Old-Fashioned German Potato Salad (Printable Version)
Tangy German potato salad with red potatoes, bacon, and a vinegar-based dressing, perfect as a hearty side.
# Ingredients Required:
→ Vegetables
01 -
900 grams red potatoes
02 -
160 grams sweet onion, finely chopped
03 -
3 garlic cloves, finely minced
→ Meat
04 -
170 grams bacon, coarsely chopped
→ Liquids and Condiments
05 -
180 milliliters chicken broth
06 -
60 milliliters distilled white vinegar
07 -
2 teaspoons Dijon mustard
08 -
2 teaspoons sugar
09 -
1 teaspoon salt
10 -
1/4 teaspoon ground black pepper
11 -
2 tablespoons olive oil
→ Herbs (optional)
12 -
Flat-leaf parsley and chives, finely chopped
# Guide to Cooking:
01 -
Place potatoes in a large pot and cover with water by 2.5 cm. Bring to a boil and cook for 15 to 20 minutes until tender when pierced with a fork. Drain and set aside to cool.
02 -
In a large skillet over medium heat, cook bacon for 7 to 8 minutes until crisp. Remove bacon with a slotted spoon, keeping drippings in the skillet. Add the chopped onion to the skillet and sauté for 2 to 3 minutes until translucent, stirring frequently. Add minced garlic and cook for 30 seconds until fragrant.
03 -
Peel cooled potatoes and chop into 1.25 cm chunks.
04 -
Add chicken broth, vinegar, Dijon mustard, sugar, salt, and pepper to the skillet. Whisk to combine thoroughly. Bring mixture to a boil then reduce heat and simmer for 5 minutes until the liquid reduces by half. Remove from heat.
05 -
Transfer potatoes to the skillet with the dressing and add olive oil. Toss gently until well coated. Place on a serving platter, sprinkle with chopped bacon and optional parsley or chives.
# Extra Suggestions:
01 -
For enhanced tanginess, increase vinegar quantity slightly.
02 -
Yellow onion can substitute sweet onion without altering flavors significantly.
03 -
Season with salt and pepper to personal preference.