Warm German potato salad is a fantastically delicious departure from the traditional chilled, mayo-based potato salad, packed with lots of savory flavor. My German potato salad recipe features tender, roasted yellow baby potatoes, caramelized red onion, and crispy bacon, all tossed together with a delicious and easy warm bacon vinaigrette!
A Bright and Savory Potato Salad
Friends, do you find freshly roasted potatoes to be as utterly irresistible as I do?
In full disclosure, it’s very difficult for me to not start munching on those steaming little golden morsels right off the hot baking sheet—their salty, crispy skin glistening with a light sheen of good olive oil—mmm, mmm..!
Creating a warm potato salad out of a batch of freshly roasted potatoes takes them to a whole new level, one that's filled with lots of bright, earthy, and savory-sweet notes.
My German potato salad recipe features tender and buttery baby yellow potatoes, flavorful caramelized red onion, crispy bits of bacon, plus an out-of-this-world warm bacon vinaigrette to tie all of these gloriously delicious ingredients together.
Utterly cozy and irresistible, it's the perfect accompaniment to burgers, steaks, sandwiches, grilled meats... pretty much all of our favorite grilling season staples!
How To Make German Potato Salad with Warm Bacon Vinaigrette
What I love so much about a warm potato salad is that it offers a scrumptious alternative to cold, mayonnaise-based potato salads.
There's something about taking a bite of a warm, tender potato coated in a light and bright dressing with some savory tidbits added in that just makes me happy, extra comforted.
Plus, freshly roasted potatoes tend to take on the flavors of the ingredients that are added to them, absorbing the smokiness of the bacon, the tanginess of the vinaigrette, and the mild sweetness of the caramelized red onion for bite after bite of flavor!
Here's a peek at my warm German potato salad recipe: (or just jump to the full recipe...)
- To get started, I season my baby yellow potatoes and roast them until buttery and tender.
- While the potatoes roast, I caramelize my red onion, then crisp up my chopped bacon, reserving some of the bacon drippings for my warm bacon vinaigrette. I then set aside my caramelized onion and crispy bacon.
- Once the potatoes are roasted, I add them to a large bowl along with my onions and crispy bacon, plus some parsley.
- Next, I whisk up my easy, warm bacon vinaigrette, then drizzle that in and toss all of the ingredients together until well-coated.
- I check to see if any additional salt and pepper is needed, and serve immediately while nice and warm.
Warm German Potato Salad
by Ingrid Beer
This warm German potato salad dressed with warm bacon vinaigrette, caramelized red onion, and crispy bacon is deliciously savory and bright!
Yield: Serves 6
Nutrition Info: 444 calories per serving
Prep Time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Potato Salad Ingredients:
- 3 pounds yellow baby potatoes, either halved or quartered depending on size
- Olive oil
- Sea salt
- Cracked black pepper
- 1 large red onion, quartered and sliced thinly
- 1 tablespoon sugar
- 6 strips apple smoked bacon, chopped into small pieces
- 2 tablespoons flat-leaf parsley, chopped
Warm Bacon Vinaigrette Ingredients:
- 3 tablespoons apple cider vinegar
- 2 teaspoons sugar
- ½ teaspoon Dijon mustard
- ¼ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 3 tablespoons reserved, warm bacon drippings
- 1 tablespoon olive oil
- Begin by gathering and prepping all of your potato salad ingredients according to the ingredient list above to have ready and organized for use.
- Preheat the oven to 400° and line a baking sheet with foil.
- In a large bowl, add the halved (or quartered) baby potatoes and drizzle in about 2 tablespoons of olive oil, a couple of good pinches of sea salt and cracked pepper, and toss well to combine. Turn the baby potatoes out onto the baking sheet and roast for 35-40 minutes, or until golden-brown and tender.
- While the potatoes roast, place a medium-large non-stick pan over medium heat, and drizzle in about 2 tablespoons of olive oil. When hot, add the sliced red onion and the tablespoon of sugar, and toss to coat with a pair of tongs. Cook/caramelize the red onions on medium for about 12-14 minutes, or until a golden, caramel color, and softened.
- Once onions are caramelized, add the pinch of salt to them, stir to incorporate, and remove from heat. Set aside and keep them warm until ready to add to potato salad.
- Next, in the same pan set over medium heat, cook the chopped bacon until brown and crispy. Then, remove it with a slotted spoon and place onto a paper towel to drain. Reserve 3 tablespoons of the bacon drippings and set these aside to use in the vinaigrette, keeping the drippings warm.
- Once the baby potatoes are roasted, remove them from the oven and allow them to cool for a few moments while you prepare the warm, bacon vinaigrette.
- To prepare the warm bacon vinaigrette, gather and prep all of the vinaigrette ingredients according to the ingredient list above to have ready and organized for use.
- In a small bowl, whisk together all of the ingredients beginning with the apple cider vinegar up to and including the salt. Slowly drizzle in the bacon drippings while whisking, followed by the olive oil. Whisk until the vinaigrette is well combined.
- To assemble the warm German potato salad, add the warm, roasted baby potatoes to a large bowl, and then add the caramelized red onion, the crispy bacon, and the chopped flat-leaf parsley. Drizzle in the warm bacon vinaigrette, and toss everything well to completely combine, making sure that all of the potatoes are well dressed.
- Check to see if any additional salt/pepper is needed, then divide equally among plates, and serve while still warm.
Tips & Tidbits for my Warm German Potato Salad recipe:
- Baby potatoes for buttery texture: For this recipe I've opted for yellow baby potatoes, but you can certainly use red potatoes as well. I like the baby potatoes because they tend to roast up nice and buttery and flavorful, but if all you can find are larger yellow or red potatoes, feel free to use them instead, just cut them into smaller chunks.
- Turkey bacon as a substitute for pork: If you're looking for an alternative to traditional pork bacon, turkey bacon will work perfectly for this. It still has that delicious smoky flavor, and will crisp up nicely—you may need to add a bit more fat to the pan, however, as it is leaner. So perhaps drizzle in a tablespoon or two of olive oil as the turkey bacon crisps, to have enough to use for the warm bacon vinaigrette.
- Apple cider vinegar for sweet tang: Apple cider vinegar is my favorite to use for warm bacon vinaigrette, as it not quite as sharp as white vinegar, and has a nice, mild sweetness to it, plus lots of flavor. If you do not have apple cider vinegar, you can substitute white wine vinegar, rice vinegar, or even plain white vinegar, just go a little easier with the last one.
- Warm potato salad is best, but cool if tasty too: If you find yourself with some leftovers, you can enjoy this potato salad chilled from the fridge just as well. The flavors will still be delicious, but the experience will be a bit different. You could gently reheat it in a toaster oven for a few minutes as well to take some of the chill off, or even enjoy room temperature.
Cook's Note: This recipe was originally published in 2012, and has been updated with even more love!