German Potato Salad (Print-Friendly Version)
Zesty German potato salad with red potatoes, bacon, and a tangy vinegar dressing great as a filling side.
# Ingredients List:
→ Veggies
01 -
3 garlic cloves, minced fine
02 -
160 grams sweet onion, chopped small
03 -
900 grams red potatoes
→ Meat
04 -
170 grams bacon, chopped rough
→ Liquids and Sauces
05 -
2 tablespoons olive oil
06 -
180 milliliters chicken broth
07 -
1 teaspoon salt
08 -
2 teaspoons sugar
09 -
2 teaspoons Dijon mustard
10 -
60 milliliters distilled white vinegar
11 -
1/4 teaspoon ground black pepper
→ Herbs (optional)
12 -
Chopped flat-leaf parsley and chives
# Detailed Cooking Steps:
01 -
Heat a big skillet on medium and fry bacon until it’s crispy, about 7 or 8 minutes. Scoop out the bacon but keep the fat in the pan. Toss in the chopped onion and cook it for 2 or 3 minutes until it looks see-through. Stir in the minced garlic and cook just 30 seconds until it smells good.
02 -
Pour chicken broth, vinegar, mustard, sugar, salt, and pepper into the pan. Whisk it all up. Bring it to a boil, then lower the heat and let it simmer for 5 minutes or until the liquid is about halfway gone. Take it off the heat.
03 -
After the potatoes cool down, peel them and cut into pieces about 1.25 cm across.
04 -
Put potatoes in a big pot and cover with water by about an inch. Bring the water to a boil, then cook the potatoes for 15 to 20 minutes until a fork pokes in easily. Drain and let them cool.
05 -
Put the potatoes into the skillet with the dressing. Add the olive oil and gently toss everything so the potatoes get coated nicely. Move it to a plate, then sprinkle with the crispy bacon and herbs if you want.
# Helpful Hints:
01 -
If you like it tangier, just add a bit more vinegar.
02 -
Using a yellow onion instead of sweet works fine without changing the taste much.
03 -
Feel free to adjust salt and pepper to how you like it.