German Warm Potato Salad with Bacon and Vinegar

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This Southern German warm potato salad features tender waxy potatoes tossed in a tangy bacon-vinegar dressing with sweet caramelized onions. It is a beloved Bavarian side dish traditionally served alongside schnitzel, sausages, or roasted pork.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 18 gFat
• 6 gSaturated Fat
• 45 gCarbs
• 4 gFiber
• 4 gSugar
• 11 gProtein
• 720 mgSodium
• 950 mgPotassium
• 35 mgCalcium
• 2 mgIron
• 18 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the Salad

• 2 lbs waxy potatoes (Yukon Gold or red potatoes), scrubbed
• 1 teaspoon salt, for boiling water
• 6 oz thick-cut smoked bacon, diced
• 1 large yellow onion, finely diced
• 2 tablespoons fresh flat-leaf parsley, chopped
• 2 scallions, thinly sliced

For the Warm Bacon-Vinegar Dressing

• 1/3 cup beef or chicken broth
• 1/4 cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon granulated sugar
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon salt, plus more to taste

Directions

1. Place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce heat and simmer 20 to 25 minutes until tender but still firm. Drain, cool just enough to handle, then peel and slice 1/4-inch thick.
2. While the potatoes cook, add the diced bacon to a large skillet over medium heat. Cook 6 to 8 minutes until the fat renders and the bacon is crisp. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, leaving about 3 tablespoons of fat in the pan.
3. Add the diced onion to the reserved bacon fat and cook over medium-low heat for 5 to 7 minutes, stirring occasionally, until soft and lightly golden.
4. Pour in the broth, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Stir well and simmer 2 to 3 minutes to meld the flavors and slightly reduce the dressing.
5. Add the warm potato slices to the skillet in batches, gently folding them with a wooden spoon to coat evenly. Let the potatoes rest in the dressing for 2 to 3 minutes so they absorb the flavors without falling apart.
6. Sprinkle in the reserved crispy bacon and most of the parsley, then fold once more. Taste and adjust seasoning with additional salt, pepper, or a splash of vinegar as desired.
7. Transfer to a serving bowl, garnish with the remaining parsley and sliced scallions, and serve warm.
8. Leftovers keep covered in the refrigerator for up to 3 days; reheat gently with a splash of broth to refresh the dressing.

Cook’s Notes

• Always use waxy potatoes like Yukon Gold or red bliss; starchy russets will fall apart and turn gummy in the dressing.
• Toss the potatoes while still warm so they soak up the bacon-vinegar dressing evenly and deeply.
• For a Northern German version, replace the warm bacon-vinegar dressing with a creamy blend of mayonnaise, yogurt, and mustard, then serve chilled.
• Add a pinch of caraway or celery seeds for an herbal note traditional in some Bavarian households.
• Do not dress the potatoes too early if serving cold, as they will continue absorbing the dressing and can become overly tangy.

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