Warm German Potato Salad
This is a dish of timing. If you let the potatoes go cold before the dressing hits them, they stay starchy and dull. Toss them the moment they leave the colander to turn a simple root vegetable into something vibrant.
Commit to the waxy potato.
Avoid starchy baking potatoes here; they will crumble into mash. Stick to Yukon Golds or red bliss potatoes to keep the chunks clean and firm.
- Large pot
- Heavy-bottomed skillet
- Colander
- Whisk
What goes in.
- 2.5 lbYukon Gold potatoes, scrubbed
- 6 slicesthick-cut bacon, diced
- 1yellow onion, finely diced
- 1/2 cupbeef or vegetable stock
- 1/3 cupcider vinegar
- 2 tbspDijon mustard
- 1 tbspgranulated sugar
- 1/4 cupfresh parsley, chopped
- to tastekosher salt and black pepper
Dress while steaming
The potatoes must be hot when they meet the vinegar-based dressing. The heat opens the potato fibers, allowing the acidity and salt to penetrate the core rather than just coating the outside.
The method.
Boil the potatoes
Cover the potatoes with cold salted water. Bring to a boil and cook until a knife slides through the center with zero resistance, about 15 to 20 minutes.
Render the bacon
While the potatoes cook, fry the bacon in a skillet over medium heat until crisp. Remove the bacon bits but leave the rendered fat in the pan.
Sauté the aromatics
Add the onion to the bacon fat. Cook until they turn soft and take on a pale gold color, about 5 minutes.
Emulsify the dressing
Whisk the stock, vinegar, mustard, and sugar into the skillet with the onions. Bring to a simmer for 2 minutes to thicken slightly.
Combine
Drain the potatoes. While they are still steaming, slice them into 1/2-inch pieces and place them in a large bowl. Pour the hot dressing over the potatoes and toss gently.
Finish
Fold in the crispy bacon and fresh parsley. Season with salt and plenty of cracked black pepper. Let it sit for 10 minutes before serving.
Other turns to take.
Bavarian Style
Replace the cider vinegar with white wine vinegar and add a splash of mild vegetable oil to the dressing.
Heavy Herb
Add sliced fresh chives and a tablespoon of prepared horseradish to the dressing for a sharper bite.
When it doesn't go to plan.
If the salad looks dry after ten minutes, add an extra splash of warm stock; the potatoes will keep soaking it up.
Do not peel the potatoes unless the skins are exceptionally tough; they provide texture and structure.
Use a metal spatula to turn the potatoes so you don't break the slices into bits.
The ones that keep coming up.
Can I make this ahead of time?
You can, but it is best served at room temperature. If it has been in the fridge, let it sit on the counter for 30 minutes before serving.
My salad turned to mush, what happened?
The potatoes were likely overcooked or you used the wrong variety. Ensure the potatoes hold their shape when pierced with a fork before draining.
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