Warm German Potato Salad with Bacon

Ingredients (15)

  • 2 pounds Yukon gold potatoes
  • 1 tablespoon good-quality vegetable oil, such as grapeseed
  • 1/2 pound bacon, in 1/2-inch squares
  • 1 small red onion, sliced thin
  • 1 medium green bell pepper, stemmed and seeded, in 1/2-inch squares
  • 4 medium garlic cloves, minced
  • 1 tablespoon sweet paprika
  • 1/4 cup apple cider vinegar
  • 3 tablespoons chopped flat-leaf parsley
  • 2 tablespoons chopped fresh marjoram or oregano
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon light brown sugar
  • 4 teaspoons kosher salt
  • Freshly ground black pepper
  • 1/4 cup capers
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Nutritional Information
  • Calories317
  • Fat17.8g
  • Saturated fat5.29g
  • Trans fat0.07g
  • Carbs31.46g
  • Fiber4.87g
  • Sugar3.01g
  • Protein8.7g
  • Cholesterol24.95mg
  • Sodium557.96mg
  • Nutritional Analysis per serving (6 servings) Powered by

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Warm German Potato Salad with Bacon

Traditional warm German potato salad gets a modern makeover in this smoky, deeply flavored version adapted from Bar Tartine: Techniques & Recipes, by San Francisco chefs Nicolaus Balla and Cortney Burns.

Try your hand at some baked pork chops to accompany this dish.

Tips for Bacon and Pork


  1. 1Heat a grill pan or outdoor grill to medium-high, about 375°F to 425°F. When the grill is hot, arrange the potatoes in a single layer. If you’re using an outdoor kettle-style grill, cover; otherwise, leave the potatoes uncovered. Cook until the potatoes are almost tender (i.e., slight resistance when you insert a small, sharp knife tip or skewer), about 1 hour, turning them once. Set aside.
  2. 2Warm a large skillet over medium heat. Add the oil, swirl to coat the pan, then add the bacon. Cook until the bacon starts to render its fat, about 5 minutes. Add the onion and bell pepper and cook, stirring, until the vegetables have browned slightly, about 5 minutes.
  3. 3Add the garlic and cook until fragrant, about 1 minute. Add the paprika, stir to combine, and cook until fragrant, about 1 minute.
  4. 4Remove the skillet from the heat and add the vinegar, 2 tablespoons of the parsley, 1 tablespoon of the marjoram or oregano, 1 teaspoon of the dill, the brown sugar, and salt. Stir to dissolve the sugar. Season with black pepper. Transfer to a large bowl and set aside.
  5. 5Cut the warm potatoes into quarters and add them to the bowl with the bacon mixture. Add the capers and stir to combine. Transfer to a serving bowl or platter, garnish with the remaining herbs, and serve immediately.
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