German Potato Salad
Cider vinegar, salty bacon, and scallions lend their flavors to not-too-starchy Yukon Gold potatoes (that means Yukons hold up well in salads and hold flavor when mixed with other ingredients). Since there’s no mayonnaise, this is the perfect salad to take along to a picnic or tailgate party.
Preparation Time10 min
Preparation Time - Text10 minutes
Cooking Time8 min
Cooking Time - Text8
Make Ahead RecipeYes
OccasionBuffet, Game Day
Recipe CourseSide Dish
Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Peanut Free, Soy Free, Tree Nut Free
Five Ingredients or LessYes
Taste and TextureSmoky, Tangy
Type of DishVegetable
- 6 small to medium Yukon Gold potatoes, cut into 2-inch chunks
- 1/2 cup chopped scallions (white and green parts; about 6 scallions)
- 4 slices turkey bacon, cooked until crisp and crumbled
- 3 tablespoons cider vinegar
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
Place the potatoes in a large saucepan and pour over enough water to cover. Set the pan over high heat, bring to a boil, and let boil until the potatoes are fork-tender, about 8 minutes. Drain and, while still warm, transfer to a large bowl.
Add the scallions, bacon, vinegar, and oil and toss to combine. Season with salt and pepper. Serve warm or chilled.
Make it a meal kit: Make the salad and store in a sealable container for up to 3 days in the refrigerator.
Have it your way: You may substitute red potatoes for the Yukon Golds if desired. You can also substitute red wine vinegar or sherry vinegar for the cider vinegar.
2008 Robin Miller