Warm German Potato Salad
This warm German potato salad is a simple, comforting side dish made with tender potatoes, crisp pieces of bacon and a tangy dressing. Unlike the popular summer side, this version is served warm so you can enjoy it on the coldest of days!
When you hear potato salad do you immediately think of warm weather and picnic food?
It’s almost always on the table during Memorial Day and Fourth of July after all.
But this version is not the standard creamy, cold side dish you’re thinking of.
Instead of mayo, a warm tangy sauce coats the potatoes and adds so much flavor.
So it’s perfect for a potato side dish all year long.
Even in the dead of winter.
And the whole thing can be on the table in a half an hour without a lot of muss or fuss.
Ingredients
To make this you’ll need:
- Potatoes– Either Russet or Yukon Gold potatoes
- Bacon
- Onion– Small yellow onion, peeled and diced
- Flour– All purpose
- Sugar– Granulated
- Spices– Salt, celery seeds, and black pepper
- Vinegar– Distilled white vinegar
- Water
How to Make
Warm German potato salad might sound fancy but it’s pretty easy to make.
Just peel the potatoes and add them to a pot.
Fill the pot with enough cold water to cover them.
Bring them to a boil and cook until fork tender, about 15-20 minutes.
Once the potatoes are fork tender, drain them and let them cool.
When the potatoes are cool enough to safely handle, slice them into 1/4″ slices and then set them aside.
Cook the bacon in a large skillet set over medium heat until crispy.
Using tongs transfer the bacon to a paper towel lined plate to drain off excess grease.
Stir the onion into bacon grease in the skillet and saute it until softened.
Turn the heat down to low, then crumble the bacon and add it to the skillet along with the sliced potatoes.
Let the mixture cook, stirring occasionally.
While the potatoes, onions, and bacon are warming together, whisk the rest of the ingredients together in a small pot until evenly combined.
Bring to a boil over medium high heat.
Let it simmer until thickened some.
Pour the sauce over the potatoes and stir it in until evenly combined.
Keep everything cooking for 5 more minutes, until heated through.
Serve warm and enjoy!
Storing Leftovers
Store any leftovers in an airtight container in the fridge for up to 4 days.
Enjoy the leftovers cold or warm them in the microwave first.
Tips and Tricks
- Make sure to use Russet or Yukon Gold potatoes. They are starchy and the starch helps the dressing stick and thicken.
- Don’t slice the potatoes prior to boiling them.
- Make sure to let the potatoes cool enough to safely handle them before slicing them without running them under water to chill them. If you run them under water, you will wash away some of the starch.
Recipes to Pair with Warm German Potato Salad
Warm German potato salad is a cozy spin on potato salad totally unlike the creamy picnic version.
Make it and enjoy!
Looking for dishes to pair with it?
Try these:
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Warm German Potato Salad
Ingredients
- 4 large russet, or yukon gold, potatoes
- 6 slices bacon
- 1 small yellow onion peeled & diced
- 4 tbsp flour
- 4 tbsp sugar
- 1 tsp salt
- 1 tsp celery seeds
- pinch black pepper
- 2/3 cup distilled white vinegar
- 1 1/2 cups water
Instructions
- Peel the potatoes, add them to a pot, and add cold water just until they're covered. Bring them to a boil and cook until fork tender, about 15-20 minutes. Drain them and let them cool.4 large russet, or yukon gold, potatoes
- Once the potatoes have cooled enough to safely handle, slice them into 1/4" slices then set them aside.
- Cook the bacon in a large skillet set over medium heat until crispy. Using tongs transfer the bacon to a paper towel lined plate to drain off excess grease.6 slices bacon
- Add the onion to the skillet, stirring to coat with the bacon grease, and saute until softened.1 small yellow onion
- Reduce the heat to low, then crumble the bacon and add it to the skillet along with the sliced potatoes. Let the mixture cook, stirring occasionally.
- Add the remaining ingredients to a small pot and whisk together until evenly combined. Bring to a boil over medium high heat, then simmer until thickened some.4 tbsp flour, 4 tbsp sugar, 1 tsp salt, 1 tsp celery seeds, pinch black pepper, 2/3 cup distilled white vinegar, 1 1/2 cups water
- Pour the sauce over the potatoes and stir it in until evenly combined. Continue cooking for 5 minutes, until heated through.
- Serve warm and enjoy!
Notes
- Make sure to use Russet or Yukon Gold potatoes. They are starchy and the starch helps the dressing stick and thicken.
- Don't slice the potatoes prior to boiling them.
- Make sure to let the potatoes cool enough to safely handle them before slicing them without running them under water to chill them. If you run them under water, you will wash away some of the starch.
Nutrition
