Warm Bacon Potato Salad is a simple German-style potato salad that boasts a deliciously easy homemade vinaigrette, fresh herbs, and savory chopped bacon. This recipe offers a delightful twist on a classic, making it a perfect side dish for any occasion.
A Warm, Flavorful Potato Salad Recipe: Your New Go-To Side
If you’re a fan of the robust and tangy flavors found in traditional German-style potato salads, then you are absolutely going to adore this elevated recipe. Our Warm Bacon Potato Salad strikes a perfect balance with its slightly tangy vinaigrette, crafted from coarse grain mustard and white wine vinegar – a nod to its German roots. What sets this version apart, however, is our choice of tender baby gold potatoes instead of the more traditional red varieties. This subtle change, along with a couple of our unique “secret ingredients,” truly transforms this dish into something special, distinct from your usual German Potato Salad, and destined to become a family favorite.
Why Choose Warm Potato Salad? The Comforting Difference
While classic creamy potato salads hold a special place in our hearts, there’s an undeniable charm and depth of flavor that comes with a warm potato salad. Unlike their cold counterparts, warm potato salads are typically dressed with a light, zesty vinaigrette, allowing the flavors to meld beautifully with the heat of the potatoes. This style is particularly appealing because the warm potatoes readily absorb the dressing, infusing every bite with savory, tangy, and sometimes smoky notes. Our Warm Bacon Potato Salad leverages this concept by incorporating warm bacon grease into the vinaigrette, ensuring maximum flavor penetration and a truly comforting experience. It’s a versatile dish that shines whether served as a hearty side at a barbecue, a cozy accompaniment to a weeknight meal, or a standout dish at a holiday gathering.
The Heart of the Dish: Perfect Potatoes and Savory Bacon
The success of any potato salad begins with the right potatoes. For this Warm Bacon Potato Salad, we recommend using waxy potato varieties like baby gold or Yukon gold. These potatoes hold their shape well after cooking, offering a delightful texture that doesn’t become mushy when tossed with the warm vinaigrette. Russet potatoes, while popular, tend to be starchier and can absorb too much dressing, potentially drying out the salad. If russets are your only option, be prepared to adjust the amount of vinaigrette or even make a little extra to ensure your salad remains moist and flavorful.
Bacon is more than just a topping in this recipe; it’s a foundational flavor component. The crispy, crumbled bacon adds a burst of salty, smoky goodness, but it’s the rendered bacon grease that truly elevates the vinaigrette. This flavorful fat forms the base for sautéing the red onions, contributing an incredible depth that ties all the elements of the salad together. Don’t be tempted to drain all the grease – that golden elixir is liquid gold for your potato salad!
Crafting the Tangy Vinaigrette: Our Special Touch
The vinaigrette is the soul of this German-style Warm Bacon Potato Salad. It’s a harmonious blend of tangy, sweet, and savory elements that coats each potato and piece of bacon with irresistible flavor. White wine vinegar provides a bright acidity that cuts through the richness of the bacon and potatoes. A touch of sugar balances this tang, creating a well-rounded flavor profile that’s incredibly appetizing.
Our “secret ingredients” truly make this vinaigrette shine. Coarse grain mustard adds a pungent kick and textural interest, while minced garlic infuses a warm, aromatic depth. Dried dill contributes a subtle herbaceous freshness, a classic complement to potatoes. And for an unexpected layer of savory richness, we incorporate grated Parmesan cheese directly into the dressing. This addition melts slightly with the warm ingredients, creating a luxurious mouthfeel and a truly unique flavor dimension that will have everyone asking for your secret!
Frequently Asked Questions About Warm Bacon Potato Salad:
No, you absolutely don’t have to stick to baby potatoes. While they are convenient and aesthetically pleasing, any potato you enjoy can be used. For best results, we highly recommend a more “waxy” type potato – such as red potatoes or larger Yukon gold potatoes. These varieties tend to hold their shape better during cooking and when tossed with the dressing. Russet potatoes, on the other hand, are starchier and tend to soak up a lot of the dressing, potentially making the salad drier. If you opt for russet potatoes, be prepared to make a little extra dressing for serving to maintain the desired moisture and flavor. Always cut cooked potatoes into bite-sized pieces for ease of eating and uniform flavor distribution.
