German Potato Salad

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  • Level: Easy
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
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