This warm potato salad is easy to make, affordable, and another delicious dish you can make with potatoes. In this recipe, small red potatoes are boiled until tender. Then they’re combined with onions, bacon, and a slightly sweet and tangy sauce.
These potatoes go great with beef or chicken dinners but serve them with pork schnitzel or beer brats for an out of this world German-style meal.
Ingredients
- Potatoes – Small red potatoes are the perfect taste and texture for this potato side dish
- Bacon – Regular sliced or thick cut will work best
- Produce – Use yellow or white onions and parsley (curly or flat leaf)
- Spices – Salt, black pepper
- Pantry – Flour (all-purpose), sugar, and vinegar (we use apple cider vinegar)
- Water
See the recipe card for quantities and preparation.
Recipe tips for the best warm potato salad
- Cut the bacon strips with kitchen shears. It’s quicker and neater than using a knife. Stack a few strips and snip them right into a bowl.
- Stir the potatoes gently using a silicone spatula or a wooden spoon to keep them from tearing.
- Don’t overcook the potatoes for this dish. They will break apart and won’t hold their shape if they are too tender.
Instructions
Place the potatoes in a large pot and cover them completely with cold water by 1-2 inches. Bring to a boil.
Add ½ tablespoon of salt to the water and boil the potatoes 15-25 minutes or until they are just tender.
A fork or knife should slide in and out without resistance. How long to cook them is going to depend on their size. Drain the potatoes completely. Let them cool enough to handle.
In the meantime, make the bacon. Add the chopped bacon to a skillet and place it over medium heat.
Cook it for 10-15 minutes or until crispy. When it gets going stir often to keep it from burning.
Take the pan off the heat and remove the bacon using a slotted spoon. Place it on a paper-towel lined plate to drain.
Reserve at least 2-3 tablespoons of the bacon drippings to make the sauce for the warm potatoes. Then, wash or wipe the skillet clean.
Cut the potatoes in half or quarters depending on their size.
Heat the bacon drippings in a large skillet over medium heat. Cook the onions gently for 3-4 minutes until they start to soften, stir frequently.
Next, stir in the flour, ½ teaspoon of salt, and pepper. Cook the flour mixture for 1 minute, stirring almost constantly.
Add the water and vinegar to the flour mixture. Stir until combined. Cook 3-4 minutes until the liquid starts to thicken. Add the sugar and stir well.
Finally, add the crispy bacon and the potatoes. Stir and toss gently for 5 minutes to coat them with the sauce and bacon pieces.
Taste and add salt, if needed. As a reference, we added ½ teaspoon of salt to ours.
Sprinkle the hot potato salad with the chopped parsley and toss a couple more times to combine. Garnish with extra chopped parsley if desired, serve and enjoy.
Equipment
- Strainer – to drain the potatoes
- Kitchen shears – to make cutting bacon super easy
- Large Non-stick skillet – will prevent sticking and tearing the potatoes
- Silicone spatula – to stir the potatoes without tearing
Make ahead and storing
You can make the components for this potato salad ahead of time. To prepare the night before:
- boil the potatoes
- cool them quickly
- store in an airtight container
- refrigerate
Same goes with the bacon, cook until crispy, drain on paper towels, store, and refrigerate.
Reserve the bacon drippings and store as well. You can also prep the onions and parsley, store in separate containers. The next day, make the sauce and finish the dish.
Store leftovers in an airtight container, in the refrigerator for 3-4 days. For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
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📖 Recipe
Warm Potato Salad
Ingredients
- 2 pounds Small Red Potatoes also called petite red potatoes
- 6 Bacon Slices cut into ½ inch pieces
- 1 medium Onion thinly sliced
- 1 tablespoon Flour all purpose
- ½ teaspoon Salt for the sauce plus ½ tablespoon Salt, for the water to boil the potatoes, plus extra if needed at the end
- ¼ teaspoon Black Pepper
- ¾ cup Water
- ¼ cup Apple Cider Vinegar
- 1 tablespoon Sugar
- 1 tablespoon Chopped Parsley plus extra for garnish if desired
Instructions
- Place the potatoes in a large pot and cover them completely with cold water by 1-2 inches. Place on high heat and bring the water to a boil.
- Add ½ tablespoon of salt to the water and boil the potatoes 15-25 minutes or until they are just tender. A fork or knife should slide in and out without resistance. How long to cook them is going to depend on their size.
- Drain the potatoes completely. Let them cool enough to handle.
- In the meantime, make the bacon. Add the chopped bacon to a skillet and place it over medium heat. Cook the bacon until crispy. It will take about 10-15 minutes.
- Stir it occasionally at first, but when it gets going stir it more often to keep it from burning.
- Take the pan off the heat and remove the bacon using a slotted spoon. Place it on a paper-towel lined plate to drain.
- Reserve at least 2-3 tablespoons of the bacon drippings to make the sauce. Then, wash or wipe the skillet clean.
- Next, cut the potatoes in half or quarters depending on their size.
- Heat 2-3 tablespoon of the reserved bacon drippings in a large (preferably non-stick) skillet over medium heat. When the oil is hot, but not smoking, add the onions.
- Cook the onions gently for 3-4 minutes until they start to soften, stir frequently.
- Next, stir in the flour, ½ teaspoon of salt, and pepper. Cook the flour mixture for 1 minute, stirring almost constantly.
- Add the water and the apple cider vinegar to the flour mixture. Stir until combined. Cook for 3-4 minutes until the liquid starts to thicken, stir occasionally.
- Add the sugar and stir until dissolved.
- Add the crispy bacon and the potatoes. Stir as you work your way around the skillet to coat them with the sauce and bacon pieces. Continue turning and coating with the sauce for about 5 minutes until warmed through.
- Taste and add salt, if needed. As a reference, we added ½ teaspoon of salt to ours. Sprinkle with the chopped parsley and toss a couple more times to combine.
- Garnish with extra parsley, if desired. Serve and enjoy.
Notes
- Stir the potatoes gently using a silicone spatula or a wooden spoon to keep the potatoes from tearing.
- Don’t overcook the potatoes for this dish. They will break apart and won’t hold their shape if they are too tender.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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