German Potato Salad
User Reviews
4.9
German Potato Salad
Description
The recipe uses red or other small waxy potatoes boiled until just tender and sliced to hold their shape well. Bacon lardons are pan-cooked until golden, then red onions soften in the rendered fat. A warm dressing of apple cider vinegar and sugar, combined with canola or grapeseed oil, is simmered with the bacon and onion mixture to dissolve browned bits and develop flavor. The warm dressing coats the potatoes, offering a balance of salty, sweet, and tangy tastes complemented by fresh green onions and dill.
This salad is traditionally served warm, providing comforting richness and acidity that pairs well with grilled or roasted meats. It's a practical dish for gatherings where it can be made ahead and gently reheated.
For even cooking, use similarly sized potatoes or cut larger ones in half. The salad keeps up to 5 days refrigerated and can be reheated gently, best brought to room temperature before serving if needed.
Ingredients
- 1 kg / 2 lb red potato Note 1, or other small waxy potatoes, baby
- 2 tsp salt
- 100g / 3oz streaky bacon , chopped into 2cm x 4mm (0.8 x 0.15") lardons
- 1/4 red onion , sliced
- 1/4 cup canola oil (or grapeseed)
- 1/3 cup apple cider vinegar
- 2 tbsp white sugar
- 2 green onions , finely sliced
- 3 tbsp dill finely chopped (sub parsley, fresh
Instructions
Cook potato:
- Boil potatoes: Place the baby potatoes in a large pot of cold water with the salt. Bring to the boil then reduce heat. Simmer 10 minutes or until just cooked through but still slightly firm in the centre (they will continue cooking as they cool, you don't want to overcook them so they hold their shape).
- Slice: Drain and set aside to cool slightly, then slice into rounds about 0.7cm / ¼" thick.
Make salad:
- Cook bacon: Place bacon in a large, unheated non-stick pan or well-seasoned cast iron skillet. Turn the heat to medium. As the bacon heats up, the fat will start to melt. Turn the heat up to medium-high and cook the bacon until it starts to turn golden – about 3 minutes.
- Cook onion: Turn heat down to medium. Add the red onion slices and cook 3 minutes or until the onion is soft.
- Add vinegar and sugar: Add the cider vinegar and sugar, bring to a simmer, scraping the base of the pan to dissolve all the golden bits stuck to the pan into the liquid.
- Add oil: Add the oil, and simmer for 2 minutes longer. The dressing is now ready.
- Toss potato through: Add potatoes and gently toss using two spatulas for 1 minute or so, until all the potatoes are well coated in the dressing and absorb some of the dressing.
- Check for salt: Taste and add more salt if you want (the bacon already should add enough).
Assemble salad:
- Layer potatoes: Pile about 1/4 of the potato on to a platter or in a bowl. Sprinkle with 1/4 of the green onion and dill. Top with another 1/4 of potato, sprinkle with more green onion and dill. Repeat until all used up.
- Serve! I love it served warm, but it's also terrific at room temperature!
Notes
- Choose potatoes of similar size to ensure even cooking; halve larger ones if necessary.
- If red potatoes are unavailable, other small waxy varieties work well.
- This salad stores for up to 5 days in the refrigerator and reheats well in the microwave or can be served at room temperature.
- Serving warm enhances its flavor and texture, making it suitable alongside grilled or roasted meats.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299cal | 15% |
| Carbohydrates | 32g | 11% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 1072mg | 45% |
| Potassium | 750mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 31mg | 34% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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