German-Style Potato Salad
Recipe GLPRd6597bfa0c793b
A hearty, traditional German potato salad made with red potatoes, crispy bacon, hard-cooked eggs, and fresh radishes, dressed with tangy relish. This warm salad is naturally dairy-free, gluten-free, and perfect as a side dish or light main course.
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Ingredients
2 lb red potatoes
1½ tsp salt
4 slice bacon
3 hard-cooked eggs
¼ c hot dog relish
5 oz radishes
¼ tsp black pepper
Directions
Scrub the red potatoes clean under cold running water. Place them in a large pot, cover with cold water, and add 1 teaspoon of salt. Bring to a boil and cook for 15–20 minutes until the potatoes are fork-tender but still hold their shape.
While the potatoes cook, place the bacon slices in a skillet over medium heat. Cook until crispy, about 8–10 minutes, turning occasionally. Remove and drain on paper towels, then crumble into bite-sized pieces when cool.
Drain the potatoes and let cool slightly until they can be handled. Cut them into 1/2-inch cubes, leaving the skin on for authentic texture and flavor.
Peel and quarter the hard-cooked eggs. Trim the radishes and cut them into thin slices or matchsticks.
In a large mixing bowl, combine the warm potatoes, crumbled bacon, and radishes. Add the hot dog relish and the remaining 1/2 teaspoon of salt along with the black pepper. Toss gently to blend the ingredients while the potatoes are still warm so they absorb the relish flavor.
Top the salad with the egg quarters just before serving. Serve warm or at room temperature.
