Description
Cool summer days meet hearty German dill potato salad, blending tangy vinegar, fresh herbs, and crisp bacon into a classic side dish. Bold flavors and simple ingredients create a memorable meal that connects you with traditional German culinary comfort.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) small yellow potatoes, quartered
- 1/4 cup (60 milliliters) leeks, chopped and rinsed well
- 1/2 white onion, chopped
Herbs and Seasonings:
- 1 teaspoon kosher salt
- 1 teaspoon caraway seeds, toasted (optional)
- 3 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons shallots, minced
- 4 green onions, chopped
- 3/4 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
Oils and Vinegar:
- 12 tablespoons (180 milliliters) extra virgin olive oil
- 2 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
Instructions
- Boil quartered yellow potatoes in salted water for 10-12 minutes until fork-tender, then drain and allow to cool slightly.
- Optionally toast caraway seeds in a dry skillet until fragrant, then set aside.
- Sauté leeks, white onion, and shallots in olive oil over medium heat for 5 minutes until vegetables become translucent and soft, then remove from heat and let cool.
- Combine cooled potatoes with the softened vegetable mixture, chopped fresh dill, parsley, and green onions in a large mixing bowl.
- Whisk olive oil, apple cider vinegar, kosher salt, and freshly ground black pepper in a separate small bowl to create a smooth dressing.
- Gently fold the prepared dressing into the potato mixture, ensuring even coating without breaking the potato pieces.
- Serve immediately for a warm salad or refrigerate for 30 minutes to allow flavors to develop and meld together, creating a more intense taste profile.
Notes
- Toast caraway seeds briefly to enhance their nutty, aromatic flavor without burning, releasing deeper taste profiles.
- Use waxy yellow potatoes like Yukon Gold for optimal texture, ensuring they hold shape without becoming mushy during cooking.
- Chop herbs finely to distribute their fresh flavors evenly throughout the salad, creating a more balanced taste experience.
- Allow salad to rest for 30 minutes before serving to let ingredients marry, intensifying the overall seasoning and herbal notes.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: German
Nutrition
- Serving Size: 4
- Calories: 276 kcal
- Sugar: 2 g
- Sodium: 431 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg