This warm German potato salad is dressed with vinegar and bacon fat instead of mayonnaise, creating a tangy, savory side dish that’s perfect with schnitzel or bratwurst.
Author:Don Nicholas
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:6-8 servings
Category:Salads & Dressings
Ingredients
2 pounds waxy potatoes (Yukon Gold or red potatoes)
6 strips bacon, diced
1 medium onion, finely chopped
1/3 cup white vinegar
1/3 cup chicken broth
2 tablespoons sugar
1 teaspoon Dijon mustard (optional)
Salt and pepper to taste
3 tablespoons fresh chives, chopped
2 hard-boiled eggs, chopped (optional)
Instructions
Cook potatoes: Boil whole potatoes in salted water until just tender, about 20-25 minutes. Drain and let cool slightly, then peel and slice into ¼-inch rounds.
Cook bacon: In a large skillet, cook diced bacon over medium heat until crispy. Remove bacon and set aside, leaving fat in pan.
Make dressing: Add onion to bacon fat and cook until softened, about 3 minutes. Whisk in vinegar, broth, sugar, and mustard. Season with salt and pepper.
Combine: Place warm potato slices in a large bowl. Pour hot dressing over potatoes and toss gently. Add cooked bacon and half the chives.
Rest: Let stand at room temperature for 30 minutes, stirring occasionally to help potatoes absorb dressing.
Serve: Garnish with remaining chives and chopped eggs if using. Serve warm or at room temperature.
Notes
The salad improves with time – make it a few hours ahead for best flavor.
