German Potato Salad
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There are some side dishes that never really go out of style, and potato salad is definitely one of them. But every now and then, it’s nice to step away from the heavier, mayo-based versions and make something that feels a little lighter, a little brighter, and honestly… a little more irresistible.
This Warm Potato Salad with Bacon & Gravenstein Apple White Balsamic is one of those recipes I love because it’s simple, full of flavor, and made with ingredients that just work beautifully together.
You’ve got tender Yukon gold potatoes, crispy bacon, sweet sautéed onion, fresh parsley, and then that splash of Gravenstein Apple White Balsamic Vinegar that pulls everything together. It gives the salad a fresh, slightly sweet tang that balances the smoky bacon and warm potatoes so nicely.
What I especially love about this recipe is that it feels comforting without being too heavy. It’s the kind of dish that fits just as easily alongside grilled chicken, burgers, sausages, or even a simple roast. And because it’s served warm, it has that cozy, just-made quality that people always seem to go back for.
The Yukon gold potatoes are perfect here because they hold their shape well but still stay creamy inside. The bacon adds that savory crunch we all love, and the onions soften into just the right amount of sweetness as they cook in a little of the reserved bacon drippings.
Then comes the balsamic.
The Gravenstein Apple White Balsamic adds brightness and a gentle fruitiness that makes this potato salad feel a little more special than the usual version. It’s not overpowering at all — it simply gives the whole dish a fresh lift.
This is one of those recipes that’s easy enough for a weeknight meal but also perfect for cookouts, family dinners, and casual entertaining. It’s unfussy, flavorful, and the kind of side dish that tends to disappear quickly.
If you’re looking for a warm potato salad recipe with bacon that feels fresh and just a little different, this one is definitely worth adding to your table.
— Tracey
Why You’ll Love This Recipe
- A warm potato salad with bold, savory flavor
- No mayonnaise, so it feels lighter and fresher
- Perfect for cookouts, dinners, and holiday meals
- The Gravenstein Apple White Balsamic adds bright, balanced flavor
- Easy to make with simple ingredients
Serving Ideas
Serve this warm potato salad with grilled chicken, burgers, pork tenderloin, steak, or sausages. It also works beautifully as part of a summer picnic spread or a cozy fall dinner.
Tips for Success
- Salt the potato water well so the potatoes are flavorful from the start.
- Do not overcook the potatoes; you want them fork-tender but still holding their shape.
- Toss the potatoes while they’re still warm so they absorb the balsamic beautifully.
- Chop the parsley just before serving for the freshest flavor and color.
German Potato Salad
Rated 5.0 stars by 1 users
Category
Side Dishes
Author:
Servings
Serves 6
Prep Time
15 minutes
Cook Time
20 minutes
This German Potato Salad is made with tender Yukon gold potatoes, crispy bacon, sweet onions, and fresh parsley, all tossed with a bright splash of apple white balsamic. It’s a flavorful, no-mayo potato salad that’s perfect for cookouts, weeknight dinners, or holiday meals.
Ingredients
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2 pounds Yukon gold potatoes
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8 slices bacon
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1/2 yellow onion, peeled and thinly sliced
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1/3 cup Gravenstein Apple White Balsamic Vinegar
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1 teaspoon Himalayan salt, plus extra for salting the potato water
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1/2 teaspoon cracked black pepper, or more to taste
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1/4 cup fresh parsley leaves, chopped
Directions
Place the potatoes in a large stockpot and cover with cold water so the water extends at least 2 inches above the potatoes.
Add a pinch of salt to the water and bring to a boil over medium-high heat.
Reduce the heat to medium and cook until the potatoes are fork-tender, about 15–20 minutes.
Meanwhile, cook the bacon in a large sauté pan over medium heat until crisp, stirring occasionally, about 10–12 minutes.
Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Once cool enough to handle, break it into small pieces.
Reserve 1 tablespoon of bacon grease in the pan and discard the rest.
Add the sliced onion to the pan and cook in the reserved bacon grease for 5 minutes, stirring occasionally, until softened and translucent.
Remove the onions from the heat and transfer them to the plate with the bacon.
When the potatoes are done, drain them and cut into 1-inch cubes.
Add the warm potatoes to a serving bowl.
Top with the cooked bacon, onions, Gravenstein Apple White Balsamic Vinegar, Himalayan salt, and cracked black pepper.
Toss gently to combine.
Finish with the fresh chopped parsley and serve warm.
Recipe Note
Optional Add-Ins
- A spoonful of whole grain mustard for extra tang
- Thinly sliced scallions for a fresh onion bite
- A sprinkle of celery seed for classic potato salad flavor
Tracey’s Notes
- Yukon gold potatoes are perfect here because they stay creamy inside while holding their shape.
- Gravenstein Apple White Balsamic adds a bright, slightly sweet finish that balances the smoky bacon beautifully.
- This salad is best served warm, when the potatoes really soak up all that flavor.
- It’s a wonderful side for grilled meats, sandwiches, or simple roasted chicken.