Hot German Potato Salad Ii

German potato salad is nothing like the cold, mayo-heavy version you find at American cookouts. This one is served hot, dressed with a sharp white wine vinegar and smoky bacon fat dressing that soaks into the warm potato slices.

The microwave does the work here. Brown the chopped onion in olive oil or bacon fat for 5 minutes in a microwave-safe bowl, then add the vinegar and cook another 3 minutes. Pour the hot dressing over sliced cooked potatoes and crumbled bacon, toss gently, and serve immediately. The warm potatoes absorb the tangy dressing much better than cold ones would.

Use waxy potatoes if you can. They hold their shape when sliced and tossed. Starchy potatoes like russets fall apart into mush.

Kitchen Tips

• Slice the potatoes while they’re still warm. They absorb the dressing more evenly when hot.
• Bacon fat is the traditional choice over olive oil. It adds a smokiness that ties the whole salad together.
• Toss gently. Aggressive stirring breaks the potato slices into pieces.
• Scatter the scallions and parsley on just before serving so they stay fresh and bright.

Variations

• Mustard dressing: Whisk 1 tablespoon of whole grain mustard into the vinegar mixture for a sharper, more complex dressing.
• With celery: Add ½ cup diced celery for crunch that contrasts the soft potatoes.
• Stovetop method: If you prefer not to use the microwave, saute the onion and vinegar in a small skillet on the stove.