Potato Salad, But Make It German #shorts

By Natasha's Kitchen · 45 min

Ingredients

Instructions

1. Put the whole, scrubbed potatoes in a large pan and cover with 2 inches of water. Bring to a boil, then lower to a gentle boil and cook for 15-25 minutes, depending on size, until a fork goes in easily.
2. Drain the potatoes, spread them out uncovered, and let them cool for 30 minutes.
3. Heat 1/2 tablespoon olive oil in a large skillet over medium heat. Add the bacon and cook, stirring now and then, for about 8-10 minutes until crisp and browned.
4. Lift the bacon out with a slotted spoon onto a plate. Keep 3-4 tablespoons of the bacon fat in the pan.
5. Add the diced red onion to the hot fat and cook, stirring, for about 3-4 minutes until soft. Add the minced garlic and cook for another 30 seconds.
6. Add the vinegar, 1/4 cup stock, mustard, and sugar to taste, starting with 1 tablespoon. Season with salt and pepper. Simmer, stirring, for about 2 minutes until slightly reduced.
7. While the potatoes are still warm, cut them into bite-size chunks. Put them in a large bowl, pour over the dressing, add the bacon and herbs, and toss to combine. Garnish with extra parsley or dill if you like.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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