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Warm German Potato Salad

A tangy and savory potato salad made with warm potatoes, a vinegar-based dressing, and optional crispy bacon, perfect for any gathering or weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: German
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pounds red potatoes, halved Choose potatoes similar in size for even cooking.
  • 1/2 cup red onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup beef stock or broth Can substitute with vegetable broth for a vegetarian option.
  • 1/3 cup white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar Balances vinegar's acidity.
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 slices bacon, cooked and crumbled (optional) Adds crispiness.

Method
 

Preparation
  1. Boil the potatoes in a large pot with cold water until fork-tender, about 15 minutes.
  2. Drain the potatoes and let them cool slightly before dicing them into bite-sized pieces.
Making the Dressing
  1. In a small mixing bowl, combine red onion, garlic, beef stock, and white wine vinegar.
  2. Whisk in Dijon mustard, sugar, salt, and black pepper. Slowly drizzle in olive oil while whisking until smooth.
Combining Ingredients
  1. Pour the dressing over the warm diced potatoes and gently fold in with chopped parsley.
  2. Fold in crispy bacon just before serving.
Serving
  1. Transfer Warm German Potato Salad to a serving dish and serve immediately.

Notes

Serve warm for best flavor. Leftovers can be reheated in the microwave but may soften slightly.