Description
A classic German Potato Salad featuring tender baby red potatoes coated in a tangy, warm dressing of crispy bacon, red onion, apple cider vinegar, and fresh herbs. This salad is perfect served warm or at room temperature, making it a versatile side dish with a balance of smoky, sweet, and tangy flavors.
Ingredients
Scale
Potatoes
- 1 kg / 2 lb baby red potatoes or other small waxy potatoes
- 2 tsp salt
Bacon and Dressing
- 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
Garnish
- 2 green onions, finely sliced
- 3 tbsp fresh dill, finely chopped (or substitute parsley)
Instructions
- Cook potato: Place the baby potatoes in a large pot of cold water with 2 tsp salt. Bring to a boil, then reduce heat and simmer for 10 minutes until just cooked through yet still slightly firm in the center. Drain and set aside to cool slightly.
- Slice potatoes: Once cooled enough to handle, slice the potatoes into rounds about 0.7 cm (¼ inch) thick.
- Cook bacon: Place the chopped bacon in a large, unheated non-stick pan or well-seasoned cast iron skillet. Heat over medium heat to allow the fat to start melting, then increase to medium-high and cook until the bacon turns golden, about 3 minutes.
- Cook onion: Lower the heat to medium and add the sliced red onion. Cook for 3 minutes until the onion softens.
- Add vinegar and sugar: Stir in the apple cider vinegar and white sugar, simmering while scraping the pan’s base to dissolve any browned bits into the liquid, forming the flavorful base of the dressing.
- Add oil and simmer: Pour in the canola oil and simmer the mixture for an additional 2 minutes to meld the flavors.
- Toss potatoes: Add the sliced potatoes to the pan and gently toss using two spatulas for about 1 minute, ensuring the potatoes are well coated and absorb some of the warm dressing.
- Adjust seasoning: Taste the salad and add more salt if desired, keeping in mind the bacon adds significant saltiness.
- Assemble salad: On a serving platter or bowl, layer a quarter of the potato slices, then sprinkle with a quarter of the green onions and fresh dill. Repeat this layering two more times, finishing with herbs on top.
- Serve: This salad is delicious served warm straight from the pan or at room temperature for a flavorful side dish.
Notes
- Use waxy potatoes to ensure the salad holds its shape and texture.
- Bacon adds salt and smoky flavor; adjust salt accordingly.
- Fresh dill can be substituted with parsley if preferred.
- This salad can be served warm or at room temperature, perfect for gatherings or as a comforting side.
- For a healthier option, consider using less oil or leaner bacon.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: German
Keywords: German Potato Salad, warm potato salad, bacon salad, red potatoes, traditional German recipe, side dish, apple cider vinegar dressing
