German-Style Warm Potato Salad with Bacon and Vinegar Dressing
Experience the rich flavors of this classic German potato salad, best served warm but delightful even when chilled. This dish celebrates the hearty taste of red potatoes combined with crispy bacon and a tangy vinegar dressing, making it a perfect side for any meal. It's ideal for gatherings as it can be made in advance and reheats beautifully, allowing the flavors to meld together and intensify. Whether it's a summer barbecue or a cozy winter dinner, this potato salad will be the star of your table.
N/A
Servings
195
Calories
9
Ingredients
Ingredients
Red Potatoes
3 cups (diced)
Bacon
6 slices (cooked until crispy)
Onion
1 small (diced)
Water
2 tablespoons (none)
White Vinegar
1/4 cup (none)
Sugar
3 tablespoons (none)
Salt
1 teaspoon (none)
Pepper
1/8 teaspoon (none)
Parsley
1 tablespoon (chopped)
Instructions
1
Start by placing the diced red potatoes in a large pot. Fill with enough water to cover the potatoes completely. Bring the pot to a boil, then reduce the heat and simmer for about 10 minutes or until the potatoes are tender and easily pierced with a fork. Drain and set aside to cool slightly.
2
In a large deep skillet, cook the bacon over medium-high heat until it is crisp and golden brown, approximately 5-7 minutes. Once cooked, remove the bacon from the skillet and place it on paper towels to drain, reserving the bacon grease in the pan.
3
Add the diced onion to the skillet with the bacon grease and sauté over medium heat until the onions are caramelized and soft, about 3-5 minutes.
4
Next, pour in the white vinegar and water, and add the sugar, salt, and pepper. Stir to combine and bring the mixture to a gentle boil.
5
Carefully add the drained potatoes and chopped parsley to the skillet, mixing gently to avoid breaking the potatoes. Crumble half of the reserved bacon into the potato mixture, mixing thoroughly.
6
Continue to heat the salad for an additional 2-3 minutes, allowing the flavors to combine beautifully. Once heated through, transfer the potato salad to a serving dish.
7
Finish by crumbling the remaining bacon on top for added crunch. Serve warm and enjoy the delightful blend of flavors.
Nutrition Information
7.25g
Fat
25g
Carbs
3.5g
Protein
2g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is German-Style Warm Potato Salad?
It is a classic side dish made with red potatoes, crispy bacon, and a tangy vinegar-based dressing, traditionally served warm.
What type of potatoes are best for this recipe?
Red potatoes are recommended as they are waxy and hold their shape well after boiling and mixing.
Do I need to peel the red potatoes?
No, peeling is optional. The thin skins of red potatoes add color and nutrients to the dish.
Can this potato salad be served cold?
Yes, while it is best served warm to enjoy the bacon grease dressing, it is also delightful when chilled.
How long should I boil the potatoes?
Boil the diced potatoes for about 10 minutes or until they are tender and easily pierced with a fork.
What is the base of the dressing?
The dressing is made using reserved bacon grease, white vinegar, water, sugar, salt, and pepper.
Can I use apple cider vinegar instead of white vinegar?
Yes, apple cider vinegar can be used for a slightly fruitier acidity, though white vinegar is the traditional choice.
Is this recipe gluten-free?
Based on the ingredients listed (potatoes, bacon, vegetables, vinegar, and spices), this recipe is naturally gluten-free.
Can I make this dish in advance?
Absolutely. Making it in advance allows the flavors to intensify; just reheat it gently before serving.
How do I reheat the potato salad?
You can reheat it in a skillet over low heat or in the microwave until warmed through.
Can I use turkey bacon?
Yes, but turkey bacon produces less fat, so you may need to add a tablespoon of oil to saute the onions.
What is the purpose of adding sugar to the dressing?
The sugar balances the sharp acidity of the vinegar, creating a classic sweet and sour flavor profile.
How do I prevent the potatoes from becoming mushy?
Avoid overcooking the potatoes and toss them gently with the dressing to keep the dice intact.
What should I serve with German potato salad?
It pairs perfectly with grilled sausages, schnitzel, roasted chicken, or at a summer barbecue.
Can I add other herbs?
While parsley is traditional, you can also add fresh chives or dill for extra flavor.
How many calories are in a serving?
Each serving contains approximately 195 calories.
How much fat is in this dish?
There is approximately 7.25g of fat per serving, primarily from the bacon.
Is this recipe vegetarian?
No, this recipe contains bacon and bacon grease. You would need to omit the bacon and use olive oil for a vegetarian version.
What size should the potatoes be diced?
Bite-sized cubes (about 1/2 to 3/4 inch) are ideal for even cooking and ease of eating.
How do I caramelize the onions?
Saute the diced onions in the reserved bacon grease over medium heat for 3-5 minutes until they are soft and brown.
Can I freeze this potato salad?
Freezing is not recommended as the texture of the potatoes and the dressing may change significantly upon thawing.
How long does it stay fresh in the refrigerator?
It can be stored in an airtight container in the fridge for up to 3-4 days.
What kind of onion is best?
A small yellow or white onion works best for its balanced flavor when sautéed.
How much bacon is used?
The recipe calls for 6 slices of bacon, cooked until crispy.
Does the dressing need to be thickened?
No, the mixture of bacon grease, water, sugar, and vinegar creates a thin, flavorful glaze that coats the potatoes.
How much salt is included?
The recipe uses 1 teaspoon of salt, though you can adjust to taste depending on the saltiness of the bacon.
Is this recipe high in carbohydrates?
It contains approximately 25g of carbohydrates per serving, mainly from the potatoes.
Can I use honey instead of sugar?
Yes, honey can be substituted for sugar to provide a different depth of sweetness.
Should I rinse the potatoes after boiling?
No, simply drain them. Rinsing might remove surface starches that help the dressing cling to the potatoes.
Why use red potatoes specifically?
Red potatoes are less starchy than Russets, meaning they won't crumble into a mash when tossed with the hot dressing.