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Overhead view of warm potato salad in a white bowl.
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Warm Potato Salad

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 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 11

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
  • ⅓ 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.  
  • 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.