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Creamy German Potato Salad with Crispy Bacon

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A tangy, sweet, and savory German potato salad featuring waxy potatoes, crispy bacon, and a warm vinegar-based vinaigrette dressing. This dish is naturally gluten-free and dairy-free, offering a unique textural contrast without mayonnaise.

Ingredients

Scale
  • 2 pounds Yukon Gold or Red Potatoes (waxy)
  • 8 ounces thick-cut bacon (applewood smoked preferred)
  • 1/3 cup vegetable oil (canola or grapeseed)
  • 1/2 cup red wine vinegar
  • 2 tablespoons granulated sugar
  • 1 tablespoon Dijon mustard
  • 1 medium yellow onion, finely diced
  • Kosher salt (for boiling water and dressing)
  • Freshly cracked black pepper
  • Fresh chives, chopped (for garnish)

Instructions

  1. Scrub potatoes clean and cut into 1-inch uniform chunks. Do not peel.
  2. Place potatoes in a large pot, cover with cold water by an inch, and add a generous pinch of salt. Bring to a boil, then reduce to a simmer. Cook for 10-12 minutes until fork-tender but not falling apart. Drain and set aside in a large mixing bowl, keeping them warm.
  3. While potatoes boil, chop bacon into 1-inch pieces. Cook in a skillet over medium heat until crispy. Remove with a slotted spoon to paper towels, leaving 2 tablespoons of bacon fat in the pan.
  4. Add diced yellow onion to the hot bacon fat. Sauté for 3-4 minutes until softened and translucent. Remove onions and set aside with the bacon.
  5. In a small saucepan, combine red wine vinegar, sugar, mustard, salt, and pepper. Heat over medium heat, stirring until sugar dissolves (about 2 minutes). Slowly whisk in vegetable oil and reserved bacon fat to emulsify.
  6. Pour the hot dressing immediately over the warm potatoes. Toss gently to coat.
  7. Add the cooked onions and half of the bacon. Toss again.
  8. Let the salad cool to room temperature (20-30 minutes). Fold in the remaining bacon and garnish with fresh chives.
  9. Refrigerate for at least 1 hour before serving to allow flavors to meld.

Notes

Use waxy potatoes (Yukon Gold or Red) as they hold their shape; russets will become mushy. Do not let the vinegar boil vigorously to prevent excessive evaporation. The key to flavor absorption is pouring the hot dressing over the warm potatoes. This salad tastes better after sitting in the fridge for a few hours.

Nutrition

Keywords: German potato salad, bacon potato salad, waxy potatoes, vinegar dressing, gluten-free side dish, comfort food, summer BBQ, creamy potato salad without mayo

Find it online: https://blingbite.com/creamy-german-potato-salad-with-crispy-bacon-15-min-easy-recipe/