Dill offers a distinctive fresh, slightly anisy flavor that pairs wonderfully with potatoes and bacon, but it’s not for everyone. If you’re not a fan of dill, you can simply leave it out of the recipe entirely. Alternatively, feel free to substitute it with another favorite herb that complements savory dishes. Excellent alternatives include fresh chives (for a mild oniony note), chopped fresh parsley (for a vibrant, clean taste), or even a small amount of dried tarragon for a more nuanced, licorice-like flavor. Experiment to find what you enjoy most!
Storing leftovers properly is key to enjoying this delicious salad for days. Once cooled, transfer any remaining Warm Bacon Potato Salad to an airtight container. Store it in the refrigerator for up to 3 days. We do not recommend freezing this potato salad, as potatoes can become mealy and the vinaigrette may separate upon thawing, significantly altering the texture and taste.
This potato salad is best served warm, shortly after it’s made, as the flavors are at their peak and the potatoes absorb the vinaigrette most effectively. However, you can prepare certain components in advance. Cook and crumble the bacon, mince the garlic, dice the onion, and whisk together the vinaigrette ingredients (excluding the Parmesan) a day ahead. Store each component separately in the refrigerator. When ready to serve, reheat the potatoes and onions in bacon grease, then combine everything as per the recipe instructions, adding the Parmesan just before the final warm-up.
This flavorful potato salad pairs wonderfully with a variety of main courses. Its savory and tangy profile makes it an excellent accompaniment to grilled meats like steak, pork chops, or chicken. It’s also fantastic alongside hearty German dishes such as bratwurst or schnitzel. For a lighter meal, serve it with roasted chicken or a simple green salad. Its versatility ensures it fits seamlessly into many different menus.
Essential Ingredients for Your Warm Bacon Potato Salad:
- baby gold potatoes (or other waxy potato)
- bacon (thick-cut preferred for more flavor)
- white wine vinegar (for that essential tang)
- sugar (to balance the acidity)
- coarse grain mustard (adds a delightful texture and pungent kick)
- garlic cloves (freshly minced for best flavor)
- dried dill (or fresh dill for an even brighter note)
- Parmesan cheese (our secret ingredient for savory depth)
- red onion or shallot (finely diced for a mild onion flavor)
- salt and pepper (to taste, always important!)
- fresh parsley (for garnish and a pop of freshness)
How to Master Warm Bacon Potato Salad: A Step-by-Step Guide
Making this Warm Bacon Potato Salad is straightforward and incredibly rewarding. Follow these steps for a perfect dish every time:
- Prepare the Potatoes: First, assess your potatoes. If your baby gold potatoes are already small and bite-sized, you can leave them whole. However, if they are a bit larger, we recommend dicing them in half or quarters to ensure even cooking and easier serving, as shown in the images. Place the prepared potatoes into a large pot and cover them with cold, salted water. Bring the water to a rolling boil and cook for approximately 10-15 minutes, or until the potatoes are fork-tender. Be careful not to overcook them, as they can become mushy. Once cooked, drain the potatoes thoroughly and set them aside to cool slightly.
- Cook the Bacon: In a large, heavy-bottomed pan (a cast iron skillet works beautifully for even cooking), begin cooking your slices of bacon over medium heat. Season the bacon with a little bit of salt and pepper while it cooks. Allow the bacon to become beautifully crisp. Once cooked to your desired crispiness, remove the bacon slices from the pan and place them on a paper-towel-lined plate to drain any excess grease. Crucially, do not discard the bacon grease left in the pan – this flavorful foundation will be used again in a few minutes. After the bacon has cooled enough to handle, crumble it into small pieces and set aside.
- Whisk the Vinaigrette: While the bacon cools, it’s time to prepare the star vinaigrette. In a medium-sized mixing bowl, combine the white wine vinegar, sugar, coarse grain mustard, freshly minced garlic, dried dill, and the grated Parmesan cheese. Using a whisk, thoroughly combine all these ingredients until they are well integrated and the sugar has dissolved. This mixture will form the tangy, savory backbone of your potato salad.
- Sauté the Onions: Now, return to the large pan where you cooked the bacon, ensuring you still have that precious bacon grease. Add the finely diced red onions (or shallots) to the leftover bacon grease in the pan. Cook the onions over medium heat for a couple of minutes, stirring occasionally, until they become soft and translucent. This step infuses the onions with the rich bacon flavor and sweetens them slightly. Season the onions with a pinch of salt and pepper during this stage.
