I made pork knuckes for dinner and needed something to cut the grease. This is a revisit of German Potato salad. I love the way the vinegar and sweetness complements the pork and the whole potato salad thing without the mayonaisse greasiness.

German Potato Salad


  • 1 kg red potatoes, scrubbed well (or any potato recommended for salads)
  • 6 slices fatty bacon, chopped
  • 1 red onion, finely chopped
  • 1/2 cup apple cider vinegar
  • 1/4 cup water
  • 2 tbs extra-virgin olive oil
  • 1 tbs Dijon/seeded mustard
  • 1/3 cup brown sugar
  • salt & ground black pepper to taste
  • 8 spring onions, sliced finely on the diagonal
  • 1 tbs capers, chopped (optional)
  • 1/4 cup coarsely chopped dill (optional)
  • 2 tbs finely chopped chives or parsley


  1. In a large pot, cover potatoes with generously salted cold water and bring to a slow boil. Continue cooking until potatoes are easily pierced with a knife, approximately 15 to 20 minutes. If they split, stop cooking, it is enough.
    Drain and let cool slightly before chopping roughly and transferring to a large serving bowl.
  2. While the potatoes are cooking:
    • Fry bacon over medium heat until crispy, about 8 minutes, then place on a paper towel to drain.
    • Reserve about 2 tablespoons of the fat in the pan, then cook the red onion over medium heat until soft, about 3 minutes. Stir in the apple cider vinegar, water, olive oil, Dijon mustard, and sugar mix. Bring to a simmer, turn off heat and season with salt and pepper and put in a container until ready to assemble.
  3. Stir green onions, bacon, capers and dill (if using) into chopped, cooled potatoes. Refrigerate until ready to serve.
  4. When ready to serve, warm the potatoes for few minutes in a microwave and gently toss sauce into potatoes to combine and serve immediately.