Serves 4
40 min
German Potato Salad
Recipe GLPR2983efec31c958
A warm German-style potato salad featuring tender potatoes tossed with crispy bacon, caramelized onions, and a tangy vinegar dressing. This classic side dish is served warm or at room temperature and finished with fresh chives for a bright, herbaceous finish.
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Ingredients
2 pounds white new potatoes, halved
Kosher salt
Extra-virgin olive oil
8 slices bacon, cut into small pieces
1 onion, finely diced
1/2 cup chicken stock
1/4 cup apple cider vinegar
1 bunch fresh chives, finely chopped
Directions
Place the halved potatoes in a medium saucepan and add enough cold water to cover them generously. Season the water liberally with kosher salt. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are completely tender and easily pierced with a fork, about 20 minutes. Drain the potatoes and set aside.
Lightly coat a large straight-sided skillet with extra-virgin olive oil and place over medium heat. Add the bacon pieces and cook, stirring occasionally, until the bacon is golden brown and crispy, about 5 to 7 minutes. Add the diced onion to the pan with the bacon and its rendered fat, and continue cooking until the onion becomes very soft and fragrant, approximately 7 to 8 minutes.
Pour the chicken stock and apple cider vinegar into the skillet with the bacon and onion mixture. Stir well to combine. Carefully add the warm drained potatoes to the pan and toss gently to coat with the dressing. Cook over medium heat, stirring occasionally, until the liquid is mostly absorbed into the potatoes, about 8 minutes. Taste and adjust seasoning with additional kosher salt if needed.
Remove from heat and sprinkle the fresh chopped chives over the top of the salad. Toss gently to incorporate. Serve warm or allow to cool to room temperature before serving.