- Combine and Warm: Add the cooked and drained potatoes directly into the pan with the sautéed red onions and bacon grease. Pour the freshly prepared vinaigrette over the potatoes and onions. Finally, sprinkle in the crumbled bacon that you set aside earlier. Stir all the ingredients together gently but thoroughly, ensuring that the potatoes are evenly coated with the rich vinaigrette and bacon bits. Allow the mixture to warm up together in the pan for about 4-5 minutes, stirring occasionally. This warming process is vital; it helps the potatoes absorb the dressing, allows the flavors to deepen, and slightly thickens the vinaigrette, creating a cohesive and incredibly flavorful warm salad.
- Serve Warm: Once thoroughly warmed through and well combined, your Warm Bacon Potato Salad is ready! Serve it immediately while it’s still warm to fully appreciate its comforting flavors and textures. Garnish with a sprinkle of fresh chopped parsley for a pop of color and added freshness, if desired.
This warming step is crucial as it helps the potatoes absorb the vinaigrette and allows the flavors to truly deepen and marry. It also slightly thickens the dressing, ensuring a perfect coating on every bite.
Serve while warm to experience the full, comforting essence of this incredible dish!
Craving More Delicious Side Dishes?
If you’ve enjoyed the comforting flavors of this Warm Bacon Potato Salad, you’ll surely love exploring more of our delightful recipes. Here are some hand-picked suggestions for your next culinary adventure:
- French Potato Salad: A lighter, herb-infused take on potato salad.
- Creamy Ham & Potato Salad: A hearty and satisfying meal in itself.
- Jalapeno Popper Potato Salad: For those who love a bit of a kick!
- Southern Potato Salad: A timeless classic that never disappoints.
- Southern Macaroni Salad: Another beloved comfort food side.
Originally published: March 2016
Updated and republished: January 2023
Warm Bacon Potato Salad
Rating: 5.0 out of 5 stars based on 4 reviews
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Cook Time: 25 minutes
Total Time: 25 minutes
Servings: 6
Author: Brandie Skibinski
Ingredients
- 2 pounds baby gold potatoes
- ½ pound bacon, about 6 slices
- ½ cup white wine vinegar
- 1 Tablespoon sugar
- 1 Tablespoon course grain mustard
- 2 cloves garlic, minced
- 1 Tablespoon dried dill
- 2 Tablespoons grated Parmesan cheese
- 1 red onion (or shallot), finely diced
- salt and pepper, to taste
- 3 Tablespoons chopped fresh parsley, for serving
Instructions
- If your potatoes are already bite-sized then you can leave them whole. But if your potatoes are a bit larger, I would suggest dicing them in half as I did here.
- Place potatoes into a pot of salted water. Bring to a boil and cook for about 10-15 minutes (or until fork tender.) Then drain and set aside.
- In a large pan, begin cooking the slices of bacon.
- Once the bacon is done cooking, set it aside (but keep the bacon grease in the pan – we’re going to use that again in a few minutes.)
- Crumble the bacon after it cools.
- Begin making the vinaigrette. In a medium bowl, combine the white wine vinegar, sugar, mustard, minced garlic, dill and Parmesan cheese. Whisk together well.
- Now, back to the large pan that you cooked the bacon in. Add in the diced red onions to the leftover bacon grease.
- Cook over medium heat for a couple of minutes until soft. Season with a bit of salt and pepper.
- Add in the cooked potatoes.
- Pour in the prepared vinaigrette and the crumbled bacon.
- Stir well and let it warm up for about 4-5 minutes. This will help thicken the vinaigrette slightly. Then serve warm!
Notes
- Store leftovers in an airtight container in the refrigerator and eat within 3 days. Do not freeze.
- If you don’t like dill, just leave it out or substitute with another favorite herb like fresh parsley or chives.
- You can use any potato you enjoy. I would recommend a more “waxy” type potato – like red or Yukon gold. Russet potatoes tend to really soak up a lot of the dressing, so if you use those, be prepared to make extra dressing for serving.
Course: Side Dish
Cuisine: American
Nutrition
Calories: 297 kcal | Carbohydrates: 31g | Protein: 8g | Fat: 15g | Sodium: 291mg | Fiber: 3g | Sugar: 3g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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