🇩🇪 Easy Hot German Potato Salad with Red Potatoes & Cider Vinegar Dressing

A Classic Side Dish That's Ready in Under an Hour!

Ditch the mayo and say hello to the tangy, savory flavors of traditional Hot German Potato Salad! This recipe is a cinch to make and features tender red potatoes, crispy bacon, and a mouthwatering warm dressing made with apple cider vinegar. It’s the perfect, crowd-pleasing side dish for your next BBQ, potluck, or weeknight dinner. Served warm, its sweet-and-sour profile is utterly irresistible.

Prep Time: 10 minutes

Cook Time: 35–40 minutes

Total Time: 45–50 minutes

Yields: 6–8 servings

🥔 Ingredients

This classic recipe relies on simple, high-impact ingredients. Using waxy potatoes, like red potatoes, is key to ensuring they hold their shape and absorb the delicious dressing!

For the Salad:

• 2 pounds small red potatoes (baby or medium size), scrubbed and quartered (or halved if small)
• 8 slices thick-cut bacon, cut into $1/2$-inch pieces
• 1 medium yellow or red onion, finely diced
• $1/4$ cup fresh parsley, chopped (for garnish and flavor)
• Salt and freshly ground black pepper to taste

For the Apple Cider Vinegar Dressing:

• $1/3$ cup apple cider vinegar
• 2 tablespoons granulated sugar (adjust to your preferred sweetness)
• 1 tablespoon Dijon mustard (or whole grain mustard for texture)
• $1/2$ cup chicken or vegetable broth (optional, for a looser dressing)

👩‍🍳 Instructions: How to Make Hot German Potato Salad

Follow these simple steps to create a perfectly balanced, warm German Potato Salad.

Step 1: Cook the Potatoes

1. Place the prepared red potatoes in a large pot and cover with cold water by about one inch.
2. Add 1 tablespoon of salt to the water.
3. Bring the water to a boil over high heat, then reduce the heat to a gentle simmer.
4. Cook for 10–15 minutes, or until the potatoes are easily pierced with a fork but are not mushy.
5. Immediately drain the potatoes well. Return the pot to the still-warm burner (heat off) and let the potatoes steam-dry for a few minutes. This helps them absorb the dressing better. Set aside.

Step 2: Cook the Bacon & Onion

1. While the potatoes are cooking, place a large, deep skillet over medium heat. Add the diced bacon and cook until it is crispy.
2. Using a slotted spoon, transfer the crispy bacon pieces to a paper towel-lined plate. Reserve about 3 tablespoons of the bacon grease in the skillet. If you have too much, drain some off.
3. Add the diced onion to the reserved bacon grease in the skillet. Sauté over medium heat for about 3–5 minutes, or until the onion is softened and translucent.

Step 3: Prepare the Warm Dressing

1. Reduce the heat to low. Stir in the apple cider vinegar, granulated sugar, Dijon mustard, and the chicken/vegetable broth (if using).
2. Increase the heat back to medium-low and bring the mixture to a gentle simmer. Cook for 2–3 minutes, stirring occasionally, allowing the flavors to meld and the dressing to slightly thicken.
3. Taste the dressing and adjust seasonings: add more sugar for sweetness, or a pinch of salt/pepper if needed.

Step 4: Toss and Serve

1. Add the warm potatoes to the skillet with the dressing and gently fold them in using a rubber spatula or wooden spoon. Be careful not to break up the potatoes—you want them coated, not mashed!
2. Continue folding until the dressing is mostly absorbed.
3. Gently fold in most of the crispy bacon pieces and half of the chopped fresh parsley.
4. Transfer the warm potato salad to a serving bowl. Garnish with the remaining crispy bacon and fresh parsley. Serve immediately while warm!

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