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Hot potato salad with bacon recipe

Hot potato salad with bacon recipe

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  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Potato salad

This piquant salad is a perfect partner for lamb or chicken, or it can be served as an unusual and very tasty starter before a light main course. Scrub the potatoes rather than peel them as many of their vitamins are found just under the skin, and the skin is a valuable source of dietary fibre.

2 people made this

IngredientsServes: 4

  • 750 g (1 lb 10 oz) small new potatoes, scrubbed
  • 1 can artichoke hearts in brine or water, about 400 g, drained and rinsed
  • 2 tbsp extra virgin olive oil
  • 55 g (2 oz) lean smoked back bacon rashers, derinded and cut into small pieces
  • 1 red onion, cut in half and thinly sliced
  • 1 red or yellow pepper, seeded and cut into thin strips
  • 75 g (2½ oz) rocket
  • 1 tbsp balsamic vinegar
  • 1 tbsp dry white wine
  • 2 tbsp pine nuts, toasted
  • salt and pepper

MethodPrep:30min ›Cook:30min ›Ready in:1hr

  1. Cook the potatoes in a saucepan of boiling water for about 15 minutes, depending on size, until just tender. Drain, then cut in half or into quarters if they are large.
  2. While the potatoes are cooking, cut the artichoke hearts in half lengthways and pat dry with kitchen paper. Heat half the oil in a non-stick frying pan over a moderately high heat. Place the artichoke hearts in the pan, in a single layer, cut side down, and cook for 2–3 minutes or until golden brown. Turn them over and cook for a further 1 minute or so to brown the other side. Transfer the artichokes to a serving bowl. Add the potatoes and keep warm.
  3. Heat the remaining 1 tbsp oil in the frying pan, add the bacon and onion, and cook over a moderately high heat for 1 1/2 minutes, stirring frequently. Add the pepper and continue frying for 1 minute. Using a draining spoon, transfer the bacon, onion and pepper to the serving bowl with the potatoes and artichokes. Put the rocket on top.
  4. Return the pan to the heat and add the balsamic vinegar and wine. Tilt the pan to swirl and mix the vinegar and wine with the cooking juices. Pour over the salad, season to taste and turn gently until well combined. Sprinkle with the toasted pine nuts and serve.

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Reviews in English (0)

Bacon-Filled Old-Fashioned Hot German Potato Salad

This hot German potato salad recipe makes an ideal summer side dish. Guests will flip for the tangy coarse Dijon apple cider vinegar dressing, along with the crispy fried bacon bits. Serve it hot, warm, or cold at your next cookout!

individual veggie cups that are always a hit. Beyond that, I&rsquoll pick up some beer and, perhaps, a pound cake and fresh berries for dessert and call it a day.



German Potato Salad

Unlike the cold, creamy mayo-dressed picnic staple, German potato salad is served warm with a bacon vinaigrette. I repeat, bacon vinaigrette.

It you've never made a dressing with bacon fat, you're in for a treat. First cook some bacon, then pour out all but 2 tablespoons of the fat. Sauté a red onion (or shallot) in the fat, then add apple cider vinegar (white wine vinegar also works!), water, olive oil, and a little bit of granulated sugar to the skillet and whisk it all together. Throw in some green onions then toss it with the potatoes and cooked bacon.

Test Kitchen Tip: For this recipe, we used baby Yukon golds, but any waxy variety will hold its shape after being cooked and tossed and therefore will work.

Have you made this dish? Let us know how you liked it in the comments below.

Editor's Note: The introduction of this recipe was updated on June 30, 2020 to provide more information.

Reviews ( 8 )

Recipe has potential, but is way over the top in mayo, cheese, and cream. If I prepare again, I will reduce amounts of all.

I have never reviewed a recipe, even though I read reviews and find great recipes on the Internet all the time. That being said, I am compelled to review this because it is just so darn good and a little bit different. I didn't want to do au gratin or scalloped potatoes, I wanted something similar but "different", and this recipe delivered. Yes, it was tedious to make but it was worth it. Served it to 10 multi-generational family members for Easter dinner and everyone loved it! The night before Easter I boiled the potatoes and pre-cooked the bacon in the microwave, but it still took a good amount of time to finish prepping and put together the next day. The only thing I changed was that I pre-cooked the bacon (as suggested by a reviewer) and I drained and rinsed the olives before adding them. I didn't add any salt because I figured the olives were salty enough. I printed this recipe and I'm sure I will use it again and again for large gatherings. It goes great with honey baked ham!


A southern classic vinaigrette, Hot Bacon Dressing is made of warm bacon drippings, a sweetener like sugar or honey, minced shallots, a hit of vinegar and simple seasonings like salt and pepper.

You just whisk everything together until thick and creamy then use it to top your favorite greens like spinach, kale, green beans or even Brussels sprouts!

How To Serve It

We love to serve our warm bacon dressing over this bright and fruity spinach salad but it’s also a great substitute for melted butter on these crisp green beans or stir it into som e grilled potatoes for an extra pop of flavor.


