This is a popular "side" where I grew up, in the heart of Pennsylvania Dutch country. What is distinctive about this potato salad is that it uses no mayo and is served warm.It could also be served at room temperature and travels well. I substituted apple cider, preferring its milder snap to the traditional red wine vinegar. Chicken stock gives a lighter flavor to the dish, although beef broth is the classic "Dutch" ingredient. Fresh dill is my favorite herb to pair with any potato salad, but parsley would work as well. - Lizthechef —Lizthechef
Test Kitchen Notes
This was my first encounter with a Pennsylvania Dutch-style potato salad, but it won't be my last. I loved how the sharpness of the vinegar dressing played against the creamy potatoes, and the little bursts of flavor from the lightly pickled onion, the crisp and smoky bacon, and the bright fresh dill made for a beautifully balanced dish. Two big thumbs up from our kitchen! - lastnightsdinner —The Editors
In a large saucepan, barely cover potatoes with cold water, bring to a boil, then cook until just tender, about 15-20 minutes.
Drain the potatoes and, using a knife and fork, cut them into thick slices and place in a non-reactive bowl. Add the stock, salt and pepper and 3 T. of the vinegar. Cover the potatoes to keep them warm.
While the potatoes are absorbing the stock and vinegar, heat the oil in a large skillet and fry the bacon until brown and crispy. Drain on paper towels.
With the oil/bacon fat still on medium heat, saute the onion until softened, about 3 minutes. Add the brown sugar and stir for another minute.
Add the onions to the potatoes, along with the remaining 3 T. of vinegar. Roughly chop the bacon and add to the salad.Correct seasoning - it will need more salt. Toss in the fresh dill and mix well.
Allow the salad to "rest", covered, a few minutes for the flavors to come together. Serve warm - or, for a picnic, at "picnic" temperature.