Yield: 6 servings
Hot German Potato Salad
Hot German Potato Salad features tender red potatoes tossed with crispy bacon, sautéed red onions, and fresh herbs, in a tangy vinaigrette dressing. It's an easy to make side dish that's perfect for potlucks!
Ingredients
- 2 lbs small red potatoes
- 2 ½ teaspoons salt, divided
- 16 oz bacon, cut into pieces
- 1 small red onion, diced
- ⅓ cup red wine vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon minced garlic
- 1 teaspoon granulated sugar, optional, or if you like it sweeter you can use up to 2 tablespoons
- ¼ teaspoon ground black pepper
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh dill
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Instructions
- Add the potatoes and 2 teaspoons kosher salt to a large pot. Cover the potatoes with water. Bring to a boil over high heat and cook until the potatoes are just fork tender, about 10 to 12 minutes. Do not overcook the potatoes - you want them to hold their shape.
- Drain the potatoes and rinse immediately with cool water to stop them from continuing to cook. Once cool enough to handle, cut the potatoes in half or quarters and add the potatoes to a large bowl. Depending on how large the potatoes are will determine the size you need to cut them, I prefer them to be in bite size pieces.
- While the potatoes are cooling, in a skillet over medium heat, cook the bacon until crispy for about 7 minutes. Using a slotted spoon, scoop out the bacon pieces and set aside on a plate.
- Remove the extra bacon grease, leaving about a ¼ cup of bacon grease in the skillet. Sauté the onions in the bacon grease about 3 minutes.
- Add the red wine vinegar, Dijon mustard, garlic, sugar, salt, and pepper. Sauté for 2 minutes. Remove from the heat and pour the hot onion mixture over the potatoes, and stir.
- Stir in half of the cooked bacon, half of the chopped parsley, and half of the dill. Serve warm, room temperature, or chilled, topped with the rest of the bacon, parsley and dill.
Notes
- Store: Place leftovers in an airtight container and store in the fridge for up to 4 days. The flavors continue to develop over time, making it even better the next day.
- Reheat: To serve this salad warm again, microwave it in 30 to 60 second bursts, depending on how much you are heating up, stirring in between each interval.
Nutrition
Serving: 1 serving, Calories: 440kcal, Carbohydrates: 28g, Protein: 13g, Fat: 30g, Saturated Fat: 10g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 13g, Trans Fat: 0.1g, Cholesterol: 50mg, Sodium: 782mg, Potassium: 922mg, Fiber: 3g, Sugar: 4g, Vitamin A: 615IU, Vitamin C: 23mg, Calcium: 39mg, Iron: 2mg