Warm German Potato Salad
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 213
- Total Fat
- 11
- Saturated Fat
- 3
- Carbohydrates
- 24
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 5
- Cholesterol
- 10
- Sodium
- 383
- Total: 30 min
- Active: 30 min
Ingredients
2 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick
Kosher salt
4 slices thick-cut bacon, roughly chopped
3 tablespoons extra-virgin olive oil
2 large shallots, chopped
3 tablespoons white wine vinegar
1 tablespoon grainy mustard
1 teaspoon sugar
Freshly ground pepper
1/2 cup chopped fresh chives
1/4 cup chopped fresh dill
Directions
- Put the potatoes in a large saucepan; cover with cold water and season with 1 teaspoon salt. Bring to a simmer and cook until tender, 8 to 10 minutes. Drain and transfer to a large bowl.
- Meanwhile, cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until crisp, about 10 minutes. Remove the bacon to a paper towel-lined plate using a slotted spoon. Pour the drippings into a small bowl and wipe out the skillet.
- Return the skillet to medium heat and add the olive oil and 2 tablespoons of the reserved drippings. Add the shallots and cook, stirring, until softened, about 4 minutes. Whisk in 2 tablespoons each vinegar and water, the mustard and sugar. Bring to a simmer.
- Pour the warm dressing over the potatoes; season with 1/2 teaspoon salt and a few grinds of pepper and toss. Add the remaining 1 tablespoon vinegar, the chives, dill and bacon; toss again. Serve warm.