½poundbacon stripsreserve about 2 tablespoons of bacon fat
1small red onionfinely diced
2tablespoonsfresh dillchopped; or 2 teaspoons dried dill weed
¼cupfresh parsleychopped
¼cupchicken stock
1teaspoonsugar
2teaspoonssaltI recommend kosher salt
1teaspoonblack pepper
¾cupred wine vinegar
¼cuprice vinegar
½cupvegetable oil
Instructions
Boil the potatoes in their skin in enough salted water to cover the potatoes, until fork tender, about 20 minutes. Begin checking at 15 minutes, as smaller potatoes could be done sooner. Drain and allow to cool so they can be handled and peeled.
In a skillet, cook the bacon until crispy. Drain bacon on a paper towel and save about 2 tablespoons of the rendered fat. Chop the cooked bacon and set aside. While potatoes are cooking, dice onion and chop dill and parsley.
In a separate bowl, mix chicken stock, sugar, salt, pepper, and both vinegars. Peel potatoes and cut in half, then cut into ¼-inch slices. Place in large mixing (or serving) bowl. Pour the vinegar mixture over the potatoes and stir gently to incorporate. The warm potatoes will soak up dressing.
Add the bacon, onion and herbs. Add the reserved bacon fat and stir gently again.
Let sit for about 5 minutes, then add oil. Start with ¼ and fold in gently. Then add remaining oil. The mixture will be soupy at the bottom but over the next 15 or 20 minutes, the potatoes will soak it up.
If you’ve saved any parsley or bacon bits, sprinkle them over just before serving. German potato salad is best served warm or at room temperature. Enjoy!
Notes
Make sure to scrub your potatoes well before boiling them. I like to use a potato scrubber for this, but you can also use your hands, dish towel, or paper towel.
Start your potatoes off in cold water first before bringing them to a boil. Putting potatoes directly into a pot of boiling water will cause the outsides to cook immediately while the inside will take longer. Starting them off in cold water allows them to cook evenly.
Do not let your potato salad sit out for more than 2 hours before being refrigerated. If you aren't serving right away, pop it in the fridge as soon as you make it!