German Potato Salad Recipe

Name: German Potato Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 2 lb Yukon gold or red potatoes* (whole, unpeeled, scrubbed ); 1/2 Tbsp olive oil; 8 oz bacon (chopped into 1/2” pieces); 1/2 medium red onion (diced); 3 g arlic cloves (minced); 2 Tbsp dill (finely chopped*); 2 Tbsp parsley (finely chopped); 1/4 cup chicken stock or vegetable stock (or water); 1/4 cup apple cider vinegar; 2 Tbsp Dijon mustard (stone ground mustard, or whole-grain mustard ); 1 Tbsp sugar or honey (or to taste); 1 tsp fine sea salt (or to taste); 1/2 tsp freshly ground black pepper (or to taste)

German Potato Salad has warm, tender potatoes tossed with crispy bacon and fresh herbs in a tangy mustard vinaigrette dressing. Serve this traditional German salad warm or cold - it’s a comforting and flavorful potato salad that pairs well with a variety of dishes.

⏱️ 45 min 🔪 Prep: 15 min 🔥 Cook: 30 min 📊 Medium ⭐ 5.0 (20) 👁️ 2 views

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Foto: Natasha's Kitchen

Ingredients

6 servings

2 lb Yukon gold or red potatoes* (whole, unpeeled, scrubbed )
1/2 Tbsp olive oil
8 oz bacon (chopped into 1/2” pieces)
1/2 medium red onion (diced)
3 g arlic cloves (minced)
2 Tbsp dill (finely chopped*)
2 Tbsp parsley (finely chopped)
1/4 cup chicken stock or vegetable stock (or water)
1/4 cup apple cider vinegar
2 Tbsp Dijon mustard (stone ground mustard, or whole-grain mustard )
1 Tbsp sugar or honey (or to taste)
1 tsp fine sea salt (or to taste)
1/2 tsp freshly ground black pepper (or to taste)

Steps

Place the potatoes in a large saucepan and cover them with 2 inches of water. Bring to a boil, then reduce the heat to a low boil and cook for 15-25 minutes (depending on their size), until the potatoes are easy to pierce with a fork. Drain and set aside, uncovered, to cool for 30 minutes.*
Heat 1/2 Tbsp olive oil in a large skillet over medium heat. Add the bacon and sauté until crisp and browned, about 8-10 minutes, stirring occasionally. Remove the bacon with a slotted spoon and transfer it to a plate. Reserve 3-4 Tbsp of bacon grease in the pan.
Into the hot bacon grease, add the red onion and cook, stirring, until softened, about 3-4 minutes. Add the minced garlic and sauté for another 30 seconds.
Add the vinegar, 1/4 cup of chicken stock, mustard, and sugar to taste. Start with 1 Tbsp of sugar and add more as needed to balance the vinegar. Season with salt and pepper. Continue stirring for about 2 minutes, or until the mixture has reduced slightly.
While the potatoes are still warm, cut them into bite-size chunks. You can peel the potatoes, but I prefer to keep the skins on. Place the potatoes in a large mixing bowl and top with the dressing. Add the bacon and herbs, and toss to combine. Garnish with more parsley or dill if desired.