Authentic German Potato Salad (Bavarian Version)

Method7 steps · about 1 hr 20 min

1. 1

   Step 1: Boil the 1 kg waxy potatoes with their skins on in salted water until tender when pierced. Drain and cool just until they can be handled, then peel and cut into roughly 1 cm thick slices.

   Uses 1 kilogram waxy potatoes (such as gold or red potatoes) · Water as needed to boil the potatoes; drained · Salt as needed for potato boiling water; separate from dressing salt

2. 2

   Step 2: Medium-dice the 4 large pickles and medium yellow onion (1).

   Uses 4 large pickles · 1 yellow onion (medium size)

3. 3

   Step 3: Core and medium-dice the 2 apples, leaving their skins on. Drizzle with a little of the total 100 ml apple cider vinegar to reduce browning; reserve the remainder for dressing.

   Uses 2 medium apples, such as Gala · a little of the total 100 ml apple cider vinegar

4. 4

   Step 4: Finely chop the measured 1 tbsp chives and combine them with the prepared potatoes, pickles, onion and apples in a large salad bowl.

   Uses cooked sliced potatoes · diced pickles and onion · diced apples with vinegar · 1 Tablespoon sliced chives (plus more for garnish)

5. 5

   Step 5: Dice the 4 slices thick-cut raw bacon. Cook in a skillet over medium heat until crispy, then lift out and drain on a paper-towel-lined plate. Set the leftover bacon fat aside for another use.

   Uses 4 slices thick-cut bacon (I love using the blackberry serrano bacon from the Whole Foods meat counter. )

6. 6

   Step 6: In a saucepan, whisk the 250 ml chosen broth, remaining vinegar from the same 100 ml total, 1 tsp mustard, 75 ml olive oil, 1 tbsp sugar, 2 tsp dressing salt and 1 tsp pepper. Bring to a boil until the sugar dissolves. Pour over the salad, stir together and let stand about 30 minutes to absorb the dressing.

   Rest salad · 30 minUses potato-apple-pickle salad mixture · 250 milliliters chicken broth (or veggie broth) · remaining vinegar from the same 100 ml total · 1 teaspoon Dijon mustard (I also like using a German mustard, just make sure it's mild) · 75 milliliters olive oil · 1 tablespoon sugar · 2 teaspoons salt · 1 teaspoon freshly ground pepper

7. 7

   Step 7: Stir the prepared crispy bacon into the rested salad and garnish with optional extra chives. Serve warm or cooled.

   Uses dressed rested potato salad · crispy drained bacon · Extra chopped chives for garnish, optional