Pickle Spiked German Potato Salad

December 14, 2015

Pickle Spiked German Potato Salad


  • 3 lbs Russet Potatoes
  • ½ lb Bacon (5-7 slices), diced
  • 1 small red onion, diced
  • Left over bits in jar, plus 1 large spear, chopped finely
  • ¼ cup The Real Dill Caraway Garlic Dill brine
  • ¼ cup Apple cider vinegar
  • ¼ cup Canola oil
  • ½ Bunch green onion, sliced
  • ½ Tbsp. Dry dill weed
  • 1 Tbsp. Kosher salt
  • ½ Tbsp. freshly ground black pepper


  1. Wash potatoes well, leaving skins on, and chop into 1 inch pieces. 
  2. Place into a pot and cover with cold water.
  3. Heat potatoes on high until boiling, then reduce heat to a simmer and cook for 15 minutes until softened. Drain and set aside.
  4. In a large skillet, render bacon over medium heat until crispy. Remove and set
    aside, reserving bacon fat in skillet.
  5. Cook onion in bacon fat over medium high heat until soft. Add the ground bits from your jar and cook for 30 seconds.
  6. Add vinegar, brine, dried dill, salt and pepper to the pan and bring to a simmer. Pour mixture into a large bowl and whisk in canola oil to complete the dressing.  
  7. Toss warm potatoes, reserved bacon, and green onion with dressing. Best served warm or room temperature.

Yield: About 8 cups