Warm German Potato Salad

The warm potatoes, crisp bacon, and punch of mustard and vinegar make a mouth watering potato salad that is sure to rival anything you've had at a picnic.

Course Side Dishes

Cuisine American Classic, German

Prep Time 20

Cook Time 20

Total Time 40

Servings Servings

Calories 184kcal

Author Diana Reis

Equipment

Large Pot
Large Mixing Bowl
Knife
Cutting Board
Slotted Spoon
Measuring spoons

Ingredients

1 ½ Pounds Creamer Potatoes red potatoes or Yukon gold potatoes
¼ Pound Thick Cut Bacon + reserved fat, approximately 3-4 strips
½ Cup Red Onion finely diced
½ Cup Parsley chopped
½ Cup Green Onion chopped
1 Tablespoon Dill chopped
4 Tablespoons Coarse Mustard
2 Tablespoons Apple Cider Vinegar
½ Teaspoon Paprika
1 Teaspoon Coarse Salt kosher or sea salt
½ Teaspoon Black Pepper

Instructions

Start by rinsing the potatoes to remove dirt and debris from the skins. Cut away any bruised or damaged pieces.
then, place the whole potatoes into a large pot and cover with cold water.
Place on the stove on medium-high heat and bring to a boil. Keep them at a steady boil until they are fork tender, approximately 15-25 minutes. Time varies based on the size of the potatoes.
Drain and allow to cool slightly.
Then, cut the potatoes into 1 inch cubes and place them in a large bowl.
Prepare the dressing, starting the bacon while the potatoes are cooking.
Place diced bacon pieces into a large skillet and heat on medium heat until the bacon is rendered and crispy. Remove the bacon from the pan, straining away the grease, and place on a paper towel.
Add finely diced red onion to the hot bacon grease and sauté until the onions are translucent.
Add coarse mustard, apple cider vinegar, paprika, salt and pepper to the pan and briefly heat.
Turn off the heat and add chopped parsley, green onions, and fresh dill to the dressing. Allow them to warm with the residual heat.
Finally, pour dressing over the hot potatoes and mix until the potatoes are well coated.
Serve potato salad warm or at room temperature.

Notes

What is the difference between American Potato Salad and German Potato Salad?

American and German Potato Salad differ primarily in their dressing and how they are served. There are many variations on both of these dishes, but the primary differences are...

American style potato salad has creamy mayo-based dressing, features hard-boiled eggs, and is served cold.

German style potato salad has a bacon fat and vinegar based dressing, features bacon, mustard, fresh herbs, and is served hot or warm.

Diana's Tip for Success

Start boiled potatoes in cold water. By allowing the starchy potatoes to cook slowly the inside and outside of the potato are fully cooked at close to the same time. Starting potatoes in boiling water will make the outsides mushy while the insides may still be undercooked and hard.

Storage and Reheating

Store German Potato Salad in an airtight container and refrigerate for up 5 days.

It can be eaten cold, but I think it tastes much better warm. Reheating a small amount can be done in the microwave.

If you want to make this dish ahead of time, it can be successfully reheated in the oven. Place in an oven safe dish and cover with foil. Warm in a 300°F oven, stirring occasionally until the potatoes reach 135°F throughout.

Nutrition