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Warm Bavarian Potato Salad with Crispy Bacon

Warm Bavarian Potato Salad with Crispy Bacon is a traditional German side dish rooted in the hearty culinary heritage of southern Germany. Unlike mayonnaise-based potato salads, this version features tender waxy potatoes gently tossed in a warm, tangy dressing made from white vinegar, sugar, and rendered bacon fat. Caramelized onions enrich the base with sweet umami depth, while crispy bits of smoky bacon add texture and savory complexity. Finished with a sprinkle of fresh parsley for brightness, this salad is typically served warm, making it an ideal accompaniment to grilled sausages, schnitzel, or roasted meats. Its bold and balanced flavor profile — smoky, tart, slightly sweet — reflects the rustic, comfort-driven style of German alpine cuisine. Whether at a beer garden or family gathering, this dish brings tradition to the table in every bite.

Side | German | Dairy-Free | Egg-Free | Gluten-Free | Nut-Free | Shellfish-Free | Soy-Free | Potato Salad | Frying Pan | Pot | Bacon | Onion | Parsley | Potato | Boiling | Pan-Frying | Sautéing | Straining | Tossing | Casual Gathering | Family Gathering | Under 30 Minutes
Time to complete

Prep

10min

Cook

25min

Wait

0 minutes

Total

35min

Ingredients (Serves 4)

Ingredients

  • 680 g (3 cups) diced peeled potatoes
  • 4 slices bacon
  • 1 small onion, diced
  • 60 ml (1/4 cup) white vinegar
  • 30 ml (2 tablespoons) water
  • 22 g (1 1/2 tablespoons) white sugar, or more to taste
  • 5 g (1 teaspoon) salt
  • 0.5 g (1/8 teaspoon) ground black pepper

For Serving/Garnishing

  • 15 g (1 tablespoon) chopped fresh parsley
Nutrition Information (per 100g)
  • Calories: 145
  • Fat: 6.8
  • Protein: 3.2
  • Carbohydrates: 18.7
  • Fiber: 2.1
Directions

Prepare the Potatoes

  • 1. Place the diced potatoes in a large saucepan and cover with water by 2.5 to 5 cm (1 to 2 inches). Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 10 minutes. Drain thoroughly and set aside.

Cook the Bacon

  • 2. In a large skillet over medium-high heat, cook the bacon slices until crisp and golden, about 10–12 minutes. Turn occasionally for even cooking. Transfer to a paper towel-lined plate to drain, then crumble when cooled. Leave the rendered bacon fat in the skillet.

Make the Dressing

  • 3. Reduce heat to medium and add the diced onion to the skillet. Sauté in the bacon fat until translucent and lightly browned, about 6–8 minutes. Stir in the vinegar, water, sugar, salt, and black pepper. Bring to a gentle boil, allowing the flavors to meld, about 1 minute.

Assemble the Salad

  • 4. Add the cooked potatoes and half the crumbled bacon to the skillet. Stir gently to coat the potatoes without breaking them. Cook for 3–4 minutes to heat through. Transfer to a serving platter, top with the remaining bacon, and garnish with chopped parsley. Serve warm.
Cookix's Secrets

Flavor Adjustment

  • Taste and adjust the sugar and vinegar balance for more or less tanginess.

Flavor Boost

  • Stir in a teaspoon of Dijon mustard into the dressing for added complexity.

Healthier Twist

  • Substitute turkey bacon and use half the amount of sugar for a lighter version.

Herb Upgrade

  • Swap parsley for dill or chives for a different aromatic profile.

Make Ahead

  • You can prepare the bacon and onions in advance and reheat just before assembling.

Potato Texture

  • Use waxy potatoes like Yukon Gold or red potatoes to hold their shape and avoid a mushy texture.

Regional Accent

  • Add a splash of German-style beer to the dressing base for Bavarian flair.

Vegetarian Option

  • Omit the bacon and sauté the onion in olive oil or plant-based butter. Add smoked paprika for depth.