Warm German Potato Salad

  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 6 to 8 servings
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2 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick

Kosher salt

4 slices thick-cut bacon, roughly chopped

3 tablespoons extra-virgin olive oil

2 large shallots, chopped

3 tablespoons white wine vinegar

1 tablespoon grainy mustard

1 teaspoon sugar

Freshly ground pepper

1/2 cup chopped fresh chives

1/4 cup chopped fresh dill


  1. Put the potatoes in a large saucepan; cover with cold water and season with 1 teaspoon salt. Bring to a simmer and cook until tender, 8 to 10 minutes. Drain and transfer to a large bowl.
  2. Meanwhile, cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until crisp, about 10 minutes. Remove the bacon to a paper towel-lined plate using a slotted spoon. Pour the drippings into a small bowl and wipe out the skillet.
  3. Return the skillet to medium heat and add the olive oil and 2 tablespoons of the reserved drippings. Add the shallots and cook, stirring, until softened, about 4 minutes. Whisk in 2 tablespoons each vinegar and water, the mustard and sugar. Bring to a simmer.
  4. Pour the warm dressing over the potatoes; season with 1/2 teaspoon salt and a few grinds of pepper and toss. Add the remaining 1 tablespoon vinegar, the chives, dill and bacon; toss again. Serve warm.

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