Name: German Potato Salad with Bacon, Red Onion, and Dill Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: German
Ingredients: 1 kg / 2 lb baby red potatoes or other small waxy potatoes; 2 tsp salt; 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; 2 green onions, finely sliced; 3 tbsp fresh dill, finely chopped (or substitute parsley)

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Introduction

German Potato Salad is a warm and tangy dish featuring tender baby potatoes coated in a flavorful bacon and vinegar dressing. This classic side is perfect for family dinners or gatherings, delivering a comforting balance of smoky, sweet, and fresh flavors.

A close-up view of a dish showing three main layers: the base layer consists of golden roasted potatoes with a slightly crispy texture, sliced unevenly; the middle layer features caramelized red onions with a translucent deep red hue, thinly spread throughout; the top layer is sprinkled with small pieces of crispy bacon, bright green chopped spring onions, and fresh dill fronds that add vibrant color and texture. The food sits piled on a white plate, with a white marbled surface in the background, highlighting the warm, fresh feel of the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 kg / 2 lb baby red potatoes or other small waxy potatoes
2 tsp salt
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
2 green onions, finely sliced
3 tbsp fresh dill, finely chopped (substitute parsley if preferred)

Instructions

Step 1: Place the baby potatoes in a large pot of cold water with the salt. Bring to a boil, then reduce heat and simmer for 10 minutes or until the potatoes are just cooked through but still firm in the center. Drain and let cool slightly.
Step 2: Slice the potatoes into rounds about 0.7cm (¼ inch) thick.
Step 3: Heat a large non-stick pan or cast iron skillet over medium heat with the chopped bacon. Cook for about 3 minutes until the bacon starts to turn golden and the fat melts.
Step 4: Reduce the heat to medium and add the sliced red onion. Cook for another 3 minutes until the onion softens.
Step 5: Stir in the apple cider vinegar and white sugar. Bring to a simmer while scraping the pan to dissolve any browned bits into the liquid.
Step 6: Add the canola or grapeseed oil and simmer the dressing for 2 more minutes.
Step 7: Add the sliced potatoes to the pan and gently toss with two spatulas for about 1 minute until the potatoes are well coated and absorb some dressing.
Step 8: Taste and adjust salt if needed; the bacon should provide sufficient seasoning.
Step 9: To assemble, layer a quarter of the potatoes on a platter or bowl, sprinkle with a quarter of the green onions and dill. Repeat layering until all ingredients are used.
Step 10: Serve warm or at room temperature, according to preference.

Tips & Variations

Use waxy potatoes like baby reds to ensure they hold their shape after cooking.
Substitute fresh parsley for dill if you prefer a milder herb flavor.
For a richer salad, add a spoonful of Dijon mustard to the dressing.
Try adding crispy fried onions on top for extra texture.
Make sure not to overcook the potatoes to avoid a mushy salad.

Storage

Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or enjoy cold at room temperature. Reheat carefully to avoid breaking the potatoes apart.

How to Serve

A close-up view of roasted baby potatoes cut in halves, showing a golden brown crispy texture on the outside with tender soft insides visible. The potatoes are mixed with thin, slightly caramelized red onion slices and bits of crispy bacon scattered throughout. The dish is garnished generously with fresh green herbs, including finely chopped chives and dill sprigs, which add vibrant green color and freshness to the warm tones of the potatoes. The food sits on a white dish with a white marbled background softly blurred in the back. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this salad?

Yes, but waxy potatoes like baby red or new potatoes work best because they hold their shape well when cooked, ensuring the salad doesn’t become mushy.

Is it necessary to serve the salad warm?

The salad is traditionally served warm, which enhances the flavors of the dressing and bacon, but it is also delicious at room temperature if you prefer.