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german potato salad with dill

(1 rating)
Kitchen Crew
By Kitchen Crew

Fresh dill and green onions brighten up the flavor of this German potato salad. Rather than mayonnaise, the warm potatoes are tossed in a sweet and tangy bacon vinaigrette and topped with fresh herbs. Serve this bright and cozy side dish alongside steak, chicken, pork chops, brisket, or ribs.

►
(1 rating)
yield 9 serving(s)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For german potato salad with dill

  • 3 lb
    red potatoes
  • 3 tsp
    salt, divided
  • 6-7 slice
    bacon, diced
  • 1 md
    yellow onion, diced
  • 1/2 c
    apple cider vinegar
  • 3 Tbsp
    granulated sugar
  • 1/3 c
    extra virgin olive oil
  • 1/2 tsp
    black pepper
  • 3-4 stalk
    green onions
  • 3 Tbsp
    minced fresh dill

How To Make german potato salad with dill

  • Boil the potatoes in salted water.
    1
    In a large pot, add cleaned potatoes and cover with water. Add 2 tsp of salt and bring to a boil. Boil for 10 -15 minutes until potatoes are fork tender.
  • Drain potatoes and slightly cool.
    2
    Drain potatoes and cool slightly.
  • Fry the bacon and onions.
    3
    In a large skillet, start frying the bacon. Once the bacon is slightly brown, add the onions. Cook until the onions are soft and the bacon is golden brown.
  • Cut potatoes into rounds.
    4
    Once potatoes cool slightly, slice into 1/4 inch rounds.
  • Add vinegar to the skillet.
    5
    Add vinegar to the skillet.
  • Add sugar and stir until dissolved.
    6
    Add sugar to the skillet. Stir with a spatula until the sugar is dissolved.
  • Add olive oil to the skillet.
    7
    Once the sugar is dissolved, stir in the olive oil.
  • Add potatoes to the skillet.
    8
    Add the potatoes to the skillet, coating with the bacon vinaigrette. Add pepper and the remaining 1 tsp of salt. Mix into the potato salad.
  • Add half the potatoes to a serving dish. Top with dill and green onions. Repeat layer.
    9
    On a platter or serving bowl add half of the potatoes. Then sprinkle with half of the dill and green onions. Add the remaining potatoes. Top with remaining green onions and dill. Serve warm or at room temperature.
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