Description
Hearty German potato salad blends tangy dill and creamy textures into a classic summer side dish. Cool summer gatherings come alive with this zesty potato salad, inviting you to savor each refreshing bite of culinary tradition.
Ingredients
Scale
Main Ingredients:
- 2.5 pounds (1.13 kilograms) baby Yukon Gold potatoes, halved
- 4 slices bacon, cooked and crumbled
- 2 hard-boiled eggs, chopped
Dressing Ingredients:
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/4 cup fresh dill, chopped
- 2 tablespoons chives, chopped
- 1/4 cup red onion, finely chopped
Seasoning:
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Submerge potato halves in a generously salted water bath, bringing liquid to a rolling boil, then reduce heat and simmer until fork-tender, approximately 15 minutes.
- Carefully drain potatoes and allow them to cool for 5-7 minutes, preventing overly mushy texture.
- Craft a luxurious dressing by whisking mayonnaise, sour cream, Dijon mustard, apple cider vinegar, fresh dill, chives, salt, and freshly ground black pepper until smooth and well-integrated.
- Delicately coat slightly warm potatoes with the herb-infused creamy mixture, ensuring each piece receives an even, glossy layer of dressing.
- Incorporate finely diced red onion, crisp bacon fragments, and chopped hard-boiled eggs, gently folding to distribute ingredients without breaking potato pieces.
- Transfer the potato salad to a serving platter, allowing the flavors to meld for 10 minutes at room temperature.
- Garnish with additional fresh dill or chives, creating a vibrant visual appeal and enhancing the herbal undertones before presenting to eager diners.
Notes
- Select waxy potatoes like Yukon Gold or red potatoes for the best texture, ensuring they hold their shape after boiling.
- Cook potatoes just until tender to prevent mushy consistency, testing with a fork for slight resistance.
- For a lighter version, substitute Greek yogurt for mayonnaise and use turkey bacon or omit bacon for vegetarian option.
- Allow potatoes to cool slightly before mixing with dressing to prevent separation and maintain creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: German
Nutrition
- Serving Size: 6
- Calories: 280
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 70 mg