Here’s a complete, classic Potato Salad recipe using your given ingredients.
This version is a German-style warm potato salad (no mayo), rich with bacon and onions.
Warm Bacon & Onion Red Potato Salad (German-Style)
This German-style potato salad is hearty, tangy, and full of flavor. Made with tender red potatoes, crispy bacon, and sautéed onions in a warm vinegar dressing, it’s perfect as a side dish for grilled meats, BBQs, or family dinners.
Ingredients
For the Salad
- 3 lbs red potatoes, scrubbed and quartered or sliced
- 1 medium yellow onion, finely chopped
- 6 slices bacon, chopped
For the Dressing
- ¼ cup apple cider vinegar
- 2 tbsp granulated sugar
- 1 tsp Dijon mustard
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- ¼ cup water or chicken broth
Optional Garnish
- 2 tbsp fresh parsley, chopped
- Green onions for topping
Directions
Step 1: Cook the Potatoes
- Place the red potatoes in a large pot.
- Cover with cold, salted water.
- Bring to a boil over medium-high heat.
- Cook for 12–15 minutes, or until fork-tender but not mushy.
- Drain and set aside while still warm.
Tip: Keeping the potatoes warm helps them absorb the dressing better.
Step 2: Cook the Bacon
- In a large skillet over medium heat, add chopped bacon.
- Cook until crispy, about 6–8 minutes.
- Remove bacon with a slotted spoon and set aside.
- Leave 2–3 tablespoons of bacon fat in the pan.
Step 3: Sauté the Onion
- Add chopped onion to the bacon fat.
- Cook over medium heat for 4–5 minutes, stirring often.
- Cook until soft and lightly golden.
Step 4: Make the Dressing
- To the onions, add vinegar, sugar, Dijon mustard, salt, pepper, and water/broth.
- Stir well and simmer for 2–3 minutes until slightly reduced.
- Taste and adjust seasoning if needed.
Step 5: Assemble the Salad
- Add warm potatoes directly into the skillet.
- Gently toss to coat with the dressing.
- Add crispy bacon and mix carefully to avoid breaking potatoes.
- Cook together for 1–2 minutes just to heat through.
Step 6: Garnish & Serve
- Sprinkle with chopped parsley or green onions.
- Serve warm, not cold.
Tips for Best Results
- Do not overcook potatoes or they will fall apart.
- Use red potatoes because they hold their shape well.
- Adjust vinegar and sugar to your taste for more tang or sweetness.
Variations
- Creamy version: Stir in 2–3 tablespoons sour cream at the end
- Spicy: Add red chili flakes or a dash of hot sauce
- Extra flavor: Add minced garlic with the onions
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or microwave before serving.
If you want:
- Creamy mayo-based potato salad
- BBQ-style potato salad
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Here’s a complete, classic Potato Salad recipe using your given ingredients.
This version is a German-style warm potato salad (no mayo), rich with bacon and onions.
Warm Bacon & Onion Red Potato Salad (German-Style)
This German-style potato salad is hearty, tangy, and full of flavor. Made with tender red potatoes, crispy bacon, and sautéed onions in a warm vinegar dressing, it’s perfect as a side dish for grilled meats, BBQs, or family dinners.
Ingredients
For the Salad
- 3 lbs red potatoes, scrubbed and quartered or sliced
- 1 medium yellow onion, finely chopped
- 6 slices bacon, chopped
For the Dressing
- ¼ cup apple cider vinegar
- 2 tbsp granulated sugar
- 1 tsp Dijon mustard
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- ¼ cup water or chicken broth
Optional Garnish
- 2 tbsp fresh parsley, chopped
- Green onions for topping
Directions
Step 1: Cook the Potatoes
- Place the red potatoes in a large pot.
- Cover with cold, salted water.
- Bring to a boil over medium-high heat.
- Cook for 12–15 minutes, or until fork-tender but not mushy.
- Drain and set aside while still warm.
Tip: Keeping the potatoes warm helps them absorb the dressing better.
Step 2: Cook the Bacon
- In a large skillet over medium heat, add chopped bacon.
- Cook until crispy, about 6–8 minutes.
- Remove bacon with a slotted spoon and set aside.
- Leave 2–3 tablespoons of bacon fat in the pan.
Step 3: Sauté the Onion
- Add chopped onion to the bacon fat.
- Cook over medium heat for 4–5 minutes, stirring often.
- Cook until soft and lightly golden.
Step 4: Make the Dressing
- To the onions, add vinegar, sugar, Dijon mustard, salt, pepper, and water/broth.
- Stir well and simmer for 2–3 minutes until slightly reduced.
- Taste and adjust seasoning if needed.
Step 5: Assemble the Salad
- Add warm potatoes directly into the skillet.
- Gently toss to coat with the dressing.
- Add crispy bacon and mix carefully to avoid breaking potatoes.
- Cook together for 1–2 minutes just to heat through.
Step 6: Garnish & Serve
- Sprinkle with chopped parsley or green onions.
- Serve warm, not cold.
Tips for Best Results
- Do not overcook potatoes or they will fall apart.
- Use red potatoes because they hold their shape well.
- Adjust vinegar and sugar to your taste for more tang or sweetness.
Variations
- Creamy version: Stir in 2–3 tablespoons sour cream at the end
- Spicy: Add red chili flakes or a dash of hot sauce
- Extra flavor: Add minced garlic with the onions
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or microwave before serving.