German Potato Salad – a delicious recipe with egg yolks, lemon juice, Kosher salt, vegetable oil, bacon, red bliss potatoes. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Make the mayonnaise: Whisk the egg yolks, lemon juice and1 teaspoon salt in a bowl until frothy.
2
Slowly drizzle in the vegetable oil, whisking constantly until completely emulsified.
3
Make the potato salad: Cook the bacon in a skillet until crisp.
4
Transfer to a paper towel-lined plate to cool, then chop into small bits.
5
Slice the potatoes 1/4 inch thick; transfer to a pot, cover with water and lightly season with salt.
6
Bring to a simmer over medium heat and cook until just fork tender, 8 to 10 minutes.
7
Drain well.
8
Combine the bacon, capers, vinegar and chives in a large bowl.
9
Add 1/4 cup mayonnaise (reserve the rest for another use).
10
Gently fold in the warm potatoes and season with salt and pepper.
898
kcal
Calories
76
g
Fat
21
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 large egg yolks, 2 tablespoons fresh lemon juice, Kosher salt, 3/4 cup vegetable oil, and more.
Yes, German Potato Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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