Description
This German potato salad recipe uses a warm, tangy bacon vinaigrette instead of mayonnaise. It’s a flavorful side dish, perfect for any meal.
Ingredients
Scale
- 2 pounds waxy potatoes (such as Yukon Gold or red potatoes), peeled and cut into 1-inch cubes
- 6 slices bacon, cut into 1/2-inch pieces
- 1/2 cup finely chopped red onion
- 1/4 cup apple cider vinegar
- 2 tablespoons water
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
Instructions
- Place potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until tender, about 10-15 minutes. Drain well and set aside.
- While potatoes cook, fry bacon in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave bacon fat in the skillet.
- Add chopped red onion to the skillet with bacon fat. Cook over medium heat until softened, about 3-5 minutes.
- Whisk in apple cider vinegar, water, Dijon mustard, sugar, salt, and black pepper into the skillet. Bring to a simmer and cook for 1 minute, scraping up any browned bits from the bottom of the pan.
- Gently add the cooked potatoes to the skillet with the vinaigrette. Toss to coat evenly.
- Stir in the cooked bacon pieces and fresh parsley. Serve warm or at room temperature.
Notes
- For best flavor, use waxy potatoes that hold their shape well after cooking.
- Adjust the amount of sugar and vinegar to your taste preference.
- This salad is delicious served warm, but can also be enjoyed at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling, Pan Frying
- Cuisine: German
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg