Warm Potato Salad with Bacon

Warm potato salad with bacon is one of those classic side dishes that never goes out of style. With tender potatoes, crispy bacon, and a tangy dressing, it’s perfect for just about any occasion. Whether you’re grilling out in the summer or serving up a hearty family dinner, this dish brings comfort to the table.

This recipe will walk you through making a flavorful and satisfying version of warm potato salad with bacon—one that’s rich, savory, and just the right amount of tangy.

Table of Contents

Key Takeaways

Main Ingredients: This dish is all about Yukon gold or red potatoes, crispy bacon, and a tangy vinegar dressing.
Flavor Balance: The bacon brings a smoky, salty bite while the vinegar adds that necessary zing, with just a bit of sugar to keep everything balanced.
Best Pairings: It’s versatile enough to be served alongside grilled meats, roasted veggies, or as part of any meal spread.

What is Warm Potato Salad with Bacon?

Warm potato salad with bacon is a simple, yet tasty side dish that’s traditionally served warm. Unlike the usual creamy, cold potato salad you might be familiar with, this version skips the mayonnaise and goes for a vinegar-based dressing instead. The result? A tangy, savory, and slightly sweet salad, with the star ingredients being tender potatoes and crispy bacon.

This version of potato salad has deep roots in European and German cuisine, but it’s also become a favorite across the U.S. because, well, bacon makes everything better, right?

Origins and Variations of Warm Potato Salad with Bacon

This style of potato salad is often associated with traditional German dishes like Kartoffelsalat. The German version typically includes bacon and a dressing made from bacon fat, vinegar, and mustard. It’s a perfect example of how simple ingredients can come together to make something that tastes amazing.

There are plenty of ways to make this dish your own:

German-Inspired: Stick with the classic version using bacon, vinegar, and mustard.
American Twists: Some variations include extra ingredients like green onions, celery, or even hard-boiled eggs for a heartier dish.
Flavor Boosters: Herbs like dill or parsley, and swapping in whole grain mustard can take this salad in new directions.

Whatever route you choose, the combination of warm potatoes and bacon is always the highlight.

Ingredients for Warm Potato Salad with Bacon

Here’s what you’ll need to make this delicious salad:

Potatoes: Yukon gold or baby red potatoes are your best bet. They’re waxy and hold up well when boiled.
Bacon: Go for thick-cut bacon if you can; it adds more flavor and texture.
Onion: A diced onion cooked in bacon fat adds sweetness and depth to the dressing.
Vinegar: Apple cider vinegar or white vinegar will give the dressing its tang.
Mustard: Dijon mustard adds just enough kick.
Sugar: A little bit of sugar helps balance out the vinegar’s sharpness.
Fresh Parsley: For a pop of color and a little freshness.
Salt & Pepper: Season to taste.

These are simple ingredients, but when combined, they make a warm, comforting dish that hits all the right notes.

Step-by-Step Instructions

1. Boil the Potatoes

Start by boiling about 2 pounds of potatoes. Yukon golds or baby reds are perfect because they stay firm but tender. Toss the whole, unpeeled potatoes in a pot of salted water, bring it to a boil, and cook for about 15 minutes, until they’re tender but not falling apart. Drain and let them cool just enough to handle before slicing into thick rounds.

2. Fry the Bacon

While the potatoes are boiling, it’s time for the bacon. Cook about 8 slices of thick-cut bacon in a skillet over medium heat until they’re crispy. Once done, remove the bacon and let it drain on paper towels. Don’t toss the bacon fat, though—you’ll need it for the dressing.

3. Make the Dressing

In the same skillet, with all that flavorful bacon fat, sauté 1 diced onion until it’s soft and translucent. Then, add 1/4 cup of apple cider vinegar, 2 tablespoons of water, 1 tablespoon of sugar, and 2 teaspoons of Dijon mustard. Let the mixture simmer for a couple of minutes, allowing the sugar to dissolve and the flavors to blend together.

4. Bring It All Together

Now for the fun part—assembling the salad. Toss your warm, sliced potatoes into a large bowl and pour the warm dressing over them. Gently stir to coat everything evenly. Crumble your crispy bacon on top, add a sprinkle of chopped parsley, and season with salt and pepper to taste. It’s best served right away while everything’s warm and flavorful.

Serving Suggestions

This warm potato salad with bacon is super versatile. It’s hearty enough to pair with grilled meats like steak, chicken, or pork chops, but light enough to be served with something like roasted veggies or a leafy green salad.

For a German-inspired meal, you could serve it with bratwurst or sauerkraut. And if you’re hosting a BBQ or potluck, this dish will fit right in, offering a warm, comforting side that’s sure to be a hit.

Variations and Tips

Want a creamier texture?: Mash a few of the potatoes and stir them back into the salad.
Extra flavor: Toss in some fresh herbs like dill or chives for a little something extra.
Mustard options: If you like things spicy, swap out the Dijon for a spicy brown mustard.
Let it sit: If you have time, let the salad sit for 15-20 minutes before serving so the flavors can really come together.

Quick Tips:

Don’t overcook the potatoes. You want them tender but still firm enough to hold up when mixed.
Thick-cut bacon adds great texture and flavor—don’t skimp on it!
Feel free to add more vinegar if you like a stronger tang in your dressing.

Nutritional Information

A typical serving of this warm potato salad with bacon contains:

Calories: Around 293
Carbohydrates: 36g
Protein: 8g
Fat: 13g

The dish is relatively balanced, though the bacon and dressing do add some extra fat. As with most indulgent side dishes, enjoy in moderation as part of a balanced meal.

Make-Ahead and Leftovers

If you want to get ahead, you can make this salad in advance. It will keep in the fridge for about 3 days. To reheat, just pop it in the microwave or warm it up in the oven. The great thing about this dish is that the flavors only get better the longer it sits, as the potatoes continue to soak up that tasty dressing.