German Potato Salad
This warm German Potato Salad is loaded with crispy bacon, tangy vinegar dressing, and red onion for a comforting twist on the classic picnic side. Ready in about 30 minutes.
Servings: 6 servings
Ingredients
- 3 cups diced peeled potatoes
- 4 slices bacon
- 1 small onion diced
- ¼ cup white vinegar
- 2 tablespoons water
- 1?½ tablespoons white sugar or more to taste
- 1 teaspoon salt
- ? teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley
Instructions
- Peel potatoes and cut into 1" chunks. Bring a large pot of water to boil with vinegar, boil potatoes until they are soft when pierced with a fork - about 10 minutes. Drain well when soft.
- While potatoes are boiling, fry bacon in a large pan. Fry until golden brown on each side, flipping occasionally to prevent burning. When bacon is crispy, remove and set aside on a paper towel on a plate to cool for crumbling. Do not drain bacon grease from pan. When bacon is cool to the touch, crumble it.
- Add onion to pan and cook until lightly browned, about 6 minutes, stirring occasionally to prevent burning. Slowly add vinegar, sugar, water, salt, and pepper to the pan and bring to a boil.
- Add softened potatoes, and gently toss.
- Turn heat off and stir in half of the bacon and herbs, tossing well to mix.
- Add to bowl and top with the rest of the crumbled bacon and parsley.
Notes
- Boil the potatoes with 2 tablespoons of vinegar to help them hold their shape and texture
- Don't drain the bacon grease from the pan - it's the base of the warm dressing
- Serve warm for the best flavor; the dressing soaks into the potatoes best right after tossing
- Leftovers keep in the fridge for 3-4 days and reheat well in a skillet or microwave
Nutrition
Serving: 1g | Calories: 132kcal | Carbohydrates: 22g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 491mg | Fiber: 2g | Sugar: 5g
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