German-Texan Warm Potato Salad with Bacon and Dill

Why You’ll Love This Recipe

• The classic German warm potato salad you love, with a bright Texas kick from jalapeño and smoked paprika.
• No mayo—just a tangy mustard-vinegar dressing enriched with bacon drippings for incredible depth.
• Hearty yet fresh: crisp bacon, sweet sautéed onion, and a shower of dill and parsley.
• Perfect for cookouts, weeknights, or potlucks—ready in under an hour and stays delicious warm.

Grocery List

• Produce: Baby Yukon Gold or red potatoes, yellow onion, jalapeño (optional), fresh dill, flat-leaf parsley, scallions
• Dairy: None
• Pantry: Thick-cut bacon, low-sodium chicken broth, apple cider vinegar, Dijon mustard, whole-grain mustard, sugar or honey, smoked paprika, kosher salt, black pepper, neutral oil (if needed)

Full Ingredients

Potatoes & Base

• 2 lb baby Yukon Gold or red potatoes, halved or quartered into bite-size pieces
• 1 tbsp kosher salt (for the boiling water)
• 8 oz thick-cut bacon, chopped
• 1 medium yellow onion, finely chopped (about 1 1/2 cups)
• 1 jalapeño, seeded and minced (optional, for a Texan kick)
• 3 scallions, green parts thinly sliced
• 3 tbsp bacon drippings reserved from the skillet (top up with 1 tbsp neutral oil if needed)

Hot Mustard–Vinegar Dressing

• 1/2 cup low-sodium chicken broth (or water)
• 1/4 cup apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp German-style whole-grain mustard
• 1 tsp sugar or honey
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Fresh Herbs & Finish

• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh flat-leaf parsley
• Additional apple cider vinegar and black pepper to taste

Step-by-Step Instructions

Step 1: Cook the potatoes

Place the cut potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a gentle simmer and cook until just tender when pierced with a knife, 10–14 minutes. Drain well and return the potatoes to the hot pot for 2 minutes to steam-dry. Keep warm, covered.

Step 2: Crisp the bacon

Meanwhile, cook the chopped bacon in a large (12-inch) skillet over medium heat until browned and crisp, 6–8 minutes. Transfer bacon to a paper towel–lined plate. Carefully measure and reserve 3 tablespoons of the drippings in the skillet (pour off excess or add a little neutral oil if you’re short).

Step 3: Sauté onion (and jalapeño)

Add the chopped onion and jalapeño (if using) to the drippings. Cook over medium heat, stirring often, until the onion is soft and showing golden edges, 5–6 minutes. Scrape up any browned bits for extra flavor.

Step 4: Build the hot mustard–vinegar dressing

Whisk in the broth, apple cider vinegar, Dijon, whole-grain mustard, sugar or honey, smoked paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Bring to a lively simmer and cook for 2 minutes, until slightly thickened and glossy. Taste and adjust the balance—add a splash more vinegar for brightness or a pinch of sugar to round the sharpness.

Step 5: Dress the warm potatoes

Place the warm potatoes in a large mixing bowl. Pour the hot dressing and onions over the top. Gently fold with a spatula to coat every piece. Cover the bowl and let stand for 5 minutes so the potatoes absorb the dressing.

Step 6: Add herbs and serve

Fold in the crispy bacon, dill, parsley, and scallions. Taste and adjust with additional vinegar, salt, or pepper as needed. Serve warm (about 130–150°F). To hold for a gathering, keep the salad in a warm bowl or over very low heat, aiming for 160–180°F; avoid boiling.

Pro Tips

• Use waxy potatoes (Yukon Gold or red) so they stay tender and hold their shape after tossing.
• Dress the potatoes while warm—the starches are more receptive, yielding a richer flavor and better absorption.
• Measure the bacon fat. About 3 tablespoons gives body without greasiness; top up with neutral oil if needed.
• Balance is key: a touch of sugar or honey softens the sharpness of vinegar and mustard without making the salad sweet.
• For potlucks, keep the salad warm above 140°F for food safety and re-brighten with a splash of vinegar just before serving.

Variations

• Vegetarian Smoky: Skip bacon. Sauté onion in 3 tbsp olive oil with 1/2 tsp extra smoked paprika; add 1 tbsp capers or chopped pickled jalapeños for savory punch.
• Classic German: Omit jalapeño and smoked paprika; use white wine vinegar instead of cider vinegar. Add 1/2 tsp caraway seeds while sautéing the onion.
• Beer & Brat Twist: Replace 1/4 cup of the broth with German-style lager and fold in thinly sliced grilled bratwurst just before serving.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently in a skillet over low heat with a splash of water or broth until warmed through; refresh with a spoonful of vinegar and a pinch of salt. For make-ahead, boil the potatoes up to 2 days in advance and refrigerate; prepare the hot dressing and toss just before serving. Add fresh herbs at the end to keep their color and aroma. Not recommended for freezing.

Nutrition (per serving)

Approximate: 320 calories; 15 g fat; 33 g carbohydrates; 9 g protein; 3 g fiber; 760 mg sodium. Values will vary with specific brands and bacon rendered fat.