Warm German Potato Salad is a no-mayo, vinegar-based potato salad that is prepared in just 25 minutes using small red or yellow potatoes. Layered with crispy bacon, diced red onion, tangy Dijon mustard, apple cider vinegar, a hint of maple syrup, and a sprinkle of sea salt and black pepper. This is a healthy and delicious dish that is easy to make and perfect for potlucks, picnics, parties, and barbecues.
Cut potatoes into quarters and place in a large pot. Add enough cold water to cover the potatoes by an inch or so.
Bring the potatoes to boil over high heat then reduce the heat and simmer until the potatoes are fork tender, about 5-8 minutes after boiling. Drain the potatoes and set aside.
While the potatoes cool, heat a large skillet over medium heat (I like to use a cast iron skillet), sauté the bacon until it begins to render some of its fat. Once brown and crispy, shut off the heat, remove the bacon from the pan and place on a paper towel lined plate to absorb the extra grease.
Once cooled and safe to handle, carefully pour the excess bacon grease from the pan, leaving 3 tablespoons in the pan (I like to remove it all and then measure out 3 tablespoons to add back). Heat the bacon grease over low heat and add the diced onion. Sauté until the onions are tender and translucent.
Turn off the heat and whisk in Dijon mustard, vinegar, maple syrup, salt and pepper.
Pour the dressing over the salad and toss well. Gently toss in fresh chopped parsley (if using!). Enjoy warm, cold or room temperature.
Notes
Leftover potato salad will keep 3 to 5 days in an airtight container in the refrigerator. We do not recommend freezing this recipe.