German Potato Salad

This German Potato Salad recipe will change the way you think about potato salad from here on out! Tender baby potatoes are tossed with smoky bacon, a tangy, sweet dressing and fresh herbs. It’s packed with flavor, it may be eaten warm or cold and it’s so easy to make!

Author: Flavor the Moments

Meal Type: Milk Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 6 servings

Calories: 196 kcal per serving

Ingredients

1 ½ pounds - red baby potatoes
4 slices - thick cut bacon
½ - red onion
2 clove - garlic
½ cup - water
⅓ cup - white vinegar
2 tablespoons - pure maple syrup
1 ½ tablespoons - grainy mustard
½ tsp - kosher salt
¼ tsp - black pepper
2 tablespoons - parsley
2 tablespoons - dill

Instructions

Place the potatoes in a large pot and fill with water until it is 1" over the top of the potatoes. Cover and bring to a boil over high heat. Remove the lid and reduce the heat to medium and simmer for 8-10 minutes until the potatoes are tender but still firm. Drain well in a colander.
When the potatoes are cool enough to handle, place in a large bowl.
While the potatoes cook, cook the bacon in a large skillet according to package instructions. Place the cooked bacon on a paper towel lined plate to blot excess grease.
Crumble or chop the bacon when cool enough to handle.
Reserve 1/4 cup of the bacon drippings, and add the red onion. Cook over medium heat until softened, about 3 minutes, then add the garlic and cook for 30 seconds longer.
Add the water, vinegar, maple syrup, mustard, salt and pepper to the pan and whisk well.
Bring to a boil and cook until reduced by half and thickened, about 5 minutes.
Add the warm bacon dressing, fresh parsley and dill to the potatoes and toss gently to coat. Taste and adjust the seasoning as needed. Enjoy warm or cold!

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