Description
Savory German dill potato salad delivers a tangy, herb-infused side dish straight from Bavaria’s culinary traditions. Crisp bacon, fresh dill, and a zesty vinaigrette create a delightful complement to grilled meats or summer gatherings you’ll crave.
Ingredients
Scale
Main Ingredients:
- 2 pounds waxy potatoes (Yukon Gold or red potatoes)
- 1 cup vegetable or chicken broth
- 3 tablespoons white wine vinegar
- 3 tablespoons vegetable oil
Seasonings and Herbs:
- 2 tablespoons Dijon mustard
- 1 teaspoon sugar
- 1/4 cup fresh dill, finely chopped
- Salt and freshly ground black pepper
- 1 tablespoon whole grain mustard (optional)
- 1 teaspoon garlic powder (optional)
Additional Ingredients and Garnishes:
- 1 small red onion, finely chopped
- 3 tablespoons fresh parsley, chopped (optional)
- 2 tablespoons capers (optional)
- 1/4 cup sliced green onions (optional)
- 2 hard-boiled eggs, chopped (optional)
- 1 cucumber, thinly sliced (optional)
Instructions
- Submerge potatoes in generously salted water, simmering for 15-20 minutes until fork-tender. Carefully drain and allow to cool completely.
- Remove potato skins and slice into uniform, bite-sized pieces, transferring to a spacious mixing vessel.
- Gently warm broth in a compact saucepan over medium heat. Whisk in white wine vinegar, Dijon mustard, vegetable oil, sugar, seasoning with salt and pepper until thoroughly combined.
- Cascade the tepid dressing across potato slices, folding delicately to ensure even distribution without fragmenting potato pieces.
- Incorporate finely minced red onion and freshly chopped dill, blending softly to maintain potato integrity.
- Enhance the salad with optional embellishments: sprinkle chopped parsley, scatter capers, disperse thinly sliced green onions, nestle quartered hard-boiled eggs, introduce diced cucumber, dollop whole grain mustard, and dust with garlic powder.
- Allow salad to rest at ambient temperature for 30-45 minutes, permitting flavors to harmonize and intensify before serving chilled or at room temperature.
Notes
- Choose waxy potatoes like Yukon Gold or red potatoes for the best texture and ability to hold their shape after boiling.
- Use warm dressing to help the potatoes absorb more flavor, creating a more delicious and well-seasoned salad.
- Prepare the salad ahead of time, as letting it rest allows the potatoes to soak up the tangy dressing and develop deeper, more complex taste.
- For a lighter version, swap vegetable oil with olive oil and reduce sugar for a healthier, more balanced dressing that still maintains authentic German flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: German
Nutrition
- Serving Size: 6
- Calories: 174 kcal
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 31 mg