Hot Potato Salad
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This German potato salad is a must-have-recipe for your fabulous side dish repertoire. It’s made with tender, red potatoes dressed in warm, tangy, mustard and bacon vinaigrette loaded with crispy bacon and fresh herbs. It’s best served warm to maximize the vinegar, crispy bacon punch, but is also delicious served room temperature for convenience. This German potato salad recipe is super easy to make by cooking bacon in a skillet, sautéing onions in the bacon drippings, then adding chicken broth, vinegar and sugar to simmer and reduce to make the dressing. Stir in the boiled red potatoes while their still hot to drink up the sassy, lip-puckering, grainy mustard, bacon-studded dressing and watch it disappear!
Ingredients
Instructions
Cook Potatoes
Add potatoes to a large saucepan/Dutch oven and fill with water until it reaches 1 ½ inches above the potatoes. Cover and bring the water to a boil over high heat. As soon as it’s boiling, remove the lid, and season with 1 tablespoon salt.
Reduce the heat to medium and continue to simmer until the potatoes are just fork tender, about 8-12 minutes. (Meanwhile, cook the bacon/make the dressing below.) Don't overcook the potatoes or they will fall apart in the salad. Once tender, drain the potatoes, then return the potatoes back to the same dried pot to stay warm.
Make Dressing
While the potatoes are simmering, cook the chopped bacon in a large skillet over medium heat until browned and crispy, stirring occasionally (about 6-7 minutes). Using a slotted spoon, transfer the cooked bacon to a paper-towel lined plate; set aside.
Add the diced onions to the bacon grease and cook over medium heat until softened, about 4-5 minutes. Add the garlic and sauté 30 seconds.
Reduce heat to low and stir in chicken broth, apple cider vinegar, mustard, sugar and seasonings. Cook for about 5-7 minutes or until most of the liquid has evaporated. The dressing should be moist but not wet.
Combine
Add the potatoes, bacon and fresh herbs to the skillet with the dressing and toss until evenly coated. Season with salt and pepper to taste. If salad seems dry, toss in a little more olive oil or chicken broth. Serve warm.
