This Bavarian potato salad is a far cry from the mayo-heavy versions you're used to. It's a warm, tangy, and savory dish that pairs perfectly with grilled meats, sausages, or even a simple weeknight dinner. The key is the hot vinegar dressing that soaks into the potatoes while they're still warm, creating a flavor that's both comforting and bright.
Advertisements1
I've spent years perfecting this recipe, and the secret is in the balance: the sharpness of the vinegar, the richness of bacon fat, and the earthiness of the potatoes. Plus, it's a one-pan wonder, which means less cleanup and more time to enjoy your meal.
Why You'll Love This Recipe
About the Ingredients
2 lbs (900g) Yukon Gold potatoes, scrubbed and sliced 1/4-inch thick
Yukon Golds hold their shape well and have a buttery flavor. Substitute with red potatoes or waxy new potatoes if needed.
8 oz (225g) bacon, cut into 1/2-inch pieces
Thick-cut bacon gives a meatier bite. For a smoky flavor, try applewood-smoked bacon.
1/2 cup (120ml) chicken broth
Use low-sodium broth to control the salt level. Vegetable broth works as a vegetarian alternative.
1/4 cup (60ml) white wine vinegar
White wine vinegar has a milder tang; apple cider vinegar is a good substitute.
1 tablespoon (15ml) Dijon mustard
Adds a subtle kick and helps emulsify the dressing. Spicy brown mustard works too.
1/2 teaspoon (3g) sugar
Balances the acidity. Omit if you prefer a more tart dressing.
1/2 teaspoon salt, plus more to taste
Adjust based on the saltiness of your bacon and broth.
1/4 teaspoon black pepper, freshly ground
Adds a subtle warmth. Use white pepper for a milder flavor.
1/2 cup (80g) red onion, finely chopped
Red onion is milder and sweeter. Use shallots or sweet yellow onion if preferred.
2 tablespoons (8g) fresh chives, chopped, for garnish
Chives add a fresh onion flavor. Green onions are a great substitute.
Tips & Tricks
Don't overcook the potatoes
They should be just tender when pierced with a fork, but not mushy. Overcooked potatoes will fall apart when stirred.
Use warm potatoes
The dressing is absorbed better when the potatoes are still warm. If they've cooled, gently reheat them before adding the dressing.
Balance the tang
Taste the dressing before pouring it over the potatoes. If it's too sharp, add a pinch more sugar. If too sweet, add a splash more vinegar.
Pro Tips
Step-by-Step Instructions
1. Boil the Potatoes
Place sliced potatoes in a large pot and cover with cold water. Add 1 tablespoon salt. Bring to a boil over high heat (212°F/100°C), then reduce to medium and simmer until fork-tender, about 10-12 minutes. Drain and set aside.
2. Cook the Bacon
In a large skillet, cook bacon over medium heat (350°F/175°C) until crispy, about 8-10 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving 2 tablespoons of bacon fat in the skillet.
3. Sauté the Onions
Add chopped red onion to the hot bacon fat and sauté over medium heat (350°F/175°C) until softened and translucent, about 3-4 minutes. This infuses the onions with bacon flavor.
4. Make the Dressing
Pour in chicken broth, white wine vinegar, Dijon mustard, sugar, salt, and pepper. Stir well and bring to a simmer. Let it cook for 2-3 minutes until slightly reduced and the flavors meld.
5. Combine and Toss
Add the warm potatoes to the skillet and gently toss to coat with the dressing. Cook for 2 minutes over low heat (250°F/120°C) so the potatoes absorb the liquid.
6. Add Bacon and Rest
Stir in the crispy bacon. Remove from heat and let the salad rest for 5 minutes to allow the dressing to soak in.
7. Garnish and Serve
Garnish with fresh chives and serve warm. Enjoy!
Delicious Variations
- Add 1/2 cup of sliced radishes or cucumbers for extra crunch.
- For a smoky twist, use smoked paprika or a dash of liquid smoke in the dressing.
- Swap the red onion for pickled onions to add a briny bite.
How to Store Bavarian Potato Salad With Bacon
Refrigerator
Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer
Freezing is not recommended as the texture of potatoes changes and becomes mushy.
Reheating
Reheat gently in a skillet over medium-low heat with a splash of broth or water to refresh the dressing.
Frequently Asked Questions
Q: Can I make this potato salad ahead of time?
Yes, you can make it a day ahead. Just keep the dressing separate and combine when ready to serve, or reheat gently with a little broth.
Q: What is the best potato for Bavarian potato salad?
Waxy potatoes like Yukon Gold or red potatoes are best because they hold their shape when cooked and sliced.
Q: How do I keep the potatoes from getting mushy?
Don't overcook them. Boil just until fork-tender and handle gently when tossing with the dressing.
Q: Can I use apple cider vinegar instead of white wine vinegar?
Absolutely. Apple cider vinegar adds a slightly fruitier flavor and is a great substitute.
Q: Is this potato salad served warm or cold?
It's traditionally served warm, which allows the flavors to meld and the potatoes to absorb the dressing.
Give this Bavarian potato salad a try and let me know how it turns out in the comments below! If you loved it, share it with a friend who appreciates a good potato salad.
Bavarian Potato Salad With Bacon
Bavarian Potato Salad With Bacon is a tangy, warm potato salad with crispy bacon and a vinegar dressing, ready in 30 minutes.
🧂 Ingredients
- 2 lbs (900g) Yukon Gold potatoes, scrubbed and sliced 1/4-inch thick
- 8 oz (225g) bacon, cut into 1/2-inch pieces
- 1/2 cup (120ml) chicken broth
- 1/4 cup (60ml) white wine vinegar
- 1 tablespoon (15ml) Dijon mustard
- 1/2 teaspoon (3g) sugar
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup (80g) red onion, finely chopped
- 2 tablespoons (8g) fresh chives, chopped, for garnish
📋 Instructions
- 1Boil the Potatoes — Place sliced potatoes in a large pot and cover with cold water. Add 1 tablespoon salt. Bring to a boil over high heat (212°F/100°C), then reduce to medium and simmer until fork-tender, about 10-12 minutes. Drain and set aside.
- 2Cook the Bacon — In a large skillet, cook bacon over medium heat (350°F/175°C) until crispy, about 8-10 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving 2 tablespoons of bacon fat in the skillet.
- 3Sauté the Onions — Add chopped red onion to the hot bacon fat and sauté over medium heat (350°F/175°C) until softened and translucent, about 3-4 minutes. This infuses the onions with bacon flavor.
- 4Make the Dressing — Pour in chicken broth, white wine vinegar, Dijon mustard, sugar, salt, and pepper. Stir well and bring to a simmer. Let it cook for 2-3 minutes until slightly reduced and the flavors meld.
- 5Combine and Toss — Add the warm potatoes to the skillet and gently toss to coat with the dressing. Cook for 2 minutes over low heat (250°F/120°C) so the potatoes absorb the liquid.
- 6Add Bacon and Rest — Stir in the crispy bacon. Remove from heat and let the salad rest for 5 minutes to allow the dressing to soak in.
- 7Garnish and Serve — Garnish with fresh chives and serve warm. Enjoy!
Liam covers personal finance and investing for beginners, demystifying money management with clear, no-nonsense advice. He focuses on budgeting, saving, and long-term wealth building, often using real-life scenarios to illustrate concepts.
