Warm German Potato Salad with Bacon and Apple Cider Vinegar
This traditional German-style potato salad features tender baby potatoes tossed in a tangy bacon vinaigrette made with apple cider vinegar, Dijon mustard, and horseradish. Unlike mayonnaise-based potato salads, this version is served warm and gets its rich flavor from rendered bacon fat and caramelized onions. The combination of sweet and sour elements with crispy bacon makes it a perfect side dish for barbecues, Oktoberfest celebrations, or hearty winter meals. Fresh parsley adds a bright finish to this comfort food classic.
Ingredients
- 2 pounds baby red and gold potatoes, medium sliced
- 1 package bacon, medium diced
- ½ large onion, small diced
- 1 tablespoon sugar
- ¼ cup apple cider vinegar
- 1 heaping tablespoon Dijon mustard
- 1 ½ teaspoon horseradish
- ¾ teaspoon salt
- ½ teaspoon pepper
- 3 cloves fresh garlic, minced
- ½ cup fresh parsley, chopped
- sea salt, for cooking water
Instructions
- 1
Place potatoes in large stockpot and cover with cold water, sprinkle liberally with sea salt
- 2
Cook potatoes over medium-high heat for 10 to 15 minutes until fork easily pierces them
- 3
Drain hot water and leave potatoes in pan to cool
- 4
Cook bacon in large sauté pan over medium-low heat until crispy, about 10 minutes
- 5
Remove bacon with slotted spoon and set aside to cool
- 6
Add diced onions and sugar to bacon grease, cook over medium-low heat for 3 to 4 minutes until translucent and slightly golden
- 7
Add apple cider vinegar, Dijon mustard, horseradish, salt, pepper, and minced garlic to pan
- 8
Stir vigorously to combine, then turn off heat and let sauce cool slightly
- 9
Add potatoes to warm onion mixture and stir until fully coated
- 10
Add bacon and parsley, stir to combine
- 11
Serve warm, top with additional parsley if desired
Tips
Cook potatoes just until fork-tender to prevent them from breaking apart when mixed with the dressing.
Keep the bacon grease warm when adding the vinegar mixture to help emulsify the dressing and coat the potatoes better.
Serve immediately while warm for the best flavor, as the potatoes absorb the dressing better when they're still hot.
Good to Know
Refrigerate leftovers for up to 3 days. Reheat gently or serve cold.
Can be made 2 hours ahead and kept warm. Do not refrigerate and reheat as potatoes may become mushy.
Serve warm as a side dish with grilled meats, sausages, or schnitzel.
Common Mistakes
Avoid overcooking potatoes to prevent them from falling apart when mixed
Don't let bacon grease get too hot when adding vinegar to prevent splattering
Substitutions
FAQ
Can I make this ahead of time?
This salad is best served warm and fresh. You can make it 2 hours ahead and keep warm, but avoid refrigerating and reheating as the potatoes may become mushy.
What if I don't have horseradish?
You can omit the horseradish or substitute with 1/4 teaspoon of prepared wasabi for a similar spicy kick, though the flavor will be slightly different.
How long will leftovers keep?
Leftovers can be refrigerated for up to 3 days. You can serve them cold or gently reheat, though the texture is best when served warm and fresh.