German Potato Salad
This authentic German Potato Salad features tender baby red potatoes tossed in a tangy dressing with bacon, onion, and fresh herbs.
Equipment
- Large pot
- Non-stick pan
- Spatula
Ingredients
Potatoes and Dressing
- 1 kg baby red potatoes or other small waxy potatoes
- 2 teaspoon salt
- 100 g streaky bacon chopped into 2cm x 4mm lardons
- ¼ cup canola oil or grapeseed
- ⅓ cup apple cider vinegar
- 2 tablespoon white sugar
- 2 stalks green onions finely sliced
- 3 tablespoon fresh dill finely chopped
Instructions
Cooking Potatoes
- Place the baby potatoes in a large pot of cold water with the salt. Bring to the boil then reduce heat. Simmer 10 minutes or until just cooked through but still slightly firm in the centre.
- Drain and set aside to cool slightly, then slice into rounds about 0.7cm / ¼" thick.
Making the Salad
- Place bacon in a large, unheated non-stick pan or well-seasoned cast iron skillet. Turn the heat to medium and cook until it starts to turn golden, about 3 minutes.
- Turn heat down to medium. Add the red onion slices and cook 3 minutes or until the onion is soft.
- Add the cider vinegar and sugar, bring to a simmer, scraping the base of the pan to dissolve all the golden bits stuck to the pan.
- Add the oil, and simmer for 2 minutes longer. The dressing is now ready.
- Add potatoes and gently toss using two spatulas for 1 minute or so, until all the potatoes are well coated in the dressing.
- Taste and add more salt if desired.
Assembling the Salad
- Pile about ¼ of the potato on to a platter or in a bowl. Sprinkle with ¼ of the green onion and dill. Repeat the layering until all ingredients are used.
- Serve warm or at room temperature.
Notes
The salad can be stored in the refrigerator for up to 5 days. Reheat gently before serving if desired.
Nutrition
Serving: 1servingCalories: 299kcalCarbohydrates: 32gProtein: 9gFat: 15gSaturated Fat: 3gTrans Fat: 1gCholesterol: 16mgSodium: 1072mgPotassium: 750mgFiber: 4gSugar: 6gVitamin A: 65IUVitamin C: 31mgCalcium: 26mgIron: 1mg
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