Go Back
+ servings
Warm potato salad served in a large black bowl.

Warm Potato Salad

This is a simple warm potato salad that makes a wonderful side dish for any meal, or Oktoberfest celebration.
Course Side Dish
Cuisine German
Keyword potato salad, potatoes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 219kcal
Author Elizabeth


  • 2 pounds Red Potatoes half peeled
  • 6 Bacon Slices cut into ½ inch pieces
  • 1 medium Onion thinly sliced
  • 1 tablespoon Flour all purpose
  • ½ teaspoon Salt plus, ½ tablespoon of salt for the water to cook the potatoes and to taste for the finished dish
  • ¼ teaspoon Black Pepper
  • ¾ cup Water
  • ¼ cup Apple Cider Vinegar
  • 1 tablespoon Sugar
  • 1 tablespoon Parsley chopped


  • Peel the potatoes all the way around and leave a 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 tablespoon of salt.
  • Boil the potatoes anywhere from 15-25 minutes depending on the size of the potatoes. Cook them until they are tender but not falling apart.
  • 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 roughly ½ inch 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 10-15 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.

If you are using the same skillet used to cook the bacon, wipe it clean or wash before starting the next steps.

  • 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 start to soften, stirring frequently.
  • Lower the heat to medium-low and stir in the flour, salt and pepper. Cook the flour mixture for about 1 minute, stirring frequently.
  • Slowly, 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. Gently toss or fold the potatoes over to coat with the sauce and bacon.
  • Continue tossing and folding until all the ingredients are combined and warmed through, about 5 minutes.
  • Taste the potato salad and add salt, if needed. As a reference, we added ½ teaspoon of salt to our potatoes.
  • Sprinkle the potato salad with the chopped parsley and toss a couple more times.
  • Serve the potato salad warm.


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.


Calories: 219kcal | Carbohydrates: 29g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 369mg | Potassium: 765mg | Fiber: 2g | Sugar: 4g | Vitamin A: 65IU | Vitamin C: 15.3mg | Calcium: 19mg | Iron: 1.3mg