Kohl's Hot German Potato Salad

This is the Midwestern version of hot German potato salad, the kind that shows up at Wisconsin church suppers and Lutheran ladies’ luncheons throughout the upper Midwest. The defining feature is a warm bacon vinaigrette built directly in the pan, where flour and bacon grease cook into a roux that thickens the sweet-tart dressing into something glossy and clinging.

Unlike the cold mayo-based potato salads at summer cookouts, this one is served piping hot, and the bacon does triple duty as flavor base, dressing fat, and crispy garnish. The roux step is what separates this from a thin warm vinaigrette: cooked just briefly with the sugar and seasonings, it gives the dressing its characteristic body and sheen.

The broiled hot dogs on top are the smart Kohl’s twist that turns the salad into supper. Set into a broiler pan with the potato salad nestled below (the catch pan), the hot dogs char and split open while the salad warms and absorbs more flavor from above. One pan, full meal.

Kitchen Tips

• Use waxy potatoes like red or Yukon Gold. Russets crumble apart and turn the salad to mash.
• Cook potatoes in their skins, then peel while warm for the firmest texture.
• Use cider vinegar for the most authentic German flavor, or distilled white for sharper tang.
• Make ahead and reheat gently. The flavors get better after a day in the fridge.

Variations

• Swap hot dogs for sliced bratwurst or kielbasa for a more authentic German feel.
• Add a tablespoon of Dijon mustard to the dressing for sharpness.
• Stir in chopped fresh parsley or dill at the end for herbal brightness.