No ImagePotato Salad with Bacon and Apples

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  1. culinspiration

    I wonder if some of the oil (1/2 a cup is pretty hefty) could be substituted with vegetable or chicken broth to make a dressing similar to German-style potato salad?

    I don’t see why not. If you try it that way, please let us know how it turns out for you. ~Elise

  2. Kirsten

    Wow! I have tried several of your recipes posted here before and they have all turned out great, but this potato salad is unbeatable! Thanks for sharing. This one is going to be one of my staple dishes to bring to parties! Not to worry, though…I’ll give credit. Thanks again! Love it, love it, love it!

    xxxxxyyyyy

  3. Willom

    RE: Loss of nutrients during cooking. If one is really so concerned that they will not be able to get potassium from any other food sources, then make a point of saving the cooking liquid. I usally don’t salt the water I cook vegetables in, and use the nutrient-rich liquid for a quick stock, in baking, even as a refreshing drink. I sometimes water my plants with it, too!

  4. Dewi

    I thought I would post my modifications to this recipe, since the end result was so delicious. I followed everything to the letter except:

    1) I used red potatoes instead of yukon gold (I peeled a few, left the peels on a few)

    2) I used fresh dill instead of fresh thyme

    3) I omitted the bacon

    4) I used half the onion and added half a red bell pepper, cooked them together in grapeseed oil and added a generous handful of sliced almonds at the end to get them nice and toasty.

    I brought this to a potluck and folks went nuts!

  5. Laura

    I grew up eating my grandmother’s German potato salad. It too included bacon and used a small amount of the bacon drippings to create the sauce along with vinegar (that she insisted had to be boiled first — we never really knew why!?) and mayo. Like with this recipe, the bacon adds depth of flavor. I am looking forward to trying this!

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