Description
A warm, tangy German potato salad with crispy bacon and fresh herbs, perfect for any gathering.
Ingredients
Scale
- 2 pounds waxy potatoes (e.g., red or Yukon Gold)
- 4 strips bacon
- 1/4 cup red onion, diced
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Wash the potatoes thoroughly. Leave the skins on for added texture and nutrients.
- Cut the potatoes into evenly sized chunks (about 1 inch) and place them in a large pot. Cover with water and season with salt. Bring to a boil and cook until fork-tender, about 15-20 minutes.
- Cook the bacon in a large skillet over medium heat until crispy, about 5-7 minutes. Transfer to a plate lined with paper towels.
- Sauté the diced red onions in the same skillet over the bacon fat until soft and aromatic, about 2-3 minutes.
- Whisk the apple cider vinegar, Dijon mustard, sugar, salt, and pepper in a large bowl until well combined.
- Drain the potatoes and let them cool slightly. Add the warm potatoes to the dressing and gently toss.
- Add the crumbled bacon and fresh parsley, gently mix to combine.
- Taste and adjust seasoning if necessary.
- Let the salad rest at room temperature for about 30 minutes before serving.
Notes
This salad can be made ahead of time and holds well in the fridge for up to 3 days. Just give it a gentle toss before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: German, potato salad, comfort food, side dish, BBQ