German Potato Salad
Servings: 4
Calories: 496kcal
Ingredients
- 4 strips bacon Substitute 1 tbsp. soaked and drained salted capers for vegan recipe.
- 8 red skin potatoes, small
- ⅓ c. white vinegar
- ¼ c. granulated sugar
- ⅓ c. salad oil, like Wesson vegetable oil or untoasted sesame oil
- 1 tsp. dijon mustard
- ½ tsp. salt omit or adjust amount if using salted capers
- ½ tsp. dried dill
Instructions
- Cook the bacon and drain on paper towels. (Or soak capers for 15 minutes in cold water and drain, as a substitute for bacon.)
- Boil the potatoes in a pot of salted water until they are tender when pierced with a fork. Drain and cool.
Make the dressing:
- Crumble the bacon (or drained capers) into a saucepan.
- Over low heat, add vinegar and sugar to the pot. Cook, whisking, until sugar dissolves.
- Turn off heat and whisk in salad oil, dijon mustard, and dill. Add salt as needed.
Dress the salad
- Slice the potatoes into a bowl. Cover and toss with dressing.
- Allow potato salad to rest at least 30 minutes before serving. Serve at room temperature.