German Potato Saladwarm with bacon and vinegar
Warm potato slices absorb a sweet and sour dressing made with vinegar, onion, and bacon fat, without mayonnaise and with a firm texture.
This version of German potato salad follows the warm profile associated with preparations involving bacon and vinegar. The potatoes are cooked with their skins on to maintain their shape, sliced while still warm, and immediately tossed with the skillet dressing to absorb flavor without turning into mash.
Ingredients
Potatoes
Warm dressing
Seasoning
Preparation
Cook the potatoes
Cover the potatoes with cold salted water and cook until a knife enters with slight resistance; drain and keep warm.
25 minutesPrepare the bacon and onion
Brown the bacon, remove some to finish the dish, and cook the onion in the remaining fat until translucent.
10 minutesMake the dressing
Add vinegar, sugar, salt, and pepper to the skillet and boil for 1 minute to dissolve and balance the dressing.
3 minutesMix while still warm
Peel and slice the potatoes, gently toss them in the hot dressing, and let rest for 15 minutes before adding the reserved bacon.
15 minutes
Substitutions
White wine vinegar maintains the flavor profile; omitting bacon requires adding another fat and results in a distinct version.
Storage
Cool within two hours, cover and refrigerate; serve warm after gentle reheating.
Approximate shelf life: Up to 3 days refrigerated.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
