Creamy German-style potato salad

Enjoy the classic flavours of German potato salad. Serve it up with your own homemade mayo or with store-bought whole-egg mayonnaise.

Recipe «Creamy German-style potato salad» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 1/3 cup cider vinegar, 1 small red onion, halved, thinly sliced, 4 sweet and sour cucumbers, thinly sliced, 1.2kg desiree potatoes, 2 tsp extra virgin olive oil , 2 middle bacon rashers, trimmed, finely chopped, 1/2 cup mayonnaise, 1/4 cup sour cream , 1/4 cup fresh flat-leaf parsley leaves, roughly chopped, 2 tbsp fresh dill, roughly chopped.

Ingredients:

• 1/3 cup cider vinegar 
• 1 small red onion, halved, thinly sliced 
• 4 sweet and sour cucumbers, thinly sliced 
• 1.2kg desiree potatoes 
• 2 tsp extra virgin olive oil 
• 2 middle bacon rashers, trimmed, finely chopped 
• 1/2 cup mayonnaise 
• 1/4 cup sour cream 
• 1/4 cup fresh flat-leaf parsley leaves, roughly chopped 
• 2 tbsp fresh dill, roughly chopped 

Instructions

1. Place vinegar, onion and cucumber in a large heatproof bowl. Cook potatoes in a large saucepan of boiling salted water for 15 to 20 minutes or until tender. Drain. When cool enough to handle, peel potatoes and thickly slice. Add to bowl. Carefully toss to combine. Set aside for 1 hour, tossing occasionally.
2. Meanwhile, heat oil in a frying pan over medium-high heat. Cook bacon for 4 to 5 minutes or until golden and crispy. Drain on paper towel.
3. Stir mayonnaise, sour cream and 1 tablespoon water in a small bowl. Season. Add mayonnaise mixture and 3/4 each of the bacon, parsley and dill to potato mixture. Gently stir to combine. Refrigerate for 30 minutes.
4. Sprinkle with remaining bacon, parsley and dill. Serve.