Description
A classic German potato salad with a tangy vinaigrette, bacon, and onion. This warm salad is perfect for picnics or as a side dish.
Ingredients
Scale
- 2 pounds potatoes, peeled and cubed
- 6 slices bacon, chopped
- 1 cup chopped yellow onion
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and set aside.
- While potatoes are cooking, cook bacon in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving 2 tablespoons of bacon grease in the skillet.
- Add onion to the skillet with bacon grease and cook until softened, about 5 minutes.
- Stir in apple cider vinegar, water, sugar, salt, and pepper. Bring to a simmer and cook for 2 minutes.
- Add cooked potatoes and reserved bacon to the skillet. Gently toss to coat with the dressing.
- Remove from heat and stir in fresh parsley. Serve warm.
Notes
- Use waxy potatoes like red or Yukon Gold for best results, as they hold their shape well.
- Adjust sugar and vinegar to your preference for a sweeter or tangier dressing.
- This salad is best served warm, but can be enjoyed at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling, Skillet
- Cuisine: German
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350
- Sugar: 8g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg