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German Potato Salad

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A warm, tangy German potato salad with crispy bacon, onions, and a delightful dressing, perfect for summer gatherings.

Ingredients

Scale
  • 1.5 lbs baby potatoes
  • 6 slices thick-cut bacon
  • 1 medium onion, diced
  • 1 shallot, diced
  • 2 tablespoons chives, chopped
  • 3 tablespoons white wine vinegar or apple cider vinegar
  • 1 tablespoon whole grain or Dijon mustard
  • 3 tablespoons olive oil
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. Place the baby potatoes in a large pot of salted water and boil until fork-tender, about 15-20 minutes. Once they’re perfectly cooked, drain them and let them cool slightly.
  2. In a skillet over medium heat, cook the bacon until crispy, which should take about 5-7 minutes. Once done, transfer it to a towel-lined plate and reserve the delicious bacon fat for the next step.
  3. Using the reserved bacon fat, add the diced onions and shallots to the skillet. Sauté until they become translucent, which will take about 3-4 minutes.
  4. In a bowl, whisk together the white wine or apple cider vinegar, whole grain mustard, olive oil, salt, and pepper until smooth.
  5. Once the potatoes have cooled enough to handle, cut them into halves or quarters and place them in a mixing bowl.
  6. Gently fold the sautéed onion and shallot mixture into the bowl with the potatoes, taking care not to mash them.
  7. Crumble the crispy bacon over the potato mixture and pour the prepared dressing on top. Gently toss everything together until well-coated.
  8. Top with chopped chives and serve warm or at room temperature.

Notes

Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days. Flavors deepen overnight.

Nutrition

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

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