Often called “German Potato Salad” – Warm Potato Salad is basically a version of the popular side dish that doesn’t have mayonnaise involved and it is typically served warm. It is a very simple – yet very tasty – accompaniment to burgers, steaks, sausages, grilled chicken, all sorts of backyard BBQ dishes. It is also a great dish to bring to a pot luck – as the flavors just get deeper the longer it sits – and with the no-mayo, makes it more table stable!
There are lots and lots of variations of Warm Potato Salad out there – some have dill, some use tons of fresh parsley, some have peas (bleck!). But mostly they all come down to red potatoes, bacon, green onions and a vinaigrette. The vinaigrette is the real key – and making sure you put the bacon grease into it is paramount! You want to have that delicious smoky flavor all throughout.
I prefer to use Dijon mustard, but you could also use a grainy mustard too – just don’t use yellow mustard. It just doesn’t work out really. You need that bite of the a real mustard to really bring things together. I also like to use Apple Cider Vinegar with the mother – for the added nutritional value. And fresh garlic is important too! Just using garlic powder doesn’t give you the right bite or flavor.
My potato salad was served alongside some pulled pork sliders that I smothered in my homemade Bourbon BBQ Sauce. The pork roast was slow cooked with a few sweet onions, paprika, salt, pepper, parsley and Worcestershire sauce – at least 8 hours. I found these slider buns at Fred Meyer (Kroger) – but I believe Franz and some other big bread companies make them too.
Now Let’s Get Cookin’!
Warm Potato Salad
- 2 lb Red Potato cut in ½-inch chunks
- 1 qt Chicken Broth
- 4 Scallions chopped
- ½ lb Bacon cut in ½-inch pieces
- 4 Garlic Cloves minced
- ¼ cup Apple Cider Vinegar
- ¼ cup Dijon Mustard
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Parsley
- Prepare all of the ingredients. Start water boiling for potatoes.
- In large pot over medium-high heat, add potatoes and chicken broth. Add water to make sure potatoes are submerged. Cook for 15 minutes. Drain in colander then return to pot away from heat.
- In a frying pan over medium-high heat, add bacon. Cook until crispy and remove to paper towel covered plate. Reserve 2 tablespoons of bacon grease.
- In a small bowl, combine garlic, bacon grease, vinegar, mustard, salt, pepper and parsley.
- Add scallions, bacon and vinegar mixture to the potatoes. Toss to coat. Serve warm.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!