Description
This traditional German Potato Salad features tender baby red potatoes tossed in a tangy and sweet vinegar-based dressing with crispy bacon, fresh dill, and green onions. Served warm or at room temperature, it’s a perfect side dish for gatherings, offering a delightful balance of smoky, savory, and fresh flavors.
Ingredients
Scale
Potatoes & Seasoning
- 1 kg / 2 lb baby red potatoes or other small waxy potatoes
- 2 tsp salt
Bacon & Aromatics
- 100g / 3oz streaky bacon, chopped into 2cm x 4mm lardons
- 1/4 red onion, sliced
- 2 green onions, finely sliced
- 3 tbsp fresh dill, finely chopped (can substitute parsley)
Dressing
- 1/4 cup canola oil (or grapeseed oil)
- 1/3 cup apple cider vinegar
- 2 tbsp white sugar
Instructions
- Cook the Potatoes: Wash the baby red potatoes thoroughly and place them in a large pot. Cover with water and add 2 tsp salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain and set aside to cool slightly.
- Prepare the Bacon and Aromatics: In a large skillet over medium heat, cook the chopped streaky bacon until it’s crispy and the fat has rendered, about 5-7 minutes. Add the sliced red onion to the skillet and sauté with the bacon until softened, approximately 2-3 minutes. Remove the skillet from heat.
- Make and Toss with Dressing: In a small bowl, whisk together the apple cider vinegar, white sugar, and canola oil until the sugar is dissolved. Slice the warm potatoes into bite-sized pieces and add them to the skillet with the bacon and onions. Pour the dressing over the potatoes and gently toss to combine and coat evenly. Finally, stir in the finely sliced green onions and chopped fresh dill. Serve warm or at room temperature.
Notes
- Use waxy potatoes such as baby red or fingerling potatoes to maintain firmness after boiling.
- Adjust the amount of vinegar and sugar to taste if you prefer a more tangy or sweet dressing.
- Fresh dill adds a traditional flavor, but parsley can be a mild substitute.
- This salad can be served warm, at room temperature, or chilled according to preference.
- If preparing ahead, dress the potatoes just before serving to keep them from soaking up too much dressing and becoming mushy.
