Cooking Classy German Potato Salad

German Potato Salad RecipeTin Eats

WEBMay 12, 2021 · Add the red onion slices to the bacon and cook 3 minutes or until the onion is soft. By this time the bacon will be beautifully golden! …

Rating: 4.9/5(23)
1. Boil potatoes: Place the baby potatoes in a large pot of cold water with the salt. Bring to the boil then reduce heat. Simmer 10 minutes or until just cooked through but still slightly firm in the centre (they will continue cooking as they cool, you don't want to overcook them so they hold their shape).
2. Cook bacon: Place bacon in a large, unheated non-stick pan or well-seasoned cast iron skillet. Turn the heat to medium. As the bacon heats up, the fat will start to melt. Turn the heat up to medium-high and cook the bacon until it starts to turn golden – about 3 minutes.
3. Layer potatoes: Pile about 1/4 of the potato on to a platter or in a bowl. Sprinkle with 1/4 of the green onion and dill. Top with another 1/4 of potato, sprinkle with more green onion and dill. Repeat until all used up.

Preview

See Also:

Show details

The BEST German Potato Salad Recipe Savory Simple

WEBMar 21, 2019 · Instructions. . Place potatoes, 1 tablespoon salt, and water to cover in a Dutch oven or large saucepan, bring to boil over high heat, …

1. Place potatoes, 1 tablespoon salt, and water to cover in a Dutch oven or large saucepan, bring to boil over high heat, then reduce heat to medium and simmer until potatoes are tender but not mushy, about 10 minutes. Drain potatoes; return potatoes to pot and cover to keep warm.
2. While the potatoes are simmering, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, around 5 minutes. Using a slotted spoon, transfer the bacon to paper towel-lined plate or cutting board; discard all but 1/4 cup bacon grease (it's ok if you have a little less; the fattiness varies by brand).
3. Add onion to the skillet and cook over medium heat, stirring occasionally, until soft and lightly caramelized, about 4 minutes. Whisk in the sugar, vinegar, mustard, black pepper, and 1 teaspoon salt. Cook, stirring, until sugar is dissolved and the liquid is reduced by around 75%, 3-5 minutes (you want the potatoes coated, not sitting in liquid). Add the reserved potatoes and bacon.
4. Remove from heat, add the parsley, and stir until the ingredients are evenly combined and coated. Stir gently (almost more like folding) to avoid damaging the appearance of the potatoes. Taste; adjust seasoning if desired.

Preview

See Also:

Show details