Description
This classic German Potato Salad features tender baby red potatoes dressed in a warm, tangy vinaigrette made with apple cider vinegar, sugar, and bacon fat. Crispy streaky bacon, sautéed red onions, fresh green onions, and dill add savory depth and freshness. Served warm or at room temperature, this salad is a flavorful and comforting side dish perfect for family meals or gatherings.
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
Herbs and Garnish
- 2 green onions, finely sliced
- 3 tbsp fresh dill, finely chopped (substitute parsley if preferred)
Instructions
- Cook potato: Place the baby potatoes in a large pot of cold water with 2 teaspoons of salt. Bring to a boil, then reduce heat and simmer for 10 minutes or until just cooked through but still slightly firm in the center. Drain and let cool slightly.
- Slice potatoes: Once cooled enough to handle, slice the potatoes into 0.7 cm (1/4 inch) thick rounds.
- Cook bacon: Place the chopped bacon in a large, unheated non-stick pan or well-seasoned cast iron skillet. Turn the heat to medium and let the fat render. Increase the heat to medium-high and cook until bacon is golden, about 3 minutes.
- Sauté onion: Reduce heat to medium. Add the sliced red onion to the bacon pan and cook for 3 minutes until the onion is soft and translucent.
- Create dressing: Add the apple cider vinegar and white sugar to the pan, bringing it to a simmer. Scrape the bottom of the pan to dissolve the browned bits into the liquid.
- Add oil and simmer: Pour in the canola oil and allow the dressing to simmer gently for 2 more minutes to blend the flavors.
- Toss potatoes in dressing: Add the sliced potatoes to the pan and gently toss using two spatulas for about a minute until the potatoes are well coated and have absorbed some of the dressing.
- Adjust seasoning: Taste the salad and add extra salt if needed, keeping in mind the bacon adds natural saltiness.
- Assemble salad: Layer about one-quarter of the potato slices on a platter or in a bowl. Sprinkle with one-quarter of the green onions and fresh dill. Repeat layering until all ingredients are used.
- Serve: Serve the salad warm for best flavor, though it is also delicious at room temperature.
Notes
- Use waxy potatoes like baby red potatoes to ensure the salad holds its shape after cooking.
- For an herby alternative, parsley can be substituted for dill.
- The salad is traditionally served warm but can also be enjoyed at room temperature or slightly chilled.
- Adjust the amount of vinegar and sugar to taste depending on your preference for tanginess or sweetness.
- If you prefer less fat, you can drain some of the bacon fat after cooking, but keep enough to flavor the dressing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: German
Keywords: German potato salad, warm potato salad, bacon potato salad, apple cider vinegar salad, side dish, German cuisine
