Warm german potato salad
Discover the delicious flavors of a warm German potato salad with tangy vinegar dressing, crispy bacon bits, and fresh herbs. Perfect for a cozy and flavorful side dish.
Ingredients:
- 910g Yukon Gold potatoes, peeled and sliced 1/4 inch thick
- Kosher salt
- 4 slices thick-cut bacon, roughly chopped
- 3 tablespoons extra-virgin olive oil
- 2 large shallots, chopped
- 3 tablespoons white wine vinegar
- 1 tablespoon grainy mustard
- 1 teaspoon sugar
- Freshly ground pepper
- 1/2 cup chopped fresh chives
- 1/4 cup chopped fresh dill
Instructions:
- Place the potatoes in a large pot, fill it with cold water, and add 1 teaspoon of salt. Bring it to a gentle boil and cook until the potatoes are soft, which should take about 8 to 10 minutes. Once done, drain the water and transfer the potatoes to a large bowl.
- While the potatoes are cooking, fry the bacon in a medium nonstick pan over medium heat. Stir occasionally until the bacon turns crispy, typically around 10 minutes. Use a slotted spoon to transfer the cooked bacon to a plate lined with paper towels. Pour the bacon fat into a small bowl and clean the pan.
- Put the pan back on medium heat, add the olive oil and 2 tablespoons of the saved bacon fat. Throw in the shallots and cook while occasionally stirring until they become tender, which will take about 4 minutes. Mix in 2 tablespoons each of vinegar and water, along with the mustard and sugar. Bring the mixture to a gentle boil.
- Drizzle the warm sauce over the cooked potatoes; add 1/2 teaspoon of salt and some freshly ground pepper for seasoning, then mix everything together. Add the remaining 1 tablespoon of vinegar, along with the chives, dill, and bacon; mix again. Serve the dish warm.
Summary:
- Calories: 1679 kcal
- Fat: 85 g
- Protein: 40 g
- Carbs: 194 g
- Potassium: 4788 mg
- Magnesium: 283 mg