Description
This traditional German Potato Salad features tender red potatoes tossed in a warm, tangy dressing made with apple cider vinegar, Dijon mustard, and a hint of dill, complemented by crispy bacon and sautéed onions. Perfect as a flavorful side dish, this salad balances savory and slightly sweet notes with a delightful texture contrast.
Ingredients
Scale
Potatoes
- 2 pounds red potatoes, washed and sliced into 1/4-inch rounds
Bacon and Vegetables
- 6 strips of bacon, diced
- 1 small yellow onion, finely chopped
Dressing
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried dill
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth (or vegetable broth)
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Boil the Potatoes: Place the sliced potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat. Reduce the heat and simmer for 10-12 minutes until potatoes are tender but still firm. Drain the potatoes and set them aside.
- Cook the Bacon: Heat a large skillet over medium heat. Add the diced bacon and cook for about 7-8 minutes until crisp. Transfer the bacon to a paper towel-lined plate using a slotted spoon, leaving 2-3 tablespoons of bacon fat in the skillet.
- Sauté the Onions: Add the finely chopped onion to the skillet with the bacon fat. Cook, stirring occasionally, for about 4 minutes until the onions are soft and golden.
- Make the Dressing: Stir in the apple cider vinegar, Dijon mustard, dried dill, sugar, salt, and black pepper into the skillet with the onions. Mix well, then pour in the chicken broth. Let the mixture simmer for 2-3 minutes until it is heated through and slightly thickened.
- Toss Potatoes with Dressing: Place the cooked potatoes in a large mixing bowl. Pour the warm dressing over them and gently toss to coat the potatoes evenly, absorbing the flavors.
- Combine with Bacon: Add the crispy bacon back into the bowl with the potatoes. Mix gently to combine without breaking the potatoes.
- Adjust Seasonings: Taste the salad and add more salt or black pepper if desired for enhanced flavor.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the salad before serving for a touch of color and freshness.
Notes
- Red potatoes are preferred for their firm texture and ability to hold together when boiled.
- For a vegetarian version, omit the bacon and use vegetable broth.
- This salad can be served warm or at room temperature.
- Adjust the amount of vinegar and sugar according to your taste preference for more tanginess or sweetness.
- Make sure not to overcook the potatoes to prevent mushiness.
