German Potato Salad

Ingredients for German Potato Salad

• 1.0kg potatoes (waxy variety, such as Yukon Gold

• 4 slices bacon

• 600ml chicken broth

• 60ml white wine vinegar

• 240ml onions, diced

• 1 teaspoon salt, or to taste

• 1 teaspoon sugar, or to taste

• 1/4 teaspoons ground white pepper

• 60ml vegetable oil

• 2 tablespoons mild brown mustard

• 1/2 bunch chives, snipped

How to make German Potato Salad

Cook the potatoes in simmering salted water until just tender, about 15-18 minutes. Drain and dry. While the potatoes are still hot, remove the skins and slice the potatoes 1/2-inch thick.

While the potatoes are cooking, prepare the dressing. Cook the bacon over medium-high heat until the fat has rendered and the bacon is crisp. Remove the bacon to a plate with a slotted spoon, reserving the bacon fat in the pan; crumble the bacon into small pieces, and reserve.

Bring the chicken broth, vinegar, onions, salt, sugar, and pepper to a boil.

Combine the oil, rendered bacon fat, and mustard with the warm potatoes. Pour the boiling broth-vinegar mixture over the potatoes. Toss in the crumbled bacon and chives.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.