Skip the mayo and opt for this vinegary German-style potato salad studded with bacon that's delicious warm or cold.



Ingredient Checklist


Instructions Checklist
  • Cook chopped bacon, reserving fat.

  • In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Cut potatoes into 1 1/2-inch pieces.

  • In a large bowl, combine bacon and fat, red onion, vinegar, and dill. Add potatoes and toss to combine. Season with salt and pepper. To store, cover and refrigerate up to 1 day.

Reviews (2)

174 Ratings
  • 5 star values: 28
  • 4 star values: 32
  • 3 star values: 63
  • 2 star values: 41
  • 1 star values: 10
Rating: 5 stars
Delicious recipe! My family loved it!
Rating: Unrated
Will try this