Warm German Potato Salad

5 from 4 votes

Skip the mayonnaise and dive into this flavor-packed German potato salad! Tossed in a tangy, warm vinaigrette and loaded with smoky bacon and crunchy veggies, this side dish elevates any barbecue or family gathering.

Prep Time25

Cook Time20

Total Time45

Course: Side Dish

Cuisine: German

Servings: servings

Author: Grace Vallo

Ingredients

3 pounds baby red potatoes
½ medium red onion finely chopped
6 celery stalks finely chopped
¾ pound good-quality bacon
⅓ cup extra virgin olive oil
¼ cup grainy Dijon mustard
¼ cup apple cider vinegar
1 large garlic clove minced
½ tablespoon honey
Salt to taste
pepper to taste

Instructions

Boil the baby red potatoes until fork tender but not mushy, about 10-15 minutes. Drain water and let cool enough to be able to cut the potatoes into quarters without burning your hands!
While potatoes are cooling, cut bacon into small strips, and cook over medium heat in a pot until crispy, about 10 minutes. Use a slotted spoon to remove bacon from the pot and place in a separate bowl lined with a paper towel to soak up the extra juices. Drain most of the fat out of the pot, and reserve bacon drippings (the little tidbits of bacon and juices after most of the fat has been drained from the pan).
In a medium bowl, combine garlic, vinegar, olive oil, mustard, honey, and bacon drippings.
In a large bowl, add potatoes, onion, celery, bacon, and dressing. Toss gently until combined. Add salt and pepper to taste. Serve warm or room temperature.

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