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German Potato Salad Recipe

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★★★★★

4.6 from 125 reviews

This classic German Potato Salad features tender baby red potatoes tossed in a warm bacon, onion, and tangy apple cider vinegar dressing, enhanced with fresh dill and green onions. Perfect served warm or at room temperature, it combines a delightful balance of savory, tangy, and fresh flavors with a satisfying texture.

Ingredients

Scale

Potatoes

  • 1 kg / 2 lb baby red potatoes or other small waxy potatoes
  • 2 tsp salt

Bacon and Dressing

  • 100g / 3oz streaky bacon, chopped into 2cm x 4mm lardons
  • 1/4 red onion, sliced
  • 1/4 cup canola oil (or grapeseed oil)
  • 1/3 cup apple cider vinegar
  • 2 tbsp white sugar

Herbs and Garnish

  • 2 green onions, finely sliced
  • 3 tbsp fresh dill, finely chopped (or substitute parsley)

Instructions

  1. Cook potato: Place the baby potatoes in a large pot of cold water with 2 teaspoons of salt. Bring to a boil, then reduce heat and simmer for about 10 minutes or until the potatoes are just cooked through but still slightly firm in the center. Drain and set aside to cool slightly.
  2. Slice potatoes: Once cooled enough to handle, slice the potatoes into approximately 0.7 cm (1/4 inch) thick rounds.
  3. Cook bacon: Place the chopped bacon in a large, unheated non-stick pan or well-seasoned cast iron skillet. Turn the heat to medium, allowing the bacon fat to render slowly. Then increase the heat to medium-high and cook the bacon for about 3 minutes until it starts to turn golden.
  4. Cook onions: Reduce the heat to medium, add the sliced red onion to the pan, and cook for 3 more minutes until the onions soften.
  5. Add vinegar and sugar: Pour in the apple cider vinegar and add the white sugar. Bring the mixture to a simmer, scraping the base of the pan with a spatula to dissolve all the flavorful browned bits into the liquid.
  6. Add oil: Stir in the canola oil and allow the dressing to simmer for 2 additional minutes to meld the flavors.
  7. Toss potatoes with dressing: Add the sliced potatoes into the pan with the dressing. Gently toss with two spatulas for about one minute, ensuring all potato slices are well coated and absorb some of the warm dressing.
  8. Season to taste: Taste the salad and add additional salt if needed, though the bacon typically provides sufficient saltiness.
  9. Assemble salad: On a platter or in a bowl, layer approximately one quarter of the potatoes. Sprinkle one quarter of the sliced green onions and chopped dill over the potatoes. Repeat this layering process two more times until all the ingredients are used.
  10. Serve: Serve the German Potato Salad warm for best flavor, though it is also delicious at room temperature.

Notes

  • Use waxy potatoes to ensure the salad holds its shape and does not become mushy.
  • Adjust the sugar amount to taste depending on how tangy you prefer the salad.
  • Fresh dill can be substituted with parsley if desired.
  • This salad is best served warm but can be enjoyed cold or at room temperature.
  • Use a well-seasoned skillet or non-stick pan to prevent sticking and facilitate easy cooking of bacon and onions.

Keywords: German potato salad, warm potato salad, bacon potato salad, German cuisine, easy side dish, apple cider vinegar potato salad

Find it online: https://kitchenbyclara.com/german-potato-salad-recipe/