This isn’t strictly a German potato salad, more of a fusion between a traditional American and a German potato salad. No mayo, but there is egg and dill. I really liked this version and definitely would make it again. In the recipes I found online for a German style, there were other ingredients such as stock, caraway seeds, apple cider vinegar, and more. I used what I had and loved the combined flavours.
One note – if I had some white balsamic vinegar or white wine vinegar, I would have used some. As it was, plain white vinegar more than sufficed. There was probably a bit more dressing than needed, so if you have a bit more potatoes, I wouldn’t adjust the recipe unless you making a large potato salad. Just remember, you want enough dressing so they saturate the potatoes vs. a drizzle. This is an instance of where lots of dressing is a bonus! Don’t be shy!
This is also super addicting next day. Just saying.
- Approximately 2 cups or a large soup bowl full of pre-cooked cold baby potatoes
- 1 small onion, grated
- 3 boiled eggs
- 3 strips bacon (sliced small, plus the rendered fat)
- 6 tablespoons oil (avocado or olive)
- 6 tablespoons white vinegar
- 1 tablespoon dijon mustard
- 2 tablespoons fresh chopped chives
- 2 tablespoons fresh chopped dill
- 2 tablespoons fresh chopped oregano
- Salt & Pepper to taste
- Slice the bacon strips into about 1/2 inch slices and saute until crisp. Put pieces and the precious fat aside.
- Slice the potatoes as desired (we like chunks, but if you would rather have slices, do what you prefer!) into a medium sized bowl
- Slice or chunky cut the eggs and add to the bowl
- Add the oregano, dill, and chives to the bowl
- In a small bowl mix the bacon pieces, bacon fat, grated onion, oil, vinegar, and dijon mustard. Whisk to combine.
- Pour over the potatoes, add salt and pepper to taste, and combine gently.
- Set in fridge for at least an hour to chill, so the potatoes soak in the dressing, and give a quick toss before serving.