Warm Potato Salad with Bacon and Onion Recipe
This Warm German Potato Salad with Bacon Vinaigrette is a scrumptious side dish with crispy bacon, tender potatoes, and warm dressing that is my version of tasty German potato salad. Simple ingredients and great for travel or outdoor events (it does not have mayo or eggs), this easy potato salad is tangy, savory, and delicious!
Servings: 6 servings
Ingredients
- 3 pounds red potatoes
- 8 slices bacon cooked and diced
- 1/2 medium red onion diced
- 1/4 cup distilled white vinegar
- 2 tablespoons water
- 1 tablespoon granulated sugar
- 1 teaspoon Stone House Seasoning
Instructions
- Boil red potatoes until fork tender, about 20 minutes. Drain and cut potatoes into wedges. Add to a large bowl for mixing.
- In a large skillet, add diced bacon and cook until crispy, about 5 minutes. Remove from skillet with a slotted spoon and add to potatoes.
- Add diced onion to skillet and cook until tender, about 3-5 minutes. Remove from skillet with a slotted spoon and add to potatoes and bacon.
- Combine vinegar, water, sugar, and Stone House Seasoning in a small bowl. Pour into skillet with the bacon drippings and cook until it thickens, about 1-2 minutes. Pour over potatoes and toss until all ingredients are well-coated. Serve warm.
Notes
Make Ahead and Storage Instructions:
- Make-Ahead: Prepare the potatoes, bacon, and onions up to 1 day ahead; Store in the fridge. Store the warm dressing separately and gently reheat everything together just before serving for the best results.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm gently in a skillet or microwave with a small splash of water or vinegar to help the dressing loosen on the salad. Stir and serve warm.
Nutrition
Calories: 294kcal | Carbohydrates: 39g | Protein: 8g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 623mg | Potassium: 1103mg | Fiber: 4g | Sugar: 5g | Vitamin A: 25IU | Vitamin C: 20.2mg | Calcium: 25mg | Iron: 1.8mg