I don’t know how long it has been since I’ve had warm German potato salad. It’s been a while for a reason. What I had was not good. It was thick. It was gloppy. It was horribly vinegary. This salad? This is not that. This is fantastic! We could not stop eating it. The potatoes were cooked perfectly. There’s just the right amount of vinegar. Oh, and of course there’s bacon! One bite erased those bad potato salad memories in an instant!
Do not overcook your potatoes or the warm German potato salad will get too mushy. Err on the side of caution. You can always cook them more if you think they have too much ‘bite’. But you can never un-cook them.
I used a thin-cut bacon. Normally I’m a more-is-better bacon kind-of-guy, but not here. This is just the right amount of bacon. Thicker bacon would get in the way off all the other great flavors.
Also try my jalapeno pimento cheese potato salad.
Warm German Potato Salad
- 2 pounds red potatoes about 6 cups, peeled if desired, diced
- 8 slices bacon
- 1 large onion diced
- 1/2 cup white vinegar
- 1/4 cup water
- 6 tablespoons white sugar
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley chopped
- Bring a large Dutch oven (preferred) or pot of water to a boil.
- Add the potatoes and return to a boil. Boil another 8-10 minutes or until just tender. Do not over cool.
- Drain the potatoes.
- Add the bacon to the pot and cook until brown and crispy.
- Remove the bacon to a paper towel-lined plate to drain. Crumble.
- Add the onion to the bacon grease and stir. Reduce heat to medium and cook until just browned.
- Add the vinegar, water, sugar, salt and pepper. Stir and bring to a boil.
- Add the potatoes and parsley and HALF of the crumbled bacon.
- Transfer to a bowl for serving and sprinkle with the remaining crumbled bacon.