Warm German Potato Salad Recipe, With Bacon, Vinegar, And Mustard!

Experience a delightful twist on traditional comfort food with this warm German Potato Salad Recipe. Tender red potatoes mingle with crispy bacon and a tangy vodka-kissed dressing, delivering the perfect balance of savory and slight acidity. An exquisite addition to any table of Potato Side Dishes, offering indulgence and a nod to authentic culinary heritage.

I first tried this Warm German Potato Salad Recipe when I was looking for a hearty side that was healthy and full of flavor. This salad combines tender red potatoes, diced bacon, and finely chopped yellow onion in a tangy dressing made from apple cider vinegar, Dijon mustard, and a hint of sugar.

I love that the bacon renders its fat over the potatoes which gives it a rich flavor without being overly greasy. Besides the hearty feel of red potatoes, this dish packs a light nutritional value with a balance of protein from bacon and freshness from onions and parsley.

It reminds me a bit of some classic dishes you may see on hash brown potato salads or even some authentic German potato sides. My family enjoys this salad all year round because it offers a comforting mix of warmth and tang that is simple, yet surprisingly satisfying.

Why I Like this Recipe

I really love this recipe because the potatoes soak up all that tangy vinegar and mustard dressing so well and they come out super tender every time.

I also dig the crispy bacon bits that add a smoky flavor and a little crunch, making every bite fun and satisfying.

I enjoy how easy it is to whip up but still has so much flavor, with the sweetness from the onions and the brightness of the vinegar.

Plus, it just makes me feel all warm and cozy when I eat it, like a perfect dish for any season even when I need some comfort food.

Ingredients

• Red potatoes are naturally rich in carbohydrates and fiber, supplying energy and supporting digestion.
• Bacon generously contributes savory protein and fat, making each bite extra indulgent and satisfying.
• Apple cider vinegar adds a tangy, sour kick that brightens the dish and balances flavors.
• Dijon mustard intensifies the flavor, lending a unique zing and a piquant, spicy kick.
• Fresh yellow onion offers a mild sweetness and crisp texture, enhancing the salad’s flavor.
• Granulated sugar gives a hint of sweetness that counterbalances the vinegar’s tart flavor.
• Fresh salt and pepper enhance every bite, perfectly balancing and elevating the overall flavor.

Ingredient Quantities

• 2 lbs red potatoes, roughly chopped
• 8 slices bacon, diced
• 1 medium yellow onion, finely chopped
• 1/3 cup apple cider vinegar
• 2 tsp sugar
• 1 tbsp Dijon mustard
• Salt and pepper to taste
• Fresh parsley (optional, chopped for garnish)

How to Make this

1. Start by placing your roughly chopped red potatoes in a large pot with enough salted water to cover them. Bring it to a boil and let simmer until they’re fork-tender, about 10-12 minutes.

2. While the potatoes are cooking, heat a large skillet over medium heat and add your diced bacon. Cook until it’s nice and crispy, then use a slotted spoon to remove it and set aside on a paper towel.

3. Leave about 2 tablespoons of bacon grease in the skillet then toss in your finely chopped yellow onion; cook it over medium heat until it becomes soft and translucent.

4. In a small bowl, mix together the apple cider vinegar, 2 teaspoons of sugar, and 1 tablespoon of Dijon mustard until it smooths out.

5. Once the potatoes are ready, drain them carefully and add them directly into the skillet with the onions. They should still be warm as this helps the dressing absorb better.

6. Pour the vinegar-mustard dressing over the warm potatoes and onions, tossing gently so every piece gets some of that tangy flavor.

7. Stir in the crisp bacon bits, and then season your salad with salt and pepper to taste.

8. If you’re into it, sprinkle some freshly chopped parsley on top for a little extra color.

9. Give everything one more gentle toss to combine all the flavors, and you’re ready to serve.

10. Enjoy your warm German potato salad right away while it’s nice and warm, perfect for any time of the year.

Equipment Needed

1. Large Pot – Needed for boiling the red potatoes. This helps keep the potatoes even in size and is crucial as they provide the bulk of the dish’s carb energy.
2. Colander – Essential to drain the water from the potatoes quickly so they don’t get soggy.
3. Knife – Required for chopping the red potatoes, bacon, and the yellow onion safely and efficiently.
4. Cutting Board – Makes sure you have a steady surface for chopping and helps protect your countertop while preserving nutrient quality by avoiding excess oxygen exposure.
5. Large Skillet – Needed to fry the bacon and sauté the onions; correct heat distribution here is key for enhancing flavor without burning.
6. Slotted Spoon – Used for removing the crispy bacon from the skillet while leaving behind just enough grease to cook the onions.
7. Paper Towels – Help blot away extra fat from the bacon for a leaner dish without compromising on taste.
8. Small Mixing Bowl – For mixing the apple cider vinegar, sugar, and Dijon mustard so the dressing is smooth, which is important for evenly coating the potatoes.
9. Measuring Spoons – Ensure you add the right amounts of sugar and mustard, keeping the balance of tangy and sweet flavors consistent.

FAQ

Warm German Potato Salad Recipe, With Bacon, Vinegar, And Mustard! Substitutions and Variations

• If you dont have red potatoes, Yukon Gold potatoes or new potatoes work pretty well too.
• If bacon is hard to come by, turkey bacon or pancetta are good alternates that still add a nice savory flavor.
• You can use red onion or even shallots instead of yellow onion if that’s what you have.
• White wine vinegar can be used as a substitute for apple cider vinegar, or a squeeze of lemon juice can also brighten things up.
• For Dijon mustard, a mild whole grain mustard or even a mix of yellow mustard with a bit of honey can be used.

Pro Tips

1. Make sure your potatoes are still a bit steaming hot when you add them to the dressing. The warmth helps them soak up all the tangy flavors better than if they’d completely cooled off.
2. When cooking the bacon, dont worry about leaving some extra crispy bits in the pan. Those little crunchy pieces give the salad an awesome texture, and the bacon grease adds a rich flavor if you leave a bit in the skillet.
3. Try giving the dressing a quick stir or even a light whisk before mixing it in with the potatoes. This ensures that the mustard, vinegar and sugar are completely blended so you don’t end up with any clumps.
4. If you’re into experimenting, a pinch of garlic powder or a few dashes of hot sauce can add a little extra kick. Just be sure to taste as you go so you dont overpower the other flavors.