This delicious Warm Potato Salad (also known as German Potato Salad) features tender baby red potatoes, red onion, crispy bacon, and fresh herbs in a sweet and tangy dressing.
Although I love cold potato salads (like my red potato salad and Southern potato salad), this savory warm potato salad is a much welcomed variation. It’s a versatile side dish that complements a wide range of main courses.
Ingredients
- Baby red potatoes – Rinsed, scrubbed clean, and sliced in half. Baby red potatoes can vary in size. If you have larger potatoes, cut the potatoes into approximately 1 ½ inch pieces.
- Bacon
- Red onion
- Olive oil – Extra virgin
- Apple cider vinegar
- Dijon mustard
- Sugar
- Herbs – Fresh dill and chives
- Seasonings – Salt and black pepper
How to Prepare
Following is a very brief overview of how to prepare. Please see the recipe card at the bottom for full detailed instructions.
- Boil the potatoes until tender and drain in a colander.
- While the potatoes are cooking, fry bacon in a large skillet until crispy (leave the bacon grease in the skillet). Transfer to a plate lined with paper towels. Crumble or chop bacon once it has cooled.
- In the same skillet that you fried the bacon in, cook the red onion until soft. Remove the onions with a slotted spoon and transfer to a small bowl.
- Whisk together olive oil, vinegar, mustard, sugar, salt, pepper, dill, and chives in a large mixing bowl.
- Transfer the warm drained potatoes, onions, and bacon to the bowl. Gently stir to coat evenly. Serve warm.
Recipe Variations
- Use your favorite herbs such as fresh parsley.
- Use white vinegar or red wine vinegar in place of apple cider vinegar. Please note the flavor will be slightly different.
- Adjust the amount of sugar in the dressing to suit your personal taste.
- Make it vegetarian by omitting the bacon. You’ll need to cook the onions in about a tablespoon of olive oil since you won’t be using the bacon grease.
Storage and Reheating
Storage: Once cooled, store in an airtight container in the refrigerator for 3 to 4 days.
Reheating: Reheat gently in a saucepan on the stovetop (stirring occasionally) or in the microwave. If microwaving, place in a microwave-safe bowl, cover loosely with a damp paper towel and heat for 1 to 2 minutes (check every 30 seconds).
The potatoes will absorb the dressing when stored, so you may need to drizzle with a little olive oil to moisten when reheating.
What to Serve with Warm Potato Salad
This pairs deliciously with my air fryer whole chicken, prime rib, garlic rosemary pork chops, and glazed spiral ham.
Warm Potato Salad
Ingredients
- 3 pounds baby red potatoes* rinsed and scrubbed clean, sliced in half
- 4 to 5 slices thick cut bacon
- 1 cup sliced red onion
- ¼ cup olive oil extra virgin
- â…“ cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons granulated white sugar more or less, to taste
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh chives
- 1 teaspoon salt more or less, to taste
- ½ teaspoon black pepper more or less, to taste
Instructions
- Place potatoes in a 6 quart Dutch oven or large pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium to maintain a gentle boil. Cook until fork-tender (but not falling apart), about 12 minutes. Drain in a colander and set aside.
- While the potatoes are boiling, place bacon in a large skillet over medium high heat. Cook bacon until browned and crisp (turning as needed), approximately 12 to 14 minutes. Transfer bacon to a plate lined with paper towels. *Leave bacon grease in the skillet. Chop or crumble the bacon once it has cooled.
- Reduce the heat in the skillet to medium. Add onions to the bacon grease and cook until just softened (about 2 to 3 minutes), stirring frequently. Remove onions with a slotted spoon and transfer to a small bowl or plate.
- Whisk together olive oil, vinegar, mustard, sugar, dill, chives, salt, and pepper in a large mixing bowl.
- Transfer the warm drained potatoes, onions, and bacon to the bowl. Gently stir to coat evenly. Serve warm.
Notes
- *Baby red potatoes can vary in size. Cut potatoes so that all the potatoes are about 1-½ inch pieces. Â
- This recipe yields approximately 11 cups.
- Once cooled, store in an airtight container in the refrigerator for 3 to 4 days.
- Reheat gently in a saucepan on the stovetop (stirring occasionally) or in the microwave. If microwaving, place in a microwave-safe bowl, cover loosely with a damp paper towel and heat for 1 to 2 minutes (check every 30 seconds). The potatoes will absorb the dressing when stored, so you may need to drizzle with a little olive oil to moisten when reheating.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published August 2013. Updated with new photos, new text, and recipe revised July 2023.
This “Warm Potato Salad”
looks delicious! Can hardly wait to try it.
Beautiful potato salad! Sounds delicious and healthier without the mayo, will try it very soon!