Warm German Potato Salad

Instructions

1. 1

   Scrub 800 g waxy potatoes under cold water. Dice 120 g smoked bacon into 0.5 cm cubes. Finely chop 1 yellow onion into 0.5 cm pieces. Snip 15 g fresh chives into small rings. Set out a large pot for the potatoes and a medium skillet for the bacon dressing.

2. 2

   Place whole unpeeled potatoes into the large pot with cold water covering them by 2 cm. Add 1 teaspoon salt. Cover and boil over medium-high heat for 20 minutes until a paring knife slides easily into the center. Drain immediately in a colander and let cool for 5 minutes.

3. 3

   While warm, gently peel off the potato skins using your fingers or a small knife. Slice the peeled warm potatoes into 0.5 cm thick rounds straight into a large mixing bowl. Handle carefully so the warm potato slices stay intact rather than breaking into mash.

4. 4

   Place the skillet over medium heat and add the diced bacon. Fry for 6 minutes, stirring with a wooden spoon, until crisp and golden brown. Add the chopped yellow onion to the hot rendered bacon fat and cook for 3 minutes until soft and translucent without burning.

5. 5

   Pour 200 ml hot vegetable broth, 50 ml apple cider vinegar, and 15 g German mustard into the skillet with the bacon and onions. Whisk over medium-high heat for 2 minutes until it comes to a gentle simmer. Turn off the heat as soon as the dressing is thoroughly warm.

6. 6

   Pour the hot liquid dressing immediately over the warm sliced potatoes in the bowl. Add 30 ml vegetable oil and 15 g fresh chives. Toss gently with a spoon to coat without crushing. Let sit undisturbed for 15 minutes to absorb liquid, then serve warm in shallow bowls.

Serve with

Sauce

German Herb and Horseradish Sour Cream Dip

German · 10 min