Description
Warm German potato salad with a tangy vinegar and bacon dressing. This classic side dish is full of flavor and perfect for any meal.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch slices
- 6 slices bacon, diced
- 1/2 cup chopped yellow onion
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
Instructions
- Place potato slices in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer until tender, about 10-15 minutes. Drain well and set aside.
- While potatoes cook, fry diced 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 onion to the skillet with bacon fat. Cook until softened and translucent, about 5 minutes.
- Pour in apple cider vinegar and water. Stir in sugar, salt, and pepper. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the skillet.
- Add the warm, cooked potatoes to the skillet with the dressing. Gently toss to coat the potatoes evenly.
- Stir in the cooked bacon and chopped fresh parsley. Serve warm.
Notes
- Use waxy potatoes like Yukon Golds or red potatoes; they hold their shape better.
- Do not overcook the potatoes; they should be tender but not mushy.
- Adjust the amount of sugar and vinegar to your taste preference.
- This salad is best served warm, but you can also enjoy it at room temperature.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling, Pan-frying
- Cuisine: German
Nutrition
- Serving Size: about 1 cup
- Calories: 300
- Sugar: 8g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 20mg