Hot German Potato Salad

Hot German potato salad is the warm vinegar-and-bacon-fat cousin of the mayo-laden American version, and once you taste it the contrast becomes obvious. The dressing is built right in the bacon pan, no separate mixing bowl needed.

Fry the bacon to light brown rather than crisp, you want the rendered fat for the dressing more than the texture of the bacon itself. Brown the onions briefly in the fat to sweeten them and pull up the bacon fond.

The potatoes get sliced while still hot, which is critical, hot potato absorbs the dressing through its open starch structure. Cool potato will not absorb anything and you end up with a flat-tasting salad.

The dry mustard and sugar in the seasoning mix balance the vinegar bite, giving you the classic sweet-tart German profile. A small amount of flour thickens the warm liquid just enough to coat the potatoes properly.

Serve warm alongside bratwurst, roast pork, or a hearty winter dinner.

Chef Tips

• Use waxy potatoes like red or Yukon gold, they hold their shape better than starchy russets.
• Slice the potatoes uniform thickness, slim slices absorb the dressing best.
• Do not skip the flour, this is what turns the vinegar liquid into a coating sauce.
• Save a few bacon crumbles for the top to garnish, this gives every bite a crisp pop.

Variations

• Stir in a tablespoon of whole grain mustard in place of dry for a punchier finish.
• Add a handful of fresh chopped parsley or dill at the end for color and herbal contrast.
• Use apple cider vinegar in place of white vinegar for a fruitier, deeper acidity.