German Potato Salad
German Potato Salad is a delightful combination of tender potatoes, crispy bacon, and a tangy dressing, making it a fantastic side for barbecues or family gatherings.
Ingredients
Main ingredients
- 1 kg Baby potatoes Choose small, waxy baby potatoes for the best texture.
- 200 g Bacon Cook until crispy.
- 1 Onion Sauté until translucent.
- 2 Shallots Sauté until translucent.
- ¼ cup Chives Fresh chives for garnish.
Dressing
- ¼ cup Vinegar
- 2 tbsp Mustard Use gluten-free mustard to keep the salad gluten-free.
- ¼ cup Olive oil
- 1 tsp Salt
- ½ tsp Pepper
Instructions
Preparation
- Boil the baby potatoes until tender, then drain and let cool.
- In a skillet, cook the bacon until crispy, then remove and crumble.
- In the same skillet, sauté the onions and shallots until translucent.
Assembly
- In a bowl, whisk together vinegar, mustard, olive oil, salt, and pepper to make the dressing.
- Once the potatoes are cool, cut them into halves or quarters and place them in a large bowl.
- Add the sautéed onions and shallots, crumbled bacon, and chives.
- Pour the dressing over the potato mixture and toss gently to combine.
Serving
- Serve warm or at room temperature as a side dish.
Notes
Store any leftovers in an airtight container in the refrigerator for up to three days. For extra flavor, try adding a pinch of sugar to the dressing. You can customize this recipe by adding diced pickles or hard-boiled eggs.