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German Potato Salad with Bacon-Vinegar Dressing and Dill

German Potato Salad with Bacon-Vinegar Dressing and Dill


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Ingredients

  • 2 1/4 pounds medium-size red-skinned potatoes, unpeeled, cut into 1/4-inch-thick slices
  • 1/2 cup finely chopped red onion
  • 1/2 cup white wine vinegar
  • 2 teaspoons coarse-grained mustard
  • 1/2 teaspoon ground black pepper
  • 1/4 cup chopped fresh dill

Recipe Preparation

  • Steam potatoes until tip of knife easily pierces center of slices, about 10 minutes. Transfer to large bowl. Cover with foil.

  • Sauté bacon in large skillet over medium heat until brown, about 3 minutes. Using slotted spoon, transfer bacon to paper towels. Discard all but 2 1/2 tablespoons drippings. Heat drippings in skillet over medium heat. Add onion; sauté 2 minutes. Whisk in next 6 ingredients. Simmer until mixture is reduced to 2/3 cup, about 4 minutes. Remove from heat.

  • Add potatoes to skillet and toss to coat with dressing. Let stand 3 minutes. Sprinkle with chopped bacon and fresh dill; toss. Season to taste with salt and pepper. Transfer potato salad to serving platter. Serve warm.

Recipe by Betty RosbottomReviews SectionHave made this for years, perfect for Oktoberfest or brats/tailgate parties, SO GOODmphillips0310Mountain View, CA10/05/19

With strong German ancestry on both sides of my family, it should come as no surprise that potatoes and sauerkraut and any variety of sausage were common dishes at our table when I was growing up.

But it wasn’t until my family was on vacation in the Black Hills a number of years ago, that I had my first experience with authentic German potato salad. And I was instantly hooked!

This German Potato Salad recipe is awesomely flavored with a tangy bacon, vinegar, and mustard dressing that I can’t help but love. The salad is served warm or at room temperature. And there’s BACON! I hope you love it, too!


Recipe Summary

  • 3 cups diced peeled potatoes
  • 4 slices bacon
  • 1 small onion, diced
  • ¼ cup white vinegar
  • 2 tablespoons water
  • 3 tablespoons white sugar
  • 1 teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1 tablespoon chopped fresh parsley

Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 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 from the pan and set aside.

Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.


German Potato Salad with Bacon-Vinegar Dressing and Dill - Recipes

recipe from: www.theluckypennyblog.com

2 to 2 1/4 pounds waxy potatoes - I used red potatoes and baby Yukon golds - unpeeled and sliced using a mandolin to 1/8 to 1/4 inch slices

6 bacon slices, chopped - I recommend thick cut nitrate free applewood smoked bacon (I get mine at Trader Joe's)

1/2 a large brown onion, finely diced

2/3 cup white wine vinegar

2 teaspoons coarse grained mustard (I used garlic coarse grained mustard and it was great!)

2 teaspoons KOSHER salt (less if using table salt)

1/2 teaspoon fresh ground pepper


Wash your potatoes. Leave the skin on and slice using a mandolin. I chose to use a combination of baby Yukon golds and baby red potatoes and it was a very nice combination that I would highly recommend.

Place potato slices in a large steamer basket and steam for 10-15 minutes until the potatoes are fork tender in the middle of the slices. Mine took 15 minutes. When done steaming, remove potatoes and cover to keep warm.

Meanwhile, add chopped bacon to a hot pan. (Honestly, I say 6 pieces bacon in the ingredient list, but I wouldn't hesitate to use 7 pieces.) Sauté bacon until browned and crispy, about 3 to 4 minutes. Using a slotted spoon remove cooked bacon to a plate lined with paper towels to drain.

Discard all but 2 1/2 tablespoons bacon drippings. It seems like a lot, but this is the base of your dressing. Sauté chopped onion in bacon drippings for about 3 to 4 minutes until onions soften. Add the white wine vinegar, water, mustard, sugar, salt (it seems like a lot of salt, but it's needed - I use coarse grain kosher salt), and fresh ground pepper. Whisk ingredients together. Simmer for 4 to 5 minutes, until mixture is reduced to about 2/3 cup. I eyeballed this. Remove from heat.

Add potatoes to the pan and spoon mixture over the potatoes. Try to separate the slices so that dressing gets on each piece of potato. Mix in the bacon and chopped green onion. Add more salt and pepper to taste if desired (I didn't). Transfer to a bowl and serve warm. DELICIOUS!

Side Note: The original recipe calls for fresh dill, but I hate dill so I skipped it. I can't imagine it needing it, it is so flavorful without it and the green onion I added gives it a pop of color. But if you are into dill go ahead and add it! The original recipe called for 1/4 cup fresh dill.


Scrub the potatoes as these will be cooked whole in their skins. Place whole potatoes in a large pan, add cold water to almost cover, bring to a boil, and cook until just tender checking frequently to avoid overcooking, about 20 to 30 minutes.

Drain the potatoes and rinse with cold water. Using a sharp knife peel while they are still warm, the skin will comes away very easily and sometimes can simply gently rub off.

Cut cooked potato into slices about 1/8-inch thick.

Place the potatoes in a bowl. Pour the broth over the warm potatoes and mix gently. Let sit for 5 minutes.

In a second bowl, whisk together the vinegar, oil, sugar, mustard, finely chopped onion, and pepper to make a vinaigrette.

Drain any broth not soaked up by the potatoes from the then pour the vinaigrette over and mix gently. The potatoes will start to crumble a bit, but that is expected. Allow the potatoes to marinate for 20 minutes before serving. Serve lukewarm or at room temperature. Refrigerate leftovers for the next day when they taste even better.


