Description
A tangy, savory German potato salad with a warm bacon-vinegar dressing. Unlike creamy mayo-based versions, this rustic side dish uses waxy potatoes and a warm dressing technique for maximum flavor absorption.
Ingredients
Scale
- 2 pounds waxy potatoes (Yukon Gold, red, or fingerlings), cut into 1-inch chunks
- 8–10 strips thick-cut bacon, chopped into 1-inch pieces
- 1 medium yellow onion, finely diced
- 1/2 cup apple cider vinegar
- 2–3 tablespoons granulated sugar
- 1 tablespoon Dijon mustard
- 1/4 cup chicken broth
- 1 teaspoon dried dill weed
- Salt and freshly cracked black pepper to taste
Instructions
- Wash potatoes and cut into 1-inch chunks. Place in a large pot, cover with cold water by an inch, and add a generous pinch of salt.
- Bring water to a boil, then reduce to a simmer. Cook potatoes for 15-20 minutes until tender but firm. Drain in a colander and let sit for 5 minutes to keep warm.
- While potatoes boil, cook chopped bacon in a large skillet over medium heat until crispy and fat is rendered (5-7 minutes). Leave about 3-4 tablespoons of fat in the pan.
- Add diced onion to the bacon fat and sauté for 3-4 minutes until soft and translucent.
- Reduce heat to low. Whisk in apple cider vinegar, sugar, Dijon mustard, and chicken broth. Simmer for 1-2 minutes to meld flavors.
- Pour the warm dressing immediately over the warm, drained potatoes in a large mixing bowl. Toss gently to coat.
- Let the salad sit for 15-20 minutes to allow potatoes to absorb the dressing.
- Stir in dried dill weed and season with salt and pepper to taste. Serve warm or at room temperature.
Notes
The key to this recipe is temperature: pour the warm dressing over warm potatoes so they absorb the flavor. Do not overcook the potatoes or they will become mushy. The salad improves over time and can be stored in the fridge for up to 3 days. It is best served warm or at room temperature, but is also good cold.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: German
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 220
- Sugar: 6
- Sodium: 350
- Fat: 10
- Saturated Fat: 3
- Carbohydrates: 28
- Fiber: 2
- Protein: 6
Keywords: German potato salad, Oktoberfest recipe, warm potato salad, bacon potato salad, side dish, fall recipes, rustic sides