German Potato Salad Recipe
User Reviews
5
German Potato Salad Recipe
Description
This recipe starts by boiling whole, unpeeled potatoes until fork-tender, then cooling them partially. Meanwhile, bacon is cooked until crisp in a skillet, and the fat rendered is used to sauté diced red onion and minced garlic. A dressing is then made in the same pan by adding apple cider vinegar, chicken stock, Dijon mustard, sugar, salt, and freshly ground black pepper, simmered until slightly reduced.
Potatoes are peeled if desired and cut as preferred, then combined with the warm dressing, bacon, and fresh herbs such as dill and parsley. The combination creates a flavorful mix where the acidity of the vinegar plays against the richness of bacon and the brightness of herbs. The salad is best enjoyed slightly warm or at room temperature.
Uniform-sized potatoes ensure even cooking, and avoiding overcooking preserves a firm texture to hold the salad together. In absence of dill, chives or extra parsley can substitute. The recipe suggests adjusting sugar to balance the vinegar’s acidity.
Ingredients
- 2 lb potato whole, unpeeled, scrubbed, Yukon gold or red
- 1/2 Tbsp olive oil
- 8 oz Bacon chopped into 1/2” pieces
- 1/2 red onion diced, medium
- 3 garlic minced, cloves
- 2 Tbsp dill finely chopped*
- 2 Tbsp parsley finely chopped
Dressing Ingredients:
- 1/4 cup chicken stock or water, or vegetable stock
- 1/4 cup apple cider vinegar
- 2 Tbsp Dijon mustard stone ground mustard, or whole-grain mustard
- 1 Tbsp sugar or to taste, or honey
- 1 tsp salt or to taste, fine sea salt
- 1/2 tsp black pepper or to taste, freshly ground
Instructions
- Place the potatoes in a large saucepan and cover them with 2 inches of water. Bring to a boil, then reduce the heat to a low boil and cook for 15-25 minutes (depending on their size), until the potatoes are easy to pierce with a fork. Drain and set aside, uncovered, to cool for 30 minutes.*
- Heat 1/2 Tbsp olive oil in a large skillet over medium heat. Add the bacon and sauté until crisp and browned, about 8-10 minutes, stirring occasionally. Remove the bacon with a slotted spoon and transfer it to a plate. Reserve 3-4 Tbsp of bacon grease in the pan.
- Into the hot bacon grease, add the red onion and cook, stirring, until softened, about 3-4 minutes. Add the minced garlic and sauté for another 30 seconds.
- Add the vinegar, 1/4 cup of chicken stock, mustard, and sugar to taste. Start with 1 Tbsp of sugar and add more as needed to balance the vinegar. Season with salt and pepper. Continue stirring for about 2 minutes, or until the mixture has reduced slightly.
- While the potatoes are still warm, cut them into bite-size chunks. You can peel the potatoes, but I prefer to keep the skins on. Place the potatoes in a large mixing bowl and top with the dressing. Add the bacon and herbs, and toss to combine. Garnish with more parsley or dill if desired.
Notes
- Choose uniform potatoes for even cooking; cut large ones in half before boiling.
- Cook potatoes until just fork-tender to prevent mushiness and maintain shape.
- If fresh dill is unavailable, substitute with chives or extra parsley for flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 316kcal | 16% |
| Carbs | 31g | |
| Protein | 17g | 34% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 38mg | 13% |
| Sodium | 1102mg | 46% |
| Potassium | 873mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 32IU | 1% |
| Vitamin C | 31mg | 34% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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