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German Potato Salad

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A tangy and savory German Potato Salad made with tender baby potatoes, crispy bacon, and a zesty dressing, perfect for family gatherings.

Ingredients

Scale
  • 1.5 lbs baby potatoes
  • 6 slices thick-cut bacon
  • 1 medium onion, diced
  • 1 shallot, diced
  • 2 tablespoons chives, chopped
  • 3 tablespoons white wine vinegar or apple cider vinegar
  • 1 tablespoon whole grain or Dijon mustard
  • 3 tablespoons olive oil
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. Boil the potatoes in a large pot of salted water until fork-tender, about 15-20 minutes. Drain and set aside to cool slightly.
  2. Crisp the bacon in a skillet over medium heat until crispy, about 5-7 minutes, then transfer to a towel-lined plate, reserving the fat.
  3. Sauté the diced onion and shallot in the bacon fat until translucent, about 3-4 minutes.
  4. Prepare the dressing by whisking together the vinegar, mustard, olive oil, salt, and pepper in a small bowl until smooth.
  5. Cut the cooled potatoes into halves or quarters and place them in a large mixing bowl.
  6. Combine the sautéed onion and shallot mixture with the potatoes gently to preserve their texture.
  7. Add the crumbled bacon and dressing over the potato mixture, then gently toss until well-coated.
  8. Garnish with chopped chives and serve warm or at room temperature.

Notes

Let the salad sit for about an hour before serving to enhance the flavors. Store leftovers in an airtight container in the refrigerator for 3-5 days.

Nutrition

Find it online: https://www.nailzspa.com/german-potato-salad-recipe/

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