Warm German Potato Salad with Bacon

Bacon is most commonly cooked on the stovetop or in the oven. If you’re opting for the former, start with a cold pan with the bacon strips touching, but not overlapping. Set the burner on low and allow the bacon to slowly release its fat. As it begins to cook, use tongs to flip the strips and fry them on their opposite sides. Continue to flip and turn until the bacon is browned evenly. Let the cooked bacon drain by carefully placing them on paper towels or a newspaper.

To cook bacon in the oven, simply line a large baking sheet with aluminum foil and arrange the bacon strips on its surface. If your baking sheet does not have grooved edges, be sure to fold the aluminum corners upwards to catch excess grease. Bake at 400°F for ten to 20 minutes (depending on your texture preference), remove, and place bacon strips on paper towels or a newspaper. The bacon will crisp as it cools.

How to Store Bacon

How to Freeze Bacon

How to Freeze Pork

How to Thaw Pork

Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.

It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.


German Potato Salad with Bacon-Vinegar Dressing and Dill - Recipes

recipe from: www.theluckypennyblog.com

2 to 2 1/4 pounds waxy potatoes - I used red potatoes and baby Yukon golds - unpeeled and sliced using a mandolin to 1/8 to 1/4 inch slices

6 bacon slices, chopped - I recommend thick cut nitrate free applewood smoked bacon (I get mine at Trader Joe's)

1/2 a large brown onion, finely diced

2/3 cup white wine vinegar

2 teaspoons coarse grained mustard (I used garlic coarse grained mustard and it was great!)

2 teaspoons KOSHER salt (less if using table salt)

1/2 teaspoon fresh ground pepper


Wash your potatoes. Leave the skin on and slice using a mandolin. I chose to use a combination of baby Yukon golds and baby red potatoes and it was a very nice combination that I would highly recommend.

Place potato slices in a large steamer basket and steam for 10-15 minutes until the potatoes are fork tender in the middle of the slices. Mine took 15 minutes. When done steaming, remove potatoes and cover to keep warm.

Meanwhile, add chopped bacon to a hot pan. (Honestly, I say 6 pieces bacon in the ingredient list, but I wouldn't hesitate to use 7 pieces.) Sauté bacon until browned and crispy, about 3 to 4 minutes. Using a slotted spoon remove cooked bacon to a plate lined with paper towels to drain.

Discard all but 2 1/2 tablespoons bacon drippings. It seems like a lot, but this is the base of your dressing. Sauté chopped onion in bacon drippings for about 3 to 4 minutes until onions soften. Add the white wine vinegar, water, mustard, sugar, salt (it seems like a lot of salt, but it's needed - I use coarse grain kosher salt), and fresh ground pepper. Whisk ingredients together. Simmer for 4 to 5 minutes, until mixture is reduced to about 2/3 cup. I eyeballed this. Remove from heat.

Add potatoes to the pan and spoon mixture over the potatoes. Try to separate the slices so that dressing gets on each piece of potato. Mix in the bacon and chopped green onion. Add more salt and pepper to taste if desired (I didn't). Transfer to a bowl and serve warm. DELICIOUS!

Side Note: The original recipe calls for fresh dill, but I hate dill so I skipped it. I can't imagine it needing it, it is so flavorful without it and the green onion I added gives it a pop of color. But if you are into dill go ahead and add it! The original recipe called for 1/4 cup fresh dill.


DILLY POTATO SALAD

I have never been enamored of potato salad. Most versions don’t excite me, with the exception of my mother’s German potato salad with a hot bacon- vinegar dressing. She had no recipe and I have been unable to duplicate it. And, this Dilly Potato Salad, a recipe I must have clipped from a magazine years and years ago. I have tried numerous other potato salad recipes with hopes of finding a winner, but I always revert to this — my favorite. Following is the original recipe, but I ad lib lots — more eggs, pickles, whatever. Dill pickles are not found on French supermarket shelves. I recently found a jar of “Cornichons Malossol a la Russe” (Russian pickles?) Whatever, they are perfect — nice and fat like dill pickles and with just the right taste. This recipe can serve up to 16.

6 large potatoes, cooked, peeled and cubed (6 cups)

3 or more large dill pickles, chopped (1 cup or more)

1 medium onion, chopped (1/2 cup)

1 cup mayonnaise or salad dressing (I use mayo)

2 tablespoons prepared mustard (I use Dijon)

1 tablespoon dill pickle juice

Paprika and snipped parsley

In a large bowl combine potatoes, eggs, pickle and onion. Blend together mayonnaise, mustard, pickle juice, salt and pepper. Toss with potato mixture. Cover and chill at least 30 minutes — several hours is better. Garnish with paprika and parsley.


Potato Salad Recipes to Try This Summer

One of my go-to recipes for summer picnics and barbecues is potato salad. I love a good classic recipe, but sometimes it’s fun to change things up a bit. The Internet is full of not-your-ordinary potato salads. I’ve found a bunch that I want to try and am sharing them with you today! Check out these delicious potato salad recipes to try this summer. You’re welcome.


Bacon-Filled Old-Fashioned Hot German Potato Salad

This hot German potato salad recipe makes an ideal summer side dish. Guests will flip for the tangy coarse Dijon apple cider vinegar dressing, along with the crispy fried bacon bits. Serve it hot, warm, or cold at your next cookout!

individual veggie cups that are always a hit. Beyond that, I&rsquoll pick up some beer and, perhaps, a pound cake and fresh berries for dessert and call it a day.

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