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Warm Bacon Potato Salad

Warm Bacon Potato Salad is a simple German-style potato salad that has a deliciously easy homemade vinaigrette, herbs and chopped bacon!

A WARM, FLAVORFUL POTATO SALAD RECIPE

If you’re a fan of German-style potato salads, then you will love this recipe! It has a slightly tangy vinaigrette (thanks to a little course grain mustard and vinegar) which is similar to German potato salads. But this version uses little baby gold potatoes instead of the traditional red. It also has a couple of secret ingredients that really make it special and different from your usual German Potato Salad.

a serving of warm bacon potato salad shown on two small white stacked plates.

FREQUENTLY ASKED QUESTIONS:

Do I have to use baby potatoes?

No. You can use any potato you enjoy. I would recommend a more “waxy” type potato – like red or Yukon gold. Russet potatoes tend to really soak up a lot of the dressing, so if you use those, be prepared to make extra dressing for serving. Cut cooked potatoes to bite sized pieces.

What if I don’t like dill?

Just leave it out or substitute with another favorite herb.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator and eat within 3 days. Do not freeze.

warm bacon potato salad served in a large white bowl with fresh parsley in the background.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • baby gold potatoes
  • bacon
  • white wine vinegar
  • sugar
  • course grain mustard
  • garlic cloves
  • dried dill
  • Parmesan cheese
  • red onion or shallot
baby gold potatoes, bacon, red onion, grainy mustard, white wine vinegar, parsley, dried dill, garlic and Parmesan cheese.

HOW TO MAKE WARM BACON POTATO SALAD:

If your potatoes are pretty small, you can leave them whole. But if your potatoes are a bit larger, I would suggest dicing them in half like I did here. Place potatoes into a pot of salted water. Bring to a boil and cook for about 10-15 minutes (or until fork tender.) Then drain and set aside.

cooked and drained baby gold potatoes in a white colander.

In a large pan, begin cooking the slices of bacon (season the bacon with a little bit of salt & pepper.) Once your bacon is done cooking, set it aside (but keep the bacon grease in the pan – we’re going to use that again in a few minutes.) Crumble the bacon after it cools. Don’t get rid of the pan or the bacon grease yet.

cooking bacon pieces in a cast iron frying pan.

Begin making the vinaigrette. In a medium bowl, combine the white wine vinegar, sugar, mustard, minced garlic, dill and grated Parmesan cheese. Whisk together well.

white wine vinegar being poured in a bowl that has sugar, mustard, minced garlic, dill and Parmesan cheese in it.

Now, back to the large pan that you cooked the bacon in. Add in the diced red onions to the leftover bacon grease. Cook over medium heat for a couple of minutes until soft. Season with a bit of salt & pepper

diced red onion cooking in bacon grease.

Add in the cooked potatoes. Pour in the prepared vinaigrette and the crumbled bacon. Stir well and let it all warm up for about 4-5 minutes.

This will also help thicken the vinaigrette slightly.

a large cast iron skillet with fully cooked warm bacon potato salad with some fresh chopped parsley sprinkled on top.

Search while warm!

a large serving spoon holding up some bacon potato salad over a skillet.

CRAVING MORE RECIPES?

Originally published: March 2016
Updated and republished: January 2023

Warm Bacon Potato Salad recipe.

Warm Bacon Potato Salad

Warm Bacon Potato Salad is a simple German-style potato salad that has a deliciously easy homemade vinaigrette, herbs and chopped bacon!
5 from 3 votes
Print Pin Rate
Cook Time: 25 minutes
Total Time: 25 minutes
Servings: 6

Ingredients

Instructions

  • If your potatoes are already bite-sized then you can leave them whole. But if your potatoes are a bit larger, I would suggest dicing them in half as I did here.
  • Place potatoes into a pot of salted water. Bring to a boil and cook for about 10-15 minutes (or until fork tender.) Then drain and set aside. 
  • In a large pan, begin cooking the slices of bacon.
  • Once the bacon is done cooking, set it aside (but keep the bacon grease in the pan – we're going to use that again in a few minutes.)
  • Crumble the bacon after it cools.
  • Begin making the vinaigrette. In a medium bowl, combine the white wine vinegar, sugar, mustard, minced garlic, dill and Parmesan cheese. Whisk together well.
  • Now, back to the large pan that you cooked the bacon in. Add in the diced red onions to the leftover bacon grease.
  • Cook over medium heat for a couple of minutes until soft. Season with a bit of salt and pepper.
  • Add in the cooked potatoes.
  • Pour in the prepared vinaigrette and the crumbled bacon.
  • Stir well and let it warm up for about 4-5 minutes. This will help thicken the vinaigrette slightly. Then serve warm!

Notes

  • Store leftovers in an airtight container in the refrigerator and eat within 3 days. Do not freeze.
  • If you don’t like dill, just leave it out. 
  • You can use any potato you enjoy. I would recommend a more “waxy” type potato – like red or Yukon gold. Russet potatoes tend to really soak up a lot of the dressing, so if you use those, be prepared to make extra dressing for serving. 
Course: Side Dish
Cuisine: American

Nutrition

Calories: 297kcal | Carbohydrates: 31g | Protein: 8g | Fat: 15g | Sodium: 291mg | Fiber: 3g | Sugar: 3g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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8 Comments

  1. Pingback: The Best Crockpot Beef Stew ~ Meal Plan Sunday #88 - Som2ny Network
  2. 5 stars
    Just looking at this recipe and wonder what kind of pan, brand and size, you used for the potato salad. You cooked the bacon and onions in it? It looks like a great pan!

  3. Carlee-I sure do hope this becomes a new family favorite. Great Grandma could certainly keep a secret, love that story!

  4. I'll have to give this a try! My family spent years trying to recreate my great-grandma's "famous" German potato salad. At some point the secret got out that she had been buying it from the deli all along 😉 Now we are in the market for a new favorite, so this could a contender!

  5. Kentucky Lady 717, you can find the cookie recipes under the "Recipes" tab at the top of the page, or go here:

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