Warm sliced potatoes tossed in a tangy vinegar and bacon dressing, a classic German-style potato salad served without mayonnaise.
Unlike the mayonnaise-based potato salads common elsewhere, this southern German style dresses warm sliced potatoes in a tangy vinegar-and-broth dressing enriched with rendered bacon fat, resulting in something lighter but deeply savory. The potatoes are sliced while still warm so they absorb the dressing fully, a technique that requires working relatively quickly but rewards the effort with a salad that tastes seasoned throughout rather than just on the surface. Crisp bits of bacon and a scatter of chives finish the dish, and it's traditionally served slightly warm alongside sausages or schnitzel, a defining side dish of Bavarian and southern German cooking.
Serves 4
Boil the potatoes whole until fork-tender, about 18-20 minutes; drain and slice while still warm.
Cook diced bacon in a skillet until crisp; remove with a slotted spoon, leaving the fat in the pan.
Cook the diced onion in the bacon fat until softened, about 5 minutes.
Add vinegar, stock, sugar, mustard, salt and pepper to the pan, simmering 2-3 minutes to combine.
Slice and dress the potatoes while they're still warm — this is essential for the dressing to absorb fully into the potato slices.
Pour the warm dressing over the sliced potatoes and toss gently to coat.
Stir in the crisp bacon and chives.
Serve warm or at room temperature.
Slice and dress the potatoes while they're still warm — this is essential for the vinegar dressing to absorb into the potato rather than just coating the surface.
Use waxy potatoes, which hold their shape well when sliced and don't turn mushy.
Render the bacon fully crisp before removing it, since the rendered fat is a key flavor component of the dressing.
A version without bacon, using just oil, offers a lighter vegetarian option.
Some regions add a bit of finely diced pickle for extra tang.
Serving with a hard-boiled egg sliced on top is a common addition in some households.
Refrigerate up to 3 days in an airtight container; this salad is traditionally served warm or at room temperature, and it reheats gently well.
This vinegar-based potato salad style is particularly associated with Bavaria and southern Germany, distinct from the mayonnaise-based versions found in northern Germany, reflecting the strong regional variation in German potato salad traditions.
Yes, though the texture is best when the potatoes are dressed while still warm — you can reheat gently before serving if made in advance.
Substitute olive oil for the bacon fat and omit the bacon bits for a lighter, vegetarian version.
The potatoes likely weren't dressed while warm enough to absorb the flavor — always slice and dress them as soon as they're cool enough to handle.
Per serving (250g / 8.8 oz) · 4 servings total
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