Description
Hearty German potato salad showcases Bavaria’s culinary heritage with crisp bacon, tangy vinegar, and fresh herbs. Warm potatoes and savory ingredients combine for a classic side dish that brings comfort and traditional flavor to your table.
Ingredients
Scale
Main Ingredients:
- 2 pounds (907 grams) baby potatoes, halved
- 6 slices bacon
- 1 red onion, finely chopped
Dressing Ingredients:
- 6 tablespoons apple cider vinegar
- 3 tablespoons water
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons wholegrain Dijon mustard
- 1 teaspoon granulated sugar
Seasoning and Garnish:
- Kosher salt
- Freshly ground black pepper
- 4 green onions, sliced
Instructions
- Submerge halved baby potatoes in a generously salted water bath, bringing to a rolling boil and simmering until fork-tender, approximately 15-20 minutes at high heat. Carefully drain and allow potatoes to cool slightly in a large serving vessel.
- Render bacon in a skillet over medium heat until achieving a golden, crisp texture, roughly 8 minutes. Extract 2 tablespoons of rendered fat, transferring bacon to a paper towel to eliminate excess grease.
- Sauté finely chopped red onion in reserved bacon fat over medium temperature, cooking until translucent and softened, about 3 minutes.
- Craft the tangy dressing by whisking together apple cider vinegar, water, olive oil, Dijon mustard, and sugar. Bring mixture to a gentle simmer, then remove from heat. Season comprehensively with salt and pepper according to taste preferences.
- Incorporate sliced green onions into the potato mixture. Gradually cascade the warm dressing over the potatoes, ensuring even coating. Delicately crumble crisp bacon across the surface, gently folding ingredients to maintain potato integrity. Serve immediately while temperature remains warm for optimal flavor profile.
Notes
- Opt for waxy potato varieties like Yukon Gold or red potatoes to maintain their shape and texture during cooking.
- Slice bacon into uniform pieces to ensure even crispiness and consistent flavor distribution throughout the salad.
- Allow potatoes to cool slightly before adding dressing to prevent them from becoming mushy and help them absorb the flavors more effectively.
- Experiment with different vinegars like white wine or champagne vinegar for subtle flavor variations and added complexity.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Boiling
- Cuisine: German
Nutrition
- Serving Size: 6
- Calories: 220
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 15 mg