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Hot German Potato Salad Recipe
Ash Tyrrell

Hot German Potato Salad Recipe

I made this hot German potato salad on a lazy Sunday, and my kitchen smelled amazing within minutes. The bacon, onions, and vinegar together are hard to beat. I was worried a no-mayo salad would feel plain, but I was completely wrong.
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Prep Time 30 minutes
Cook Time 20 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 6 cups peeled potatoes halved if large (about 2 to 2½ pounds): Yukon gold or red potatoes hold their shape best.
  • 1 tablespoon salt for boiling water: Salted water seasons the potatoes from the inside out.
  • 12 slices bacon: Regular-cut bacon crisps up nicely and gives you plenty of drippings.
  • 1 medium onion chopped: Yellow onion turns soft and sweet in the bacon fat.
  • ½ cup white vinegar or apple cider vinegar: This brings the signature tang.
  • ¼ cup water: It softens the vinegar so the dressing isn't too sharp.
  • 4 tablespoons granulated sugar: Balances the acid and you can adjust it to taste.
  • 1 teaspoon table salt: Seasons the dressing so taste before adding more.
  • ¼ teaspoon freshly ground black pepper: Fresh pepper adds a gentle bite.
  • 1½ teaspoons celery seeds: Please don't skip these because they give that classic old-world flavor.
  • 1 tablespoon Dijon or spicy brown mustard optional: Adds depth, but go easy because too much takes over.
  • 2 to 3 tablespoons chopped fresh parsley: Fresh parsley adds color and a clean herby finish.

Method
 

  1. Put the potatoes in a large pot and cover them with at least one inch of cold water. Add a generous tablespoon of salt and bring the pot to a boil. Cook for about 10 minutes, until a fork slides in easily.
  2. Drain the potatoes well in a colander. While they are still warm, cut them into thick discs or chunks. Warm potatoes soak up the dressing better than cold ones, so set them aside and keep them close.
  3. Cook the bacon in a large skillet over medium-high heat until crispy. Lift it out with a slotted spoon and let it drain. Keep at least two tablespoons of the drippings in the pan, then crumble the bacon once it cools a little.
  4. Lower the heat to medium and add the chopped onion to the bacon drippings. Cook for 5 to 8 minutes, stirring now and then. You want the onion soft and just starting to turn golden.
  5. Pour in the vinegar and water, then add the sugar, salt, pepper, celery seeds, and mustard. Stir well and bring it to a boil. The smell at this point is sharp, sweet, and smoky all at once.
  6. Add the sliced potatoes, parsley, and half of the crumbled bacon to the skillet. Toss gently until every piece is coated and heated through. Move it to a serving bowl, then top with the rest of the bacon and a little more parsley.

Notes

  • I always save the bacon drippings, because they carry the flavor of the whole salad.
  • I slice the potatoes while they are hot, since they absorb the dressing much better.
  • I use waxy potatoes like Yukon gold, and I leave the skins on to save time.
  • I taste the dressing before adding the potatoes and adjust the sugar or salt.
  • I add the celery seeds every time, because the salad tastes flat without them.
  • I make extra, since the flavors settle in nicely the next day.