Description
This Warm German Potato Salad is a hearty and flavorful side dish that combines tender red potatoes with crispy bacon in a tangy mustard and vinegar dressing. Perfect for picnics, barbecues, or as a comforting accompaniment to any meal.
Ingredients
Scale
Potatoes:
- 2 pounds red potatoes (quartered)
Bacon:
- 6 slices thick-cut bacon
Other Ingredients:
- 1/2 cup yellow onion (finely chopped)
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Cook Potatoes: Place the potatoes in a large pot, cover with cold water, and add a pinch of salt. Boil for 10–12 minutes until fork-tender. Drain and set aside.
- Cook Bacon: Sauté bacon in a skillet until crispy. Set aside on paper towels, leaving 2 tbsp bacon fat in the skillet.
- Sauté Onion: Cook chopped onion in bacon fat until soft.
- Make Dressing: Add vinegar, mustard, sugar, salt, and pepper to the skillet. Simmer for 2 minutes.
- Combine: Toss cooked potatoes in the dressing. Crumble in bacon, add parsley, and gently mix.
- Serve: Enjoy warm.
Notes
- This salad is best served warm or at room temperature.
- For a vegetarian version, omit bacon and use olive oil or butter to sauté onions.
- Enhance with chopped chives or green onions.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3 g
- Sodium: 430 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 15 mg
