Description
A warm and hearty German Potato Salad with tender baby potatoes, crispy bacon, and a tangy dressing, perfect for any occasion.
Ingredients
Scale
- 2 lbs baby potatoes
- 6 slices bacon
- 1 cup diced sweet onions
- 1/4 cup diced shallots
- 1/4 cup chopped chives
- 1/3 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 1/4 cup olive oil
- Salt to taste
- Pepper to taste
Instructions
- Boil the baby potatoes in a large pot of salted water until tender, about 12-15 minutes. Drain and allow to cool.
- Cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to cool, then crumble.
- Sauté the onions and shallots in the same skillet for 3-4 minutes until soft.
- Whisk together the vinegar, mustard, olive oil, salt, and pepper in a mixing bowl.
- Prepare the cooled potatoes by cutting them in halves or quarters, adding them to the bowl with the dressing.
- Combine the sautéed onions, crumbled bacon, and chives into the potato and dressing mixture.
- Serve the salad warm or at room temperature for the best flavor.
Notes
Make-ahead tip: Prepare a few hours in advance to allow flavors to meld. This salad is also delicious cold.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling, Sautéing
- Cuisine: German
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg
Keywords: potato salad, German recipe, side dish, picnic food, comfort food