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Cozy German-Style Potato Salad Recipe with Crispy Bacon and Dill

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A warm German-style potato salad featuring tender waxy potatoes, crispy bacon, and fresh dill tossed in a tangy vinaigrette. Perfect as a comforting side dish or light meal.

Ingredients

Scale
  • 2 pounds (900 g) waxy potatoes (Yukon Gold or red potatoes)
  • 6 slices thick-cut bacon
  • 1 small red onion, finely chopped
  • 2 tablespoons fresh dill, chopped
  • 3 tablespoons apple cider vinegar
  • 4 tablespoons vegetable or canola oil (or olive oil)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (optional)
  • Salt and pepper to taste
  • 1 tablespoon fresh chives, chopped (optional)

Instructions

  1. Wash 2 pounds (900 g) of waxy potatoes and place them whole in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until tender when pierced with a fork. Drain in a colander and let cool slightly.
  2. While potatoes cook, cut 6 slices of thick-cut bacon into small pieces. Heat a large skillet over medium heat and add bacon pieces. Cook until crispy, about 6-8 minutes, stirring occasionally. Use a slotted spoon to transfer bacon to paper towels to drain.
  3. Carefully pour off all but about 3 tablespoons of bacon fat from the skillet. Lower heat, then whisk in 3 tablespoons apple cider vinegar, 4 tablespoons vegetable oil, 1 teaspoon Dijon mustard, and 1 teaspoon honey. Stir well to combine, then season with salt and freshly ground black pepper to taste.
  4. While the dressing is warm, peel potatoes if desired (skins can be left on for texture), then slice into 1/4-inch (0.6 cm) thick rounds. Place potatoes in a large mixing bowl. Add 1 small finely chopped red onion, the cooked bacon pieces, and 2 tablespoons chopped fresh dill.
  5. Pour the warm dressing over the potato mixture and gently toss to coat all ingredients evenly. The warmth helps potatoes soak up the flavors without becoming mushy.
  6. Taste and adjust seasoning with more salt, pepper, or vinegar if needed. For extra freshness, sprinkle chopped chives on top before serving. Serve warm or at room temperature.

Notes

Use waxy potatoes like Yukon Gold or red potatoes to prevent mushiness. Do not overcook potatoes; they should be tender but firm. Use bacon fat to make the dressing for extra flavor. Warm dressing helps potatoes absorb flavors better. Adjust salt gradually to avoid over-salting. Can substitute dried dill using one-third the amount and add earlier in cooking.

Nutrition

Keywords: German potato salad, warm potato salad, crispy bacon, dill, comfort food, easy side dish, quick recipe

Find it online: https://milacook.com/cozy-german-style-potato-salad-recipe-with-crispy-bacon-and-dill/