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Warm German Potato Salad

Warm German potato salad with tender sliced red potatoes coated in a tangy bacon-vinaigrette dressing. Crispy bacon, soft onions, and fresh parsley keep the salad glossy and flavorful—no mayo.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: German
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

potatoes
  • 3 lb red potatoes, sliced
bacon
  • 8 bacon
onion
  • 1 onion, diced
vinegar
  • 0.25 cup apple cider vinegar
sweetener
  • 2 tbsp sugar
mustard
  • 1 tbsp Dijon mustard
broth
  • 0.5 cup chicken broth
seasoning
  • 1 Salt and pepper
parsley
  • 0.25 cup fresh parsley, chopped

Equipment

  • 1 Dutch oven

Method
 

Boil the potatoes
  1. Bring a large pot of water to a boil, then cook the red potato slices until tender, about 15 minutes, with a clear visual cue that they yield when pierced. Drain the potatoes well so they can absorb the dressing.
Make the bacon-vinaigrette
  1. Cook the bacon in a hot Dutch oven until crispy, about 8 minutes, then drain and crumble it while saving 3 tablespoons drippings for the dressing. Set the bacon aside and keep the drippings in the pot.
  2. Sauté the diced onion in the reserved bacon drippings over medium heat until soft, about 5 minutes, until it looks translucent. Stir to prevent browning.
  3. Add the apple cider vinegar, sugar, Dijon mustard, and chicken broth, then bring the mixture to a simmer, 2 to 3 minutes, until it thickly coats a spoon. Season with salt and pepper during the simmer.
Combine and serve
  1. Pour the hot dressing over the warm potatoes and toss gently, using the visual cue that the potatoes turn glossy and are evenly coated. Avoid mashing.
  2. Add the crumbled bacon and chopped fresh parsley, then toss gently for 30 to 60 seconds, so the parsley turns bright green and distributes evenly. Serve warm immediately.

Notes

For the best texture, keep the potatoes warm and immediately pour on the hot bacon-vinegar dressing so they absorb without getting gummy; cool leftovers can be reheated gently in a covered pan. Store in the refrigerator up to 3 days. Freezing is not recommended because the potatoes can turn grainy. For a dairy-free swap, use Dijon mustard that’s gluten-free if needed and confirm the broth is dairy-free—this recipe already has no mayo.