German Potato Salad
- Level: Easy
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
- Yield: 4 servings
Ingredients
For the Mayonnaise:
2 large egg yolks
2 tablespoons fresh lemon juice
Kosher salt
3/4 cup vegetable oil
For the Salad:
2 1/2-ounce strips slab bacon
1 pound red bliss potatoes
Kosher salt
2 tablespoons capers, chopped
2 tablespoons apple cider vinegar
2 tablespoons minced fresh chives
Freshly ground pepper
Directions
- Make the mayonnaise: Whisk the egg yolks, lemon juice and1 teaspoon salt in a bowl until frothy. Slowly drizzle in the vegetable oil, whisking constantly until completely emulsified.
- Make the potato salad: Cook the bacon in a skillet until crisp. Transfer to a paper towel-lined plate to cool, then chop into small bits.
- Slice the potatoes 1/4 inch thick; transfer to a pot, cover with water and lightly season with salt. Bring to a simmer over medium heat and cook until just fork tender, 8 to 10 minutes. Drain well.
- Combine the bacon, capers, vinegar and chives in a large bowl. Add 1/4 cup mayonnaise (reserve the rest for another use). Gently fold in the warm potatoes and season with salt and pepper.