  • While this is a great way to use up leftover bacon fat which I store in the fridge to make things like popcorn or scrambled eggs, it’s best if you make your bacon fresh in the same skillet you’ll whisk up your vinaigrette.
  • To make the bacon dressing in advance, remove the bacon from the skillet and finish making the dressing in the pan. Allow to cool to room temperature and transfer to an airtight container. Store in the fridge for up to 5 days. Store the bacon in a separate container and warm for 10 seconds on a paper towel lined plate until crisp.
  • To reheat your bacon dressing, microwave for 20 second increments at high power stirring until smooth and warmed through. Alternatively, you can warm the dressing in a small saucepan over low heat.
  • Substitute the honey in the dressing for brown sugar, granulated sugar or your favorite low calorie sweetener.
  • Switch up the vinegar called for in the bacon dressing with champagne vinegar, red wine vinegar or even balsamic vinegar for a bolder flavor.

More Easy Salad Dressing Recipes

If you like this easy dressing recipe, you may also love this easy Apple Cider Vinaigrette….it’s on repeat almost daily here because it’s a cinch to make. We also love this easy Blue Cheese Dressing and this super simple Thousand Island Dressing.

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  • 2 pounds fingerling potatoes, cut in half lengthwise
  • 2 tablespoons extra-virgin olive oil
  • 1 ½ tablespoons chopped fresh rosemary
  • ¾ teaspoon salt, divided
  • ½ teaspoon freshly ground pepper, divided
  • 1 medium onion, cut into 1/4-inch-thick slices
  • 2 medium Granny Smith apples, peeled and thinly sliced
  • 3 slices center-cut bacon
  • ¼ cup cider vinegar
  • 2 tablespoons whole-grain mustard

Preheat oven to 450 degrees F. Coat a large roasting pan with cooking spray.

Toss potatoes, oil, rosemary, 1/2 teaspoon salt and 1/4 teaspoon pep per in the pan. Arrange cut-side down roast for 10 minutes. Scatter onion on top (do not stir) cook until the potatoes are golden brown on the bottom, 10 to 15 minutes more. Stir in apples cook until tender but still hold their shape, about 5 minutes more.

Meanwhile, cook bacon in a large skillet over medium heat, turning once, until crisp, about 10 minutes. Drain on a paper-towel-lined plate crumble. Off the heat, whisk vinegar, mustard and the remaining 1/4 teaspoon each salt and pepper into the drippings in the pan, scraping up any browned bits.

Drizzle the apples and vegetables with the dressing, sprinkle with bacon and stir to coat. Serve hot or room temperature.

Creamy Potato Salad With Bacon

With the picnics and BBQ’s going on this summer…here’s a potato salad that every one will be choosing to put on their plate!

I’ve been making this Creamy Potato Salad With Bacon for as long as I can remember. It’s a true favorite when I bring this salad to gatherings or even when I’m hosting a summer BBQ. But, it’s not just a summer side dish…my family loves it all year long.

This potato salad (with bacon, remember!) would be the perfect dish to make for this Memorial Weekend! If you’re a bit competitive, you’ll be proud to have this beat all the other potato salads on the table. I know, every potato salad is a little different. It’s kind of like a family recipe that gets passed down, and down…and well, you know.

You will not be disappointed at all! This salad has the perfect blend of flavoring with dill weed seasoning and BACON. The texture is very creamy. The potatoes used in this, are red potatoes. Not all potatoes are alike. I’ve tried this with Yukon white and gold, russets…you name it! (I’m from Idaho…so trust me, I know my potatoes!) But the Red Potatoes are the best! They hold their structure while still being creamy, and not becoming mushy!

Putting this salad together is very simple. I promise you, it is NOT an all day deal! Start by frying up a pound of chopped bacon. While the bacon is cooking, scrub and cut your red potatoes into medium bite size pieces. Put in a large pot and fill with cold water. (Tip: Starting with cold water before the boiling process actually helps so the potatoes cook evenly as to not make the outer parts mushy.) Boil potatoes until tender, but not too soft. Drain, DO NOT RINSE.

Lay drained potatoes in a wide baking dish with paper towels in the bottom. This allows them to start cooling faster.

Start to boil 10 eggs (at the same time as you start the potatoes and bacon). Use cold water as well when covering the eggs in the pot. Once the eggs start to boil, turn OFF burner. (But leave pan on the hot burner.) Put lid on for 12 minutes…no peeking! (Tip: After the water has started to boil. Sprinkle 1 tablespoon of baking soda into the water. It helps the shells peel easier. Also, sprinkle 1 tablespoon of salt into the water. This helps with sealing some cracks in the eggs during the boiling process.)Peel the shells off the eggs. Cut the eggs in half and pop out the yolks, set aside. Cut the rest of the egg whites into bite size pieces.

Put the yolks in to a large mixing bowl with the mayo, sour cream, dill weed, onion powder, salt and pepper.

Mix together until creamy.

When the potatoes are cooled, add them to the creamy egg mixture. Add the chopped egg whites and crispy bacon. Stir and fold softly until all combined. Refrigerate until ready to serve. If serving outside, I will always put a larger sized bowl or container full of ice and set the bowl of this salad into the ice. It keeps it cool and safe for every one to enjoy!

