Warm German Potato Salad Recipe
If you’re looking for the perfect blend of comfort and bold flavors, Warm German Potato Salad is the dish that delivers. This beloved side bursts with tangy, savory, and slightly sweet notes, all tied together by a luscious bacon-infused dressing. Unlike traditional creamy potato salads, this one shines with a vibrant vinaigrette and layers of crispy bacon, fresh herbs, and tender potatoes. Whether you serve it at a summer picnic or as a cozy side on a chilly evening, Warm German Potato Salad wins hearts (and empty plates) every single time.
Ingredients You’ll Need
Every ingredient in Warm German Potato Salad plays an important part, each building towards the irresistible flavor and texture that makes this dish special. These essentials are easy to find, and you’ll notice how each brings its own flair, from velvety potatoes to the smoky crispness of bacon and the tang of vinegar.
- Baby red potatoes: Their creamy texture and tender skins make every bite melt-in-your-mouth delicious.
- Thick-cut bacon: Adds richness, saltiness, and beloved crispy bites throughout the salad.
- Yellow onion: Provides gentle sweetness and a hint of sharpness in the warm dressing.
- Garlic: Gives a subtle savory depth, bringing all the flavors together.
- Apple cider vinegar: The key to that signature tang, balancing out the richness of the bacon.
- Dijon mustard: Infuses gentle spice and complexity into the vinaigrette.
- Granulated sugar: Just a touch, but it perfectly balances out the acidity and heat.
- Salt: Essential for seasoning and bringing out all the bold flavors in the salad.
- Black pepper: Adds a little warmth and bite to complement the tangy dressing.
- Chicken broth: Makes the dressing rich and silky, enhancing every bite.
- Fresh parsley: Sprinkled in for color and a fresh, herbal note.
- Green onions: Offer a lovely mild oniony crunch and top the dish beautifully.
How to Make Warm German Potato Salad
Step 1: Boil the Potatoes
Start by placing your halved baby red potatoes in a large pot and covering them with cold, salted water. Bring them to a gentle boil and cook for about 12 to 15 minutes, just until they’re fork-tender. Be careful not to overcook them — you want them to hold their shape when tossed in the warm dressing. Once they’re just right, drain them and set aside.
Step 2: Crisp the Bacon
While the potatoes are cooling slightly, it’s time to crisp up that thick-cut bacon. In a large skillet over medium heat, cook the chopped bacon until it’s beautifully golden and crispy. Use a slotted spoon to transfer the bacon to a plate lined with paper towels, and don’t forget to keep about two tablespoons of that magical bacon fat in the skillet. That’s going to be the flavor base for your dressing!
Step 3: Sauté Onion and Garlic
Next, add your finely chopped yellow onion to the skillet with the bacon fat. Let it soften and release its natural sweetness by cooking for about 3 to 4 minutes. Toss in the minced garlic and let it bloom for just 30 seconds — enough to become fragrant without burning. This duo forms the savory core of the dressing.
Step 4: Build the Tangy Dressing
Now, pour in the apple cider vinegar, Dijon mustard, and sprinkle in the sugar, salt, and freshly ground black pepper. Add the chicken broth, and give everything a good stir, scraping up any glorious browned bits stuck to the bottom of the skillet. Let it simmer for 2 to 3 minutes so the flavors meld, and your kitchen starts to smell absolutely heavenly. That’s your zippy, savory, and slightly sweet dressing for the Warm German Potato Salad.
Step 5: Toss It All Together
It’s time for the grand toss! Add the cooked potatoes back to the skillet, gently folding them into the warm dressing so each potato half gets coated in flavor. Once they look glossy and irresistible, stir in the crispy bacon bits, chopped fresh parsley, and sliced green onions. The result is a beautiful salad that begs to be devoured warm.
How to Serve Warm German Potato Salad
Garnishes
For maximum color and freshness, sprinkle extra chopped parsley and green onion slices across the top of your Warm German Potato Salad. If you want a little extra bite, a quick grind of black pepper or a sprinkle of flaky sea salt is always welcome.
