Warm Potato Salad

Comforting, warm potato salad with bacon and a tangy sauce complements just about any main dish meat. This easy side dish is bursting with flavor!

These days we are looking to bring new life to basics like potatoes, chicken and ground beef. Although we love air fried potatoes and mashed potatoes just as much as anyone else, sometimes we’re just ready for a change.

The potato salad I’m sharing with you today is a twist on a traditional German potato salad. We’ll talk about how it is different, how to make it and what to serve this new side dish with.

overhead shot of potatoes with bacon on a plate with forks

What is warm potato salad?

Generally potato salads are served cold and are popular during picnics and summer parties. So what in the world is warm potato salad?

Warm potato salads are thought to have originated in Germany. They don’t have the mayonnaise sauce over them that traditional potato salads do. Rather, hot potato salads have bacon, onion and a vinegar dressing.

ingredients for warm potato salad

How does this differ from other German Potato Salad recipes?

We have a German potato salad posted that is from my mom. She’s been making that recipe for years and years and is definitely our family recipe. So how is this one different?

  • First of all, this potato salad doesn’t have sugar in it. That makes the sauce much more tangy than a sweet & tangy flavor.
  • This one also has a touch of Dijon mustard and fresh dill, both of which boost the flavor of the simple sauce.
  • Lastly, this recipe doesn’t have any flour in the sauce to thicken it. That means the dressing coats the potato like a marinade instead of being like a sauce.
bacon in a cast iron skillet

How to Make Warm Potato Salad

This recipe works best if you start with baby potatoes. Small red skin potatoes work best. Red potatoes are waxy in texture and will hold their shape after boiling. If the potatoes are very small, simply cut them in half

  • Boil a large pot of salted water boil the potatoes until they are tender, about 15 minutes. Drain the potatoes well.
  • While the potatoes are cooking, set a large skillet over medium heat and add the chopped bacon. When the bacon is crispy remove it to a plate with a slotted spoon. Save the grease to cook the onion!
diced red onion in a cast iron skillet
  • Add the red onion to the skillet and cook until it is translucent, about 2 minutes. Remove from heat.
  • To make the dressing, mix together the red wine vinegar, olive oil, dijon mustard, green onion, dill, salt and pepper in a small bowl.
unmixed potato salad with mustard marinade
  • Put the potatoes, onion, and bacon in a large bowl and pour the
  • dressing mixture over top. Toss to coat.

Serve the potato salad warm, garnished with additional fresh chives and dill. Those fresh herbs really give the salad a fresh taste.

warm potato salad in mixing bowl with wooden spoon

How to Store Leftover Potato Salad

Whereas most potato salad is served cold and should stay cold, this potato salad is opposite. You’ll want to keep it warm during serving, then any leftovers can be stored in an airtight container in the fridge for up to 3 days.

german potato salad on a plate with a fork

What to Serve with This Side Dish

We like serving a meat main dish with this tangy potato salad. Here are a few options:

overhead shot of potatoes on a plate
overhead shot of potatoes on a plate

Warm Potato Salad

5 from 1 vote
Comforting, warm potato salad with bacon and a tangy sauce complements just about any main dish meat. This easy side dish is bursting with flavor!
Servings 6
Prep Time 10 minutes
Cook Time 20 minutes

Ingredients
 

  • 2 pounds baby potatoes (halved)
  • 6 slices bacon (chopped)
  • ½ red onion (finely chopped)
  • ¼ cup red wine vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon chopped fresh green onion
  • 1 tablespoon chopped fresh dill

Instructions
 

  • In a large pot of salted water boil the potatoes until they are tender, about 15 minutes.
  • Drain the potatoes well.
  • While the potatoes are cooking, set a large skillet over medium heat and add the chopped bacon.
  • When the bacon is crispy remove it to a plate with a slotted spoon.
  • Add the red onion to the skillet and cook until it is translucent, about 2 minutes. Remove from heat.
  • To make the dressing, mix together the red wine vinegar, olive oil, dijon mustard, green onion, dill, salt and pepper in a small bowl.
  • Put the potatoes, onion, and bacon in a large bowl and pour the dressing mixture over top. Toss to coat.
  • Serve warm garnished with additional fresh chives and dill if desired.

Notes

The calories shown are based on the recipe serving 6 people, with 1 serving being ⅙ of the recipe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 277kcal | Carbohydrates: 28g | Protein: 6g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 281mg | Potassium: 693mg | Fiber: 4g | Sugar: 2g | Vitamin C: 30mg | Calcium: 20mg | Iron: 1mg
Course Side Dish
Cuisine American
Calories 277
Keyword best potato recipes, easter

Photography by Sian C Photography

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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