Recipes · Cooking tips · Techniques

Warm Potato Salad

Warm Potato Salad

This is a simple warm potato salad that makes a wonderful side dish for any meal, or Oktoberfest celebration. In this recipe, small red potatoes are boiled until tender. Then they’re combined with onions, bacon and a slightly vinegary sauce. It’s a delicious potato side dish that is sure to become a favorite. Serve the potatoes with this pork schnitzel or these beer brats for a great German-style meal. Enjoy!

 

Ingredients

2 lbs. Small Red Potatoes

6 Bacon Slices, cut into ½ inch pieces

1 medium Onion, thinly sliced

1 tbsp. Flour, all purpose

½ tbsp. plus ½ tsp. Kosher Salt, divided

¼ tsp. Black Pepper

¾ cup Water

¼ cup Apple Cider Vinegar

1 tbsp. Sugar

1 tbsp. Parsley, chopped

 

Instructions

Peel the potatoes all the way around and leave a little piece of the peel on the ends. I like leaving some of the peel, they add color to the potato salad, plus keeping some of the peel adds some nutrients.

 

Place the potatoes into a large pot and cover them completely with cold water by a couple of inches. Place the pot over high heat and bring the water to a full boil. When the water is boiling vigorously, add ½ tbsp. of salt to the water. Boil the potatoes for 15-20 minutes until they’re fork tender; a fork or knife should slide right in and out of the potato with no resistance. Don’t overcook them though, if they’re too tender they’ll break apart when sliced and won’t hold their shape for the potato salad. Cook just enough to make them tender.

 

Drain the potatoes completely using a large strainer. To dry the potatoes really well, I like to add them back to the pot and place it over the same burner – that’s still hot (not on). Give the pot a shake every few seconds, the residual heat will dry the potatoes in no time. Let the potatoes cool for at least 10-15 minutes. When they’re cool enough to handle, slice them into thick rounds.

 

Cook’s notes

Cut or chop the bacon into ½ inch pieces. Using kitchen scissors makes this really easy, plus you don’t have to wash the cutting board. Just cut the bacon right into a small bowl.

 

While the potatoes cook and cool

Add the chopped bacon to a skillet and place over medium heat. Cook the bacon until it’s crispy, about 10 minutes. Remove the bacon from the pan using a slotted spoon and place on a paper-towel lined plate to drain. Reserve at least 2-3 tablespoons of the bacon drippings.

 

Cook’s notes

If you’re using the same skillet that the bacon was cooked in to make the potato salad, wipe it clean or wash, before starting.

 

Make the warm potato salad

Heat 2-3 tbsp. of the bacon drippings in a large, deep, non-stick skillet over medium heat.  Add the onions and cook gently for 3-4 minutes, until they soften, stirring frequently.

 

Lower the heat to medium-low, stir in the flour, salt and pepper. Cook the flour mixture for about 1 minute, stirring frequently.  Add the water and vinegar to the flour mixture and stir well until combined. Continue cooking for 3-4 minutes until the mixture starts to thicken, stirring occasionally. Add the sugar and stir until it’s dissolved.

 

Finally, add the crispy bacon and the sliced potatoes to the skillet, stir gently to combine. I like to use a rubber spatula; it’s much easier on the potatoes than a wooden spoon or regular spatula. Continue stirring until all the ingredients are combined and warmed through, about 5 minutes.

 

Taste the potato salad and add salt, if needed. Sprinkle with the parsley and toss a couple more times. Serve warm and enjoy.

 

Serves 6

 

Warm potato salad with sliced red potatoes, bacon and onions served on a white platter
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Warm Potato Salad

This is a simple warm potato salad that makes a wonderful side dish for any meal, or Oktoberfest celebration.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Side Dish
Cuisine: German
Keyword: potato salad, potatoes
Servings: 6
Calories: 226kcal

Ingredients

  • 2 lbs. Small Red Potatoes
  • 6 Bacon Slices cut into ½ inch pieces
  • 1 medium Onion thinly sliced
  • 1 tbsp. Flour all purpose
  • ½ tbsp. plus ½ tsp. Kosher Salt divided
  • ¼ tsp. Black Pepper
  • ¾ cup Water
  • ¼ cup Apple Cider Vinegar
  • 1 tbsp. Sugar
  • 1 tbsp. Parsley chopped

Instructions

  • Peel the potatoes all the way around and leave a little piece of the peel on the ends.
  • Place the potatoes into a large pot and cover them completely with cold water by a couple of inches. Place the pot over high heat and bring the water to a full boil. When the water is boiling vigorously, add ½ tbsp. of salt to the water. Boil the potatoes for 15-20 minutes until they’re fork tender.
  • Drain the potatoes completely using a large strainer.
  • Let the potatoes cool for at least 10-15 minutes. When they’re cool enough to handle, slice them into thick rounds.
  • While the potatoes cook and cool - Add the chopped bacon to a skillet and place over medium heat. Cook the bacon until it’s crispy, about 10 minutes.
  • Remove the bacon from the pan using a slotted spoon and place on a paper-towel lined plate to drain. Reserve at least 2-3 tablespoons of the bacon drippings.
  • Heat 2-3 tbsp. of the bacon drippings in a large, deep, non-stick skillet over medium heat. Add the onions and cook gently for 3-4 minutes, until they soften, stirring frequently.
  • Lower the heat to medium-low, stir in the flour, salt and pepper. Cook the flour mixture for about 1 minute, stirring frequently.
  • Add the water and vinegar to the flour mixture and stir well until combined. Continue cooking for 3-4 minutes until the mixture starts to thicken, stirring occasionally.
  • Add the sugar and stir until it’s dissolved.
  • Add the crispy bacon and the sliced potatoes to the skillet, stir gently to combine. Continue stirring until all the ingredients are combined and warmed through, about 5 minutes.
  • Taste the potato salad and add salt, if needed.
  • Sprinkle with the parsley and toss a couple more times.

Notes

Cut or chop the bacon into ½ inch pieces. Using kitchen scissors makes this really easy, plus you don’t have to wash the cutting board. Just cut the bacon right into a small bowl.
 
If you’re using the same skillet that the bacon was cooked in to make the potato salad, wipe it clean or wash, before starting.

Nutrition

Calories: 226kcal | Carbohydrates: 30g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 336mg | Potassium: 779mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4.4% | Vitamin C: 21.4% | Calcium: 2.3% | Iron: 8.3%
This is a simple warm potato salad that makes a wonderful side dish for any meal, or Oktoberfest celebration. In this recipe, small red potatoes are boiled until tender. Then they’re combined with onions, bacon and a slightly vinegary sauce. It’s a delicious potato side dish that is sure to become a favorite. #warmpotatosalad #potatosalad #germanpotatosalad #sidedishes #cook2eatwell

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