Okay, so let’s talk potato salad. Forget that creamy, mayo-heavy stuff for a minute (though I love that too!). Today, we’re diving into something totally different, something that brings a little bit of warmth and a whole lot of flavor to the table: **German Potato Salad (Warm Bacon Vinaigrette)**. This isn’t just a side dish; it’s a memory maker! Growing up, any time my Opa fired up the grill for brats or schnitzel, this was *the* salad that had to be there. The smell of the warm bacon dressing hitting those tender potatoes? Pure comfort.
I remember helping my Grandma in her kitchen, peeling what felt like a mountain of potatoes for this very recipe. She’d always say the secret was in the love, but I think it was also in that incredible warm bacon vinaigrette. It’s tangy, it’s savory, and it coats every single potato piece with glorious flavor. It’s definitely a crowd-pleaser, and honestly, it’s way easier than you might think to whip up this traditional German Potato Salad.
This recipe has been passed down through our family, tweaked just slightly over the years, but always keeping that core of tender potatoes and that irresistible warm bacon dressing. It’s perfect for potlucks, barbecues, or just a cozy weeknight dinner. Trust me, once you try this German Potato Salad with its warm bacon vinaigrette, you might just find yourself making it for every occasion!
Why You’ll Love This German Potato Salad (Warm Bacon Vinaigrette)
Honestly? Because it’s ridiculously good! And beyond just tasting amazing, this German potato salad with that magical warm bacon vinaigrette is a total winner for so many reasons:
- It’s surprisingly **quick to pull together**. While the potatoes boil, you make the dressing. Easy peasy!
- The steps are super **straightforward**. No fancy techniques needed here, just good old-fashioned cooking.
- That **warm bacon vinaigrette** is where the party’s at! It’s tangy, savory, and coats the potatoes in pure deliciousness.
- It’s the absolute **perfect side dish** for almost anything grilled or hearty.
- And let’s be real, it’s just **comfort food** in a bowl. Warm potatoes, salty bacon… what’s not to love?
Ingredients for German Potato Salad (Warm Bacon Vinaigrette)
Alright, ready to gather up the goodies for this amazing German potato salad? You really don’t need anything fancy here. This is all about simple, good ingredients coming together to make something special, especially with that warm bacon vinaigrette!
- About 2.5 pounds of yellow potatoes. I love Yukon Golds for this – you’ll want them peeled and cut into roughly 1-inch chunks.
- 1 whole pound of bacon. Yes, a pound! Diced up and ready to get crispy.
- 1 large red onion, finely chopped.
- 1/2 cup of apple cider vinegar.
- 1/4 cup of water.
- 2 tablespoons of granulated sugar.
- 1 teaspoon of salt.
- 1/2 teaspoon of black pepper.
- A nice handful, about 1/4 cup, of fresh parsley, chopped.
Ingredient Notes and Substitutions for Your German Potato Salad
Okay, a couple of quick thoughts on these ingredients to make sure your German potato salad is absolutely perfect. For the potatoes, I really do recommend Yukon Golds. They hold their shape beautifully when cooked but still get tender enough to soak up that warm bacon vinaigrette. Russets can get a little too mushy for this.
As for the bacon, use good quality stuff! Since the dressing is built on the bacon grease, you want flavor. If you don’t have red onion, a sweet or yellow onion will work, but the red adds a nice little bite and color. And apple cider vinegar is classic here, but white wine vinegar could work in a pinch, though it changes the flavor a tad.
Essential Equipment for Making German Potato Salad (Warm Bacon Vinaigrette)
You won’t need a whole arsenal of kitchen gadgets for this German potato salad, promise! Just a few basics and you’re good to go to make that delicious warm bacon vinaigrette happen.
- You’ll need a nice **large pot** to boil those potatoes in.
- A **large skillet** is crucial for cooking the bacon and making the vinaigrette right in that glorious grease.
- A **slotted spoon** is super handy for getting the bacon out while leaving the grease behind.
- Your standard **measuring cups and spoons** for accuracy.
