Side Portion Potato Salad Recipe

Cook potatoes

Rinse the potatoes well. Place whole potatoes in a medium pot and cover with cold water by about 1 inch. Add 1/2 tsp salt to the water. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cook until potatoes are tender when pierced with a skewer or knife, about 12–18 minutes depending on size. Drain, reserving 2 tablespoons of the cooking liquid, and let cool until they can be handled (5–10 minutes).

Slice while warm

While still warm, slice the potatoes into 1/4-inch rounds or bite-sized wedges. Place them in a medium mixing bowl so they can absorb the warm dressing.

Prepare onion and herbs

Meanwhile, finely dice enough yellow onion to measure 1/4 cup. Finely chop the parsley and thinly slice the chives. If using bacon, cook it until crisp, drain on paper towels, and chop.

Make the dressing: In a small skillet over medium heat, melt 1 tablespoon butter with 1 teaspoon oil. Add the diced onion and sauté until softened and translucent, about 3–4 minutes (do not brown).

Add acid and seasonings: Stir in 2 tablespoons white wine vinegar, 2 tablespoons reserved potato cooking liquid or water, 1 teaspoon sugar, and 1/2 teaspoon Dijon mustard. Let the mixture come to a gentle simmer for 30–60 seconds to meld flavors and slightly reduce. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper; taste and adjust if needed.

Finish dressing: Remove the pan from heat and stir in the remaining 1 tablespoon butter (off heat) until melted to give the dressing a glossy finish. If using capers/cornichons, stir them in now. The dressing should be warm when combined with the potatoes.

Combine: Pour the warm dressing and onions over the sliced warm potatoes. Gently toss with a spatula to coat pieces without breaking them up. The potatoes should absorb much of the warm dressing—this is key for a classic German potato salad texture and flavor.

Add herbs and optional bacon: Fold in the chopped chives and parsley (and chopped bacon if using). Taste and adjust seasoning with additional salt, pepper, or a splash more vinegar if desired.

Rest and serve: Allow the salad to rest at room temperature for 10–15 minutes so flavors meld. Serve warm or at room temperature as a side portion. Leftovers keep well refrigerated for up to 2 days; reheat gently or bring to room temperature before serving.