This German-style warm potato salad with bacon is a beloved family recipe, inspired by Ralph’s mother, Oma Marion, that brings comfort to the table all year.
The vinegar adds a bright, tangy note that perfectly balances the smoky flavour of the bacon. Serve it warm or at room temperature — it’s hearty comfort food that nourishes the soul on cooler days.
Use waxy potatoes for this recipe because they hold their shape when boiled and absorb the dressing without turning mushy. Ralph prefers smaller potatoes, such as Drillinge, Nicola, and Annabelle, and keeps them whole. If you like, you can cut larger potatoes into smaller pieces — Sieglinde, Linda, Annabelle, and Charlotte work well. The best choice is a potato grown in your own garden.
This warm potato salad with bacon complements main dishes like Schnitzel and Sauerkraut and Smoked Beef Brisket on a Charcoal Grill, or enjoy it as a satisfying main meal on its own.
Discover more of Oma Marion’s recipes here.
Oma Marion’s German-Style Warm Potato Salad with Bacon
Ingredients
Method
- Boil the potatoes in salted water until just tender, about 15–20 minutes. Be careful not to overcook — a fork should slide in easily, but the potatoes should still hold their shape. Drain and set aside.
- Using the same pot the potatoes were boiled in, sauté the bacon until lightly browned and translucent. Add some olive oil if the bacon is too lean to render fat.
- When the bacon is cooked, add the potatoes, parsley, vinegar, and pepper. Gently toss everything together — the potatoes may break up slightly, which is fine. Scrape any crispy bits from the bottom of the pot. Taste and adjust with salt, additional oil, or vinegar as needed.
- Transfer to a large bowl and serve.