Joanne's German Potato Salad Recipe
Daily Value: 20%
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
|Folic Acid (B9)||53µg||13%|
|Fatty acids, total monounsaturated||10g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
German potato salad is one of those multiple personality dishes — everyone seems to define it differently. I don't know what makes this potato salad "German" (incidentally neither does my Mom, whose recipe this is) but I do know what makes it taste so good. You can find the answer by following the directions below.
- 6 medium-sized red new potatoes
- 3 tablespoons olive oil
- 3 tablespoons sherry vinegar
- ½ cup real bacon bits
- 2 tablespoons capers
- Salt, to taste
- Pepper, to taste
- Chives, finely diced (for garnish)
Add the potatoes to a large pot of boiling water and cook until fork tender, about 20 to 25 minutes. (For this salad, I like the potatoes to be on the softer side so don't worry if they're slightly over-cooked). Once ready, drain and let cool.
Quarter the cooked potatoes and add to a large serving bowl. Toss with oil and vinegar then taste (add more vinegar or oil if you so desire). Add in bacon bits, capers, and season with salt and pepper. Garnish with chives.