Not every potato salad needs a bowl full of mayonnaise. This warm German-style potato salad has been bringing people back for second helpings for generations, thanks to its irresistible combination of crispy bacon, tender potatoes, sweet onions, and a tangy Dijon vinaigrette.
It’s the perfect companion to burgers, grilled sausages, barbecue chicken, or smoked meats, making it an ideal addition to Fourth of July celebrations, family reunions, and backyard cookouts. Best of all, it’s just as delicious served warm, at room temperature, or even chilled the next day.
Baby Yukon Gold or red potatoes hold their shape beautifully while soaking up the warm bacon dressing, and fresh chives add a bright finish that makes every bite taste like summer. It’s a timeless recipe that proves simple ingredients often make the most memorable meals.
INGREDIENTS:
2 pounds baby Yukon Gold or baby red potatoes
8 ounces thick-cut bacon, diced
1 medium red onion, finely chopped
1/3 cup apple cider vinegar
2 tablespoons brown sugar
2 tablespoons Dijon mustard
1 teaspoon celery seed
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons minced fresh chives, plus more for garnish if desired
METHOD:
Place the potatoes in a large pot and cover with lightly salted water. Bring to a boil over medium-high heat and cook for 13 to 15 minutes, or until the potatoes are just fork tender. Be careful not to overcook them.
Drain the potatoes and rinse briefly under cool water until they are comfortable to handle. Slice into 1/4-inch rounds or halve the smaller potatoes. Set aside while still slightly warm.
Meanwhile, cook the diced bacon in a large skillet over medium heat until crisp, about 8 to 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, reserving about 2 tablespoons of the bacon drippings in the skillet.
Add the chopped onion to the skillet and cook until softened and translucent, about 5 minutes.
Whisk together the apple cider vinegar, brown sugar, Dijon mustard, celery seed, salt, and pepper. Pour the mixture into the skillet with the onions and cook for 2 to 3 minutes, stirring occasionally, until the dressing is hot and slightly thickened.
Add the warm potatoes to the skillet and gently fold them into the dressing until evenly coated. Stir in half of the cooked bacon and cook for another minute, just long enough to warm everything through.
Transfer the potato salad to a serving bowl and sprinkle with the remaining bacon and fresh chives.
Serve warm or at room temperature.
YIELD: Serves 6–8
CHEF NOTES:
- Dress the potatoes while they’re still slightly warm—they’ll absorb the vinaigrette and develop even more flavor.
- Baby Yukon Gold potatoes create a creamy texture, while baby red potatoes hold their shape beautifully. Either variety works well.
- Celery seed is the traditional secret ingredient that gives classic German potato salad its distinctive flavor.
- This salad pairs beautifully with grilled burgers, bratwurst, barbecue chicken, smoked sausages, or grilled salmon.
- Leftovers keep well in the refrigerator for up to three days. Allow the salad to come to room temperature or warm it gently before serving for the best flavor.
Why Dress Potatoes While They’re Warm?
Warm potatoes act like tiny sponges, absorbing flavorful vinaigrettes as they cool. That’s why many European potato salads are dressed while the potatoes are still warm. Instead of the dressing simply coating the outside, it penetrates the potatoes, creating richer flavor in every bite.
