Wednesday, 1 July 2015

German Style Potato Salad


Tender red and white potatoes and a sweet, tangy dressing loaded with bacon, garlic and topped with fresh dill and green onions, this German Potato Salad is a perfect side dish for any occasion from a bbq or potluck. You can make it a few hours ahead, cover  and warm it up. 
YIELD: Makes 6 servings

Ingredients:

2 1/4 pounds baby potatoes
6 bacon slices, chopped
1/2 cup finely chopped red onion
2 cloves minced garlic
1/2 cup apple cider vinegar
1/2 cup water
2 teaspoons Dijon mustard
2 teaspoons sugar
2 teaspoons salt
½ teaspoon ground black pepper
1/4 cup chopped fresh dill
1/4 cup chopped green onions

Directions:

Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 -15 minutes, or until easily pierced with a fork. Drain, and set aside to cool.

Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove bacon bits from the pan and set aside.

Add onion and garlic to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, dijon mustard, sugar, salt and pepper to the pan. Bring to a boil.

Add potatoes to skillet and toss to coat with dressing. Let stand 3 minutes. Sprinkle with chopped bacon and fresh dill; and green onions; toss. Season to taste with salt and pepper. Transfer potato salad to serving platter. Serve warm.
Link:German Potato Salad
I used new baby potatoes (Costco). Boil potatoes until easily pierced by a fork

Fry bacon until brown and crisp.
Remove from pan and set aside.
Add onion and garlic to the bacon grease, and cook over medium heat until browned. 
Add the vinegar, water, dijon mustard, sugar, salt and pepper to the pan.

Bring to a boil.

Add potatoes to skillet and toss to coat with dressing. Let stand 3 minutes. Sprinkle with chopped bacon and fresh dill; and green onions; toss. 

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