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Recipes

German Potato Salad with Bacon-Vinegar Dressing and Dill

By Betty Rosbottom

4.5

(15)

Recipe information

  • Yield

    6 Servings

Ingredients

2

1/4 pounds medium-size red-skinned potatoes, unpeeled, cut into 1/4-inch-thick slices

6

bacon slices, chopped

1

/2 cup finely chopped red onion

1

/2 cup white wine vinegar

1

/2 cup water

2

teaspoons coarse-grained mustard

2

teaspoons sugar

2

teaspoons salt

1

/2 teaspoon ground black pepper

1

/4 cup chopped fresh dill

Need to make a substitution?

Preparation

  1. Step 1

    Steam potatoes until tip of knife easily pierces center of slices, about 10 minutes. Transfer to large bowl. Cover with foil.

    Step 2

    Sauté bacon in large skillet over medium heat until brown, about 3 minutes. Using slotted spoon, transfer bacon to paper towels. Discard all but 2 1/2 tablespoons drippings. Heat drippings in skillet over medium heat. Add onion; sauté 2 minutes. Whisk in next 6 ingredients. Simmer until mixture is reduced to 2/3 cup, about 4 minutes. Remove from heat.

    Step 3

    Add potatoes to skillet and toss to coat with dressing. Let stand 3 minutes. Sprinkle with chopped bacon and fresh dill; toss. Season to taste with salt and pepper. Transfer potato salad to serving platter. Serve warm.

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