German Potato Salad
German Potato Salad is a delightful twist on a classic favorite that combines tender potatoes with a tangy dressing, perfect for gatherings or as a comforting side dish.
Ingredients
For the salad
- 1 lb baby potatoes Waxy varieties like baby potatoes or new potatoes are ideal.
- 4 slices bacon Adds flavor; can be omitted for a vegetarian version.
- 2 tablespoons shallots, minced Sauté until softened.
- ¼ cup chives, chopped For garnish.
For the dressing
- ¼ cup apple cider vinegar Adjust acidity to taste.
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- to taste Salt and pepper
Instructions
Preparation
- Boil the baby potatoes in salted water until tender, about 15-20 minutes. Drain and let them cool slightly, then slice them.
- In a skillet, cook the bacon until crispy. Remove and chop it into pieces, reserving some grease.
- In the same skillet, add minced shallots and sauté until softened.
Combine and Serve
- In a bowl, whisk together apple cider vinegar, Dijon mustard, olive oil, salt, and pepper.
- Combine the sliced potatoes, bacon, shallots, and chives in a large bowl.
- Pour the dressing over the potato mixture and toss gently to combine.
- Serve warm or at room temperature.
Notes
Store any leftover German Potato Salad in an airtight container in the refrigerator for 3 to 5 days. Reheat gently if desired. For variations, consider adding chopped pickles or diced hard-boiled eggs.