This German Potato Salad is bursting with flavor! It features crispy bacon, a tangy vinaigrette, and a generous amount of dill. Quick and easy to prepare, this dish is a perfect balance of creamy, savory, and sweet flavors that will tantalize your taste buds!
INGREDIENTS
- 2 lb (1 kg) baby red potatoes, washed (see notes)
- 6 slices (200 g) streaky bacon, chopped
- 1 red onion, thinly sliced
- 1/3 cup (85 ml) apple cider vinegar (see notes)
- 2 tbsp white sugar
- 3 tbsp extra virgin olive oil
- 2 tbsp Dijon mustard
- 2 green onions (spring onions), thinly sliced
- 3 tbsp fresh dill or parsley, finely chopped
INSTRUCTIONS
Cook the Potatoes:
- Place the baby potatoes in a large pot and cover with cold water. Bring to a boil, then add 1 tbsp of salt. Reduce heat and simmer for 10 minutes, or until slightly firm when pierced with a knife. (The potatoes will continue cooking after draining.)
- Drain the potatoes and let them cool for 10 minutes before slicing them into thirds.
Prepare the Dressing:
- In a large, unheated non-stick skillet, add the chopped bacon and cook over medium heat. The bacon will release fat as it cooks. Continue cooking until golden and crispy, about 3 minutes.
- Remove the bacon with a slotted spoon and place it on a paper towel-lined plate. Leave the bacon fat in the skillet.
- Add the sliced red onion to the skillet and cook for 3 minutes, until softened but still slightly firm.
- Stir in the apple cider vinegar and simmer for 2 minutes.
Assemble the Salad:
- Add the sliced potatoes to the skillet and toss to coat them in the dressing.
- Layer half of the potatoes on a serving platter and sprinkle with half of the bacon and fresh dill (or parsley).
- Top with the remaining potatoes and garnish with the rest of the bacon and dill.
Serving:
This salad is best served warm or at room temperature, ideally on the day it is made.
NOTES
- Potatoes: Use waxy potatoes, like baby red potatoes, that hold their shape after boiling. Starchy potatoes will break apart when mixed. Yukon Gold potatoes are a good substitute.
- Apple cider vinegar: You can substitute with white wine vinegar if needed.
- Storage: The salad is best served fresh but can be stored in an airtight container in the fridge for up to three days.
NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 348 kcal
- Carbs: 31g
- Protein: 8g
- Fat: 22g
- Saturated Fat: 6g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 12g
- Cholesterol: 24mg
- Sodium: 323mg
- Potassium: 816mg
- Fiber: 3g
- Sugar: 7g
- Vitamin A: 83 IU
- Vitamin C: 15mg
- Calcium: 29mg
- Iron: 2mg
Measurement Notes:
This recipe uses Australian cup and weight measurements. For best results, use a kitchen scale to measure ingredients by weight.
