Makes 4 to 6 servings
German potato salad is a bit tangier than traditional mayo-based versions. Though it's typically served warm, you can make this ahead and let it come to room temperature before serving. Omit the bacon and sub vegetable broth for a vegetarian version.
Ingredients
- 1 1/2 lb red bliss potatoes
- 1/4 lb bacon, minced
- 1/2 large yellow onion, minced
- 2 tablespoons red wine vinegar
- 1 tablespoon canola oil
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 teaspoons whole grain mustard
- 1/2 cup chicken broth
- 1/2 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1 1/2 teaspoons chopped chives
- 2 teaspoons chopped flat-leaf parsley
Directions
- Put the potatoes in a large pot. Cover them with cool salted water and bring the mixture to a simmer over medium heat. Cook until the potatoes are tender, 18 to 20 minutes.
- Meanwhile, in a medium sauté pan, cook the bacon over medium heat until golden brown, 10 to 15 minutes. Remove the bacon from the pan, leaving the fat. Cook the onions in the fat until tender, 5 to 7 minutes. Transfer the onions to a large bowl. Add the bacon, vinegar, oil, mustards, and chicken broth, and set aside.
- Drain the potatoes. If you prefer to peel the potatoes, peel them while still warm. Slice the potatoes about 1/2-inch thick. Transfer to the bowl with the bacon mixture and toss gently to coat. Season with salt and pepper. Add the chives and parsley and toss to combine.
The picture clearly shows the potatoes are not peeled, yet step 3 directs me to peel them. I hate peeling warm potatoes. Is there a reason to peel them?
Glad you noticed that, because I am of the opinion that peeling potatoes is always optional! I’ve updated the recipe to reflect that. Thank you!