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Authentic Warm German Potato Salad with Tangy Vinegar Dressing

Close-up of warm German potato salad featuring halved yellow potatoes, crispy bacon bits, and fresh parsley.
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Make this traditional, no-mayo German Potato Salad featuring tender potatoes tossed in a warm, tangy dressing made from bacon drippings and vinegar. It is a comforting side dish perfect for BBQs or serving with roasted meats.

Ingredients

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  • 3 pounds Yukon Gold potatoes, scrubbed and quartered
  • 8 ounces thick-cut bacon, diced
  • 1 medium yellow onion, finely chopped
  • 1/2 cup apple cider vinegar
  • 1/4 cup water
  • 2 tablespoons granulated sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Place the quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain the potatoes well and set them aside in a large bowl.
  2. While the potatoes cook, cook the diced bacon in a large skillet over medium heat until crispy. Remove the bacon pieces with a slotted spoon and set them aside on a paper towel-lined plate. Leave about 3 tablespoons of bacon drippings in the skillet.
  3. Add the chopped onion to the skillet with the bacon drippings. Cook over medium heat until the onion is soft and translucent, about 5 minutes.
  4. Reduce the heat to low. Whisk the apple cider vinegar, water, sugar, Dijon mustard, salt, and pepper into the skillet with the onions and drippings. Bring the mixture to a gentle simmer and cook for 2 minutes, stirring constantly. This creates your tangy vinegar dressing.
  5. Pour the warm dressing immediately over the warm, drained potatoes. Gently toss the potatoes to coat them evenly.
  6. Add the crispy bacon pieces to the potatoes and toss once more.
  7. Let the potato salad sit for at least 15 minutes so the potatoes absorb the warm dressing.
  8. Garnish with fresh chopped parsley before serving warm or at room temperature.

Notes

  • For the best flavor absorption, dress the potatoes while they are still warm from boiling.
  • If you prefer a slightly sweeter profile, increase the sugar to 3 tablespoons.
  • This recipe works well with red potatoes, but Yukon Golds hold their shape better after boiling.

Nutrition

Find it online: https://cookingbycarla.com/german-potato-salad-recipe-warm-bacon/