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No fuss, mayo free Warm Bacon Potato Salad, ready in just 30 minutes! Made with a warm bacon dressing, fresh herbs, and tender petite Yukon Gold potatoes!

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Warm Bacon Potato Salad- the perfect side dish!

The best potato salad! A family favorite, this German-inspired twist on a classic potato salad is made with a wam bacon vinegar dressing, fork tender petite potatoes, and plenty of crumbled bacon. The dressing is made right in the pan- no mayo required!

You can serve this potato salad right away, or let it sit at room temperature. It’s best at room temperature or warm, but can be served cold as well.

The tender potatoes suck up all the delicious dressing and bacon flavor, and the whole dish takes about 30 minutes to make start to finish!

Warm Bacon Potato Salad-24

Warm Bacon Potato Salad Ingredients

To make this easy small-batch potato salad, you will need:

  • 1.5 lbs Mini/petite Yukon gold potatoes, halved (if larger, you can cut into quarters). You could also use small red potatoes, or a medley.
  • 5 strips smoked bacon.
  • 1/2 small red onion.
  • 1 clove garlic, minced.
  • 2 tbsp finely chopped parsley or chives (or a combo of the 2).
  • 1 tbsp sugar.
  • 1/4 cup apple cider vinegar. I prefer organic.
  • 2 tbsp water.
  • Salt and pepper, to taste.
Bacon Potato Salad ingredients

How to make Warm Bacon Potato Salad

  1. 1. Halve the potatoes, add to a medium saucepan or dutch oven, and cover with cold water. Add 1/2 tbsp kosher salt, and bring to a boil over high heat. 
  2. Boil potatoes in the pot of salted water until easily pieced with a fork, about 20-25 minutes, cold start to finish, depending on the size of the potatoes. Once cooked, drain and set aside (do not rinse). 
  3. While the potatoes boil, cook bacon over medium heat until crisp (about 10-15 minutes) in a a large deep pan or cast iron skillet. Once cooked, set on paper towels to drain. (Once cooled, chop into small pieces and set aside.)
  4. Upon removal of the bacon, add the onions to the pan with the bacon fat, and cook, stirring occasional for 5 minutes, until softened. 
  5. Add the garlic and cook until just fragrant, 1 minute. 
  6. Add the water, sugar, and vinegar to the pan. Stir well. Cook 2-3 minutes, until slightly reduced. 
  7. Add the drained cooked potatoes, and season well with salt and pepper. Toss to combine with the vinegar/onion mixture. 
  8. Add the reserved chopped bacon and parsley, and toss to coat. 
  9. Pro tip: reserve a bit of crumbled bacon and parley for the top when serving.

Serve warm, room temperature, or cold. 

tossing the cooked potatoes

Tools needed:

  • A large saucepan or dutch oven.
  • One large, deep frying pan, or cast iron skillet.
  • Paper towels, for draining the cooked bacon.
  • A sharp knife and cutting board, for prep.
  • Recommended: a garlic press.
  • A large bowl, for serving.

How long should you boil the potatoes?

From start (in cold water) to finish, the halved petite potatoes should take about 20 to 25 minutes to cook to fork tender. Once they are easily piereced with a fork, drain them and set them aside until it’s time to toss with the warm bacon dressing. If some of the potatoes are a bit large, you can cut them into quarters to speed up the cooking time.

What to serve with Warm Bacon Potato Salad

This Warm Bacon Potato Salad makes a great spring or summer side dish. It’s great for an easy weeknight side, or for a BBQ with friends. This salad is a great candidate for serving with burgers, hot dogs, classic sandwiches, or grilled chicken. It’s a great additon to any spring or summer get together or pot luck!

Hungry for more great salad recipes?

If you love this Warm Bacon Potato Salad, you’ll also love these great side salads!

Storing leftovers

You can store any leftovers in an airtight container in the refrigerator for up to 5 days. Be sure to cool the potato salad to room temperature before placing in the fridge.

Additions and Substitutions

  • For added flavor, add some thinly sliced green onions just before serving.
  • Add a 1/2 tbsp dijon mustard for a little tangy twist.
  • Throw in some diced hard-boiled eggs for extra protein and creaminess.
  • Try petite red potatoes or a medley instead of Yukon gold. It’s up to your personal preference!
  • Add a drizzle of olive oil just before serving for extra richness.
  • Try red wine vinegar or white vinegar instead of apple cider vinegar.
  • Instead of red onion, try shallot or white onion.
  • Use a teaspoon of jarred garlic in place of the fresh minced garlic.
  • Add a dash of celery seeds for a burst of flavor!

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Bacon Potato Salad 
Print Recipe

Best Warm Bacon Potato Salad (no mayo!)

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Keyword: bacon, potato
Servings: 6

Ingredients

  • 1 1/2 lbs petite Yukon gold potatoes, halved
  • 5 strips bacon
  • 1/2 small red onion
  • 1 clove garlic, minced 
  • 2 tbsp finely chopped parsley or chives (or combo) 
  • 1 tbsp sugar
  • 1/4 cup apple cider vinegar
  • 2 tbsp water
  • salt and pepper, to taste

Instructions

  • Halve the potatoes, add to a medium saucepan or dutch oven, and cover with water. Add 1/2 tbsp kosher salt, and bring to a boil over high heat.
    2. Boil potatoes until easily pieced with a fork, about 20-25 minutes, cold start to finish, depending on the size of the potatoes. Once cooked, drain and set aside (do not rinse).
    3. While the potatoes boil, cook bacon over medium heat until crisp (about 10-15 minutes) in a a large deep pan or cast iron skillet. Once cooked, set on paper towels to drain. (Once cooled, chop into small pieces and set aside.)
    4. Upon removal of the bacon, add the onions to the pan with the bacon fat, and cook, stirring occasional for 5 minutes, until softened.
    5. Add the garlic and cook until just fragrant, 1 minute.
    6. Add the water, sugar, and vinegar to the pan. Stir well. Cook 2-3 minutes, until slightly reduced.
    7. Add the drained potatoes, and season well with salt and pepper. Toss to combine with the vinegar/onion mixture.
    8. Add the reserved chopped bacon and parsley, and toss to coat.
    Serve warm, room temperature, or cold.

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