Description
German Potato Salad is a warm, tangy, and savory side dish made with tender red potatoes, crispy bacon, and a vinegar-based dressing infused with dill and green onions. Unlike creamy potato salads, this version is light yet full of bold flavors—perfect for BBQs, holidays, or as a hearty accompaniment to roasts.
Ingredients
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1 kg (2 lb) baby red potatoes or other small waxy potatoes
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2 teaspoons salt (for boiling water)
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100g (3 oz) streaky bacon, chopped into small lardons
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1/4 red onion, thinly sliced
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1/4 cup canola oil (or grapeseed oil)
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1/3 cup apple cider vinegar
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2 tablespoons white sugar
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2 green onions, finely sliced
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3 tablespoons fresh dill, finely chopped (or parsley as a substitute)
Instructions
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Place potatoes in a large pot, cover with cold water, and add 2 teaspoons salt. Bring to a boil and cook for 15–20 minutes until tender when pierced with a fork. Drain and let cool slightly.
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While potatoes are cooling, cook bacon in a large skillet over medium heat until golden and crispy. Remove bacon and drain on paper towels.
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Pour off excess bacon fat, leaving about 1 tablespoon in the skillet. Add sliced red onion to the skillet and cook over medium heat for 1–2 minutes until slightly softened.
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Add oil, apple cider vinegar, and sugar to the skillet. Stir to dissolve sugar and warm the dressing. Remove from heat.
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Slice warm potatoes in half or quarters (depending on size) and place in a large mixing bowl.
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Pour warm dressing over the potatoes and gently toss to coat. Add bacon, green onions, and dill. Toss again gently.
- Serve warm, at room temperature, or chilled depending on preference.
Notes
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Best with waxy potatoes like red, fingerling, or Yukon gold. Avoid starchy varieties like russets.
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Adjust vinegar and sugar to taste for more tang or sweetness.
- Can be made ahead and reheated gently before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling, Sautéing
- Cuisine: German