Description
A comforting and flavorful warm potato salad featuring crispy bacon, tangy vinegar dressing, and fresh herbs. Perfect as a quick and satisfying side dish for gatherings or weeknight dinners.
Ingredients
Scale
- 2 pounds (900 g) small waxy potatoes (Yukon Gold or red potatoes)
- 6 to 8 slices thick-cut bacon, chopped
- 1 small yellow or white onion, finely diced
- 1/4 cup (60 ml) apple cider vinegar
- 1/4 cup (60 ml) chicken broth (or vegetable broth for vegetarian)
- 1 tablespoon Dijon or spicy brown mustard
- 1 teaspoon granulated sugar
- Salt and pepper to taste
- 2 tablespoons chopped fresh chives or parsley (optional)
Instructions
- Place potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes until tender but still firm. Drain and set aside to cool slightly.
- While potatoes cook, heat a large skillet over medium heat. Add chopped bacon and cook, stirring occasionally, until crispy and browned, about 8-10 minutes. Transfer bacon to a paper towel-lined plate, leaving bacon fat in the skillet.
- Add diced onion to the hot bacon fat and cook over medium heat for 3-4 minutes until softened and translucent but not browned.
- Stir in apple cider vinegar, chicken broth, Dijon mustard, and sugar into the skillet with onions and bacon fat. Simmer gently for 2-3 minutes until the dressing slightly reduces and thickens. Season with salt and pepper to taste.
- Slice warm potatoes into 1/2-inch thick rounds or bite-size chunks and place in a large mixing bowl. Pour warm dressing over potatoes and toss gently to coat. Add crispy bacon and fold in carefully.
- Sprinkle chopped fresh chives or parsley over the salad and toss gently again.
- Serve warm immediately, or at room temperature. To serve cold, refrigerate up to 2 hours and bring to room temperature before serving.
Notes
Do not overcook potatoes to avoid mushy texture. Use waxy potatoes like Yukon Gold or red potatoes for best results. Sautéing onions in bacon fat is crucial for flavor. Serve warm or at room temperature for best taste. Refrigerate leftovers up to 2 days and reheat gently on stove. For vegetarian version, omit bacon and use smoked paprika or liquid smoke and vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: German
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 250
- Sugar: 3
- Sodium: 350
- Fat: 14
- Saturated Fat: 5
- Carbohydrates: 22
- Fiber: 2
- Protein: 7
Keywords: German potato salad, warm potato salad, bacon potato salad, savory side dish, easy potato salad, backyard BBQ side, comfort food