Description
This German Potato Salad features tender red potatoes tossed in a warm, tangy dressing made with apple cider vinegar, Dijon mustard, and savory bacon. Enhanced with sautéed onions and a hint of dill, this salad offers a perfect balance of smoky, sweet, and tart flavors. It’s an ideal side dish for gatherings, comfort food lovers, or anyone craving a traditional, hearty salad served warm.
Ingredients
Scale
Main Ingredients
- 2 pounds red potatoes (washed and sliced into 1/4-inch rounds)
- 6 strips of bacon (diced)
- 1 small yellow onion (finely chopped)
Dressing & Seasonings
- 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)
- 1 tablespoon fresh parsley (chopped, for garnish)
Instructions
- Cook the Potatoes: Place sliced potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Lower the heat and simmer for 10-12 minutes until the potatoes are tender but not mushy. Drain and set aside.
- Cook the Bacon: Heat a large skillet over medium heat. Add diced bacon and cook until crisp, about 7-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel to drain, leaving 2-3 tablespoons of bacon fat in the skillet.
- Sauté the Onions: Add the chopped onion to the skillet with the bacon fat. Cook until soft and slightly golden, stirring occasionally, about 4 minutes.
- Prepare the Dressing: Stir in apple cider vinegar, Dijon mustard, dried dill, sugar, salt, and black pepper into the skillet. Mix well. Pour in the chicken broth and cook for 2-3 minutes, letting the mixture heat through and thicken slightly.
- Toss Potatoes with Dressing: Place the cooked potatoes in a large mixing bowl. Pour the warm dressing over them and gently toss to coat evenly.
- Add Bacon: Add the crispy bacon to the potatoes and mix gently until combined.
- Season to Taste: Taste and adjust seasoning, adding more salt or black pepper if needed.
- Serve: Serve warm, optionally garnished with fresh parsley for a bright, fresh touch.
Notes
- Use red potatoes as they hold their shape well when boiled.
- For a vegetarian version, omit the bacon and use vegetable broth, and consider adding smoked paprika for a smoky flavor.
- Serve the salad warm or at room temperature; refrigeration may change the texture and flavor.
- You can substitute fresh dill for dried if preferred—use about 1 tablespoon fresh dill.
- Adjust sugar to balance acidity according to your taste.
