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.
FREQUENTLY ASKED QUESTIONS:
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.
Just leave it out or substitute with another favorite herb.
Store leftovers in an airtight container in the refrigerator and eat within 3 days. Do not freeze.
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
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.
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.
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.
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
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.
Search while warm!
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Originally published: March 2016
Updated and republished: January 2023
Warm Bacon Potato Salad
Ingredients
- 2 pounds baby gold potatoes
- ½ pound bacon, about 6 slices
- ½ cup white wine vinegar
- 1 Tablespoon sugar
- 1 Tablespoon course grain mustard
- 2 cloves garlic, minced
- 1 Tablespoon dried dill
- 2 Tablespoons grated Parmesan chese
- 1 red onion (or shallot), finely diced
- salt and pepper, to taste
- 3 Tablespoons chopped fresh parsley, for serving
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.
Nutrition
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.
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!
What if I don’t have white wine vinegar? Any other suggestions?
Carlee-I sure do hope this becomes a new family favorite. Great Grandma could certainly keep a secret, love that story!
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!
Wow! Great looking potato salad. Pinned. Making this easy potato salad soon. Thanks.
Kentucky Lady 717, you can find the cookie recipes under the "Recipes" tab at the top of the page, or go here:
Hi , 'Looking for your cake mix cookie recipes and don't see them …..
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Thanks