Description
Ina Garten’s German Potato Salad is a warm, tangy, and hearty dish made with red potatoes, bacon, and a vinegar-based dressing. Unlike traditional American potato salad, this version skips the mayonnaise, making it lighter and packed with robust flavors.
Ingredients
Scale
- 2 pounds of small red potatoes
- 1 tablespoon kosher salt
- 1/2 pound bacon, diced
- 1/4 cup white wine vinegar
- 3 tablespoons whole-grain Dijon mustard
- 2 tablespoons olive oil
- 1/2 cup chopped fresh dill
- 1/2 cup chopped fresh parsley
- 1/2 cup finely chopped red onion
- 3 tablespoons capers, drained
- Freshly ground black pepper to taste
Instructions
Step 1: Prepare the Potatoes
- Wash and Boil the Potatoes: Start by washing the red potatoes thoroughly. Place them in a large pot and cover with cold water. Add a tablespoon of kosher salt to the water. Bring to a boil over medium-high heat and cook until the potatoes are just tender when pierced with a fork, about 15-20 minutes.
- Drain and Cool: Once cooked, drain the potatoes and let them cool slightly. When they are cool enough to handle, slice them into 1/4-inch thick rounds. Place the sliced potatoes in a large mixing bowl.
Step 2: Cook the Bacon
- Dice and Fry: While the potatoes are cooling, dice the bacon into small pieces. In a large skillet, cook the bacon over medium heat until it is crispy and golden brown. Use a slotted spoon to remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease.
- Save the Bacon Fat: Do not discard the bacon fat in the skillet. It will be used to add rich flavor to the dressing.
Step 3: Make the Dressing
- Combine Vinegar and Mustard: In the same skillet with the bacon fat, add the white wine vinegar and whole-grain Dijon mustard. Whisk together over low heat until well combined.
- Add Olive Oil: Slowly drizzle in the olive oil while continuing to whisk, creating a smooth and slightly thickened dressing. Remove from heat.
Step 4: Assemble the Salad
- Mix the Ingredients: Pour the warm dressing over the sliced potatoes in the mixing bowl. Add the cooked bacon, chopped fresh dill, parsley, finely chopped red onion, and drained capers.
- Toss to Combine: Gently toss the ingredients together, ensuring that the potatoes are well coated with the dressing and the flavors are evenly distributed.
Step 5: Season and Serve
- Season to Taste: Taste the salad and season with freshly ground black pepper to your liking. The bacon and capers will add a good amount of saltiness, so additional salt may not be necessary.
- Serve Warm or at Room Temperature: German Potato Salad is best served warm or at room temperature. Garnish with a little extra chopped dill or parsley for a fresh touch.