German Potato Salad
Recipe GLPR9421e20f1b075a
A warm, tangy German potato salad made with tender red potatoes, crispy bacon, and a zesty mustard-vinegar dressing infused with caraway and fresh dill. This classic side dish is served warm and offers bright, savory flavors with no dairy required.
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Ingredients
2 pounds redskin potatoes, cut into chunks or wedges with skin intact
1 teaspoon salt
4 strips bacon, diced
2 tablespoons cider vinegar
1/2 teaspoon caraway seeds, crushed
2 tablespoons spicy German mustard
2 tablespoons fresh dill, chopped
Freshly ground black pepper, to taste
Directions
Place the chunked or wedged redskin potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt to the water. Bring to a boil over high heat, then reduce heat to medium and simmer for 12–15 minutes until the potatoes are tender but still hold their shape. Drain well and transfer to a large mixing bowl.
While the potatoes cook, place the diced bacon in a large skillet over medium heat. Cook, stirring occasionally, for 6–8 minutes until the bacon is crispy and fully rendered. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the skillet.
Add the cider vinegar to the warm skillet with the bacon fat, stirring gently to combine. Stir in the crushed caraway seeds and spicy German mustard until fully mixed.
Pour the warm vinegar dressing over the hot drained potatoes in the mixing bowl. Add the cooked bacon and fresh chopped dill. Toss gently to coat all the potatoes evenly with the dressing.
Season with freshly ground black pepper to taste. Serve the warm salad immediately, while still warm.
