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Warm potato salad in a white serving dish ready to eat, with a red and white napkin tucked in on the left side.

Warm Potato Salad Recipe with Bacon

Eliza Cross
This classic warm potato salad recipe with bacon features cooked hot potatoes, crispy bacon, and tangy German potato salad dressing.
5 from 14 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Bacon Side Dishes
Cuisine American
Servings 12
Calories 302 kcal

Equipment

  • 1 Sharp knife
  • 1 Cutting board
  • 1 Large skillet
  • 1 Large spoon
  • 1 Slotted spoon
  • 1 Whisk
  • paper towels
  • 1 serving bowl

Ingredients
  

  • 1 pound smoked sliced bacon, chopped in 1/2-inch pieces
  • 3 pounds potatoes, peeled and cut in 1/4-inch bite-sized slices
  • 1 sweet yellow onion, such as Vidalia
  • 3 tablespoons all-purpose flour
  • 3/4 cup water
  • 1/3 cup apple cider vinegar
  • 1 tablespoon sugar
  • 1 tablespoon brown sugar, packed
  • salt and freshly ground black pepper, to taste
  • chopped fresh chives (optional), for garnish

Instructions
 

  • Put the chopped bacon in a large skillet over medium heat. Cook the bacon until it is golden brown, and use a slotted spoon to transfer to paper towels to drain. Remove skillet from heat. Drain excess grease if needed, retaining about 3 tablespoons bacon drippings. Reserve.
  • Put the potatoes in a large pot and cover with cold water. Cook until water comes to a boil and potatoes are tender, about 20 minutes.
  • While potatoes are cooking, heat the reserved bacon drippings in the skillet over medium heat. Add the onions and cook, stirring occasionally, until tender and just starting to brown, about 10 minutes.
  • Sprinkle with the flour and cook, stirring to blend, for 1 minutes. Add the water, regular and brown sugar, and vinegar, and whisk to blend. Continue cooking and whisking until mixture thickens.
  • Meanwhile, when the potatoes are tender, pour out the cooking water and drain potatoes in a colander. Shake and let sit for a few minutes to dry a bit, so they better absorb the dressing.
  • Add the potatoes to the skillet dressing. Set aside about 2 tablespoons of the crumbled bacon for garnish, and add the rest to the pan, stirring to combine.
  • Transfer to a serving dish and garnish with chopped chives and remaining cooked bacon. Makes about 12 servings.

Notes

Starting the potatoes in cold water will help them cook more evenly than boiling the water first, which cooks the outer layer of potato faster. 
After cooking and draining potatoes, let them drain completely and dry for a few minutes to help them better absorb the dressing. 
To store leftovers, transfer the potato salad to a container with a tightly sealing lid and refrigerate for up to 3 days. 
Leftover salad can be reheated in a covered, oven-safe dish at 325 degrees F until hot and bubbling, about 20-30 minutes depending on quantity. 

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Nutrition

Calories: 302kcalCarbohydrates: 22.8gProtein: 16.2gFat: 15.9gSaturated Fat: 5.2gCholesterol: 42mgSodium: 881mgPotassium: 695mgFiber: 3gSugar: 3.7gCalcium: 17mgIron: 1mg
Nutritional Information Disclosure
Keyword bacon dressing, german potato salad, potato salad, potatoes
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