Missing summer BBQs and potato salad? Fill the void with this warm German style potato salad! It's the perfect side dish for a chilly day while still bringing those sunny vibes.
The flavors here are a perfect balance of crispy salty bacon, creamy potatoes and fresh herbs tossed in a tangy flavor packed sauce. It's so easy to make and really mixes things up from a classic potato salad or other potato side dish.
We served this with our Sun-Dried Tomato Turkey Burgers!
Warm German Potato Salad (Whole 30, Paleo, Dairy Free)
4 servings | 25 minutes
Ingredients:
2 lb yellow potatoes, diced into bite sized chunks
1 teaspoon sea salt (for boiling the potatoes)
4 slices bacon
1/2 cup yellow onion, minced
1/4 cup apple cider vinegar
2 tbsp Dijon mustard
1 tbsp minced garlic
1 tsp sea salt
1/2 tsp pepper
1/2 tsp freshly ground black pepper
3 tbsp fresh dill, chopped finely
2 tbsp fresh parsley
1/2 cup low sodium chicken broth
1 tsp fennel seeds
1 tsp ground mustard
Directions:
Preheat the oven to 400F. Arrange the bacon on a baking sheet and bake for 10-15 minutes, turning halfway. Remove when crispy.
Use tongs to carefully place bacon on a paper towel covered plate. Reserve about 1-2 tsp of bacon grease.
Add potatoes and 1 tsp salt to a medium pot and cover with water.
Bring the potatoes to a boil and cook until fork tender, about 15 minutes.
While the potatoes cook, add bacon grease to a large sauté pan over medium heat. Add onion, garlic, dry mustard and fennel seeds to sauté for 2-3 minutes or until the onions start to soften.
Add chicken broth to the pan to deglaze it. Whisk in the mustard and apple cider vinegar and bring to a simmer to thicken. Chop the bacon and add it to the pan along with salt and pepper, herbs and potatoes and toss in the sauce.
Serve warm topped with extra dill. We enjoyed this alongside our Sun-Dried Tomato Turkey Burgers.
Screenshot/Printer Friendly Version:
Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.
