a delectable, cold coffee “milkshake” made with mocha flavoring. See for yourself how easy it is by giving it a try!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
Ingredients
- 10 red potatoes, peeled and roughly chopped, or more to taste
- ½ cup chicken broth, or more as needed
- ¼ cup white vinegar
- ¼ cup oil
- 1 large onion, diced
- 6 slices cooked bacon, chopped (Optional)
- ¼ cup chopped fresh dill
- salt and ground black pepper to taste
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes; drain.
- Combine chicken broth, vinegar, and oil in a large pot; bring to a boil. Add onion to broth mixture; cook until onion is desired tenderness, 2 to 6 minutes. Remove pot from heat and add potatoes, bacon, and dill; gently stir, adding more chicken broth if needed to moisten salad. Season potato salad with salt and pepper.
- Any variety of potato can be used. Do not chop evenly; various sizes will create a more interesting texture.
- Vegetable broth can be substituted for chicken broth.
Nutrition Facts
| Calories | 151 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 272 mg |
| Sugars | 1 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Very good. As another reviewer suggested I substituted bacon grease for the oil. Next time I need to cook the potatoes 12-13 minutes instead of 15…some of the potatoes were a bit too done and mashed when stirred. Just my stove I guess.
I made this for a family event and got rave reviews! Our event was outside and I was concerned about a creamy dressing spoiling without refrigeration… I made mine without onions, but with plenty of onion powder and added some garlic powder as well. I will definitely make this again!!
My friends loved it.
Awful.
loved it, I boil potatoes in salt, black pepper corns, onion, fresh rosemary and thyme. ad all of it to the water and let it boil. potatoes came out so tasty. ps. didn’t have white onion, used red and little green . awesome.
it was good but lacking one key ingredient, boiled eggs.We, my family are german,so are my neighbors and all our old recipes call four four to six hard boiled eggs, cut up.
This was quite good, but just a little bland for my family. Next time I’m going to add a bit more vinegar and substitute a wine vinegar for the white.
As far as German Potato Salads go this one was a little on the bland side. I think if I make this again I will double the dressing and use bacon grease instead of oil. The flavor was good, just not enough.
I made this for a family gathering last year and was asked to bring it again this year! Definitely a crowd pleaser; even for those who don’t care for potato salad.
It was delicious, nice tangy flavor. Next time I will cut back on the oil and vinegar. Too much liquid.
I added more vinegar and a tarragon shiitake mushroom salt blend to give it a little extra flavor..otherwise it was delicious!
We liked this. The fresh dill is delicious in here. I ended up with too much liquid, even though my potatoes were piping hot when the liquid was added. Not a big deal, just wanted to note that.
Very good! I substituted green onions since they are plentiful in my garden and used turkey bacon. Have served warm and cold – good either way.
I made this yesterday for a get together today with friends who are diary/egg free. Based on the previous review, I was concerned w/it being to dry, so i increased the liquid ingredients. I didn’t need to; it would have been fine as written; I even ended up draining a bit of the liquid this morning. I rinsed my potatoes with cold water to stop the cooking process, so perhaps this prevented a little of the soakage. My fresh dill had gone bad, so I ended up subbing dried and it worked fine (though I’m sure fresh would be even better). I think the optional bacon is a must. I nuked it, crumbled it, and added it at service so it remained crispy. THANKS, for the recipe!
I’ve had many different type German potato salads, but I have never had one with fresh dill in it…but I liked it. Hot/warm potatoes really soak up liquid quickly. I had to add a considerable amount of additional broth and vinegar, so the potatoes were not dried out. I asked my husband to taste after I’d finally mixed all up, and at that point, he said to add more vinegar. When I next make this, I also think I would use bolder apple cider vinegar, maybe just a taste preference for us. And by means, do add the “optional” bacon, I think it’s very important to the flavor of this dish. Served this evening with good, old-fashioned grilled German bratwursts. Enjoyed, and i would make again.