German-Style Warm Potato Salad
An updated German-style classic featuring tender potatoes tossed in a rich, tangy bacon vinaigrette. Crisp bacon, sautéed onions, and a touch of fresh parsley make this warm salad an effortless, comforting side dish for any back yard barbecue or casual dinner.
Ingredients
- 3lbs BCfresh potatoes, cubed
- 4 slices bacon, chopped
- 1 small BCfresh onion, minced
- 1/2 cup cider vinegar
- ⅓ cup + 2 tbsp water (divided)
- 1 tbsp sugar
- 1 tsp salt & fresh pepper
- 1 tbsp fresh parsley, chopped
- Optional: Celery seeds or capers (for extra zip)
Instructions
- Place potatoes in a large pot, cover with water, and bring to a boil. Cook until fork-tender (about 10mins), then drain and set aside.
- In a large skillet over medium-high heat, cook bacon with 2 tbsp water until crisp (10–12 mins). Remove bacon to drain, leaving the grease in the skillet.
- Sauté onion in the bacon grease over medium heat until browned (6–8 mins). Stir in vinegar, sugar, ⅓ cup water, salt, and pepper, then bring the mixture to a boil.
- Stir the cooked potatoes and half of the bacon directly into the skillet and cook until heated through (3–4 mins).
- Transfer to a dish, top with the remaining bacon, parsley, and optional celery seeds or capers, and serve warm.
