Sweet & Sour Potatoes with Bacon

This is the classic German hot potato salad, the kind without mayo, where the dressing is built from rendered bacon fat, vinegar, and sugar. The hot dressing wilts the diced onion and slightly softens the potatoes, infusing them with that signature sweet-tart bacon flavor. Eat it warm. That’s the whole point.

Boiling the potatoes in their skins (per the directions) is the move. Skin-on potatoes hold their shape better when cubed and don’t fall apart when the hot dressing hits them. Peel and cube while still warm so they soak up the dressing fully.

The ratio of sugar to vinegar is what makes this German-style. American versions tend toward more vinegar and less sugar. The German classic balances them roughly equal, giving you that distinctive sweet-tart syrupy quality that coats every bite.

Pour the boiling vinegar over the potato mixture immediately. The heat is what makes the dressing penetrate. Cooled vinegar just sits on top and the salad ends up bland.

Pro Tips

• Use waxy potatoes like Yukon Gold or red potatoes. Russets fall apart and turn mushy in this dressing.
• Cut bacon into small pieces (lardons) before frying. They render fat better and distribute through the salad evenly.
• Add the suggested chopped endive or leaf lettuce just before serving. Bitter greens balance the sweet dressing beautifully.
• This is best the day it’s made. Refrigerated leftovers turn the dressing solid and the potatoes lose their tenderness.

Variations

• Add 1 tablespoon of Dijon mustard to the dressing for extra tang.
• Stir in 2 tablespoons of chopped fresh parsley or chives for color.
• Use apple cider vinegar instead of white vinegar for a softer, fruitier acidity.