German Potato Salad
User Reviews
5
German Potato Salad
Description
This German Potato Salad starts with evenly sized potatoes steamed until tender but firm enough to handle, then cut into chunks. Crisp bacon is cooked separately, and its drippings are used to sauté red onion and garlic, forming the base of the dressing. The dressing is flavored with chicken broth, apple cider vinegar, Dijon mustard, and a touch of sugar, simmered briefly to reduce and meld flavors.
The warm dressing is then combined with the potatoes and bacon, allowing the potatoes to absorb tangy and savory flavors while remaining firm. Fresh parsley and olive oil are folded in last to add brightness and a smooth finish.
Traditionally served warm, this salad can also be chilled and later refreshed with additional olive oil or broth to maintain moisture. Its blend of textures and flavors makes it a popular accompaniment to various meals.
Ingredients
- 2 lbs potato or Yukon gold potatoes (each about the same size for even cooking, red
- 6 lices Bacon chopped
- 2 cups chopped red onion
- 2 tsp minced garlic
- 1/2 cup chicken broth
- 1/4 cup apple cider vinegar
- 1 Tbsp Dijon mustard
- 2 tsp granulated sugar
- salt to taste
- black pepper to taste
- 1/2 cup parsley chopped, fresh
- 2 Tbsp olive oil
Instructions
- Place red potatoes on a steamer basket* set in a pot with about 1 1/2-inches of water. Bring water to a simmer over medium-high heat.
- Cover pot with a snug lid and let steam until potatoes are tender, about 20 - 25 minutes (test for doneness by piercing potatoes through center with a knife, it should glide through). Set aside to cool just until warm enough to cut into chunks.
- While potatoes are steaming, cook bacon in a 12-inch non-stick skillet over medium-high heat until crisp (about 6 - 7 minutes). Remove bacon, set aside and leave drippings in skillet.
- Add onions to skillet with drippings and cook 5 minutes. Add garlic and cook 30 seconds longer.
- Pour in chicken broth, vinegar, dijon mustard and sugar. Bring to liquid to a simmer and let reduce by about half for a minute or two.
- Add chopped potatoes, bacon and olive oil and toss. Season mixture with salt and pepper to taste.
- Remove from heat, toss in parsley. Serve warm (or see notes to serve chilled). If mixture seems to be just slightly dry you can either toss in a little more olive oil or chicken broth.
Notes
- If you don't have a steamer basket, potatoes can be boiled in salted water until tender, taking care not to overcook to avoid mushiness.
- The salad tastes good served chilled; when reheating or serving cold, add extra olive oil or broth to keep potatoes moist.
User Reviews
Overall Rating
5
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