I love potato salad but this German potato salad is everything; the flavor, the tanginess, the tasty is what you don’t want to miss. Trust me this German potato salad would wow your tastebuds and you’ll want to go back to the kitchen and get more.
The ingredients for this recipe are not complicated, it what you can source very easily. I used russets(Irish potato) but you can use red potatoes, Yukon golden potato is really good but if you’re using russets as I did just add a splash of apple cider vinegar, this helps to hold the potatoes together.
I used turkey bacon but you can use bacon if that’s what you like. You can chop the cooked bacon very small or big it doesn’t matter.
You might want to try;
- 2 Pounds Russet Potato/Irish potato (peeled and cut into chunks/diced)
- ½ Pound Bacon (I used turkey bacon; diced)
- ½ Cup Red Onion/shallots (chopped)
- ¼ -1/2 Cup Chicken Stock (or beef/vegetable)
- ¼ Cup white cider
- 1/8 cup Olive oil
- 2 Tablespoons pickle brine (optional)
- 1 Tablespoon Dijon mustard
- Handful of Parsley
- 1 Green onion (cut into rings)
- 1 Tablespoon Granulated sugar
- Salt and pepper
Bring a pot of water to a boil and add the clean, diced potatoes; you can peel or unpeel if you’re not peeling make sure you scrub the potatoes very well before rinsing. Season with salt and splash a dash of apple cider vinegar; this helps to hold the potato shape.
- While the potato is boiling, cook the bacon, add the bacon to a cold skillet and heat over medium heat, you can also use an oven to cook until crispy.
If you used a skillet to cook the bacon, remove the bacon, drain some of the oil.
Add olive oil, add the chopped onions and cook until soft.
- Add the white vinegar, chicken stock, sugar, pickle brine, sugar, mustard, salt and pepper, mix and allow to heat up.
- Add the bacon (chopped), parsley, green onions, and combine, add the cooked potatoes and toss together.
Add the cooked potatoes and toss together. Allow it to cool down then chill to serve or serve hot.
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