A recipe for German potato salad made with potatoes, eggs, bacon, onion, vinegar, mayonnaise, and mustard.
Course
Side Dish
Cuisine
German
Prep Time10minutes
Cook Time30minutes
Total Time40minutes
Servings6people
AuthorRenee
Ingredients
8small to medium-sized russet potatoes
4slicesbaconregular slice thickness
1small oniondiced
1/4cupwhite vinegarplus more to taste
3hard-boiled eggsdiced
1/4cupsweet pickle cubes
1tablespoonyellow mustard
1/2to 3/4 cup mayonnaise
Salt and pepper to taste
Instructions
In a large pot, cover potatoes with about 2 inches of water. Bring to a boil and reduce heat to continue to lightly boil until potatoes are cooked but not too soft. (About 25 to 30 minutes after it initially starts boiling). Check doneness with a fork or knife. Drain potatoes in a colander and run cold water over them to cool them down and make them easier to handle (they will be hot so be careful). Peel and cut potatoes into bite-sized chunks and place them in a large bowl or back in the pot.
While the potatoes are boiling, cook the bacon in a skillet until brown and crispy. Remove bacon and chop into small pieces. Remove all but 1 tablespoon of bacon fat from the skillet. Add the diced onion to the skillet and saute until translucent. Pour the vinegar over the onions and cook for a few minutes to deglaze the skillet. Be sure to scrape the bottom of the skillet while deglazing.
Pour the onions over the potato chunks. Add the diced eggs, pickle cubes, mustard, and 1/2 cup mayonnaise. Stir gently to combine without mashing or breaking up the potatoes. Add additional mayonnaise if needed. Add salt, pepper, or more vinegar to taste. Transfer to a serving bowl and serve immediately. Refrigerate leftovers.
Recipe Notes
A recipe for German potato salad made with potatoes, eggs, bacon, onion, vinegar, mayonnaise, and mustard.