You can even pair this bacon-licious potato salad with MORE bacon in and around pasta…

Authentic German recipes are hearty. They are usually full of meat and brimming with flavor in every bite and definitely fit the description of home made.

A true German potato salad is both sweet and sour, spicy, savory, rich, hearty, and warm. This potato salad combines waxy potatoes with bacon, onions, sweet pickles and mustard for a great flavor profile that replicates the authentic recipe from Germany.

Waxy potatoes like Yukon gold potatoes, red bliss, or red skin potatoes work especially well in this recipe but if you don&rsquot have them any firm potato will do.

I like to make my chunks of potato quite large (about 1&Prime in size). You can make them smaller, of course, but the salad can get a bit mushy, so take care on the size.

I have found that if I do this, the dressing will to stick to each bite of the potato for a lovely texture not be in some mushy mixture.

Cook the potatoes with just enough water to cover them. Don&rsquot over cook them. I brought my water to a boil and then cooked the potatoes for just about 10 minutes until I could just pierce them with a fork.

Recycled potato water gives nourishment to plants in the garden in the form of potato starch. This only works with unsalted water but is a good source of plant food. Find out how to use potato water in the garden here.

On the other hand, I chopped my onions fairly small. You want the flavor of onions to compliment the bacon, potatoes and dressing, not over power it.

Cook the bacon in a hot pan until it is browned and crispy &ndash about 3-4 minutes. Remove to a plate lined with paper towels and allow the fat to drain away. This helps to keep the calories lower.
When you drain the bacon fat out of the pan, be sure to keep 2 1/2 tbsp of it to cook the chopped onion in. This will give the onions a delightful bacon flavor and you won&rsquot need to add any other fat or vegetable oil.

Hot German Potato Salad

The potato is an immigrant to Europe, coming from the Andes Mountains in South America or, possibly from the western coast of Chile. Potatoes showed up in Europe in the 1500s.

The potato is also the king of German vegetables, but this was not always true. The Germans were among the last Europeans to learn to regard this New World import as an edible tuber.

Once they had accepted it, however, they applied more ingenuity and inventiveness than any of their neighbors. Mashed, sliced, diced, pureed, baked or turned into flour, the Germans have created an incredible variety of dishes from potatoes. This hot potato salad is one of the first German influenced potato dishes I have made.

This is an easy, delicious potato salad that is totally unlike your momma&rsquos picnic style potato salad that has mayonnaise and pickles mixed in. German potato salad has a tangy, onion and vinegar dressing with snips of nice crisp bacon pieces scattered throughout. The first time I made this recipe I used the standard Russet baking potato but have since learned that they are a bit too delicate for this salad. Now I use the Yukon Gold potato as it will cook up firm and not crumble or mush when mixed with the dressing.

I am not sure why it is called &ldquoHot&rdquo potato salad because it is usually served warm or at room temperature. I am thinking though, that the &ldquoHot&rdquo is derived from the hot dressing that permeates throughout the potatoes giving it that wonderful flavor.

If you have never tasted German potato salad I hope you will give this recipe a try.

Red White and Blue Potato Salad:

This potato salad gets it’s name from the colors of the ingredients used! Red baby potatoes. Blue Cheese. And the white sauce used to mix in with the potatoes which makes this potato salad extra creamy, flavorful, and possibly the BEST potato salad ever.

To make this Red White and Blue potato salad we start with the baby red potatoes. No need to peel them. Dice the potatoes into 1/2 inch size pieces. This helps them to cook quicker. Bring a pot of water to boil and add the diced potatoes. Don’t forget the salt!

Once the potatoes are tender, and easily mashed with a fork then you can strain the water out, spoon the potatoes into a large bowl and place them in the refrigerator to cool down.

When the potatoes are cooled then we can add the other ingredients. Some crumbled bacon, diced green onions, and blue cheese crumbles.

We will prepare the creamy white sauce in a separate bowl. This keeps us from doing too much mixing and mashing the potatoes too much. This lets you control how mashed up you want it to be. I prefer chunks of potato personally. But I know some people prefer more of a mashed up consistency. To achieve that you can just stir the potatoes up a bit more and you will get there.

The cream sauce is made out of mayonnaise, sour cream, dried dill, ground mustard, onion powder, and a bit of salt. The perfect amount of seasoning!

Recipe FAQs

American potato salad is usually mayonnaise-based, German potato salad, especially in Bavaria, is made with bacon drippings and vinegar dressing. What Americans typically think of as “German Potato Salad” (unpeeled red potatoes, lots of parsley, sometimes garlic, lots of sugar) is not actually found in that form in Germany.

It’s better to boil potatoes whole and with the peel on. They are peeled while they’re still hot because this way the potatoes will better soak up the dressing and the salad will be more flavorful.

In Germany, Potato Salad is often served as a side dish with Schnitzel, sausages, pork chops, or breaded fish. It’s also a popular dish to bring to a BBQ or potluck! Fun fact: Many Germans eat potato salad on Christmas Eve.


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