Unlike mayonnaise based potato salads, this vinegar dressed potato salad is tangy, bright and absolutely delicious. The secret is tossing the warm potatoes in the dressing – it really absorbs all the flavors!
Use a mandolin to get uniform thin slices. I love my OXO handheld mandolin because I can adjust the thickness without having to switch out multiple blades. Easy to work with. Garnish with a sprig of fresh dill so your guests know the herb you used.
Bavarian Potato Salad (Kartoffelsalat)
Unlike mayonnaise based potato salads, this vinegar dressed potato salad is tangy, bright and absolutely delicious. The secret is tossing the warm potatoes in the dressing – it really absorbs all the flavors! The perfect side for any summer cookout or Oktoberfest menu!
- 2 lbs Yukon gold potatoes
- 3 bacon slices
- ½ cup onions, thinly sliced
- ⅓ cup apple cider vinegar
- 1 Tablespoon Dijon mustard
- 1 teaspoon Kosher salt
- ½ teaspoon fresh ground black pepper
- 3 scallions, thinly sliced on the bias
- 1 ½ Tablespoons fresh dill, chopped
Use a mandolin to cut the potatoes in even and thin slices. Place them in a stock pot and cover the with cold salted water. Bring to a boil and cook until tender. Drain and transfer to a bowl. (Note: I used baby potatoes to get small slices).
While the potatoes are cooking, cook the bacon slices until crispy. Remove and drain on a paper towel. Crumble the bacon and set aside. Reserve bacon fat.
Note: You'll need 2 Tablespoons of fat. If the bacon drippings is less, add a little olive oil.
Heat up the 2 Tablespoons of bacon fat/olive oil in a medium skillet and saute the onion until softened – about 5 minutes. Remove from heat and set aside.
In a Pyrex measuring cup, whisk together the apple cider vinegar, Dijon mustard, salt and pepper. Combine with the onion and bacon fat. Add the scallions and toss with the warm potatoes to coat.
Add the crumbled bacon and fresh dill and toss to combine. Taste and reseason, if necessary. Serve immediately.