German Bacon Potato Salad


German Bacon Potato Salad


2 pounds white new potatoes cut in half

Tasteful Additions Maldon salt

Tasteful Additions Bacon extra-virgin olive oil

8 bacon slices

1 red onion, cut into 1/4-inch dice

1/2 cup chicken stock

1/4 cup tasteful additions white Balsamic vinegar

1 bunch fresh chives, finely chopped

Splash of apple cider vinegar


Toss the potatoes in a pot, cover generously with water and season with salt. Bring the pot to a boil and reduce to a simmer until the potatoes are fork tender, about 20 minutes. Drain and reserve. Fry bacon at medium heat. When the bacon is done, drain on paper towel on a plate and when cooled, crumble or tear into bite-sized pieces. Wipe most of the bacon fat from the skillet and coat with bacon olive oil. Toss the onions in the fry pan and cook them until they are very soft and aromatic, 7 to 8 minutes. Add the stock and white vinegar. Stir the “dressing” into the potatoes when they are still warm and mix until the liquid has absorbed into the potatoes. Fold in the crumbled bacon. Taste and season with salt if needed. Toss in the chives and serve warm or at room temperature.

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