German Potato Salad Recipe
This German Potato Salad Recipe is packed full of flavor! Crispy bacon, a delicious vinaigrette and plenty of dill. It’s easy to make and ready in no time!
Ingredients
German Potato Salad
- 2 lb (1 kg) baby red potatoes, washed (see notes)
- 6 slices (200 g) streaky bacon chopped
- 1 red onion thinly sliced
- 1/3 cup (85 ml) apple cider vinegar (see notes)
- 2 tbsp white sugar
- 3 tbsp extra virgin olive oil
- 2 tbsp Dijon mustard
- 2 green onions spring onion, thinly sliced
- 3 tbsp fresh dill or parsley finely chopped
Instructions
Potatoes
- Add the baby potatoes in a large pot filled with cold water and bring to a boil. Once boiled, sprinkle in 1 tbsp of salt. Reduce to a heat and simmer for 10 minutes or until slightly firm in the center when a knife is inserted into them. They will continue cooking once you take them out. Drain and set aside to cool for 10 minutes before slicing in threes.
Dressing
- Add the bacon to a large, unheated, non-stick frypan and turn on medium heat. The bacon will release a lot of fat. Continue cooking until golden and slightly crispy, about 3 minutes.
- Take the bacon out with a slotted spoon and place on a plate lined with paper towel, leaving the fat behind in the frypan.
- Add the sliced onion and cook until slightly softened but with a little but of a bite in them, about 3 minutes.
- Add the vinegar and simmer for a couple minutes before adding the cooked potatoes into the frypan and tossing to coat everything.
- Add half of the potatoes to a serving plate before sprinkling with 1/2 of the bacon and dill. Add the remaining potatoes and garnish with the remaining bacon and dill. Salad is best served the day its made and typically served warm or at room temperature.
Notes
Potatoes: this recipe needs waxy potatoes that hold their shape after being boiled. Starchy potatoes will turn to mush when you try mixing the salad. I used baby red potatoes. You want your potatoes to be small. If you’re based in America and can’t find these potatoes, use the Yukon gold potatoes, and just thickly slice them once cooked and slightly cooled.
Apple cider vinegar: You can use white wine vinegar in its place.
Storage - Salad is best served the day its made and typically served warm or at room temperature but can also be stored in an airtight container and kept in the fridge for up to three days.
Nutrition - is based on per serving and this recipe feeds 6 people as a side salad. 2 as a main.
A note on measurements - all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales.
Nutrition
Calories:348kcal | Carbohydrates:31g | Protein:8g | Fat:22g | Saturated Fat:6g | Polyunsaturated Fat:3g | Monounsaturated Fat:12g | Trans Fat:0.05g | Cholesterol:24mg | Sodium:323mg | Potassium:816mg | Fiber:3g | Sugar:7g | Vitamin A:83IU | Vitamin C:15mg | Calcium:29mg | Iron:2mg
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