Description
This warm German potato salad is a flavorful and comforting side dish that pairs well with grilled meats or as part of a picnic spread. Tangy from the apple cider vinegar and savory from the bacon, this salad is a delicious twist on the classic potato salad.
Ingredients
Scale
Potatoes:
- 2 pounds baby red potatoes, halved
Bacon:
- 6 slices thick-cut bacon, chopped
Onion Mixture:
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
Dressing:
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chicken broth
Garnish:
- 2 tablespoons fresh parsley, chopped
- 2 green onions, sliced
Instructions
- Cook Potatoes: Boil halved potatoes in salted water for 12-15 minutes until fork-tender. Drain and set aside.
- Cook Bacon: In a skillet, cook bacon until crispy. Remove bacon, leaving 2 tbsp of fat in the skillet.
- Saute Onion Mixture: Cook onion until softened, then add garlic. Stir in vinegar, mustard, sugar, salt, pepper, and broth. Simmer for 2-3 minutes.
- Combine Ingredients: Add potatoes to skillet, coat with dressing. Stir in bacon, parsley, and green onions. Serve warm.
Notes
- This salad is best served warm but can be gently reheated for leftovers.
- For a vegetarian version, omit bacon and use olive oil instead.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: German
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 15 mg
