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Warm German Potato Salad Recipe


2 lb. baby red skin potatoes, cut in half;
6 slices of cooked bacon, chopped coarsely;
1 small onion, chopped;
2 tbsp. cider vinegar, or to taste;
1/2 tsp. sugar;
1/4 cup chicken broth;
1 tablespoon chopped fresh parsley;
1 tsp. chopped fresh dill;
2 tbsp. sunflower oil;
sea salt and freshly ground black pepper to taste;
(optional) chopped green onions to taste.


Boil the potatoes in a large saucepan until tender, about 20 minutes. In the meantime, in a medium heavy skillet cook bacon over moderate heat until browned and crisp, and transfer with a fork to paper towels to drain. Discard most of the bacon fat from skillet and in the remaining fat saute onion over moderately high heat, stirring, until softened, about 3 minutes. Drain potatoes and let stand until cool enough to handle. Combine the boiled potatoes with the bacon in a mixing bowl. Add the sauteed onions and the rest of the ingredients, and toss well until the potatoes are evenly coated with the dressing. Make sure the potato salad is seasoned properly and serve warm or at room temperature, garnished with parsley.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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