German Potato Salad
This classic German potato salad features tender white new potatoes tossed with crispy bacon lardons, sweet caramelized onions, and a tangy dressing made from chicken stock and apple cider vinegar. Finished with fresh chives, it's a hearty and flavorful side dish that can be enjoyed warm or at room temperature, perfect for complementing various meals.
Equipment
- 1 Medium Saucepan
- 1 Large Straight-Sided Sauté Pan
- 1 Colander
- 1 Sharp Chef's Knife
- 1 Cutting Board
Ingredients
Main
- 2 pounds white new potatoes cut in half
- Kosher salt
- Extra-virgin olive oil
- 8 bacon slices cut into lardons
- 1 onion cut into 1/4-inch dice
- 1/2 cup chicken stock
- 1/4 cup apple cider vinegar
- 1 bunch fresh chives finely chopped
Instructions
- Toss the potatoes in a medium saucepan, cover generously with water and season generously with salt. Bring the pot to a boil and reduce to a simmer until the potatoes are fork tender, about 20 minutes. Drain and reserve.
- Coat a large straight-sided saute pan lightly with olive oil. Toss in the bacon and bring the pan to a medium heat. When the bacon is brown and crispy, toss in the onions and cook them until they are very soft and aromatic, 7 to 8 minutes. Add the stock and vinegar. Toss in the potatoes when they are still warm and cook until the liquid has absorbed into the potatoes. Taste and season with salt if needed. Toss in the chives and serve warm or at room temperature.
Notes
Achieving the perfect potato texture is crucial; boil until fork-tender but still holding their shape, as overcooked potatoes will become mushy. Cooking the potatoes while warm is essential for them to properly absorb the flavorful dressing. Ensure your bacon is rendered until crisp, as this fat forms the foundation of the dressing. Don't rush the onions; cook them until deeply caramelized and sweet to add depth. Taste and adjust the seasoning meticulously after the liquid has absorbed, as the saltiness from the bacon and stock will vary. This salad is versatile and delicious served warm or at room temperature, making it excellent for make-ahead preparations. For an extra touch, consider a splash of high-quality olive oil at the end for a richer mouthfeel.