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German Potato Salad
- 2 pounds (900 g) waxy potatoes (Yukon Gold or red potatoes)
- 6 slices thick-cut bacon
- 1 small red onion, finely chopped
- 2 tablespoons fresh dill, chopped
- 3 tablespoons apple cider vinegar
- 4 tablespoons vegetable or canola oil (or olive oil)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional)
- Salt and pepper to taste
- 1 tablespoon fresh chives, chopped (optional)
- Wash 2 pounds (900 g) of waxy potatoes and place them whole in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until tender when pierced with a fork. Drain in a colander and let cool slightly.
- While potatoes cook, cut 6 slices of thick-cut bacon into small pieces. Heat a large skillet over medium heat and add bacon pieces. Cook until crispy, about 6-8 minutes, stirring occasionally. Use a slotted spoon to transfer bacon to paper towels to drain.
- Carefully pour off all but about 3 tablespoons of bacon fat from the skillet. Lower heat, then whisk in 3 tablespoons apple cider vinegar, 4 tablespoons vegetable oil, 1 teaspoon Dijon mustard, and 1 teaspoon honey. Stir well to combine, then season with salt and freshly ground black pepper to taste.
- While the dressing is warm, peel potatoes if desired (skins can be left on for texture), then slice into 1/4-inch (0.6 cm) thick rounds. Place potatoes in a large mixing bowl. Add 1 small finely chopped red onion, the cooked bacon pieces, and 2 tablespoons chopped fresh dill.
- Pour the warm dressing over the potato mixture and gently toss to coat all ingredients evenly. The warmth helps potatoes soak up the flavors without becoming mushy.
- Taste and adjust seasoning with more salt, pepper, or vinegar if needed. For extra freshness, sprinkle chopped chives on top before serving. Serve warm or at room temperature.
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