Serves 6
50 min
German Potato Salad
Recipe GLPRa4002373806d48
A warm, tangy German-style potato salad made with red potatoes, crispy bacon, and fresh dill, dressed simply with apple cider vinegar. This classic side dish is light, refreshing, and naturally dairy-free.
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Ingredients
8 ounces bacon
3 pounds medium red potatoes, scrubbed
Salt to taste
Black pepper to taste
½ cup diced red onion
2 tablespoons apple cider vinegar
¼ cup fresh dill, chopped
Directions
Cut the bacon into small pieces and cook in a large skillet over medium heat until crispy, about 8 to 10 minutes. Remove the cooked bacon with a slotted spoon and set aside, leaving the bacon fat in the pan.
Place the scrubbed red potatoes in a large pot of cold salted water. Bring to a boil and cook until the potatoes are just tender when pierced with a fork, about 20 to 25 minutes. Drain well.
Once the potatoes are cool enough to handle, cut them into bite-sized chunks and place them in a large serving bowl.
Add the diced red onion to the warm potatoes.
Pour the apple cider vinegar over the potatoes and onions while they are still warm, and gently toss to combine.
Stir in the reserved crispy bacon and fresh dill. Season with salt and black pepper to taste.
Serve warm or at room temperature.
