German Potato Salad
from kristineskitchenblog.comThis German Potato Salad is loaded with flavor, with crispy bacon and a tangy vinegar-based dressing. It's best served warm or at room temperature, right after you make it while the bacon is still crispy. This recipe is one of my favorite side dishes for burgers, pulled pork and grilled chicken!
Servings: 6 servings
Calories: 220kcal
Ingredients
- 2 pounds baby red potatoes
- 6 slices bacon
- 1 small yellow onion chopped
- ¼ cup white wine vinegar or apple cider vinegar
- 1 tablespoon honey or granulated sugar
- 2 teaspoons Dijon mustard optional
- ¾ teaspoon salt or to taste, plus more for cooking the potatoes
- ¼ teaspoon black pepper or to taste
- ¼ cup chopped fresh parsley
Instructions
- Place potatoes in a large pot and add cool water until the water level is about 2 inches above the potatoes. Bring to a boil over high heat. Once boiling, add 2 teaspoons salt to the pot and stir. Boil potatoes for about 8-12 minutes, or until just tender when pierced with a fork. Check the potatoes often and be careful not to overcook them. Drain the potatoes well.
- Once potatoes are cool enough to handle, cut them in half or quarters, depending on their size.
- Meanwhile, lay the bacon slices in a single layer in a large, deep skillet and cook over medium heat, flipping as needed, until cooked through, about 5-8 minutes total. Transfer the bacon to a paper towel-lined plate, leaving the bacon grease in the skillet.
- To the skillet with the bacon grease, add the onion. Cook until softened, about 3-4 minutes.
- Add the white wine vinegar, honey, Dijon mustard, salt and pepper. Stir and cook for 1-2 minutes. Remove the pan from the heat.
- Add the chopped potatoes to the pan. Gently toss to combine, until the potatoes absorb most of the dressing. Crumble ⅔ of the bacon over the potatoes and add the chopped parsley, toss gently to combine.
- Transfer to a serving dish (or you can serve it right from the skillet) and crumble the rest of the bacon over the top. Serve warm or at room temperature.
Video
Notes
- German potato salad is best served warm or at room temperature, right after it’s made, while the bacon is crispy. However, if you have leftovers, they will still be delicious. Store leftovers in an airtight container in the refrigerator for up to 3 days. I like to warm leftovers in a skillet over moderate heat or gently in the microwave before serving.
Nutrition
Calories: 220kcal | Carbohydrates: 29g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 15mg | Sodium: 485mg | Potassium: 781mg | Fiber: 3g | Sugar: 6g | Vitamin A: 231IU | Vitamin C: 18mg | Calcium: 26mg | Iron: 1mg
