Warm German Potato Salad Recipe
An authentic recipe for German Potato Salad that is served warm. Small potatoes are mixed with thick and crispy bacon and tossed in a tart and tangy vinegar based dressing with mustard, parsley and chives.Perfect cook out side dish!
Servings 6 people
Calories 350kcal
Ingredients
- 2 ½ lbs. baby red potatoes or Yukon gold do not peel, cut in ½, cut larger potatoes into 4 pieces
- 7 slices thick cut bacon cooked crispy - reserve the cooking grease!!!
- 1 yellow onion diced
- ½ cup white vinegar
- ¼ cup water
- 1 Tbsp. stone ground mustard
- 3 Tbsp. sugar
- 1 ½ tsp. kosher salt see notes
- ¼ tsp. ground black pepper
- ¼ tsp. smoked paprika more to taste
- 2 tablespoon chopped fresh parsley
- 1-2 tablespoon chopped fresh chives
Instructions
Time Saving Cooking Tips
- To save time on this recipe do a few steps simultaneously: While the potatoes are boiling you can fry the bacon.While the bacon is frying you can mix up the vinegar, water, mustard, sugar, salt and pepper in a bowl.While the potatoes are simmering in the vinegar/onion mixture, chop up the chives and parsley.
Warm German Potato Salad
- Place potatoes and 1 Tbsp. kosher salt in a large pot and add water to cover by at least 1-2 inches.2 ½ lbs. baby red potatoes or Yukon gold
- Bring to a boil and then simmer until the potatoes are easily pierced with a fork (about 8-10 minutes). Don’t over cook the potatoes or they will fall apart, and the potato salad will be mushy.
- Drain the potatoes and then pour them back in the empty pot and pop the lid on. Set aside (off heat).The residual heat from the pot will continue to slightly cook the potatoes and will remove some of the water content.
- RESERVE THE BACON DRIPPINGS!In a large skillet fry the bacon over medium heat until crisp. Transfer cooked bacon to a plate lined with paper towels. Coarsely chop or crumble the bacon when it is cooled. Leave the bacon grease in the skillet on the stove top.7 slices thick cut bacon
- Add the diced onion to the bacon grease and cook over medium-low heat for about 5-8 minutes or until softened.1 yellow onion
- Measure in the vinegar, water, mustard, sugar, salt and pepper and bring to a boil. Simmer the mixture for 4-5 minutes until starting to reduce.½ cup white vinegar, ¼ cup water, 1 Tbsp. stone ground mustard, 3 Tbsp. sugar, 1 ½ tsp. kosher salt, ¼ tsp. ground black pepper
- Add the cooked potatoes and ½ the crumbled bacon to the vinegar mixture. Cook while gently tossing the potatoes over medium-low heat until the potatoes are heated through and have absorbed most of the dressing (about 5-8 minutes)
- Transfer the warm potato salad to a serving dish and sprinkle with the smoked paprika, remaining bacon, chopped parsley and chives.¼ tsp. smoked paprika, 2 tablespoon chopped fresh parsley, 1-2 tablespoon chopped fresh chives
- Toss the mixture gently to combine and serve immediately.
Notes
Potatoes for German Potato Salad - I like to use very small red potatoes, they will be about the side of a ping-pong ball. Or sometimes I can find bags of mixed tiny Yukon gold potatoes and red potatoes (pictured above).
If you can't find the really small potatoes, buy the smallest Red New or Yukon Gold potatoes and cut them into about 1.5 inch pieces.
SALT - make sure you use kosher salt so you don't over salt the dish. If you need to use iodized table salt, cut the salt added by half, then taste and add more as needed.
Nutrition
Serving: 1serving | Calories: 350kcal | Carbohydrates: 40g | Protein: 9g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 819mg | Potassium: 982mg | Fiber: 4g | Sugar: 11g | Vitamin A: 133IU | Vitamin C: 18mg | Calcium: 30mg | Iron: 2mg