Description
This German Potato Salad recipe is a warm and flavorful side dish perfect for any occasion. Tender baby red potatoes are tossed in a tangy dressing with crispy bacon and fresh parsley, creating a dish that is sure to impress.
Ingredients
Scale
Potato Salad:
- 2 pounds baby red potatoes, halved or quartered
Dressing:
- 6 slices bacon, chopped
- 1/2 cup finely chopped yellow onion
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon granulated sugar
- 1/4 cup chicken broth
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Cook Potatoes: Place the potatoes in a large pot of salted water. Boil for 10-15 minutes until tender. Drain and set aside.
- Cook Bacon: In a skillet, cook bacon until crispy. Remove bacon and set aside.
- Cook Onion: In the same skillet, cook onion until softened. Add vinegar, mustard, sugar, and broth. Simmer for 2 minutes.
- Combine Ingredients: Add potatoes and bacon to the skillet. Toss to coat in dressing. Season with salt and pepper.
- Serve: Transfer to a serving bowl, sprinkle with parsley, and serve warm.
Notes
- This salad is best served warm or at room temperature.
- For a vegetarian version, omit the bacon and use olive oil instead of drippings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling, Sautéing
- Cuisine: German
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