- And finally, a **large bowl** big enough to toss everything together gently without mashing up your lovely potatoes!
How to Make German Potato Salad (Warm Bacon Vinaigrette)
Alright, let’s get to the fun part – actually making this incredible German potato salad! It’s all about timing and letting that warm bacon vinaigrette work its magic. Don’t worry, it’s super simple, just follow along!
Preparing the Potatoes for German Potato Salad
First things first, the potatoes! Get your peeled and cut potato chunks into that big pot. Cover them with cold water – starting with cold water helps them cook more evenly. Toss in a little pinch of salt too. Bring that pot to a boil and let them cook until they’re fork-tender. You want them soft enough that a fork goes in easily, but not so soft they’re falling apart! This usually takes about 15-20 minutes. Once they’re done, drain them really well and just set them aside for a minute.
Crafting the Warm Bacon Vinaigrette for German Potato Salad
While the potatoes are doing their thing, it’s time for the star: the warm bacon vinaigrette! Cook that diced bacon in your large skillet over medium heat. You want it nice and crispy, so give it a few minutes, stirring occasionally. Once it’s perfect, use that slotted spoon to scoop the bacon out and set it aside on a plate. But whatever you do, leave that glorious bacon grease in the skillet!
Now, toss the chopped red onion into the skillet with the bacon grease. Cook the onion over medium heat until it’s softened, which should take about 5-7 minutes. Then, pour in the apple cider vinegar, water, sugar, salt, and pepper. Give it a good stir, making sure to scrape up any yummy browned bits stuck to the bottom of the pan. Bring this mixture to a nice simmer and let it cook for just 2-3 minutes. This lets the flavors really come together.
Combining and Serving Your German Potato Salad
Okay, almost there! Get your cooked potatoes in that large bowl. Now, here’s the magic moment: pour that warm vinaigrette you just made right over the hot potatoes. Add your crispy bacon back in, and sprinkle that fresh chopped parsley over everything. Now, here’s a key tip: gently, *gently* toss everything together. You don’t want to mash the potatoes, just coat them lovingly in that warm bacon goodness. Serve it warm or at room temperature – both are delicious! Though I personally think warm is the way to go to really appreciate that vinaigrette.
Tips for Making the Best German Potato Salad (Warm Bacon Vinaigrette)
Want to take your German potato salad from good to “wow, teach me your ways!”? Here are a few little pointers I’ve picked up over the years that really make a difference, especially with that warm bacon vinaigrette:
- **Don’t overcook those potatoes!** This is probably the most important tip. If they’re too soft, they’ll just turn to mush when you mix everything. Cook them just until they’re fork-tender, then drain them right away.
- **Good bacon matters.** Since the vinaigrette starts with the bacon fat, using tasty, good-quality bacon makes a huge impact on the final flavor.
- **Let the flavors meld.** This salad is really good warm right away, but honestly, letting it sit for *at least* 30 minutes before serving lets those potatoes soak up all that delicious warm vinaigrette. If you can wait even longer, maybe an hour, it’s even better!
- **Toss gently.** Remember, you want coated potatoes, not mashed potatoes. Be gentle when you mix in the dressing, bacon, and parsley.
Serving Suggestions for German Potato Salad (Warm Bacon Vinaigrette)
Okay, you’ve made this glorious German potato salad with its amazing warm bacon vinaigrette. Now, what to serve it with? This salad is an absolute rockstar side dish, especially if you’re leaning into those German or BBQ vibes. It’s practically mandatory with grilled sausages – think brats or even Italian sausage! It’s also the perfect partner for classic schnitzel or pork chops. Really, any kind of grilled meat or hearty main dish is going to be best friends with this warm, tangy salad. It’s also fantastic at summer barbecues alongside ribs, chicken, or anything fresh off the grill!
Storage and Reheating Your German Potato Salad
Okay, so you’ve got some glorious leftovers of this German potato salad (if that even happens!). To store it, just pop it into an airtight container and keep it in the fridge. It’ll be good for about 3-4 days. Now, if you want to enjoy that warm bacon vinaigrette magic again, reheating is easy. You can gently warm it in a skillet over low heat, stirring occasionally until it’s heated through. Or, for smaller portions, a quick zap in the microwave works too, just be careful not to overheat it and dry out the potatoes!
