Warm German Potato Salad
A proper German potato salad relies on the potato's ability to absorb liquid while warm. Avoid starchy baking potatoes here; use Yukon Golds or red potatoes so they hold their shape under the weight of the warm dressing.
Temperature is the only ingredient that matters.
If the potatoes cool completely before you add the dressing, they will refuse to soak it up. Work quickly once the potatoes are tender.
- large stockpot
- heavy-bottomed skillet
- paring knife
- large mixing bowl
What goes in.
- 2.5 lbwaxy potatoes, like Yukon Gold or red
- 6 slicesthick-cut bacon, diced
- 1yellow onion, finely diced
- 1/2 cupbeef stock
- 1/3 cupcider vinegar
- 1 tbspdijon mustard
- 1 tbspgranulated sugar
- 1/4 cupfresh parsley, chopped
- to tastekosher salt and cracked black pepper
Deglazing the fond
After the bacon is crisp, the brown bits left in the pan contain the depth of the dish. Adding the stock and vinegar directly to those bits creates the base that binds the dressing to the potatoes.
The method.
Boil the potatoes
Place potatoes in a pot and cover with cold, salted water. Bring to a boil and cook until a knife slides through the center with zero resistance, about 20 minutes.
Prep the bacon base
While potatoes boil, fry the bacon in a skillet until crisp. Remove bacon with a slotted spoon, leaving the fat in the pan. Sauté the onions in the fat until soft and translucent.
Build the dressing
Whisk the vinegar, mustard, sugar, and beef stock into the pan with the onions. Bring to a simmer for 2 minutes to reduce slightly.
Slice and toss
Peel the hot potatoes quickly under cool running water. Slice them into 1/4-inch rounds into a large bowl. Pour the hot dressing and bacon over the potatoes immediately.
Incorporate
Gently fold the potatoes to coat them without mashing. Let the bowl sit for 15 minutes before stirring in the parsley and serving.
Other turns to take.
Bavarian style
Add a tablespoon of caraway seeds to the onions while they sauté for an earthy, deep aroma.
Extra sharp
Swap half the vinegar for pickle brine from a jar of dill spears.
When it doesn't go to plan.
Peeling hot potatoes is easier if you hold them with a kitchen towel while pulling the skin off with a paring knife.
If the salad looks dry after resting, add a splash more warm beef stock; the potatoes will keep drinking until they are saturated.
Salt the boiling water aggressively, as the waxy skins prevent seasoning from penetrating the center later.
The ones that keep coming up.
Can I make this ahead of time?
It is best served warm. If you must prep early, keep the potatoes and dressing separate, then heat the dressing and toss just before serving.
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