I present this recipe as a means of using up those leftover Easter eggs that have been cracked during Orthodox Easter festivities. However, after trying this German potato salad, you may find yourself making this version all year-round!
First off, it’s an easy recipe with few ingredients: potatoes, bacon, onions, vinegar, salt, pepper, sugar, mustard, herbs and of course, eggs.
Second, it’s delicious, comes together rather quickly and finally – it can be served warm or room temperature and they hold up well if made ahead or served as leftovers (Shhh…no one will know)!
German Potato Salad
6
servings20
minutes25
minutesIngredients
2 lbs. red baby potatoes (skins washed/scrubbed), quartered
4 rashers of bacon
5 scallions, sliced
1 Tbsp. Dijon mustard
1/2 cup white or apple cider vinegar
1/4 cup water
1/4 cup white sugar
1 Tbsp. sea salt (plus more to taste)
fresh ground pepper to taste
Chopped fresh chives (or parsley) for garnish
2 boiled eggs, peeled and cut into slices
Directions
- Place your potatoes in a medium pot with enough water to cover by an inch and add 1 Tbsp of salt. Turn heat to high and bring up to a boil and then reduce to a simmer and cook for 6 minutes or until fork-tender. Strain and reserve.
- Meanwhile in a skillet, add the bacon over medium heat and cook until just crisp. Remove bacon and reserve on paper towel (keep bacon fat in pan). Roughly chop the bacon.
- Add scallions and stir and cook until softened (about 3 minutes). Add the mustard, stir in then add the vinegar, water and sugar and simmer for 2-3 more minutes or until thickened. Take off the heat.
- Add the reserved potatoes into the skillet, add one sliced egg and half the bacon and stir to combine. Taste and adjust seasoning with salt as needed.
- Transfer to a bowl/platter, sprinkle remaining bacon on top, chopped chives and fan out the remaining egg slices in the center and serve.
Notes
- Use whatever size or colour of potatoes that you have however the red skinned ones do look nicer.
- How to Boil Eggs: Place cold eggs in a single layer in a saucepan. Cover with at least 1 inch (2.5 cm) cold water over top of the eggs. Cover saucepan and bring quickly to a boil over a high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 4-12 minutes (depending how soft or hard you like them). Drain eggs and place in cold water until they are no longer warm. Peel away.