Frequently Asked Questions About German Potato Salad (Warm Bacon Vinaigrette)
Got a few questions buzzing about this German potato salad with its lovely warm bacon vinaigrette? Let’s tackle some common ones!
Q: Can I make this German potato salad ahead of time?
A: You totally can! You can cook the potatoes and make the warm bacon vinaigrette separately. Store them both in the fridge. When you’re ready to serve, gently warm the vinaigrette and pour it over the potatoes, then add the bacon and parsley and toss. It’s best served warm or at room temp anyway!
Q: Is German potato salad served hot or cold?
A: Unlike the creamy, mayo-based kind, German potato salad is traditionally served warm or at room temperature. The warmth helps the potatoes really soak up that amazing bacon vinaigrette!
Q: Can I add other things to this warm potato salad?
A: Absolutely! While the classic is just potatoes, bacon, onion, and the vinaigrette, feel free to add things like chopped celery for crunch, or even sliced hard-boiled eggs if you like. Some people add a little mustard to the vinaigrette too!
Q: What kind of potatoes are best for this recipe?
A: I really think Yukon Gold potatoes are the best for this warm potato salad. They have a great texture that holds up to the dressing but still gets tender and creamy. Red potatoes work well too!
Estimated Nutritional Information
Just so you have an idea, here’s a look at the estimated nutritional information for this German potato salad with that delicious warm bacon vinaigrette. Keep in mind, these are just estimates! The exact numbers can totally vary based on the specific brands of bacon, potatoes, and other ingredients you use.
- **Serving Size:** About 1 cup
- **Calories:** Around 450
- **Sugar:** Roughly 8g
- **Sodium:** About 850mg
- **Fat:** Around 25g
- **Saturated Fat:** Roughly 8g
- **Unsaturated Fat:** About 15g
- **Trans Fat:** 0g (yay!)
- **Carbohydrates:** Around 40g
- **Fiber:** About 5g
- **Protein:** Roughly 15g
- **Cholesterol:** Around 40mg
Again, this is just a general guide! Don’t stress too much about hitting these numbers exactly. The most important thing is enjoying this fantastic warm potato salad!
Share Your German Potato Salad Experience
Okay, now it’s YOUR turn! If you give this German potato salad with the warm bacon vinaigrette a try, please come back and let me know what you think! Did you love that warm dressing? Did you serve it with something amazing? Leave a comment below, rate the recipe, or even share a picture of your creation on social media! I can’t wait to hear about it!
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German Potato Salad (Warm Bacon Vinaigrette): amazing 450 calories
- Total Time: 50 minutes
- Yield: 6-8 servings 1x
- Diet: None
Description
A classic German potato salad with a warm bacon vinaigrette, perfect for picnics or sides.
Ingredients
- 2.5 pounds yellow potatoes (such as Yukon Gold), peeled and cut into 1-inch pieces
- 1 pound bacon, diced
- 1 large red onion, finely chopped
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Place the cut potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain the potatoes and set aside.
- While the potatoes are cooking, cook the diced bacon in a large skillet over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving the bacon grease in the skillet.
- Add the chopped red onion to the skillet with the bacon grease and cook over medium heat until softened, about 5-7 minutes.
- Stir in the apple cider vinegar, water, sugar, salt, and pepper. Bring the mixture to a simmer and cook for 2-3 minutes, scraping up any browned bits from the bottom of the skillet.
- Pour the warm vinaigrette over the cooked potatoes. Add the crispy bacon and chopped fresh parsley. Gently toss to combine.
- Serve warm or at room temperature.
Notes
- For best flavor, allow the salad to sit for at least 30 minutes before serving to let the flavors meld.
- You can add other ingredients like chopped celery or hard-boiled eggs if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling, Sautéing
- Cuisine: German
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 8g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg
Keywords: German potato salad, warm potato salad, bacon vinaigrette, potato salad