German Potato Salad (Kartoffelsalat) – Warm Bacon Vinaigrette

German Potato Salad (Kartoffelsalat) is a classic warm salad with a tangy bacon vinaigrette—perfect for picnics, barbecues, or as a hearty side for any German meal. This version features sliced Yukon Gold or red potatoes, crispy bacon, and fresh herbs, all tossed in a flavorful dressing.

Ingredients

• 2 pounds small Yukon Gold or red potatoes
• 6 slices thick-cut bacon, chopped
• 1 small yellow onion, finely chopped
• 1/3 cup apple cider vinegar
• 1/4 cup water
• 2 tablespoons sugar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh chives (optional)

Instructions

1. Cook the Potatoes:
   Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then reduce heat and simmer until just fork-tender, about 15–20 minutes. Drain and let cool slightly. While still warm, slice the potatoes into 1/4-inch rounds or bite-sized chunks.
2. Cook the Bacon:
   In a large skillet over medium heat, cook the bacon until crisp. Remove with a slotted spoon and set aside, leaving the bacon fat in the pan.
3. Make the Dressing:
   Add the chopped onion to the bacon fat and cook until soft, about 2–3 minutes. Stir in the vinegar, water, sugar, mustard, salt, and pepper. Bring to a simmer and cook for 2–3 minutes, stirring to dissolve the sugar.
4. Combine:
   Add the warm sliced potatoes and cooked bacon to the skillet. Gently toss to coat the potatoes in the dressing. Cook for 1–2 minutes, just until everything is heated through and well combined.
5. Finish:
   Remove from heat. Stir in the parsley and chives. Taste and adjust seasoning as needed. Serve warm or at room temperature.

Notes

• Traditional German potato salad is usually made with thin-skinned potatoes (like Yukon Gold or red) and the skins are left on for texture and to help the potatoes hold their shape. If you prefer a smoother texture, you can peel the potatoes after boiling.

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