Warm German Potato Salad

Warm German Potato Salad with bacon vinaigrette and herbs in a white serving bowl — Cozy, tangy, and utterly delicious—this Warm German Potato Salad is perfect for any season.

Warm German Potato Salad is the rustic, flavor-packed side dish your cozy meals have been missing. Unlike the traditional mayo-based American version, this German classic is served warm—coated in a tangy, savory bacon vinaigrette that clings to tender red potatoes and brings rich, mouthwatering comfort to every bite.

Perfectly balanced with apple cider vinegar, two types of mustard, and a touch of sugar, this salad shines with bold, zesty flavor. Crispy bacon bits add crunch and depth, while freshly chopped chives and parsley bring brightness and color to the dish. Whether you’re pairing it with bratwurst, grilled meats, or enjoying it on its own, it’s satisfying and simple—just the way home-cooked food should be.

This beloved side has deep roots in Southern Germany, where vinegar-based potato salads have been a staple for centuries. They’re traditionally served at room temperature or slightly warm, making them a crowd-pleasing choice for both summer picnics and winter dinners. Once you try it, you’ll crave it year-round.

Recipe Yield: 6 servings

INGREDIENTS

4 cup baby red potatoes, halved
6 slices thick-cut bacon, chopped
⅓ cup apple cider vinegar
1 tbsp Dijon mustard
1 tbsp whole-grain mustard
1 tbsp sugar
½ tsp sea salt
¼ tsp black pepper
⅓ cup finely chopped red onion
¼ cup chopped fresh parsley
2 tbsp chopped fresh chives

INSTRUCTIONS

1. Boil the potatoes:
Place potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then reduce to simmer and cook for 12–15 minutes, until fork-tender. Drain and let steam-dry in the colander for 5 minutes.

2. Crisp the bacon:
While potatoes cook, sauté chopped bacon in a large skillet over medium heat until golden and crisp, about 7–8 minutes. Transfer bacon to a paper towel-lined plate, leaving 2–3 tbsp of the bacon drippings in the pan.

3. Make the dressing:
In the same skillet with bacon drippings, reduce heat to low. Stir in apple cider vinegar, both mustards, sugar, salt, and pepper. Whisk until warm and emulsified, about 1–2 minutes.

4. Add aromatics:
Toss in the chopped red onion and let it soften in the warm vinaigrette for about 1 minute—it should stay slightly crisp.

5. Combine and finish:
Return the cooked potatoes to the pan, along with the crispy bacon. Gently fold everything together until well coated in the warm dressing. Add parsley and chives, then taste and adjust seasoning if needed.

6. Serve warm:
Transfer to a serving bowl. Garnish with extra herbs and enjoy immediately for the best flavor.

HELPFUL TIPS TO PERFECT THIS RECIPE

Use Waxier Potatoes: Baby reds or Yukon Golds hold their shape well and won’t fall apart when tossed in the warm vinaigrette. Avoid russets, which can become mealy.
Let the Potatoes Steam-Dry: After boiling, letting them sit in the colander helps them absorb the vinaigrette better without becoming soggy.
Balance the Vinegar: Apple cider vinegar adds tang, but adjusting with a pinch of sugar helps round out the sharpness and creates perfect balance.

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