Traditional Warm German Potato Salad

A classic Bavarian-style warm potato salad featuring tender sliced potatoes coated in a tangy, savory bacon vinaigrette. Crispy bacon, sautéed onions, and fresh chives make this hearty side dish irresistible.

Instructions

1. 1.

   Place whole potatoes into a large pot and cover with cold water by at least an inch. Add 1 tablespoon of salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook until fork-tender, about 15 to 20 minutes.

   Time: 20 min
2. 2.

   While the potatoes are cooking, heat a large skillet over medium heat. Add the diced bacon and cook until browned and crispy, about 7 to 8 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate, reserving the rendered bacon fat in the skillet.

   Time: 8 min
3. 3.

   Add the diced onion directly into the warm bacon fat in the skillet. Sauté over medium heat until softened and translucent, about 4 to 5 minutes.

   Time: 5 min
4. 4.

   Whisk the apple cider vinegar, chicken broth, sugar, Dijon mustard, salt, and black pepper into the skillet with the onions. Bring to a gentle simmer for 2 minutes to let the flavors meld and dissolve the sugar, then remove from heat.

   Time: 2 min
5. 5.

   Drain the cooked potatoes. Once cool enough to handle safely, slice them into 1/4-inch rounds (peel if desired, though leaving the skins on works wonderfully). Transfer warm potato slices to a large mixing bowl.

   Time: 5 min
6. 6.

   Pour the warm dressing over the warm sliced potatoes. Gently toss with a rubber spatula so the potatoes soak up the liquid without completely breaking apart. Fold in the cooked bacon, fresh parsley, and chives.

   Time: 2 min
7. 7.

   Let the salad rest for 5 to 10 minutes before serving warm, allowing the dressing to fully absorb into the potatoes.

   Time: 5 min