Potato Salad with Dill
Wait until you taste my Potato Salad with Dill! It’s a perfect marriage between German potato salad and classic American potato salad. I developed the tasty recipe over many years of experimenting. It even got the approval of my German mother-in-law, God rest her soul. If you want to add another culture into the mix, serve this German American potato salad with my Sumac Chicken or Kabob recipe.
Potato Salad with Dill
We can thank the Germans for introducing us to this delicious salad. Their version, however, is slightly different from our American potato salad. For one thing, Germans serve potato salad warm, while Americans serve it cold. German salad has a dressing consisting of oil, bacon grease, and vinegar. While we Americans add mayonnaise and mustard. Americans sometimes add boiled eggs to their potato salad, while Germans add bacon. It only makes sense to take the best of both to create this amazing Potato Salad with Dill recipe!
My Special Birthday Present
I celebrated my 52nd birthday last week. Yes, I’m still accepting birthday gifts, in case you’re wondering! 😉 A few weeks before my birthday, my son, Scotty, started working on a project in the garage. I knew he was working on something for me because I was banned from the garage anytime he and my husband were in the garage. Scotty had been wanting to learn how to work with wood for quite some time. Finally, he and his dad were getting a chance to do just that. On my birthday, Scotty presented me with this beautiful cutting board. He spent way too much money on Roman olive wood because he doesn’t like to skimp on things. The board actually smells like olives! The end result was this beautiful cutting board. Is it weird that I want to hang it up on the wall instead of using it for its intended purpose?
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A tasty combination of American and German potato salad.
- 2 lbs. potatoes
- 3 large eggs (boiled)
- 6 strips bacon
- 1/3 cup fresh dill
- 1/3 cup onion (purple, green, or mix of both)
- 1/2 cup mayonnaise
- 1 tsp. mustard
- 2 T. bacon grease
- 2 T. red wine vinegar
- 1 tsp. salt (or 1/2 tsp. salt & 1/2 tsp. lava salt)
- 1/2 tsp. black pepper
- Boil potatoes for 25 to 30 minutes. Or until potatoes can be pricked with a fork with very little resistance.
- Hard boil 3 eggs.
- While the potatoes and eggs are boiling, fry six strips of bacon until crispy. Reserve two tablespoon of the bacon grease.
- Chop the dill and onions. I used a combination of red onion and green onion, but you can use either.
- Next, crumble the bacon, and peel and chop the boiled eggs.
- Peel the boiled potatoes and cut into quarters. Cut each quarter into eight sections.
- Add all the chopped ingredients in a large bowl and gently mix.
- Dressing: Mix all the salad dressing ingredients, including the reserved two tablespoons of bacon grease.
- Pour the dressing over the chopped ingredients and stir gently until combined. Chill a few hours until ready to serve.