Warm Potato Salad

Why You’ll Love This Recipe

You’ll love this Warm Potato Salad for its rich flavor and easy preparation. The warm dressing absorbs beautifully into the potatoes, making every bite flavorful and satisfying. It’s a versatile dish that complements grilled meats, roasts, or even a simple green salad. Plus, it’s ready in under an hour and uses everyday ingredients you probably already have in your kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Yukon gold or red potatoes
• Bacon strips
• Yellow onion
• Apple cider vinegar
• Dijon or whole-grain mustard
• Olive oil or bacon drippings
• Sugar
• Salt and black pepper
• Fresh parsley or chives (for garnish)

Directions

1. Wash and scrub the potatoes, then cut them into bite-sized pieces.
2. Place the potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 10–12 minutes, then drain and set aside.
3. In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and set aside, reserving 1–2 tablespoons of drippings in the skillet.
4. Add the diced onion to the skillet and sauté until soft and translucent, about 3–4 minutes.
5. Stir in the vinegar, mustard, olive oil (or bacon drippings), sugar, salt, and pepper. Cook for 1–2 minutes to combine and slightly thicken the dressing.
6. Add the warm potatoes to the skillet and gently toss to coat them evenly in the dressing.
7. Crumble the cooked bacon and sprinkle it over the salad. Stir gently to combine.
8. Garnish with chopped parsley or chives and serve warm.

Servings and timing

This recipe serves 6 people.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: Approximately 30 minutes

Variations

• German-Style Potato Salad: Add a tablespoon of whole-grain mustard and omit the sugar for a more tangy, traditional German flavor.
• Creamy Version: Stir in a spoonful of sour cream or mayonnaise for a creamier texture.
• Vegetarian Option: Omit the bacon and use olive oil instead of bacon drippings. Add roasted red peppers or olives for extra flavor.
• Add Eggs: Mix in chopped hard-boiled eggs for extra protein and richness.
• Herb Lovers’ Twist: Add dill, thyme, or rosemary to the dressing for an aromatic touch.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the potato salad in a skillet or microwave-safe dish and warm gently until heated through. Add a splash of vinegar or olive oil if it seems dry. Although it’s best served warm, this salad can also be enjoyed at room temperature.

FAQs

Can I make this potato salad ahead of time?

Yes, you can prepare it in advance and reheat gently before serving. The flavors often deepen after resting.

What type of potatoes work best?

Waxy varieties like Yukon gold or red potatoes hold their shape best and have a creamy texture when warm.

Can I skip the bacon?

Absolutely. You can omit the bacon or replace it with vegetarian alternatives for a meat-free version.

How do I prevent the potatoes from becoming mushy?

Avoid overcooking them—boil just until tender and handle gently when mixing with the dressing.

Can I use white vinegar instead of apple cider vinegar?

Yes, but apple cider vinegar adds a slightly sweeter, more balanced flavor that complements the mustard.

Is this dish served hot or warm?

It’s traditionally served warm, but it can also be enjoyed at room temperature.

Can I add other vegetables?

Yes! Try adding sautéed bell peppers, celery, or green beans for extra texture and color.

What protein pairs best with warm potato salad?

It pairs beautifully with grilled sausages, roast chicken, or pork chops.

How long will it stay fresh?

Up to 3 days in the refrigerator when stored in an airtight container.

Can I use leftover boiled potatoes?

Yes, this is a great way to use leftover cooked potatoes—just warm them up before tossing with the dressing.

Conclusion

Warm Potato Salad is a flavorful, comforting side dish that transforms simple ingredients into something truly satisfying. Its tangy dressing, crispy bacon, and tender potatoes make it a hit at any gathering. Whether served alongside grilled meats or as a hearty standalone side, this recipe is sure to become a favorite in your kitchen.

Warm Potato Salad

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A cozy, tangy, and savory warm potato salad made with tender potatoes, crispy bacon, and a mustard-vinegar dressing — perfect as a side dish for any meal or gathering.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Side Dish
• Method: Boiling and Sautéing
• Cuisine: German-American
• Diet: Low Lactose

Ingredients

• 2 pounds Yukon gold or red potatoes, scrubbed and cut into bite-sized pieces
• 6 strips bacon
• 1 medium yellow onion, diced
• 1/4 cup apple cider vinegar
• 1 tablespoon Dijon or whole-grain mustard
• 2 tablespoons olive oil or reserved bacon drippings
• 1 teaspoon sugar
• Salt and black pepper, to taste
• 2 tablespoons chopped fresh parsley or chives (for garnish)

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Instructions

1. Wash, scrub, and cut the potatoes into bite-sized pieces.
2. Place the potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 10–12 minutes. Drain and set aside.
3. In a large skillet, cook the bacon over medium heat until crispy. Remove and set aside, reserving 1–2 tablespoons of bacon drippings in the skillet.
4. Add the diced onion to the skillet and sauté until soft and translucent, about 3–4 minutes.
5. Stir in the vinegar, mustard, olive oil (or bacon drippings), sugar, salt, and pepper. Cook for 1–2 minutes until combined and slightly thickened.
6. Add the warm potatoes to the skillet and toss gently to coat evenly with the dressing.
7. Crumble the cooked bacon over the potatoes and stir gently to combine.
8. Garnish with chopped parsley or chives and serve warm.

Notes

• Use waxy potatoes like Yukon gold or red for the best texture.
• Omit bacon and use olive oil for a vegetarian option.
• For a German-style twist, use whole-grain mustard and skip the sugar.
• Best served warm but can also be enjoyed at room temperature.
• Reheat gently in a skillet or microwave, adding a splash of olive oil or vinegar if needed.

Nutrition

• Serving Size: 1 cup
• Calories: 250
• Sugar: 3g
• Sodium: 480mg
• Fat: 12g
• Saturated Fat: 3.5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 20mg