Warm German Potato Salad
Looking to elevate your next cookout? This classic German potato salad brings together crispy bacon, tender potatoes, and a tangy vinegar-based dressing that’s sure to have everyone going back for seconds.
Hot German Potato Salad
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Waxy potatoes (Yukon Gold or red) | 6 cups (about 2–2½ lbs) | Slice after boiling |
| Bacon (regular cut) | 12 slices | Cook until crispy |
| Yellow onion | 1 medium, chopped | Adds sweetness and depth |
| White vinegar | ½ cup | Tangy base for dressing |
| Water | ¼ cup | Balances acidity |
| Granulated sugar | 4 tablespoons | Sweetens the dressing |
| Salt | 1 teaspoon | Seasoning |
| Black pepper | ¼ teaspoon | For flavor |
| Celery seeds | 1½ teaspoons | Classic German touch |
| Dijon or spicy brown mustard | 1 tablespoon | Adds sharpness |
| Fresh parsley | 2–3 tablespoons, chopped | Bright finish |
Instructions
- Cook the potatoes: Boil in salted water until tender, about 10 minutes. Drain and cut into thick slices.
- Prepare the bacon: Cook in a large skillet until crispy. Remove, crumble, and save 2 tablespoons of drippings.
- Sauté the onions: Cook chopped onions in the bacon drippings until golden, 5–8 minutes.
- Make the dressing: Stir in vinegar, water, sugar, salt, pepper, celery seeds, and mustard. Bring to a boil.
- Combine: Gently toss in the potatoes, parsley, and half of the crumbled bacon to coat evenly.
- Finish: Transfer to a serving dish and sprinkle with the remaining bacon.
Storage & Reheating
- Store in an airtight container in the fridge for up to 5 days.
- Reheat gently with a splash of water over medium-low heat or in the microwave.
