German Style Potato Salad
A simple and light side, this german potato salad is made with an oil and vinegar base instead of mayonnaise, and gets a burst of flavor from crispy bacon.
Ingredients
- 2 lb red or yukon gold potatoes
- 6 slices bacon
- 1 large white onion, minced
- 1/4 cup fresh parsley, minced
- 1 tbsp fresh dill, minced
- 1/4 cup red wine vinegar
- 3/4 cup olive oil
- 1 tbsp dijon mustard
- salt and pepper to taste
Instructions
- Set a large pot of salted water to boil. While the water boils, fry the bacon until crispy, 6-7 minutes. Drain bacon and cut into bits.
- Once the water has boiled, lower the heat to a simmer and cook the potatoes until fork tender, 20-25 minutes.
- While the potatoes cook, make the dressing. Combine olive oil, red wine vinegar, mustard and salt and pepper to taste and shake vigorously to combine.
- Once the potatoes are cooked, drain them and let them cool for 10 minutes. Then toss them with the onions, dill, parsley, bacon bits and dressing. Taste and season with more salt and pepper if needed.
- Allow to potato salad to chill for at least 2 hours in the fridge before serving.