This German potato salad is a much more traditional dish that, of course, has no mayo. It has tangy, fresh flavors and can be served cold or at room temperature.
Ingredients
- red potatoes, peeled and: 10 piece (chopped, to taste)
- chicken broth: 0.5 cup (or more if needed)
- white vinegar: 0.25 cup
- oil: 0.25 cup
- onion: 1 piece (diced)
- slices cooked bacon: 6 piece (chopped, optional)
- fresh dill: 0.25 cup (chopped)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes; drain.
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Combine chicken broth, vinegar, and oil in a large pot; bring to a boil. Add onion to broth mixture; cook until onion is desired tenderness, 2 to 6 minutes. Remove pot from heat and add potatoes, bacon, and dill; gently stir, adding more chicken broth if needed to moisten salad. Season potato salad with salt and pepper.
