Description
A light and zesty potato salad with crispy bacon, caramelized onions, and a tangy dressing that balances rich flavors with a refreshing kick.
Ingredients
Scale
- 2 pounds waxy potatoes (Red or Yukon Gold)
- 4 slices bacon
- 1 onion, chopped
- 1/4 cup apple cider vinegar
- 1 tablespoon sugar
- 1/4 cup vegetable oil
- Salt and pepper to taste
- Chives for garnish (optional)
Instructions
- Boil the potatoes: In a large pot, bring salted water to a roaring boil. Gently add the waxy potatoes and simmer for 15-20 minutes or until they are fork-tender. Once cooked, drain the potatoes, let them cool, peel, and cut them into cubes.
- Cook the bacon: In a skillet over medium heat, cook the bacon until it becomes gloriously crispy. Drain on paper towels, chop them into bite-sized pieces, and reserve the drippings.
- Caramelize the onions: In the same skillet where the bacon was cooked, sauté the chopped onion in the residual bacon drippings until golden and fragrant.
- Whisk together the dressing: In a mixing bowl, combine the apple cider vinegar, sugar, and vegetable oil. Whisk vigorously until emulsified, then stir in the caramelized onions and crumbled bacon.
- Combine everything: In a large bowl, gently fold the cubed potatoes with the dressing, ensuring every piece gets coated. Season with salt and pepper to taste. Serve warm and garnish with fresh chives.
Notes
For a vegetarian option, substitute bacon with smoked tempeh or omit it entirely. This dish can be made in advance; keep potatoes and dressing separate until serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling and Sautéing
- Cuisine: German
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
Keywords: German Potato Salad, easy potato salad, side dish, barbecue, comfort food