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German Potato Salad
  • Potatoes
  • Vegetables
Serves:   4
(serving size: 1 cup)

  • Prep Time:   15 minutes
  • Cook Time:   15 minutes
  • Total Time:   30 minutes


2 pounds potatoes (red, Yukon gold, etc.) cut into chunks

6 oz. bacon (about 1/2 of a standard package)
(Vegetarians leave the bacon out. You can substitute
tofu, white beans or anything else you like)
1/2 cup minced onion
4 cloves minced garlic
1/2 cup white wine vinegar
1/2 cup water
2 teaspoons Creole mustard (or a mild coarse-grain
1 tablespoon sugar
1/4 cup fresh dill or 1 Tablespoon dry dill


Bring a large pot of salted water to a boil. While the water is heating, quarter or slice the potatoes. When the water comes to a boil, add the potatoes and cook until you can pierce them with a fork but not to the point where they are mushy or falling apart. Drain the potatoes and run some cold water over them to stop the cooking process.

While the potatoes are cooking and cooling, cut the bacon into bite-sized pieces. Place the bacon in a cold skillet and then turn the heat up to medium and cook until the bacon is crispy.

While the bacon is cooking, whisk together the vinegar, water, sugar, salt, pepper, and mustard. Set aside. Remove the bacon from the skillet with a slotted spoon to a paper towel-lined plate. Reserve the drippings in the pan.

Add some minced onion and minced garlic to the pan and cook until fragrant and the onions are translucent.

Add the vinegar/mustard mixture and turn the heat to high. Cook on high for about 3 minutes or until the dressing has reduced by about 1/3.

Remove from heat and add the cooked potatoes. Gently toss the potatoes in the dressing and let it stand for about 5 minutes. Add the bacon and dill and gently toss again.

Garnish with fresh dill sprigs.

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