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Hot German Potato Salad | Cajun 911 Cuisine

sides vegetables
Hot German potato salad with bacon, red onion, and fresh herbs.

This warm German potato salad blends classic tangy-sweet flavors with richness from bacon, sautéed red onion, and garlic. Finished with fresh parsley and green onions, it’s the perfect warm side dish for Cajun roasts, sausages, holiday meals, or Sunday suppers.

 
 
Prep Time: 30 minutes
Cook Time: 25 minutes 
Rising Time: hours
Total Time: 3 hours 55 minutes 
Course: Dessert
Cuisine: Cajun
Servings: 20 servings
 
 

INGREDIENTS 

 

For the Potatoes

2 lbs baby red or Yukon potatoes, halved

1 Tbsp salt, for boiling water

 

For the Warm Bacon Dressing

6 slices bacon, chopped

1 small red onion, finely diced

2 cloves garlic, minced

3 Tbsp apple cider vinegar

1 Tbsp Dijon mustard

1 Tbsp sugar

1/4 cup chicken stock

Black pepper, to taste

Optional: tiny dash of Cajun seasoning

 

Herbs and Finishing

1/4 cup fresh parsley, chopped

2 Tbsp green onions, sliced

Optional garnish: extra bacon pieces

  

INSTRUCTIONS

1. Cook the Potatoes

Boil potatoes in well-salted water until fork-tender, about 10–12 minutes. Drain and keep warm.

2. Make the Warm Bacon Dressing

Cook bacon in a skillet until crisp. Remove bacon and set aside, leaving 2–3 tablespoons of drippings in the skillet. Add red onion and sauté 3–4 minutes until softened. Add garlic and cook 1 minute. Stir in vinegar, Dijon, sugar, chicken stock, and black pepper. Simmer 1–2 minutes until slightly thickened. Return bacon to the skillet.

3. Combine

Add warm potatoes to the skillet or transfer everything to a bowl. Pour the warm dressing over the potatoes and gently coat.

4. Finish

Fold in parsley and green onions. Taste and adjust seasoning, vinegar, or sugar as needed.

5. Serve

Serve warm. Garnish with extra green onions and bacon if desired.

 
SERVING IDEAS 
  • Serve with Cajun roasts or sausages

  • Pair with pork chops or BBQ chicken

  • Add to holiday meals or Sunday suppers

  • Serve alongside grilled or smoked meats

 

NOTES
  • Red onion offers deeper sweetness than yellow onion

  • Green onions brighten the warm dressing

  • Always serve warm, never cold

     

RECIPE PAIRINGS AND HELPFUL LINKS

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