The German Potato Salad was first introduced to Europe from the New World by Spanish explorers in the 16th century. Boiled potato slices are mixed in a warm, vinegary bacon vinaigrette while still warm to absorb the flavor. They’re then coated in crispy, golden bacon bits and flavored with dill and green onion for a burst of freshness. This potato salad may be my all-time favorite due to the fantastic combination of flavors and textures!
Sliced potatoes are tossed with bacon, fresh herbs, sautéed onions, and a mustardy white wine vinaigrette in German potato salad. You can serve the potato salad chilled or warm, and it’s a nice change from the traditional mayonnaise-based version.
- 1 1/2 pounds (approximately 8) small red potatoes
- Three slices of diced thick-cut bacon
- Two medium diced (3/4 pound) red onions
- Two tablespoons of white wine vinegar
- 1/3 cup of chicken broth or low sodium vegetable (store-bought or homemade)
- One tablespoon prepared yellow mustard
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup chopped fresh herbs (I like a mixture of chives and parsley)
Directions For The Recipe
- Steam the potatoes until potatoes are tender. This should take about 20 – 25 minutes.
- While the potatoes are steaming, cook the bacon in a non-stick skillet over medium-high heat until crisp.
- Remove the bacon, set aside and leave drippings in skillet.
- Add the onions to skillet and cook 5 minutes.
- To make the dressing, pour in chicken broth, vinegar, dijon mustard and sugar, then bring to liquid to a simmer and let reduce by about half for a minute or two.
- Toss in the chopped potatoes, cooked bacon and olive oil.
- Season the mixture with salt and pepper to taste.
- Remove from heat, toss in parsley. Serve warm.
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Zoe Williams is a British Chef who graduated from Le Cordon Bleu London. Zoe worked as a Sous-Chef in a few restaurants in Tokyo and Dubai, and now she is ready to start her new journey as a Chef at Morimoto Restaurant in Doha, Qatar.