German Potato Salad- No Mayo!
Servings: 4 -6 servings
Ingredients
- 3 lbs red potatoes
- 6 pieces of bacon turkey bacon is fine also
- 1/4 cup rice vinegar
- 1/3 cup chicken or vegetable stock
- 3 tbsp white wine vinegar
- 3 tbsp olive oil
- 2 tsp dijon mustard
- 1 tsp sea salt + more to taste
- 1 cup chopped red onion
- 1/2 cup chopped fresh dill
Instructions
- Begin by preparing your potatoes. Skin the potatoes or keep the skin on, I usually do half and half. Bring the potatoes to a boil and cook for approximately 25 minutes. You'll want the potatoes to be soft, but still a bit firm.
- Meanwhile, prepare the bacon. Cook to your liking and crispiness, chop bacon into small pieces. Set aside to cool.
- Once potatoes are finished, drain water and cut into quarters or small chunks (see picture above).
- Immediately add rice wine vinegar, and mix well.
- After 2 minutes, add chicken or vegetable stock and mix well.
- In a small bowl, whisk together white wine vinegar, mustard, oil, and sea salt. Add to potatoes.
- Stir in red onion and bacon. Top with fresh dill.
- Let the salad cool for at least an hour before serving. Add more salt to taste if needed
Notes
This recipe can be made the day or night before. It actually tastes better the next day!