German Potato Salad Recipe for a Warm Potato Salad with Bacon and Scallions

This German potato salad recipe makes a warm potato salad with hot dressing of fried celery, scallions or spring onions, and bacon. Time things right and you can deliver it hot to the table if tucking into it in autumn or winter. In spring or summer, serve warm, as it’s more delicious than cool. It’s a fantastic accompaniment to schnitzel with a side of coleslaw.

Prep Time5

Cook Time20

Total Time25

Course: Salad

Cuisine: German

Servings:

Calories: 230kcal

Author: Lara Dunston

Ingredients

500 g small pink waxy potatoes scrubbed, skin-on
½ tsp salt
1 tbsp olive oil
4 bacon rashers sliced into strips
60 g celery finely sliced, include leaves
100 g scallions or spring onions sliced, separate white and green slices
¼ cup water
¼ cup cider vinegar
1 tsp wholegrain mustard
1 tsp sea salt
1 tsp sugar
½ tsp ground paprika
¼ tsp ground turmeric optional
½ tsp fresh dill very finely chopped

Instructions

Transfer the whole potatoes to a medium sized pot of cold water, add the ½ tsp salt, bring to a boil until tender yet still firm, drain, cut into 1cm slices, and transfer to a large mixing bowl.
In a round flat-bottomed wok, frying pan or skillet, heat a tablespoon of olive oil and fry the bacon strips until they just start to crisp. Drain the bacon oil into a small bowl and set the bacon aside in another small bowl.
Return a quarter of the bacon oil back to the wok or pan, and fry the celery until tender and just starting to brown, then transfer to a small bowl.
Return another quarter of bacon oil and fry the white and pale green slices of scallions or spring onions until soft and beginning to brown, then transfer to a separate small bowl.
Add another quarter of bacon oil and fry the dark green slices of scallions or spring onions only until soft and glistening, and transfer to yet another small bowl.
In a mixing jug, whisk the remaining bacon oil, water, cider vinegar, wholegrain mustard, sea salt, sugar, ground paprika, optional ground turmeric, and very finely chopped dill to make the warm salad dressing, pour it into to the wok or pan, bring it to a boil, let it bubble for 30 seconds or so, then return it to the mixing jug.
Add half of the fried bacon and all of the fried celery and scallions or spring onions to the salad dressing and mix well.
Pour three quarters of the dressing over the potatoes, and combine gently so the potatoes don’t break but are completely covered in the dressing and are glistening.
Transfer to a salad bowl, pour the rest of the dressing onto the salad, sprinkle on the remaining bacon, and serve immediately.

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