Salads & Side Dishes

Warm German Potato Salad

If you want to grab their attention at your next pot luck, deliver Warm German Potato Salad.

You win them over hook, line and sinker. 

Warm German Potato Salad

Once the baby new potatoes are boiled until just fork tender, this dish is transformed in a large skillet. 

First comes bacon, cooked until browned and crispy then removed.  Diced red onion is added to the skillet until tender.  Followed by minced garlic.

Warm German Potato Salad1

The dressing begins with the bacon drippings. To that add a little extra olive oil (if needed), Dijon mustard, red wine vinegar, salt & pepper, and a pinch of cayenne. 

You can adjust the amount of vinegar according to preference.  We prefer it not to overpower the other ingredients.

When the potatoes have cooled enough to handle, quarter them and toss them in the skillet with the dressing.   Nestle them into a single layer, set the heat to medium and let them be.  Let them sizzle and caramelize. 

I try for 5 minutes…although am often tempted to stir before that.  You’ll love how the edges of the potatoes crisp up a bit in the unctuous bacon dressing.

Warm German Potato Salad

To finish, stir in the crumbled crispy bacon and some chopped fresh parsley. 

While it’s nearly impossible not to eat it straight from the skillet, Warm German Potato Salad is a wonderful picnic side dish because it doesn’t require refrigeration.

Have you got a signature recipe that captures the attention of your someone special?  I’d love for you to share in the comments section below.

Don’t forget to follow us @LemonyThyme on InstagramTikTok and Facebook!

All my best,

Warm German Potato Salad3
Red skin baby potatoes in Warm German Potato Salad with bacon

Warm German Potato Salad

Libby with Lemony Thyme
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 -6


  • 1 1/2 lbs. baby red potatoes
  • 6 slices bacon cooked crispy, drippings reserve
  • olive oil enough to yield 1/3 cup total when combined with bacon drippings
  • 1/2 cup red onion diced
  • 2 garlic cloves minced
  • 2 Tbl. red wine vinegar or more to taste
  • 1 Tbl. Dijon mustard
  • salt & pepper
  • pinch cayenne


  • Boil potatoes until just fork tender. Drain and cool slightly. Then quarter.
  • Meanwhile, in a large skillet cook bacon until browned and crispy. Remove from skillet and add diced red onion. Sauté until tender, about 5 minutes then stir in garlic and sauté and additional minute. Whisk in olive oil (enough to yield about 1/3 cup total liquid), vinegar, Dijon, salt, pepper and cayenne. Remove from heat.
  • Toss quartered cooked potatoes in skillet and stir to coat. Nestle them into a single layer then return skillet to stovetop. Cook over medium heat for about 5 minutes. To finish, toss potatoes with crumbled bacon and chopped fresh parsley. Adjust seasonings and vinegar to taste.


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating