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Warm German Potato Salad

Libby with Lemony Thyme
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
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.