Description
A classic German Potato Salad featuring tender baby red potatoes tossed in a warm, tangy dressing made with crispy bacon, red onion, apple cider vinegar, and fresh dill. This recipe highlights a balance of savory and slightly sweet flavors, perfect as a comforting side dish served warm or at room temperature.
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
Garnishes
- 2 green onions, finely sliced
- 3 tbsp fresh dill, finely chopped (or substitute parsley)
Instructions
- Cook potatoes: Place the baby potatoes in a large pot of cold water with 2 teaspoons of salt. Bring to a boil, then reduce heat to simmer. Cook for 10 minutes or until just tender but still firm in the center to avoid overcooking.
- Slice potatoes: Drain the potatoes and let them cool slightly. Slice into 0.7cm (about 1/4 inch) thick rounds.
- Cook bacon: Place chopped bacon in a large, unheated non-stick pan or well-seasoned cast iron skillet. Heat over medium heat to slowly render the fat. Increase to medium-high and cook until the bacon turns golden, about 3 minutes.
- Cook onion: Reduce heat to medium and add the sliced red onion to the pan. Cook for about 3 minutes, or until the onion becomes soft.
- Add vinegar and sugar: Stir in the apple cider vinegar and white sugar. Bring to a simmer, scraping the pan to dissolve the flavorful browned bits into the liquid.
- Add oil and simmer: Pour in the canola oil and simmer the dressing for another 2 minutes to combine flavors thoroughly.
- Toss potatoes in dressing: Add the sliced potatoes to the pan and gently toss with two spatulas for about 1 minute to coat the potatoes well and allow them to absorb the dressing.
- Adjust seasoning: Taste the salad and add more salt if needed, considering the bacon already adds saltiness.
- Assemble the salad: On a platter or in a bowl, layer one-fourth of the potato slices, sprinkle with one-fourth of the green onions and dill. Repeat layering until all ingredients are used.
- Serve: Serve the salad warm for best flavor, though it is also delicious at room temperature.
Notes
- Use waxy potatoes like baby red potatoes for best texture as they hold their shape after cooking.
- The salad is traditionally served warm, but it can also be served at room temperature.
- Fresh dill is preferred for authentic flavor, but parsley can be a substitute if unavailable.
- Adjust the amount of sugar and vinegar to taste depending on your preference for sweetness and tanginess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: German
Keywords: German Potato Salad, potato salad, bacon potato salad, warm potato salad, German cuisine, side dish
