German Potato Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pounds red potatoes
02 -
12 ounces bacon
03 -
1 medium red onion, chopped
04 -
3 cloves garlic, minced
→ Dressing
05 -
1/4 cup chicken or vegetable broth
06 -
3 tablespoons white vinegar or cider vinegar
07 -
1/2 tablespoon white sugar
08 -
1 teaspoon Dijon mustard or German mustard
→ Garnish
09 -
2-3 tablespoons chopped Italian parsley
10 -
Salt and pepper to taste
11 -
Chives for garnish (optional)
# Instructions:
01 -
Boil the potatoes with peels on, cutting large ones in half first. Cook until easily pierced with a knife, then drain and let cool just enough to handle safely.
02 -
In a small bowl, whisk together broth, vinegar, sugar, and mustard. Set aside.
03 -
Cut bacon into pieces and fry in a large skillet over medium-high heat until crispy, about 10 minutes. Remove bacon to a paper towel-lined plate, reserving the fat in the pan.
04 -
Reduce heat to medium. Add chopped onion to the bacon fat and sauté for 5 minutes until softened. Add minced garlic and cook for an additional 30 seconds until fragrant.
05 -
While onions cook, cut the warm potatoes into chunks or slices according to preference. Peels can be left on or easily removed with a knife.
06 -
Add the broth mixture to the skillet. Scrape up any browned bits from the bottom of the pan. Bring to a boil and cook for 1-2 minutes until the liquid has reduced by half.
07 -
Remove skillet from heat. Add potatoes, cooked bacon, and parsley, tossing gently to coat. Season with salt and pepper to taste. Transfer to a serving bowl or serve in the skillet to keep warm. Garnish with chives if desired.
# Notes:
01 -
This warm German potato salad is traditionally served hot or at room temperature, unlike creamy American-style potato salads.
02 -
The amount of sugar can be adjusted according to taste preference.