This easy warm potato salad recipe is bursting with the bright flavors of Dijon mustard, red wine vinegar, and fresh dill, with smoky bits of bacon mingling throughout.
Traditionally, an American-style classic potato salad is served cold in a creamy mayo-based dressing. This hot potato salad recipe is made in the style of a German potato salad with bacon, in that it features a tangy vinegar-based dressing instead and is served warm with tender potatoes and smoky bacon pieces.
Ingredients & Substutions
- Baby red potatoes - You can use larger red potatoes and just chop them smaller, or substitute Yukon gold potatoes. Waxy potatoes are preferable over starchy potatoes.
- Regular-cut bacon - I recommend avoiding thick-cut bacon for this recipe because the sauce will soften it and make it gummy.
- Red onion - You can substitute a yellow onion.
- Garlic cloves - You can substitute ¾ teaspoon of garlic powder.
- Extra virgin olive oil
- Red wine vinegar - For a different flavor, apple cider vinegar or white vinegar can be substituted.
- Dijon mustard - Yellow mustard or spicy brown mustard can be substituted.
- Salt
- Fresh ground black pepper
- Fresh dill - You can substitute your favorite fresh herbs.
- Green onions - Fresh chives would be a great substitution.
How to make it
Begin making this warm German potato salad recipe by placing the chopped red potatoes in a large pot of salted cold water and bring to a boil. Cook the potatoes in the boiling water until they are fork tender, approximately 15-20 minutes.
While the potatoes boil, cut bacon into one-inch pieces and cook them in a large skillet over medium heat until crispy, stirring as needed. Then remove the bacon pieces and set a side.
Place the chopped onions in the reserved bacon fat and saute until the onions are tender, then add the minced garlic and cook an additional minute. Remove the cooked onions and garlic with a slotted spoon and discard the remaining bacon drippings.
Prepare the potato salad dressing by whisking together the mustard, vinegar, olive oil, salt, black pepper, and fresh dill in a small bowl.
When done boiling, drain the potatoes from the water and place the the hot potatoes in a large bowl along with the bacon, onions, garlic, and green onions. Pour the tangy dressing into the bowl and gently combine everything, then serve.
Storing & Reheating Leftovers
Leftover warm potato salad should be kept in an airtight container in your refrigerator and can be stored for up to five days. The leftovers taste great cold, but they can be reheated in individual servings in the microwave until warmed through.
Warm Potato Salad
Equipment
- Large skillet
Ingredients
- 2 pounds baby red potatoes (quartered)
- 8 ounces bacon
- ½ red onion
- 3 garlic cloves (minced)
- 3 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 ½ tablespoons Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 2 tablespoons fresh dill
- 2 green onions (chopped)
Instructions
- Chop baby potatoes into quarters (or bite-sized pieces) and add them to a large pot of salted cold water. Bring the pot to a boil and boil the potatoes until tender and easily pierced with a fork, approximately 15-20 minutes.
- While the potatoes boil, cut your bacon into 1-inch pieces and place in a large skillet set over medium heat and cook until bacon is crispy, stirring as needed.
- Remove the crispy bacon with a slotted spoon, reserving the bacon grease in a skillet. Add the chopped onions and saute until the onions are tender, then add minced garlic and cook for an additional minute. Remove the sauteed onions and garlic with a slotted spoon and set aside with the bacon.
- In a small bowl whisk together the olive oil, Dijon mustard, red wine vinegar, salt, black pepper, and fresh dill.
- When tender, drain potatoes from the water and place them in a large serving bowl. Add the reserved bacon, onions, and garlic, along with the chopped green onions. Pour the mustard dressing mixture over everything and gently combine with a rubber spatula. Serve immediately.
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