Side Dishes
This salad shines at any gathering, especially when paired with classic grilled bratwurst, roasted chicken, or tangy German sausages. It also sits beautifully beside a simple green salad or crisp cucumber salad for a lighter, picnic-perfect spread.
Creative Ways to Present
Amp up the charm by serving Warm German Potato Salad family-style in a rustic wooden bowl, or portion it into individual mason jars for a cute, portable picnic treat. Want something extra fun? Try scooping it into lettuce cups or topping it with a perfectly poached egg for a brunch twist!
Make Ahead and Storage
Storing Leftovers
Leftover Warm German Potato Salad will keep well in an airtight container in the refrigerator for up to three days. It’s best enjoyed warm, but don’t worry if you’ve made a big batch — the flavors only deepen as it sits.
Freezing
Freezing isn’t recommended for this salad, since potatoes and vinaigrette dressings tend to change texture and separate after thawing. For the best taste and appearance, prepare enough to enjoy within a few days.
Reheating
To rewarm, transfer the salad to a skillet over medium-low heat, stirring gently until it’s heated through. If it looks a bit dry, add a splash of chicken broth or water to bring back the moisture and shine.
FAQs
Can I make Warm German Potato Salad without bacon?
Absolutely! For a vegetarian version, simply skip the bacon and use olive oil instead of bacon fat for sautéing the onions and garlic. You’ll still get loads of flavor from the tangy vinegar and mustard dressing.
What’s the best type Side Dish
Baby red potatoes are the classic choice thanks to their tender skins and creamy texture. You can substitute with Yukon golds or other waxy potatoes—just avoid starchy types like Russets, which can fall apart.
Can I prepare Warm German Potato Salad ahead of time?
You can cook the potatoes and prep all the ingredients ahead of time. Mix everything together just before serving or gently reheat if you combine it in advance. The salad is truly best enjoyed warm and fresh!
Is there a way to make this gluten-free?
Yes! The original recipe for Warm German Potato Salad is naturally gluten-free. Just make sure your chicken broth and Dijon mustard are certified gluten-free, as brands can vary.
What can I use instead of apple cider vinegar?
If you’re out of apple cider vinegar, white wine vinegar or even a mild red wine vinegar can work in a pinch. Just adjust to taste, since each vinegar brings its own personality to the dish.
Final Thoughts
If you haven’t tried making Warm German Potato Salad yet, now’s your moment to turn an ordinary meal into something memorable. This cheerful dish delivers comfort and bold flavors in every bite, and chances are, you’ll find yourself making it again and again. Give it a go — and share it with people you love!
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Warm German Potato Salad Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This warm German potato salad is a flavorful and comforting side dish that pairs well with grilled meats or as part of a picnic spread. Tangy from the apple cider vinegar and savory from the bacon, this salad is a delicious twist on the classic potato salad.
Ingredients
Potatoes:
- 2 pounds baby red potatoes, halved
Bacon:
- 6 slices thick-cut bacon, chopped
Onion Mixture:
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
Dressing:
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chicken broth
Garnish:
- 2 tablespoons fresh parsley, chopped
- 2 green onions, sliced
Instructions
- Cook Potatoes: Boil halved potatoes in salted water for 12-15 minutes until fork-tender. Drain and set aside.
- Cook Bacon: In a skillet, cook bacon until crispy. Remove bacon, leaving 2 tbsp of fat in the skillet.
- Saute Onion Mixture: Cook onion until softened, then add garlic. Stir in vinegar, mustard, sugar, salt, pepper, and broth. Simmer for 2-3 minutes.
- Combine Ingredients: Add potatoes to skillet, coat with dressing. Stir in bacon, parsley, and green onions. Serve warm.
Notes
- This salad is best served warm but can be gently reheated for leftovers.
- For a vegetarian version, omit bacon and use olive oil instead.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: German
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 15 mg
