With so many recipe styles of this classic salad this is the one I come back to exclusively. It’s closest to a Bavarian style which I had the pleasure of eaten mounds of it in Munich.
I’d probably eat this every day if I could! It’s got such bold flavors it makes an amazing side dish for BBQ – ribs in particular. Far better than American style, mayo-based salads in my opinion. It’s hearty enough for winter and light enough for a summer salad – especially when served cold.
You can do small chunks or more delicate slices, whichever floats your boat. The most important part of this recipe is to get the cook on the potatoes right. That’s why I like to precut the pieces as they tend to cook more uniformly (and faster) than cooking whole potatoes.
If you like your salad creamier, just cook the potatoes longer. Keep in mind, they will continue to cook as you let them rest in the colander! You can even use Russets for a creamy version as they will break up in the salad mix.
Ingredients
- 5 lbs Yukon Gold potatoes - Peeled and diced or sliced
- 1 cup Red onion - finely diced
- 8 strips Thick cut bacon - Cut into 1/2 pieces
- 3 TBSP Reserved bacon fat
- 3 TBSP Fresh dill - finely chopped
- 1/2 cup Fresh parsley - chopped
- 1/4 cup Chicken stock
- 3/4 cup Red wine vinegar
- 3 tsp Sugar
- 1 TBSP Kosher salt
- 2 tsp Freshly ground black pepper
- 3/4 cup Sunflower oil (cold pressed) - or Avocado
Instructions
- Peel and pre-cut your potatoes. They cook faster and more evenly. If doing cubes, dice to 1/2" chunks. If slices, 1/4 slices then in half to make half moons. Cover with cold water in large pot and bring to a boil. Cook until a fork can just barely pierce the center of your pieces.
- While potatoes cook, sautee bacon pieces till just crispy. Drain into a strainer over a bowl to reserve the rendered bacon fat.
- Drain potatoes in large colander and let cool for 15-30 minutes.
- Add vinegar, salt, sugar and black pepper to cup and mix well.
- Add vinegar mix to potatoes, toss gently, let sit 5 minutes.
- Add remainder of ingredients (including bacon and fat) and toss well to combine. You should have a nice sheen on the potatoes and even distribution of the herbs, onions and bacon.
- Refrigerate for at least 4 hours, even better overnight.
- Can be served cold, at room temp (my favorite) or slightly warmed.
