This savory 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.
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 11
Ingredients
3poundsbaby red potatoes*rinsed and scrubbed clean, sliced in half
4 to 5slicesthick cut bacon
1cup sliced red onion
¼cupolive oilextra virgin
⅓cupapple cider vinegar
2tablespoonsDijon mustard
2tablespoonsgranulated white sugarmore or less, to taste
2tablespoonschopped fresh dill
1tablespoonchopped fresh chives
1teaspoonsaltmore or less, to taste
½teaspoonblack peppermore 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.
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.