinner, Lunch, Meal Prep, Salad
Cuisine American
Keyword Warm German Potato Salad
Servings 4
A classic warm German potato salad with bacon, onions, and tangy vinegar dressing—perfect as a hearty side year-round.

Ingredients

  • 2 pounds waxy potatoes such as red or Yukon gold
  • 4 slices bacon chopped
  • 1 small yellow onion diced
  • 1/3 cup apple cider vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup fresh parsley chopped

Instructions

Step 1: Cook the Potatoes

  • Wash and scrub the potatoes well. If they’re large, cut them in halves or quarters for even cooking. Place them in a large pot, cover with cold water by at least 1 inch, and season generously with salt. Bring to a boil and cook until the potatoes are easily pierced with a butter knife, about 10 minutes. Drain and set aside.

Step 2: Cook the Bacon

  • While the potatoes are cooking, heat a large skillet over medium-high heat and add the chopped bacon. Cook until crisp, about 5–7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered bacon fat in the skillet—this is key to building flavor for the dressing.

Step 3: Sauté the Onion

  • Reduce the skillet heat to medium. Add the diced onion to the bacon fat and cook until softened and translucent, about 6–8 minutes, stirring occasionally. The onions should absorb the smoky flavor from the bacon while releasing their natural sweetness.

Step 4: Make the Dressing

  • Carefully stir in the apple cider vinegar, granulated sugar, salt, pepper, and a splash of water (about 2 tablespoons). Bring the mixture to a gentle boil, allowing the sugar to dissolve completely and the flavors to meld.

Step 5: Combine Potatoes with Dressing

  • Add the drained potatoes to the skillet and gently stir to coat them in the dressing. Cook for 4–5 minutes, letting the potatoes absorb the tangy-sweet flavors while the liquid reduces. Stir in the crispy bacon and most of the chopped parsley, reserving a little for garnish.

Step 6: Serve Warm

  • Transfer the salad to a serving dish. Garnish with the reserved parsley and extra bacon, if desired. Serve warm for the most authentic experience, though leftovers can be enjoyed cold or at room temperature.